Oogruk Flippers – The Eskimo Cookbook

Recipe By : Raymond Seetomana
Serving Size : 2 Preparation Time :0:00
Categories : Eskimo

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small oogruk
fresh blubber

Cut the flippers off from the oogruk. Put the flippers in fresh blubber. Let
them stay there for
about two weeks. Take the loose fur off the flipper.

Cut flipper into small pieces and eat the meat.

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NOTES : From “The Eskimo Cookbook,” prepared by students of Shishmaref Day
School in Shishmaref,
Alaska and published exclusively by The Easter Seal Society for Alaska Crippled
Children and Adults
(1952).

Obtained from: Caitlin Davis Carlson, Seaview,WA
4080/carlson@aone.com

Mastercook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com

Title: Fruit Pizza
Categories: Appetizers, Desserts, Fruits
Yield: 12 servings

———————————–GLAZE———————————–
1 c Orange juice 3/4 c Water
1/4 c Lemon juice 3 tb Cornstarch
Dash of salt 1 c Sugar

———————————–SAUCE———————————–
8 oz Cream cheese 1 ts Vanilla
1/2 c Sugar

———————————–CRUST———————————–
1 pk Sugar cookie dough

———————————–FRUIT———————————–
Peaches Grapes
Bananas Strawberries
Kiwi

Mix ingredients of glaze- cook over medium heat til boils, and thickens,
then cool. Spread cookie cough on buttered pizza pan. Bake 350 degrees for
10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on
top and pour glaze over. Refrigerate.
: RECIPE CLIPPED by Michael Prothro

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Title: HOLLANDAISE
Categories: Sauces, Party
Yield: 4 servings

4 Egg yolks
3 tb Lemon juice
1/4 ts Salt
1/4 ts Sugar
1/4 ts Dry mustard
8 Drops Tabasco sauce

* Into the top of a double broiler put all ingredients Place about
one inch of water in the bottom part of the double boiler, and bring
water to a boil. Turn the fire down to very low. Place the top part
of the double boiler into the bottom part. Add 1 stick (1/2 c) of
VERY COLD butter to the egg mixture. Whisk until the butter melts
and the sauce thickens. Keep the sides and bottom scraped. If the
water seems to be boiling too much simply lift the top part of the
double boiler out of the bottom, and let it calm down.
When the sauce thickens, put a top on, and try to>>> serve as soon as
possible. This never curdles on me.
Let me know if it does on you. Sometimes, I even reheat this (if I
ever have leftovers). When I reheat it, it curdles. The trick then
is the following: Add a small amount of milk (about 1/2 to 1
teaspoon), and whisk, whisk, whisk. Hope this is the info you need.

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Title: PAIGE’S FAVORITE CHINESE CHICKEN CASSEROLE
Categories: Main dish, Poultry, Low-fat
Yield: 10 to 12 serv

1/4 c Liquid Butter Buds (made
-from the mix)
1 1/4 c Campbell’s Healthy Request
-fat-free chicken broth
1/2 ts Papa Dash “lite” salt (opt.)
1/4 ts Pepper
1 c Pet evaporated “light”
-skimmed milk
1/4 c (-1/2 c.) All-purpose flour
2 c Cooked, cubed white chicken
-meat (without skin)*
2 cn (8-oz. ea.) Water chestnuts;
-sliced; rinsed and drained
1 cn Campbell’s 99% fat-free
-Healthy Request Cream of
-Chicken soup

X Pam cooking spray

* You can use a 16-oz. can of chicken (rinsed and
drained)

Turn the oven on and set the temperature at 350
degrees. Blend Liquid Butter Buds, 1/4 cup flour, 1/4
cup chicken broth, lite salt, and pepper over low heat
in a saucepan. Stir and cook until bubbly. Stir in
the rest of the broth and evaporated skimmed milk.
Heat to boiling, stirring constantly. Boil and stir
one minute. Stir in Cream of Chicken soup, drained
water chestnuts, and cooked cubed chicken. Pour into
a 9.5- x 13-inch casserole dish that has been lightly
sprayed with Pam Cooking Spray. Cover dish with foil
and bake about 25-30 minutes. Serve alone or over
fluffy rice or pasta, if desired. Yields: 10 to 12.
From: Pam and Paige Mycoskie in “Butter Busters
Newsletter,” Sept/Oct 1995.

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Chilled Sonoma Tomato Vegetable Soup

Recipe By : Marian Burros, NY Times -9-11-96-Chateau Souverein Cafe
Serving Size : 12 Preparation Time :0:30
Categories : Soups Tomatoes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ripe tomatoes, blanched, peeled and seeded
4 English cucumbers, peeled and seeded
4 large red bell peppers, seeded
2 stalks celery
1/2 medium onion
1 small jalapeno pepper, cored, seeded and — chopped fine
1 Serrano pepper. cored, seeded and — chopped fine
1/2 cup tomato juice
7 tablespoons sherry wine vinegar
6 tablespoons olive oil
Salt and freshly ground pepper and
cayenne pepper to taste
1/4 cup chopped mixed fresh herbs (Italian
parsley, chives, cilantro and tarragon

1. Cut tomatoes, cucumbers, bell peppers, celery and onion into 1-inch pieces.
Place in a stainless-steel bowl along with jalapeno and Serano chilies. Add tom
ato juice, vinegar and olive oil. Season lightly with salt and peppers. Cover a
nd refrigerate overnight, stirring occasionally.

2. Place the mixture in a food processor and mince until the vegetables are fin
e but still have some texture to them. Return the mixture to a bowl, add the ch
opped herbs and to a bowl, add the chopped herbs and correct the seasonings to
taste. Chill and serve in ice-cold bowls.

– – – – – – – – – – – – – – – – – –

NOTES : 135 calories, 8 grams fat, 4 grams protein, 15 grams carbohydrate

Title: GUACAMOLE (AVOCADO DIP)
Categories: Vegetables, Appetizers, Mexican
Yield: 8 servings

6 Ripe California avocadoes,
-peeled and pitted
1 1/2 White onions, chopped
1/2 c Cilantro, chopped
Juice of 2 limes, or to
-taste
1 Very small zucchini, pureed
6 tb Olive oil
6 Chiles serranos, finely
-chopped
Salt to taste
For the garnish:
2 lg Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely
-chopped
1/2 c Cilantro leaves

Guacamole is prepared differently in various regions of Mexico. In the
city of Monterrey, it is garnished to reflect the colors of the Mexican
flag.

For the guacamole:

totopos (crisply fried tortilla wedges)

Put avocadoes in a glass bowl, and mash them with a fork. Add onion,
cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients
thoroughly to form a puree.

Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
guacamole into a mortar, and decorate with tomato on one side and green
onions, chiles, and cilantro leaves in the center. On the other side, place
the totopos.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93

—–

Title: Drop Biscuit Swirl
Categories: Toppings
Yield: 4 servings

1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve

Combine baking mix and milk and stir until almost blended. Swirl in
fruit conserve. Makes enough for 4 biscuits.

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CHOCOLATE GRAVY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Courtney Breakfast
Chocolate American

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Cocoa
1 c Sugar
2 tb Flour
2 c Milk
2 tb Butter
2 ts Vanilla Extract

Mix the cocoa, sugar, and flour together. Add the
milk, making sure it mixes smoothly. Heat (medium)
and stir constantly until it thickens. This takes
about 8 minutes. Take off of heat. Add butter. Stir
until it is melted and mixed. Add vanilla and stir
until mixed.

Serve hot over buttered biscuits. Buttered toast will
do in a pinch.

Notes: This is an almost lost Ozark classic. It hardly
ever shows up in ethnic or regional cookbooks.

If this cools, it becomes something else: chocolate
pudding!

Chocolate gravy is a great way to make sure your kids
get their minimum daily requirement of sugar!

– – – – – – – – – – – – – – – – – –

Amigos Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 cup Onion — chopped
1 tablespoon Garlic — chopped
1/4 cup Chili powder
1 tablespoon Ground cumin
1 can 28 oz. crushed tomatoes with — added puree
1 1/2 cups Beef broth
2 cups Fresh or frozen corn kernels
1 can 15 1/4 oz. kidney beans — drained
1/4 cup Fresh cilantro — chopped

Cook beef in heavy large pot over med. heat until brown, crumbling with fork,
about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins.,
stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney
beans and bring to boil.
Reduce heat and simmer until thickened, about 30 mins.
Mix in cilantro.

– – – – – – – – – – – – – – – – – –

Title: Pickled Mushrooms (Roberta Krieger)
Categories: E cleary, Vegetables, Appetizers, Can/preserv
Yield: 4 servings

1 lb Sm fresh mushrooms
1/4 c Oil
3 tb Lemon Juice
1 Clove garlic, halved
1/2 ts Salt
pn Pepper
pn Oregano
2 Bay leaves

Remove stems from mushrooms. Wipe caps dry with paper towels. Place
caps in jar. Combine remaining ingredients in saucepan. Heat pour
over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS.
Shake occasionally (gently). Pour off any liquid and serve with
toothpicks.

From “The Joy of Israel” by R. Friesem

The Homestead BBS (615) 385-9421

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