FISHERMAN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Bacon cut in small pieces
1 t Paprika
1/2 c Chopped onion
1 c Diced raw potato
1 cn (6.5-oz) chopped clams
With liquid
1/4 c White wine
1 c Crab legs/imitation crab
1 c Shrimp
1 c Scallops halved/quartered
1 t Salt
1/2 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 1/2 c Skim milk
1/2 c Instant mashed potatoes to
Thicken
Any other shellfish you
Like

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and
potato, sauteing until potato and onions are soft and bacon is cooked. Add
the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.
Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat
over low flame, stirring constantly. Do not allow mixture to boil. When
seafood and fish are thoroughly heated through, thicken chowder by adding
instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead,
refrigerated, then re-heated in a crock pot or over very low heat.

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BRAN APPLE MUFFIN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c “All Bran”
1/4 c Milk
1 c Baked apples
1/3 c Vegetable oil
1 Egg
1 1/2 c Flour
3 1/2 ts Baking powder
1/2 ts Salt
1 t Cinnamon
1/3 c Brown sugar

Mix bran, milk, apples, oil and egg. Mix in another
bowl the dry ingredients. Add the wet ingredients to
the dry ones; mix gently just enough to humidify. Bake
375F, 15-20 min. (You can add dry raisins and/or nuts
to the recipe if you like it!). Have fun!

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JALAPENO RISOTTO WITH SONOMA DRY JACK CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Unsalted chicken stock — *
1/2 c Unsalted butter
1 c Minced onion
6 md Jalapeno peppers — seed/mince
1 Clove garlic — minced
1 1/2 c Arborio rice
1 c Vella Sonoma Dry Jack cheese

* up to 7 cups; OR use 5 cups canned broth diluted
with 2 cups water

In heavy md saucepan, bring stock to boil over high
heat. Remove from heat and keep warm.

In large heavy saucepan, melt butter over moderately
low heat. Add onion, jalapenos and garlic and cook,
stirring occasionally, until softened, 6 to 8 minutes.
Add rice and stir to coat well with butter. Stir in 1
cup hot stock and cook, stirring, until liquid is
absorbed, 10 to 12 minutes.

Continue to cook risotto, adding hot stock, 1/2 cup
at a time, and stirring until absorbed and grains are
just tender but still firm to bite, 30 to 40 minutes.

Grate cheese. Stir 1/3 cup cheese into risotto. Cover
and let stand 3 minutes. Serve on plates and pass
remaining cheese and pepper mill separately. Serves 6
as first course.

Source: Chicago Sun Times, January 19, 1989

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Title: Chiles en Nogada (poblanos in walnut sauce)
Categories: Beef, Vegetables, Main Dish
Yield: 8 Servings

10 Chiles poblanos, peeled and
Deveined*
Stuffing:
1/2 kg Pork grounded
1/2 kg Beef grounded
1 md Onion
1 c Red tomatoe pure
2 Garlic cloves
Salt and pepper
1/2 c Acitron chopped**
1/2 c Raisins
1/2 c Almonds chopped
1/2 c Pine nuts
1 c Fresh fruits: apple, pear,
Apricots in little cubes
Sauce:
2 c Walnuts peeled, without the
Papper peel, whites.
1 1/2 c Cream (the best cream)
1/4 Piece cream cheese, just for
To add flavor and consistenc
1/2 To 3/4 cup of milk
Sugar
Cinamon powder
Salt
Adorn:
Red pomegranate
Parsley leaves

*The size have to be large, if you cannot get large chiles you can use
littles, but need to buy more, is difficult to make the exactly
amount of chiles and stuffing.

**acitron: a citron dried and made into sweetmeat; candied lemon.
This is what my dictionary says, if you cannot get it do not worried,
make the recipe with the other ingredients.

***The walnuts need to be peeled before, you can let them in some
water on the refrigerator.

Prepare the stuffing:
In a sauce pan put vegetable oil, in the blender make a pure with
onion and garlic, add to the vegetable oil when it is hot, let the
onion fry until be brown (not black). Add the meats, let cook until
the meats loose all the water and looks a little brown, add the red
tomatoe puree, add salt and pepper and let it boil, add the fruits
chopped and let cook until will be dry. Let cool.

Sauce:
Mix all in the blender until be soft and have a sauce consistency,
try and season with salt and cinamon, this sauce will be cold over
the stuffing chiles.

Serve:

Fill all the chiles with the meat, there are two ways for to serve:

1.- Mix 4 eggs whites until be hard, add the yolks and mix, cover the
chiles with this mix and put them to fry in some vegetable oil. let
cool and cover with the white sauce, adorn with the pomegranate and
some little parsley leaves.

2.-Without using the eggs and oil, I prefer in this way, just after
fill them put over the white sauce and adorn with the pomegranate
just a few seeds for to add red color to the dish, because this dish
have the mexican flag colors: green, white and red, and also adorn
with some little parsley leaves.
Patricia Wriedt

MMMMM

Title: Brownie Cookies
Categories: Cookies
Yield: 1 servings

1/4 lb Semi-sweet chocolate
2 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour
1 1/2 ts Baking soda
1/2 ts Baking powder
1/4 lb Unsalted butter
1 c Granulated sugar
1 tb Vanilla
2 Eggs
1 tb Milk
3/4 c Finely chopped walnuts

Recipe by: Came with Recipe-Wizard
Melt the chocolate over hot water. Sift the flour, baking soda, and
baking powder together, set aside. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. Stir in the
dry ingredients and the milk by hand. When just blened, mix in walnuts.
Cover and refrigerate dough for 30 mintues before rolling.Preheat oven
to 375*. Lightly grease a cookie sheet. To form the cookies, scooop out
a portion of dough and rool out on a well-floured surface. When dough is
1/4 inch thick, cut it into rounds or other desired shapes. Re roll
scraps and cut agian. Place on cookie sheet (leave room for expansion)
and bake for 6 to 8 minutes. Don’t let theese cookies overborwn

ÑÑÑÑÑ
Notes: Makes about 48 cookie

Per serving (excluding unknown items): 2175 Calories; 140g Fat (55%
calories from fat); 25g Protein; 230g Carbohydrate; 643mg Cholesterol;
2318 mg Sodium

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Apple Knockers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cinnamon sticks
1 cup Sugar
2 teaspoons Whole cloves
2 cups Orange juice
1/2 teaspoon Ground nutmeg
1/2 cup Lemon juice
1/2 gallon Apple cider
1 cup Brandy (any fruit flavor)

Tie cinnamon, cloves and nutmeg in cheesecloth. Simmer cider and sugar
with spices for about 15 minutes. Remove bag of seasonings. Add orange
juice, lemon juice and brandy. Heat to bubbling and serve. Source:
“Colorado Cache” Cookbook

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MY FRENCH ONION SOUP – BON APPETIT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices French bread baguette
2 tb (1/4 stick) butter
4 c Sliced onions
2 10 1/4-oz cans beef broth
1 1/2 c Water
1 Bay leaf
1/8 tb Pepper
1/8 tb Dried thyme, crumbled
2 tb Port
1 c Grated Swiss cheese
1/4 c Grated Parmesan

Preheat broiler. Broil bread until golden, about 1
minute per side.

Melt butter in heavy large saucepan over low heat. Add
onions and cook 30 minutes, stirring occasionally. Add
broth and next 4 ingredients. Increase heat and bring
to boil. Reduce heat. Add Port. Cover and simmer 5
minutes. (Can be prepared 1 day ahead. Cover soup and
refrigerate. Bring to simmer before continuing.)

Preheat broiler. Place bread in 4 ovenproof bowls;
place bowls in baking dish. Ladle soup into bowls.
Sprinkle with Swiss cheese. Top with Parmesan. Broil
until cheese melts and turns golden, about 1 minute.
Serve hot.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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Feta Cheese Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salad Dressing Sauces Marinades
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Feta Cheese — crumbled
1 Cup Mayonnaise
1/2 Teaspoon Garlic Powder
1/4 Cup Wine Vinegar
1/2 Teaspoon Dried Oregano
2 Teaspoons Soy Sauce
1 Tablespoon Olive Oil

Combine all ingredients in a food processor fitted with a metal blade. Blend
5 seconds. Good with most salads.

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Southwestern Steak Salad

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 garlic clove
1/4 jalapeno — seeded, to taste ,
— (up to 1/2)
1/2 cup vegetable oil
3/4 pounds flank steak — cut diagonally
— against the grain
— into 1/4-inch thick
strips
1 head romaine lettuce — washed, dried and
— torn into pieces,
— about 3 to 4
cup
4 ears corn — kernels removed
1/2 small red onion — diced
1/2 red bell pepper — seeded and diced
1/2 cup chopped fresh cilantro leaves
lime wedges and cilantro sprigs for
— garnish

In a small food processor or blender combine lime juice, cumin,
cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
until smooth. In a shallow dish combine the beef with half of the
vinaigrette tossing it to coat well, and let it marinade for 15
minutes. Reserve remainder of the vinaigrette.

In a large skillet, heat 1 tablespoon of the oil over moderately high
heat until it is hot but not smoking, in it stir-fry the beef for 2
minutes, or just until it is still pink, and transfer the beef to a
bowl.

In a large bowl combine the lettuce, corn, red onion, red bell pepper
and cilantro. Whisk the reserved vinaigrette, if necessary, and pour
over the salad, tossing to coat. Taste and adjust seasoning with salt
and pepper. Divide the salad between two plates and top with the
cooked beef in a decorative pattern. Garnish with lime wedges and
cilantro sprigs.

Yield: 2 servings

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Pomegranate-Eggplant Relish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Sauces And Preserves
Pasta Pasta Sauces Restaurant
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Olive oil
1 md Eggplant — diced medium
1 md Red onion — diced small
2 tb Minced garlic
1 c Tomato juice
1/3 c Pomegranate molasses
Salt and pepper — to taste
1/4 c Roughly chopped fresh mint
1 Pomegranate — seeds of

In a large saute pan, heat oil over high heat until hot but not smoking.
Add eggplant and cook, stirring, until well seared and quite soft, about 5
to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2
to 3 minutes. Add garlic and cook, stirring, for 1 minute.

Add tomato juice and pomegranate molasses, bring just to a boil, reduce
heat to low and simmer, stirring occasionally, for 5 minutes. Remove from
heat, season with salt and pepper, stir in the mint and pomegranate seeds
and serve hot or cold.

This relish will keep, covered and refrigerated, for about 6 days.

Yield: About 4 cups.

From John Willoughby and Chris Schlesinger’s New York Times News Service
“Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks”
01/31/96 article in “The (Louisville, KY) Courier-Journal.” Pg. C6.
Electronic format by Cathy Harned.
From: Intercook

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