Title: Glazed Almond Cookies
Categories: New, Text, Import
Yield: 4 servings

1/2 c salted butter, — room
: temperature
3/4 c sugar
1 lg egg
1 ts almond extract
1/4 c ground pecans
1 c sliced almonds
1 c all-purpose flour
1/4 c heavy cream
1 ts almond liqueur
1 c semisweet chocolate chips
2 ts dark corn syrup

Preheat oven to 350. In medium mixing bowl, blend
butter and sugar with electric mixer. Add egg and
almond extract. Beat until light and fluffy. Add
ground pecans and flour and blend at low speed. Form
dough into 2-inch balls. Roll in sliced almonds and
coat each well. Place balls on ungreased cookie
sheets, 2 inches apart. Bake 15 minutes or until
cookies are slightly golden brown. Transfer quickly to
smooth, flat surface to cool.

Glaze: Scald cream in saucepan and remove from heat.
Stir in chocolate chips, liqueur, and corn syrup and
cover. Let stand for 15 minutes. Whisk glaze until
smooth, being careful not to stir too vigorously.
Drizzle patterns on cooled cookies. Dip some cookies
halfway into chocolate. Chill cookies on waxed paper
until chocolate has set. If you don’t want to use
alcohol in this recipe, substitute with almond extract.

Recipe By :THE DESSERT SHOW SHOW #DS3065

Date: Tue, 29
Oct 1996 22:59:57 -0500

—–

Title: NERO WOLFE’S BACALHAU (PORTUGUESE SALT COD)
Categories: Seafood
Yield: 4 servings

1 1/2 lb To 2 lb soaked dried cod *
2 lg Onions, sliced
6 tb Butter
1 cl Garlic, minced
3 lg Potatoes
2 tb Bread crumbs
10 Pitted green olives
10 Black olives
4 Hard-cooked eggs
1/2 c Chopped fresh parsley
Wine vinegar
Olive oil
Fresh ground black pepper

* NOTE: To prepare dried cod, soak in cold water for about 24 hours, or
until it is completely moistened. Change the water two or three times.
Drain thoroughly.

Put the cod into a saucepan and add enough cold water to cover. Bring to a
boil, reduce the heat, and simmer for 15 minutes, or until the fish is
tender. Drain; remove skin and bones. Flake the meat with a fork into large
pieces. Saute the onions in 3 tablespoons of butter until they are tender
and golden in color. Add the garlic. Boil the unpeeled potatoes in salted
water. When they are tender (about 20 minutes), remove from the heat, put
under cold running water, and remove the skins. Drain and slice into
1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart
casserole with the remaining 3 tablespoons of butter. Arrange a layer of
half the potatoes, then half the cod, then half the onions. Sprinkle with a
little pepper and repeat the layering. Sprinkle the bread crumbs over the
top layer. Bake for 15 minutes, or until heated through and lightly
browned. Before serving, garnish the top with olives and eggs; sprinkle
with parsley. Serve with the wine vinegar and oil in cruets and black
pepper in a small dish.
(Prisoner’s Base)

SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress
#72-75754 1973 Posted by: Bob Emert

—–

Title: MELROSE AVENUE SPRING ROLLS
Categories: Appetizers, Oriental
Yield: 12 servings

1/2 lb Chorizo sausage
– or any other spicy sausage
1 oz Rice sticks
6 Dried Chinese blk. mushrooms
2 c Shredded green cabbage
2 c Bean sprouts
1 c Julienned carrots
2 Green onions; minced
2 tb Dry sherry
1 tb Oyster sauce
1 tb Oriental sesame oil
1 ts Chinese chili sauce
1/2 ts Sugar
3 Garlic cloves
– finely minced
2 tb Cornstarch
2 tb Cooking oil; PLUS:
3 c Cooking oil
12 Spring roll skins
2 Eggs; beaten
Dipping sauce of your choice
20 Bibb lettuce leaves

ADVANCE PREPARATION: If the sausage is in links, slit
the casing and squeeze the meat out. Place the
sausage meat in a small frying pan or wok. Cook over
low heat until thoroughly cooked and the fat is
rendered, about 15 minutes. Stir occasionally.
Transfer to a sieve and press the meat with the back
of a spoon to eliminate all fat. If the sausage meat
is still in lumps, chop finely. Soak the rice sticks
in hot water for 20 minutes. Drain and cut into
2-inch lengths. Soak the mushrooms in hot water until
soft, about 20 minutes. Discard the stems and shred
the caps. Combine the sausage, mushrooms, rice sticks,
cabbage, bean sprouts, carrots, and green onions.
Separately combine the sherry, oyster sauce, sesame
oil, chili sauce, sugar, and garlic. Combine the
cornstarch with an equal amount of cold water and set
aside. Place a 12-inch skillet or wok over high heat.
When hot, add 2 tablespoons cooking oil; when the oil
becomes hot, add the sausage mixture. Stir-fry until
the vegetables are brightly colored, about 2 minutes,
then add the sauce. Stir-fry until the vegetables
just begin to wilt, about 1 minute more. Add a little
of the cornstarch mixture to thicken the sauce, then
transfer to a bowl. Cool to room temperature, and
then place in the freezer until thoroughly chilled,
about 1 hour. Separate the spring roll skins.
Position each spring roll so one of the corners is
pointing at you. Place about 1/2 cup of the filling
in the bottom third of the skin and then form the
filling into a cylinder, stretching between the side
corners. Bring the corner nearest you over the center
of the filling and then tuck the tip under the
filling. Roll the spring roll a turn. Brush the two
side corners one-third over the top of the cylinder.
Now finish rolling the spring roll into a cylinder.
Place on a small tray as you complete the rest of the
spring rolls. Store, unstacked and uncovered, in the
refrigerator. (These can be done a day ahead.)
LAST-MINUTE COOKING: Place 3 cups of cooking oil in a
12-inch skillet and heat over high heat. When the oil
reaches 370 F (bubbles will escape from the end of a
wooden spoon when placed into the oil for 10 seconds),
fry the spring rolls in 3 batches, cooking them on
both sides until light golden, about 3 minutes. Drain
on a wire rack. Heat the oil again, this time until it
reaches 400 F. Fry the spring rolls a second time in
2 batches until they are dark golden, about 1 minute.
Drain. The second frying makes the spring rolls
crispier. Serve spring rolls whole or cut in half,
with one or more dipping sauces. Guest should wrap a
spring roll in a lettuce leaf, dip it in sauce, and
enjoy. Serves: 8 to 12 as an appetizer

—–

Title: Green Peas Mushrooms
Categories: Diabetic, Side dishes, Side dishes
Yield: 4 sweet ones

1 c Water; 4 lg Mushrooms; sliced
2 c Green peas; fresh or frozen 3 Green onions; chopped
1 ts Vegetable oil; 1 tb Low-sodium soy sauce;

In a saucepan, bring water to a boil, add peas and cook 5 minutes or
until just tender. Drain. Meanwhile, heat oil in a non-stick
skillet and saute mushrooms and green onions until tender. Combine
with peas and toss with soy sauce.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 80; CHO: 13g;
PRO: 4g; SOD: 221mg: FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Title: Chicken Cabbage Soup
Categories: Soups, Poultry, Main dish, Low-cal
Yield: 6 Servings

5 c Cabbage finely chopped
2 c Carrots finely sliced
1 c Celery chopped
1 cn V-8 vegetable juice (lg)
2 c Chicken broth
1/4 t Pepper (white)
1 md Onion finely chopped
3 lb Chicken breast, skinned and
Boned, cut into 1 in. cubes
1 t Paprika (sweet)

Directions; Add all vegetables, along with broth, seasoning,(except
paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then
cover and simmer at least 30 minutes. In non stick skillet, brown
chicken over medium heat, covering each side with paprika, continue
to brown and turn until chicken is no longer pink, and done through.
About 10 minutes. Deglaze saute pan with 1/4 cup white wine.. Cut
chicken into cubes, add to cabbage broth, along with juices from
saute pan. Cover dutch oven, and continue to simmer 45 minutes.

Submitted by Marina Cheesman Source kitchen of marina

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Turkey Soup

Recipe By : Kimberly Long
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Large Onions — finely chopped
3 Ribs Celery — finely chopped
2 Carrots — peeled and chopped
1/2 Pound Butter
1 1/2 Cups Flour
3 Quarts Turkey Stock
1 Pint Cream
Salt And Pepper
1/4 Cup Cooked Turkey — finely diced
1/4 Cup Cooked Rice

Cook onions, celery and carrots in a little water 20 minutes, or
until tender. Set aside. In a large heavy pan melt butter;
thoroughly blend in flour. Heat turkey stock and cream; add very
gradually to butter-flour mixture, stirring until lumps disappear.
Add vegetables, water in which they were cooked, and seasonings.
Stir and cook over low heat 10 minutes. Taste/correct seasoning.
Add turkey and rice. Serve in large bowls.

– – – – – – – – – – – – – – – – – –

Title: Tex-Mex Strata
Categories: Breakfast, Mexican, Cheese, Sausage
Yield: 8 servings

1/2 lb Hot Italian sausage
6 oz Red peppers; roasted, drain
– and chopped
6 oz Green peppers; fried
6 Firm white bread;quartered
1 1/2 c Monterey Jack cheese
1 1/2 c Milk
1 ts Chili powder
1/2 ts Salt
6 Eggs; beaten

In medium skillet; saute sausage 10 minutes or until
lightly browned. Cool slightly; cut crosswise into
thin slices. Place in bowl. Add peppers; toss to
combine. Preheat oven to 350~. Generously grease 2 qt.
shallow baking dish. Reserve 6 bread quarters; place
remainder in prepared dish. Sprinkle with cheese and
the sausage mixture; arrange reserved bread on top.
Set aside. In medium bowl, beat eggs with milk, chili
powder and salt until mixed; pour over bread in dish.
Bake 1 hour or until center is set. Let stand 10
minutes before serving. Makes 6 servings.

—–

Title: My Baba’s Pyrohy (Perogies)
Categories: Side dish, Vegetables
Yield: Lots (6 dozen or so)

1 1/2 c Water
3 tb Cooking oil
1 ea Egg
4 1/2 c Flour
1 1/2 ts Salt
1/4 ts Pepper
1 ea Medium onion, chopped
1/4 c Butter
3 c Potatoes, mashed
1 c Cheddar Cheese (old), grated
8 c Water, boiling

Dough:

Combine water, egg, oil and blend well. Add flour and 1 tsp of the salt.
Knead until smooth and soft (8 minutes approx). Put dough into a
lightly oiled bowl, cover and rest for 20 minutes.

Potato Filling:

Combine (slightly cooled) mashed potatoes and grated cheddar in
a bowl. Saute onions in butter and add to mashed potatoes. Add in
the remaining salt (1/2 tsp) and pepper to taste.

Take small pieces of the dough and roll it out until it is very thin
(1/8″ or so). Take a coffee mug (or round container of your choice)
and cut our a circular shape.

Into the middle of the circle, drop 1/2 to 1 tsp of the potato mixture . Fold
the circle in half and seal edges by pinching them together. This should
leave you with a half moon shape.

When you have completed sealing the pyrohy, it should be laid between
two clean towels (this prevents it from drying out). Once you have
made all of the pyrohy possible (when either your dough or potato runs out),
set a pot of water to boil.

In batches of 6-8 (depending upon how much your pot can hold), cook the
pyrohy until they are floating. Remove from water, place in a casserole dish
and melt some butter or margerine on the batch of pyrohy to keep them
separated nicely. Continue this until they are complete.

Now they’re ready to eat. Also at this time you can freeze them in batches
(I find that batches of a dozen work well). I love pyrohy with sour cream,
chives
or fried onions and little pieces of bacon (shkvarky–optional).

The next day, you may find that frying the pyrohy give you an even more
pleasant taste!

MMMMM

Title: Pisni Holubts (Meatless Cabbage Rolls)
Categories: Vegetables, Christmas, Russian
Servings: 10

2 c Rice; Uncooked
4 c Water
1 md Head White Cabbage; 4 to 5
-Lbs, Without Bruised Leaves
2 lg Onions; Use 3 If You Like
-Onions, Chopped
1/4 lb Butter; 1 Stick
1 c Mushroom Mix
1 tb Salt
1 ts Black Pepper; To Taste
16 oz Canned Tomatoes
1 Bouillon Cube; OR
1 tb Maggi Sauce
;Tomato Juice Or Water As
-Needed

Combine the rice and water in a medium saucepan. Bring to a boil, stir
gently, cover and cook for about 20 minutes. Cool in a large bowl. Core
the cabbage and place it in a large pot or Dutch oven half filled with
water, cover, and bring to a boil. Cook about 2 minutes. As the outer
leaves become translucent and soft, pry off and remove with a wooden
spoon. Continue until the head is about 5 inches in diameter, remove and
save for Cabbage Filling, (Recipe will be included in the next bunch).
Trim the leaves by paring of the thick part of the rib. In a large
skillet, saute the chopped onions in melted butter until lightly cooked.
Add the onions and mushroom mix to the rice, stir gently but do NOT mash.
Add salt and pepper to taste. Line the bottom of a baking dish with the
outer cabage leaves. Place a large spoonful of the filling at the stem
end of each leaf, fold over the sides and roll from the bottom to the
top. Do NOT overstuff or the results will look like hand granades. The
rice will expand when baked. Without crowding, arrange in neat layers in
the baking dish, covering the last layer with a few cabbage leaves.
Coarsely chop the tomatoes and pour over the rolls. Add the bouillon cube
or Maggi seasoning, cover, and bake in a preheated 325 Degree F. oven for
about 2 hours. Add tomato juice or water as needed, there should be 2 to
3 inches of liquid at the bottom. Baked rolls will keep hot for about 1
hour.

Yield: About 2 dozen. To freeze before baking, place the rolls on an
oiled baking sheet and freeze until rigid, then store in heavy plastic
bags. Serve with mushroom gravy.

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Shrimp Bisque

Recipe By : Linda Bullard
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds shrimp — with shells and head
2 medium onion
1 bunch celery
3 medium green pepper
2 cloves garlic
1/4 cup green onion — green part
1 tablespoon parsley — minced
1/4 pound butter
1 cup flour
1 tablespoon paprika
1 tablespoon Creole seasoning
1 tablespoon Worcestershire sauce
1 pint half and half

Peel, head, shell and devein shrimp, reserving shells and heads. Wash and
prepare all vegetables, reserving all peels, trimming, and such, including
white parts of green onion. Add all reserved scraps (shrimp and
vegetables) to 1/2 gallon cold water and bring to a slow boil over
medium-high heat. Simmer for 20 minutes; strain and reserve liquid.
Finely mince shrimp, onion, celery, green pepper and garlic. Melt butter
in 4-quart soup then add minced vegetables (except green onions) and
shrimp. Saute until shrimp are pink. Add flour, reduce heat and stir for
about 5 minutes
Add reserved shrimp stock and remaining ingredients, except green onion and
half and half. Cook over medium heat 30 minutes, then add green onions and
half and half. Adjust seasoning and change consistency with more half and
half if desired.

– – – – – – – – – – – – – – – – – –

NOTES : I have made this with evaporated skim milk instead of half and
half. Can be frozen.