Title: JERUSALEM ARTICHOKE WITH MUSHROOMS AND THYME
Categories: Vegetables, Appetizers
Yield: 4 servings

2 lb Jerusalem artichokes
1 oz Butter
5 ts Olive oil; divided use
1 Onion, chopped
1 c White wine
1 Bay leaf
1 1/2 lb Fresh mushrooms
4 Garlic cloves, minced
1 sm Lemon
1 1/2 ts Fresh thyme, chopped
Salt and pepper

Peel and halve the jerusalem artichokes.
In a large pan, heat butter and 2 tablespoons olive oil.
Add the onion and fry 2 minutes.
Add jerusalem artichokes, white wine, bay leaf and water to cover.
Bring to boil, and cook on low heat until the jerusalem artichokes
soften, about 1 hour.
Meanwhile, thinly slice a small lemon (don’t peel).
Add the mushrooms to the pan, then the thyme, lemon slices and 3
tablespoons
olive oil, and cook another 20 minutes. Serve warm.

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Title: Pineapple Carrot Coffee Ring
Categories: Diabetic, Desserts, Breads/bm
Yield: 16 servings

1 Pk active dry yeast (1tbsp) 1/4 c Raisins (dark or golden)
1/4 c Warm water (110-115 F) 1/4 ts Salt
1 Egg 1/2 ts Cinnamon
2 tb Honey 1/4 ts Ground nutmeg
1 c Unbleached white flour 1/4 c Sunflower seeds
1 8 oz crushed pineapple in 1 1/2 c Whole wheat flour
Its own juice 1/2 c Bran
1 c Grated carrots (2 med) 2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve
the yeast. Combine the egg, honey, yeast mixture, unbleasched white
flour, and the pineapple in a mixing bowl. Beat well. Let stand in
a warm place for 30 minutes covered with a wet towel. Add the
carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole
wheat flour, bran and oil. blend well. Spoon the dough into a
lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm
place for 60 minutes. Bake in a 350 F oven for 25 minutes or until
browned. Cool in the pan for 5 minutes; then remove from the pan and
cool completely on a wire rack. Engergy per serving (1/16 of recipe):
130 calories

MMMMM

INDIAN FISH KEBABS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Monk fish
-or other firm fish
1 Yellow squash
1 Green bell pepper
1 Red bell pepper
Cherry tomatoes
Bay leaves
Cooked brown rice or
Pita bread
Lemon wedges
Sprigs of mint
—–CHERMOULLA—–
4 sm Garlic cloves, minced
1 t Ground cumin seeds
1/2 ts Sweet Hungarian paprika
1/8 ts Cayenne
1 pn [generous] saffron
1/4 c Chopped fresh cilantro
1/4 c Fresh lemon juice
3/4 c Olive oil
Salt
Black pepper

This is a very colorful and tasty arrangement of
marinated and then skewered and grilled vegetables and
fish. The marinade, called chermoulla, is a blend of
fragrant seasonings, oil, and lemon juice. In this
version I’ve suggested my favorite vegetables for
kebabs. You should choose your own favorites; some
other good choices are eggplants, mushrooms, and
onions. special equipment: skewers (if you are using
bamboo skewers, soak them in water for 1/2 hr. and
fill them out to the ends so the skewers won’t burn)

Combine the ingredients for the chermoulla. Cut the
fish into 1-inch cubes. Similarily, cut the
vegetables into 1-inch cubes. Place the fish and
vegetables in the chermoulla and marinate,
refrigerated, for 2 hours.
When you are ready to assemble the kebab, soften the
bay leaves in boiling water for several minutes.
Alternate the tomatoes, peppers, yellow squash, and
fish on skewers. Place a bay leaf occasionally on the
skewers next to the fish. Reserve the chermoulla.
Cover the broiler pan with foil and plkace the
kebabs on it about an inch apart. Broil for 15 to 20
minutes, basting with the reserved chermoulla, and
turning frequently to cook evenly.
Serve on rice or in pita bread and garnish with
lemon wedges and sprigs of mint. From Sundays at
Moosewood Restaurant

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Title: Mousseline of Frog Legs with Fresh Pasta
Categories: Pastas, Seafood, Masterchefs, Frisco, Chzm
Yield: 4 servings

7 tb Butter 4 oz Fish, filet of sole
2 lg Shallots, chopped 1 lg Egg
3 lb Frog legs 1/2 ea Lemon
14 oz Wine, white, dry 1 tb Oil, olive
Salt 1/2 lb Pasta, fresh
Pepper 1 bn Chives
3 c Cream, heavy

Frog Leg Sauce:
===============

In a saute pan, heat 2 tablespoons of butter. Saute the chopped
shallots in butter until they’re golden brown.

Add 1 1/2 pounds of frog legs, white wine, salt and pepper.
Cover and cook slowly for 10 minutes.

Strain the liquids from the mixture back into the saute pan.
Reserve the legs.

Replace strained stock in saute pan, add 1 cup of cream and
reduce by half. Set aside but keep warm.

Frog Legs:
==========

Debone the frog legs. Place the meat in a meat grinder or food
processor with the filet of sole and grind thoroughly.

Add egg, salt and pepper, and 1 cup of cream (adjust to
consistency and taste.) Process the mousseline and reserve.

Pasta:
======

Boil salted water, add olive oil and pasta. When pasta is al
dente, strain and cool under running water. Set aside.

Mousseline:
===========

Butter four ramekins or molds.

Put the mousseline into a pastry bag and squeeze it into the
molds, leaving a hole in the center of each mold.

Fill center with frog leg meat and top with mousseline. Tamp
gently to remove trapped air bubbles.

Place the molds onto a pan or tray in which you’ve poured about
an inch of water. On top of each mold, place a layer of buttered
parchment, (butter side down), then a layer of foil. Bake for 15
minutes at 400 F.

To Assemble:
============

To serve, saute pasta in 3 tablespoons of butter, adjust
seasoning, then layer on serving plates.

Remove mousseline from molds and place on pasta.

Bring the sauce to a boil, and add heavy cream to adjust
consistency if necessary. If sauce is too thick, thin with white
wine.

Add butter, lemon juice, salt and pepper.

Pour sauce over mousseline and sprinkle with chopped chives.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

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POACHED FOWL AND BACON WITH ‘PUDDING’

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Boiling fowl with
Neck and giblets
2 tb Finely chopped mixed fresh
Savory, parsley, hyssop and
Sage
Salt and pepper
1 1/2 lb Piece boiling bacon
2 c Strong dry cider
Extra herbs to garnish
Pudding
Neck, liver and heart
From the bird
1 t Of the herb mixture above
Salt and pepper
8 tb Soft white breadcrumbs
1 Egg beaten

This was a cheap and easy dish on which youngsters
could practise when learning to carve poultry. Ask a
kindly poulterer to cut off the bird’s head and to
supply the whole neck in its skin along with the
prepared bird and giblets. Mix the herbs together and
put a tablespoonful aside. Add a light seasoning of
salt and pepper to the rest and fill the mixture into
the body cavity of the bird. Stitch or skewer the
cavity openings securely. Truss the bird for boiling
and place it on a trivet in a stewpan which will also
hold the bacon and liquids. To prepare the neck, ease
the spine and surrounding flesh out of the skin as if
peeling off a stocking. Do not break the skin. Chop
the liver and heart finely and mix with half the
reserved herbs, a little seasoning and the
breadcrumbs. Bind with the egg. Fill this mixture into
the skin, allowing room for the bread to swell. Fasten
the ends of the sausage-shaped ‘pudding’ securely and
add to the pan. (If the skin is accidentally torn, or
is not supplied, you can make the stuffing into small
balls and fry or bake them, as an acceptable
substitute.) Mix the cider with 425 ml/15 fl oz/2 cups
water and heat until nearly boiling. Add the liquid to
the pan, put on a well-fitting lid and poach the bird
gently for 2-2 1/2 hours. Add the bacon piece after
30 minutes and the stuffed neck after a further 15
minutes. Top up the pan with extra boiling water then,
or later if needed. Test the bird for readiness after
2 hours by thrusting a thin skewer into the thickest
part of the thigh. The juices should run clear. A
smallish bird may be almost ready by this time, and
the bacon piece should be done. Take the bacon out,
with the ‘pudding’, and leave both to rest for 10-15
minutes. The slice both to serve as a garnish for the
poached bird. Scatter a few extra herb leaves over the
breast of the bird before serving. First stuff your
capons with saveray, With parsley, a little, hissop I
say; Then take the neck, remove the bone; And make a
pudding thereof at once With an egg and minced bread
also With hacked liver and heart thereto… Then boil
the capon, as I they say, With parsley, sage, hissop,
saveray… With slices of bacon embrawded here and
colour your broth with saffron dear… (Mrs
Groundes-Peace’s Old Cookery Notebook)

– – – – – – – – – – – – – – – – – –

Barbara Bush’s All-American Clam Chowder

Recipe By : Barbara Bush
Serving Size : 3 Preparation Time :0:00
Categories : Soups Seafood
Celebrity

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces clams, canned with liquid — * see note
3 slices Bacon
1/2 cup Onion — minced
1 cup Potatoes — cubed
1 can Cream of celery soup
1 1/2 cups Milk
1 dash Black pepper
— * see note

* Save the clam liquor.
Cook bacon in frying pan until crisp. Remove, drain and break into 1″
pieces. Brown onion in bacon fat. Add clam liquor and potatoes. Cover. Cook
over low heat until potatoes are done (about 15 minutes). Blend in bacon
pieces, minced clams, and other ingredients. Heat, but don’t boil. Bacon may
be used for garnish. Serves 4.

– – – – – – – – – – – – – – – – – –

Almost Orange Julius

Recipe By : Karen in the Jones Family Reunion Cookbook (1993)
Serving Size : 1 Preparation Time :0:05
Categories : Unclassified

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 can frozen orange juice concentrate
1/2 cup milk — cold
1/2 cup water — cold
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
6 ice cubes

Combine all ingredients in blender until smooth.

– – – – – – – – – – – – – – – – – –

from phannema@wizard.ucr.edu in S. Calif.

CELERY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions, peeled and chopped
2 Carrots, peeled and chopped
3 tb Olive oil
1 lg Head of celery
2 Potatoes, unpeeled, scrubbed
— and diced
1 1/2 l Water (2 1/2 pints) (or duck
— stock, chicken stock)
Sea salt
Black peppercorns
Fresh parsley, chopped

Soften the onions and carrots in the olive oil in a
heavy, covered pan. Wash and scrape the celery sticks,
split the main part of each one vertically and cut it
into 2.5 cm (1 in) lengths. Stir the celery into the
pan and leave it to steam-cook for 20-30 minutes over
a low heat to bring out the flavour. Add the washed
and diced potatoes, cover with the water, season with
a little salt and a few black peppercorns, bring to
the boil and simmer for 20 minutes. Add the chopped
parsley and liquidize.

From: B.Allen, The soup book, M Papermac, ISBN
0-333-58224-1

– – – – – – – – – – – – – – – – – –

Title: No-Meat Burgers-In-A-Hurry
Categories: Main dish, Vegan
Yield: 4 servings

1 lb Firm tofu — mashed
1 c Quick rolled oats
1/2 c Wheat germ
1 Onion (optional) -finely
-minced
2 tb Onion powder
2 tb Soy sauce
1/2 ts Salt
1/2 ts Basil
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
Vegetable oil — for frying

Mix ingredients together. Knead for a few minutes.
Shape into six patties. Fry in lightly oiled cookie
sheet at 325 F for 25 minutes. Serve on whole wheat
bread or buns. Top with lettuce, tomato, alfalfa
sprouts, grated carrot, onion, pickles, catsup or
mustard.

—–

Title: Salsify with Truffle Coulis
Categories: Emeril, Vegetables, Ethnic, Am/la
Yield: 6 servings

1 Black truffle
1 tb Olive oil
2 tb Truffle oil
2 ts Water
Salt and pepper
Reserved fois gras with
-shallots
3 c Salsify; diced small,
-blanched
Bottle of truffle oil to
-drizzle
2 tb Chives; chopped
Black pepper

Slice the truffle. In saute pan, heat the olive oil.
When the pan is hot, saute the truffles for 30
seconds. Remove from the heat and puree in a food
processor. While the machine is running add the
truffle oil and water. Season with salt and pepper.
In saute pan, heat the fois gras fat and shallots.
Add the salsify. Saute 2-3 minutes or until the
salsify is heated through. Stir in the truffle
coulis. Season with salt and pepper. Slice the fois
into 6 slices. Spoon the salsify and coulis onto a
plate. Lay the fois gras directly on top. Drizzle
truffle oil around the plate. Garnish with chives and
black pepper.

Source: Essence of Emeril, #EE2328, TVFN
formatted by Lisa Crawford, 5/11/96

—–