Title: Fish Stew with Herbs
Categories: Fish, Harned 1994, Herb/spice, Main dish, Stews
Yield: 1 batch

1 lb Fresh or frozen haddock*
2 tb Olive or corn oil
1 md Onion; chopped
2 Carrots; finely chopped
1 Celery stalk plus leaves
— finely chopped
2 Garlic cloves; peeled
— finely chopped
28 oz Can Italian plum tomatoes
— undrained
1/2 c Fish or vegetable stock or
1/2 c Bottled clam juice
1/2 c Dry white wine
Garlic oil**
1 c Garlic croutons**

——————————-BOUQUET GARNI——————————-
1 Bay leaf
2 Thyme sprigs
1 Strip of lemon peel
1 lg Sprig of fennel fronds
4 Black peppercorns

———————————-GARNISH———————————-
Chopped fresh fennel or
Chopped fresh parsley

*Or perch or cod.

**To make the garlic croutons, cut crusts from thick, day-old bread.
Cut bread into large cubes. Spread a cookie sheet with garlic oil –
either oil in which whole garlic cloves have been steeped, or oil
that has been heated gently with a cut garlic clove, pressing on
clove to release oils. Toss croutons in the garlic oil, then bake at
400 F., turning often, 8 to 10 minutes, until golden brown.

If frozen, unwrap fish and allow to stand at room temperature for 15
to 20 minutes, or until soft enough to cut. With a sharp knife, cut
into 2″ cubes.

Meanwhile, heat oil in a large, heavy saucepan. Add prepared onions,
carrots and celery and saute, stirring, 3 to 5 minutes over medium
heat. Add garlic and saute another 1 or 2 minutes. Add tomatoes (and
their juices), stock and wine. Tie bouquet garni spices in a
cheesecloth bag and attach with string to pot handle for easy
removal. Place in tomato-wine mixture and let come to a boil,
uncovered. Boil 5 to 10 minutes, then reduce heat to low. Add fish
cubes and cover pot. Simmer 15 minutes or until fish flakes easily
with a fork.

Serve on top of garlic croutons in heated bowls, garnished with
chopped fennel or parsley.

Yield: 4 to 5 servings.

From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer Company, 1985. Pg. 44. ISBN 0-88862-788-2.

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Title: RED LENTIL LOAF
Categories: Main dish, Vegetarian, Vegetables
Yield: 6 servings

1 c Dried red lentils
3 c Water
1 c Rolled oats
1 1/2 ts Egg replacer
2 tb Water
1 c Cooked brown rice
1 c Grated carrots
2 tb Low-sodium tamari
2 Scallions; chopped
2 Garlic cloves; minced
1 ts Dried sage

MMMMM———————-RED PEPPER SAUCE—————————
1 Red bell pepper; chopped
1/2 c Light soy milk
2 tb Tahini or cashew butter
1 tb Arrowroot; PLUS:
1 ts Arrowroot
1 pn Sea salt
2 tb Dijon mustard
1 pn Cayenne pepper
1 tb Minced fresh basil; -OR-
1/2 ts -Dried basil

Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9
minutes in pressure cooker).

Preheat oven to 350 F. Oil a loaf pan and sprinkle sides and bottom
with a tablespoon of oats.

Whisk egg replacer with 2 tablespoon water until light and foamy.

In a large bowl, combine egg replacer and lentils with remaining
ingredients.

Press mixture into loaf pan and bake for 40 minutes. Remove from
oven and let stand for 5 to 10 minutes before slicing.

Per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg
chol, 31 mg calcium

* HINTS: Use one whole egg instead of egg replacer and water. * For a
firmer loaf, add 1/4 cup dried bread crumbs to mixture * before
baking. * Serve with Red Pepper Sauce (below)

RED PEPPER SAUCE (makes about 1 cup):
=====================================
Place bell pepper, soy milk, tahini and arrowroot in a blender.
Blend until smooth and creamy.

Pour mixture into a saucepan and bring to a boil while stirring
constantly with a wire whisk. Reduce heat to low and whisk in salt,
mustard and cayenne pepper. Sprinkle with basil and serve.

Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb,
3 g fat, 0 mg chol, 10 mg calcium

From: Vegetarian Gourmet – Winter 1993 Typed for you by Karen Mintzias

MMMMM

Title: Famous Oatmeal Cookies
Categories: Cookies
Yield: 1 servings

3/4 c Shortening
1/2 c Sugar
1 c Brown sugar
1 Egg
1/4 c Water
1 ts Vanilla
3 c Oats
1 c Flour
1/2 ts Baking soda
1 ts Salt

Melt butter. Mix liquids, then add dry ingredients.
Bake for 12-15 minutes.

—–

Title: Granola
Categories: Snacks
Servings: 12

2 1/2 c Quick-cooking oatmeal
1 c Shredded coconut
-(unsweetened, from a health
-food store)
1/3 c Untoasted sunflower seeds
1/4 c Hulled sesame seeds
4 tb Margarine
1/4 c (packed) dark brown sugar
1/4 c Honey
1/2 ts Salt
-(omit salt if using
– salted margarine)
1 1/2 ts Vanilla extract
1/2 c Toasted wheat germ
1/2 c Raisins

Preheat the oven to 300~.

Spread the oatmeal, coconut, sunflower seeds and sesame seeds in a large,
lightly buttered roasting pan or ovenproof dish (about 11×17 inches is
best, although a smaller pan will do). Bake for about 20 minutes, tossing
several times.

Meanwhile, combine in a small saucepan the margarine, brown sugar, honey
and salt and bring to a simmer, stirring. Add the vanilla off the heat.

Reset the oven to 350~ then add the wheat germ to the toasted mixture.
Dribble the sugar-honey mixture syrup over the granola, tossing with a fork
to coat the dry mixture evenly.

Return the pan to the oven and bake for 5-6 minutes longer. Add the
raisins, toss to distribute, and press the granola down firmly into an even
layer. Bake 5 minutes or so longer, or until the granola is golden.

Remove from the oven and let cool slightly. Slip a flexible spatula under
the granola to break in to large pieces. Let cool completely and store
airtight.

Makes 6 cups.

[ Better Than Store-Bought ]

Posted by Theresa Merkling

MMMMM

Title: Cold Lard Omelet
Categories: Cheese/eggs
Yield: 200 servings

300 Eggs
200 tb Milk
12 1/2 c Cold lard
200 tb Cat hair or feathers, etc.

As served by King Neptune:

Combine eggs and milk, beating with a whisk until frothy. Pour into
cooking pans, cooking each in one piece, turning each when one side is
slightly less than done.

When the eggs are almost done remove from heat and smooth the cold lard
across half of the omelet and fold in half. Sprinkle the hair on top
and cut into as many servings a needed.

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Title: FRESH PINTO BEANS WITH TOMATOES
Categories: Vegetarian, Madison
Yield: 6 servings

1 lb Fresh pinto beans
-=OR=- other shell Beans
1/4 c Fruity olive oil
1 Onion
– finely diced or grated
2 lg Ripe tomatoes; peeled,
– seeded and chopped
1/4 ts Sweet paprika
1 pn Ground cumin
1 lg Garlic clove; minced
Salt and pepper
Sugar; if necessary
1 c Water
1 tb Lemon juice
1 tb Parsley, chopped
1 tb Cilantro, chopped

SHELL THE BEANS, rinse them off and put them in a saucepan with water
to cover. Bring to a boil for 15 minutes, then drain and return the
beans to the pan. Add the oil, onions, tomatoes, paprika, cumin,
garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of
water. Cover and cook over a low flame until the beans are tender,
about an hour. Taste for salt and add more if necessary. If the
tomatoes are too acidic, add enough sugar to balance the flavor.
Remove from heat and season to taste with the lemon juice. Turn
beans, and their juices, into a serving dish. Garnish with the
parsley and cilantro.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: JELLIED VENISON SALAD
Categories: Meats
Yield: 6 servings

1 1/2 tb Unflavored gelatin
1/2 c Cold water
1 Bouillon cube
1 1/2 c Boiling water
1/4 c Vinegar
1/2 ts Salt
2 c Cooked, diced, leftover-
– roast of venison
2 tb Green pepper, chopped
2 tb Pimiento,cut in small pieces
4 Sweet pickles, chopped
2 tb Celery, diced
1 tb Onion, diced
2 tb Cooked cut green beans

Soak gelatin in cold water. Dissolve bouillon cube and gelatin in boiling
water. Add vinegar and salt. Cool this mixture and when just beginning to
set add the rest of ingredients. Pour into individual molds or greased
8-inch square baking dish. Chill and serve on a bed of lettuce with
mayonnaise.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)

—–

Title: Penne With Artichokes And Marinated Tomatoes
Categories: Home Cookin,
Yield: 4

MMMMM————————– FROM JPMD44A —————————-
1 cn Artichoke hearts (13-15
oz.)
5 Garlic cloves; minced
2 oz Somona marin. dried
tomatoes
2 tb Olive oil from mar.
tomatoes
2 tb Lemon juice
1 ts Red pepper flakes
2 tb Parsley; fresh chopped
3/4 c Bread crumbs; fresh
1 tb Garlic; chopped
12 oz Penne pasta; cooked,
drained
1 tb Romano cheese, grated
1/4 ts Black pepper; freshly
ground
1/4 ts Salt

Drain the artichokes and reserve the liquid. Add enough water to
make 1 cup liquid. Cut the artichokes in quarters. Cook and stir
the 5 cloves minced garlic into 1 1/2 tablespoons oil in a large
skillet over medium-high heat until golden. Reduce the heat to
low. Add artichokes and tomatoes; simmer 1 minute. Stir in
artichoke liquid, lemon juice, pepper flakes, parsley, salt, and
pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook
and stir bread crumbs and 1tablespoon chopped garlic in remaining
1/2 tablespoon oil. Pour artichoke sauce over penne in large
bowl; toss gently to coat. Sprinkle with bread crumb mixture and
cheese. Source: COOKING WITH MARINATED DRIED TOMATOES

MMMMM

CREAMLESS MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 c Peeled and sliced carrots
1 c Sliced onions
1 c Sliced leeks, washed, white
-and light green parts only
1/2 c Sliced celery
1 t Fresh thyme leaves
2 lb Cleaned and sliced white or
-wild mushrooms
6 c Chicken stock
1 1/2 ts Kosher salt, or to taste
Pepper, to taste
1/8 ts Minced chives
3 tb Olive oil

Melt the butter over medium heat in a large soup pot.
Add the carrots, onions, leeks, and celery, and cook
until tender but not browned, about 10 minutes.
Stir in the thyme and mushrooms and cook for 5
minutes, until the mushrooms have softened. Add the
chicken stock, salt and pepper, and simmer, covered,
for 30 minutes. Puree the soup in a food processor or
blender in as many batches as necessary. Adjust
seasoning to taste. Serve in warm bowls with a
sprinkling of chives and a drizzle of olive oil, if
desired.

– – – – – – – – – – – – – – – – – –

Title: RAMEN NOODLE/CHICKEN SALAD
Categories: Meat, Chicken, Pasta, Salads
Yield: 1 servings

1 pk Ramen noodles
3 c Cooked chicken — cubed
1/2 Head cabbage — finely
Chopped
1 Onion — chopped
1/2 c Slivered almonds — chopped
2 tb Sesame seeds
1/4 c Canola oil
ds Sesame oil
1 tb Sugar
3 tb Rice wine vinegar
1/2 ts Pepper
1 pk Ramen noodles seasoning
Package

Chop cabbage, add finely chopped onions and cubed cooked chicken. Add
chopped almonds and crushed ramen noodles. Mix remaining ingredients
and them pour over salad. Mix well. Serve chilled.

Recipe By : Bonnie

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