QUICK FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Safflower oil
1 lg Onion or leek
3 lg Potatoes — cubed
2 Carrots — cut into 1″ chunks
1/4 c Chopped parsley
1/2 ts Dried dill
1/4 ts Salt
6 c Water
1 lb Firm fish — cut in 1″ pieces
(cod, orange roughy, perch)
Paprika for garnish

In a large pot, saut‚ onion in oil until translucent.
Add vegetables, water, and seasonings and simmer 20
minutes. For a creamier texture, puree part of the
soup and return to the pot. Add fish and simmer 10
minutes more. Serve in bowls and garnish with paprika.

Nutritional information per serving: Protein: 30 grams
(36%); Carbohydrates: 43.5 grams (52%); Fat: 4.6 grams
(12%); Calories: 335; Sodium: 280 mg; Cholesterol:
61.2 mg. Exchanges: 3 Bread, 3 Lean Meat

Serves 4

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Mintzias

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Title: Corn Chowder
Categories: Soup Easy Main dish
Servings: 4

1 ea medium potato diced 1 ea onion, chopped
1 ea can (14 oz) chicken broth 1 ea can (16 oz)
cream-style corn
2 c milk 2 T butter
1 ea egg slightly beaten 1 ea can (8 oz) corn

Saute onion in butter until golden brown. Add broth and potato and
simmer until potato is tender. Add corn and milk, blend well. Season
with salt and pepper. Bring to a boil. Remove from heat. Stir some of

chowder into egg. Add mixture to sauce pan and blend well. Simmer
until heated through. Serve.

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Home-Style Inner Beauty Hot Sauce

Recipe By : Chris Schlesinger in “Big Flavors of the Hot Sun”
Serving Size : 32 Preparation Time :0:10
Categories : Condiments Preserves Cornellier Classics
Sauces Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 to 15 habenaro (Scotch Bonnet) chili peppers — coarsely
chopped
1 mango — or try 2
1 cup mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon black pepper — freshly ground

Peel, seed and mash the mango. Mix all the ingredients together and stand
back.
This will keep, covered and refrigerated, until the year 2018. Be careful
though:
If it spills, it will eat a hole in your refrigerator. If you ever want to
dispose
of it, call the local toxic waste specialists.

WARNING: Hottest sauce in North America. Use this to enhance dull and boring
food.
Keep away from pets, open flames, unsupervised children, and bad advice.
This is
not a toy. This is serious. Stand up straight, sit right, and stop mumbling.
Be
careful not to rub your nose, eyes, or mouth while working with habaneros. You
may
actually want to wear rubber gloves while chopping and mixing — these babies
are
powerful.

Curtis sez: “Wear the rubber gloves. Trust me on this.”

Curtis adds: “I pull the stems off the peppers and discard them. Then I cut off
the
tops of the peppers (including the hard stem root
button), toss the tops in a food processor with all the other
ingredients, and puree thoroughly. Then I coarsely chop the bodies of the
peppers
(including seeds and placenta; otherwise what is the
point?), add them to the food processor, and pulse a few times just to mix, but
not
enough to further chop the peppers.”

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Serving Ideas : Serving = 1 tablespoon

NOTES : This style of hot sauce, widely used in the West Indies, is
basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow
mustard, with a few other ingredients thrown in. Use this recipe as a
guideline.
Habaneros are at the top of the chile pepper heat scale, so feel free to
substitute
other peppers of your choice.

Funnel the sauce into an old pint liquor bottle, then let your
imagination run free as to what whopper you can lay on your guests
regarding its origins. If you’re having trouble, here’s a start: “One
day in Jamaica I was in this dingy bar and met this old guy who…”
and you take it from there.
Nutr. Assoc. : 349 0 0 0 0 0 0 0 0

Merne’s Nantucket Donuts

Recipe By : AOL
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
8 tablespoons Crisco, melted
1 cup sugar
3 large eggs
1 cup milk
1 teaspoon salt
4 cups flour
2 tablespoons baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

Combine dry ingredients and set aside. Cream together
melted Crisco and sugar. Add eggs. Add alternately milk,
with vanilla added and flour mixture. Roll to 1/4 inch
thick…Fry at 365 degrees until golden….Shake in bag with
cinnamon and sugar.

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TAGINE OF OKRA TOMATOES

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Okra
4 1/2 lb Tomatoes, peeled, seeded
— chopped
2 tb Parsley, chopped
1 1/2 ts Sweet paprika
1 t Garlic, chopped
Salt
3 tb Vegetable oil

Wash, top tail the okra. String together with
thread into a “necklace”. Over high heat, cook the
tomatoes with the parsley, paprika, garlic, salt
oil, mashing down the tomatoes as they cook. After 10
minutes, lower the heat to medium, add the okra
begin to poach iti n the sauce. From time to time
lift up the necklace to stir. After the okra is
tender, remove keep warm. Continue to reduce the
tomatoes until all the water has evaporated the oil
is released. Fry the tomatoes in this released oil,
stirring continuously. Gently pull out the thread,
place the okra in the serving dish. Pour the sauce
over the top. Serve hot or lukewarm.

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MASHED POTATO PANCAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Potatoes Side dish
Pancakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mashed potatoes
2 c Flour, sifted
1 t Salt
3 ts Baking powder
2 Eggs, beaten
1 c Milk
4 tb Light corn syrup
1 t Nutmeg

Combine potatoes, sifted flour, salt, and baking
powder.

Mix together the eggs and milk and stir lightly into
the potato-flour mixture. Add corn syrup and nutmeg
and beat well.

Bake on a greased griddle until cakes are brown on
both sides.

Source …… Mary Margaret McBride ENCYCLOPEDIA OF
COOKING Editor …… Anne London, director,
Homemakers Research Institute Publisher … Homemakers
Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.’94

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GAZPACHO SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz EDEN Crushed Tomatoes
14 1/2 oz EDEN Diced Tomatoes
1 c Water
2 tb Onion, minced
1 Green pepper — diced
1 Red pepper — diced
2 Cucumbers — peeled, seeded
— and cut in chunks
1 bn Green onions — thinly sliced
2 Cloves garlic
— peeled and pressed
3 tb EDEN Red Wine Vinegar
2 tb EDEN Shoyu
1 t Cumin
3 tb Lemon juice
3 tb Lime juice
2 ts Basil
2 ts Dill

Combine all ingredients and chill for at least 1 hour
before serving. Great with cornbread!

Copyright 1994 Eden Foods, Inc.

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CUBAN BLACK BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beans, dried black
1 c Onion — chopped
1 tb Margarine or butter
4 c Water
1 Bouillon cube, beef
12 oz Ham, cooked lean
2 Bay leaves
1/2 ts Thyme, dried leaf
1/2 ts Oregano, dried leaf
1/2 ts Salt
1 Pepper, dried whole red
1 c Pepper, green bell — chopped
1/3 c Dark rum (optional)
1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak
water. In a 4-quart pot, saute onion in butter or marg
until tender but not browned. Add soaked beans, 4 cups
water, bouillon cube, ham (cut into 4-6 chunks), bay
leaves, thyme, oregano, salt red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are
tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew,
mash in a bowl with potato masher or fork. Add mashed
beans to stew; stir to thicken. Remove ham and dice.
Remove bay leaves and red pepper, if used and discard.
Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over
rice and top with sour cream if desired.

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Title: WHITE CHOCOLATE ROULAGE
Categories: Desserts, Chocolate
Yield: 8 servings

4 Eggs, separated
3/4 c Sugar, divided
1 tb Vegetable Oil
1 ts Vanilla Extract
2/3 c Cake Flour, sifted
1 ts Baking Powder
1/4 ts Salt
2 tb Powdered Sugar
1 White Chocolate Cream
-Filling (recipe below)
1 White Chocolate Curls

FROM: Daniel Reemes

Servings: 8

Lightly oil bottom and sides of a 15- x10- x1-inch
jellyroll pan with vegetable oil; line with wax paper
and lightly oil and flour wax paper. Set aside.

Beat egg yolks at high speed of an electric mixer
until foamy. Gradually add 1/4 cup sugar; beating
until mixture is think and lemon colored (about 5
minutes). Stir in vegetable oil and vanilla; set aside.

Beat egg whites (at room temperature) until foamy;
gradually add remaining 1/2 cup sugar, beating until
egg whites are stiff but not dry. Fold whites into
yolks. Combine flour, baking powder, and salt;
gradually fold into egg mixture. Spread batter evenly
into prepared pan. Bake at 350″ for 8 to 10 minutes.

Sift powdered sugar in a 15 x 10 inch rectangle on a
cloth towel. When cake is done, immediately loosen
from sides of pan, and turn out onto sugared towel.
Carefully peel off wax paper. Starting at narrow end,
roll up cake and towel together; let cake cool
completely on a wire rack, seam side down.

Unroll cake. Spread cake with half of White Chocolate
Cream Filling and carefully reroll cake, without
towel. Place cake on a serving plate, seam side down;
spread remaining filing on all sides. Garnish with
white chocolate curls.

Source: Christmas with Southern Living 1989

—–

Fruit Delight

Recipe By : General Foods Corporation
Serving Size : 15 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c low-fat graham cracker crumbs
1/4 c granulated sugar
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
1/4 c granulated sugar
2 tbsps skim milk
8 ozs Cool Whip® Free — thawed
20 ozs crushed pineapple — drained * see note
6 ozs fat-free vanilla pudding mix
3 1/2 c skim milk

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs, sugar, and oil in a
small mixing bowl. Press into prepared pan. Bake for 10 minutes. To
prepare filling, combine cream cheese, remaining sugar, and 2 tablespoons
milk in a mixing bowl. Then, fold in half of whipped topping. Spread over
prebaked crust. Arrange crushed pineapple over top. Using remaining milk,
prepare pudding mixes according to package directions. Pour over pineapple
mixture. Chill several hours.

– – – – – – – – – – – – – – – – – –

Per serving: 270 Calories; 2g Fat (9% calories from fat); 6g Protein; 50g
Carbohydrate; 3mg Cholesterol; 448mg Sodium

Serving Ideas : Spread remaining whipped topping over pudding and serve.

NOTES : * For different flavor combinations, use 3 bananas sliced, or 4
cups sliced peaches, or 2 pints strawberries.