PUREE OF LEEKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Leeks — very thinly sliced
Butter

Drop the thinly sliced leeks (tender green parts as
well as white) into 1/2-inch fast-boiling salted
water. Cook until very tender. Save the cooking
liquor. Whizz the leeks to a smooth, pale green
puree. Season, enrich with knobs of butter and thin
with a little of the cooking liquor if liked. Serve
garnished with a bouquet of green coriander and
triangles of fried bread. Add some soft-boiled eggs
for a quick vegetarian supper.

Source: Philippa Davenport in “Country Living”
(British), November 1988. Typed for you by Karen
Mintzias

– – – – – – – – – – – – – – – – – –

FLORIDA BOUILLABAISSE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Seafood
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fish fillets, cut into
-pieces
1 lb Shelled shrimp
2 Softshell turtles, cleaned
-and parboiled until tender.
-Cut into
Small pieces
6 Blue crabs, boil and remove
-meat, or one 7-1/2 oz. can
-crabmeat
12 Clams or one 7-1/2 oz. can
-chopped clams
1 md Onion, sliced and 1/2 cup
-diced green onions
1/2 c Chopped celery
1/2 c Green pepper
1/2 c Sliced mushrooms
1/4 c Chopped parsley
2 One lb. cans tomatoes
2 Cloves minced garlic
1/2 ts Thyme
1/2 ts Saffron
2 Bay leaves
1/2 c Oil
1 c White wine
Hot sauce to taste
2 c Fish stock

This is a Florida chowder… it goes real good with
“french” bread.

Saute vegetables in oil until soft, about 10 minutes.
Add wine, stock, tomatoes and bring to a boil. Add
fish and remaining ingredients. Cook over medium heat
for 15 minutes. Turn on low and simmer for 20 minutes.

Posted by Bill Mathews. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: PEANUT-BUTTER-CHOCOLATE SHORTBREAD
Categories: Cakes, Desserts
Yield: 16 servings

1 1/2 c Margarine or butter
1 1/2 c Sifted powdered sugar
1 1/2 ts Vanilla
2 c All-purpose flour
2/3 c Unsweetened cocoa powder
2 tb Cornstarch
1/4 ts Salt
1 c Unsalted peanuts, chopped
1 c Creamy peanut butter
1 c Sifted powdered sugar
1/2 c Semisweet chocolate pieces
16 Milk chocolate kisses
16 Unsalted peanuts, whole

In a large mixer bowl beat margarine or butter till softened; beat in 1 1/2
cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and
salt; beat till smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of
cocoa mixture. Spread remaining cocoa mixture in the bottom and up the
sides of an ungreased 10-inch tart pan with a removeable bottom, or in the
bottom and 1-inch up the sides of a 10-inch springform pan.
In a bowl stir together peanut butter and 1 cup powdered sugar; stir in
chocolate pieces. Carefully spread peanut butter mixture over crust. Spoon
the remaining cocoa mixture over peanut butter mixture; carefully spread to
cover. Using tines of a fork, score shortbread into 16 wedges. Bake in 325
degree oven about 50 minutes or till surface looks slightle dry. Cool
slightly. While warm, place a chocolate kiss on each wedge. When kiss
softens (about 10 minutes), top with a peanut. Score wedges again. Cool
completely. Remove sides of pan; cut into wedges.

—–

Title: SMOKY BABA GHANOUSH
Categories: Vegetables, Bar-b-q
Yield: 2 cups

2 md Eggplants
3 Garlic cloves, chop coarsely
2 ts Salt
1 ts Sugar
1/2 c Tahini, *
4 tb Lemon juice, fresh
1 ts Pepper

Wash eggplants and, with fork, prick them in about 5
spots. Grill whole eggplants over medium-hot coals.
Turn about every 5 minutes to evenly char skin. Grill
until just soft and charred all over, about 20
minutes. Cool. Cut in half and scoop out insides (you
may find it easier to peel skin off with your fingers
if eggplant gets too mushy).
In food processor fitted with metal blade, combine
eggplant, garlic,salt, sugar, tahini, lemon juice and
pepper. Puree until smooth. If mixture seems too
thick, add a little water to achieve desired
consistency. Adjust seasoning.
*This paste, made from sesame seeds, is available at
most grocery stores. Makes 2 cups depending on size of
eggplants.

—–

Title: ARTICHOKE-SPINACH CASSEROLE
Categories: Entrees, Vegetables, Usenet
Yield: 4 servings

8 oz Marinated artichoke hearts, drained
-(2 small jars); save marinade for dressing
8 oz Cream cheese, softened
1/2 c Grated parmesan cheese
2 T Butter, softened
20 oz Spinach, cooked, drained and squeezed dry
-(use 2 packages of thawed frozen spinach, or about
1 1/2 lb cooked, fresh spinach)

Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a
buttered casserole dish, in roughly one layer. Top with spinach.

Cream together the cream cheese, butter and cheese and spread evenly on
top. Bake covered for 30 minutes, then uncovered for 10 minutes.

NOTES:

* Vegetable casserole with artichokes and spinach — This is a fattening,
but good, vegetable dish.

: Difficulty: easy.
: Time: 5 minutes preparation, 40 minutes baking.
: Precision: no need to measure.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

—–

Title: SAMOA TORTONI
Categories: Desserts, Cookies
Yield: 1 pan

1 Box of GS Samoa cookies
Whipped topping
Butterscotch or chocolate
Sauce

Crumb Samoa cookies in a blender or food processor and mix with whipped
topping (1 cup of topping per 3 cookies crushed). Place cupcake papers in
miffin tin and fill with mixture. Cover tightly and freeze. When ready to
serve, top with prepared caramel, butterscotch or chocolate sauce.

—–

Title: Low-fat crab chowder
Categories: Soups
Yield: 1 Servings

2 md Potatoes
4 tb Margarine
1/2 c Onions; chopped
1/4 c Green pepper; chopped
4 tb Flour
4 c Skim milk
20 oz Whole corn; drained
1 ts Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Recipe by: Peel, dice and cook potatoes, set aside. Melt margarine in
a 6 quart pan, over medium heat. Add onion and green pepper, cook
about 4 minutes, stirring frequently. Add flour, cook about 1 minute,
stirring constantly. Gradually add milk, using a whisk to prevent
lumping and to blend the sauce. Add corn, salt, thyme and pepper.
Reduce heat to low, cook until the mixture appears hot, but not
bubbling. Cut crab into bite-size pieces and add to the sauce. Add
potatoes. Heat again until hot, but not bubbly, stirring frequently.
Just before serving, add cooking sherry.

MMMMM

Curry Powder~

Recipe By : Sukh Dyal, 1942 Chemical Publ. Co., Inc. Brooklyn, N. Y.
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds turmeric — powdered
6 pounds coriander seed — powdered
2 pounds white pepper — powdered
1/2 pound cayenne pepper — powdered
2 pounds jamaica ginger — powdered
2 pounds yellow mustard — powdered
1 pound allspice — powdered
1 pound cardamom — powdered
1/2 pound cumin seed — powdered
1/2 pound cloves — powdered

Mix well.

– – – – – – – – – – – – – – – – – –

Of course you may go into spice packaging….

There are also a lot of recipes for imitation flavours as well as extracts in
this book, in case somebody needs something specific.

Title: CHESTNUTS WITH RICE
Categories: Vegetarian, Rice
Yield: 4 servings

1 md Onion, sliced finely
1/4 lb Mushrooms, sliced
Margarine as required
1 ts All-purpose flour
1/2 c Stock
1 lb Chestnuts, boiled
Salt black pepper
1/2 c White wine
2 c Cooked rice

Saute onion mushrooms in margarine till brown. Add
flour blend. Gradually add stock. Stir till smooth.
Add peeled chopped chestnuts mix well. Season.
Add white wine, heat to boiling point serve over
rice.

“The Vegetarian Times Cookbook”

—–

Title: WATERMELON ICE
Categories: Desserts, Low-cal
Yield: 6 servings

1 ts Unflavored gelatin
4 c Watermelon cubes
2 tb Lime juice (or lemon)
2 tb Honey
Lime twists for garnish

In a micro-safe cup, soften gelatin in 2 tb water by
heating briefly. Stir until gelatin is dissolved.

(Suggestion: cut up melon in a sieve to catch the
seeds, over a bowl to catch the juice or you will have
lots of juice around the cutting board.) In a blender
container, combine 1 cup of melon cubes, lime (or
lemon) juice, honey and gelatin mixture. Cover and
blend at high speed for 30 sec or until smooth.

Add remaining melon in batches, cover and blend at
high speed until smooth. Pour into a 8x8x2″ pan and
freeze until almost firm.

Remove from freezer and transfer mixture to a large
chilled bowl. Beat at high speed with an electric
mixer or food processor until smooth. Return to pan
or pour into serving size cups or pour into plastic
ice cube trays and freeze several hours until firm.

To serve let stand 15-20 min at room temperature.
Scrape surface (if you used 8×8 pan) and spoon into
serving dishes. Garnish.

Yield 6 servings, about 6 cups (I only got about 4
cups) One serving: Calories 58, Protein 1 g, Fat <1g, Carbohydrate 14 g, Fiber .5g, Cholesterol 0, Sodium 4 mg, Potassium 133 mg. Diabetic Exchange: 1 fruit Source: Univ. of Calif. San Diego UCSD Healthy Diet for Diabetes c. 1990 -----