Frank’s Place Crawfish Etouffee

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/4 c Butter or margarine

3 tb Flour,all-purpose

1 1/2 c Minced onions

1/2 c Chopped green onion

1/2 c Chopped celery

2 Cloves garlic,minced

1 ts Tomato paste

2 c Fish stock (see note)

1 c Chopped tomatoes

2 c Crayfish meat

1/4 c Chopped parsley

1 ts Salt

1/2 ts Black pepper

1/2 ts Cayenne pepper

2 c Hot cooked rice

1. Melt butter in large saucepan over low heat; remove from heat and stir

in flour until smooth.

2. Return to heat and cook, stirring, for 10 minutes, until roux is dark

brown.

3. Stir in chopped white and green onions, celery and garlic; cook about 10

minutes.

4. Add tomato paste to fish stock; stir into onion mixture.

5. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20

minutes.

6. Serve over hot rice.

NOTE: Make fish stock from heads and tails of fish and/or crawfish.

– – – – – – – – – – – – – – – – – –

Meatless Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Soybeans
1 cup Pinto beans
1/2 cup Whole wheat berries
10 milliliters Garlic — minced
2 medium Onions — chopped
2 tablespoons Oil
1 cup Tofu — cubed
2 teaspoons Chili powder
1/2 teaspoon Powdered oregano
1 Bell pepper — chopped
1 1/4 cups Tomato sauce
tomatoes — choppped
— water

Cook beans and wheat until tender (usually 3-4 hours or about 35 minutes in a
pressure cooker). Saute the garlic and onions in the oil. Add the tofu and cook
lightly. Stir in spices and peppers, then add the sauce and tomatoes. If this
is too thick (it should be the consistency of a sauce), thin with more tomato
sauce. Simmer for about 20 minutes to allow the tofu to absorb the flavors.
Stir the sauce into the cooked beans; then add water until the proper
consistency is reached. Simmer gently an additional hour or so. If possible,
improve the flavor by letting the chili stand before serving and then
reheating. 6-8 servings

– – – – – – – – – – – – – – – – – –

Title: Zucchini and Walnut Cake
Categories: Cakes
Yield: 8 servings

1 1/2 c Walnut pieces
2 md Zucchini, unpeeled, ends
-trimmed
1/4 c Cornstarch
1/4 c Brown rice flour
1 ts Baking powder
1 pn Salt
3 lg Eggs
3/4 c Sugar
2 tb Diced candied lemon peel,
-finely minced

Powdered sugar

Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan,
line the base with a circle of baking parchment and butter the
parchment. Using a nut mill, grind walnuts to flour and set aside.
Using the same nut mill, grind zucchini into fine shreds. There
should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and
press out the liquid. Combine cornstarch, rice flour, baking powder
and salt; set aside.

Beat eggs with sugar until lemon-colored and very thick. A lifted
beater should leave a slowly dissolving trail of batter. Using a
large rubber spatula, lightly fold in grated walnuts and minced lemon
peel, as though mixing a souffle. Fluff up zucchini shreds and fold
in. Sift cornstarch-flour mixture over batter and quickly fold in,
retaining as much volume as possible.

Pour into prepared pan (the batter will be loose) and bake for 40
minutes, until a tester comes out dry. Let cool in pan for 10
minutes before unmolding onto a rack. Peel off paper, reverse onto
rack right side up, and let cool completely.

Dust with powdered sugar before serving.

Serves 8.

PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat (2 g
saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.

From an article by Jacquiline Mallorca, San Francisco Chronicle,
2/24/93.

Posted by Steven Ceideburg. Reposted by Fred Peters.

MMMMM

Chili #4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground round
1 small Chopped onion
1/2 teaspoon Chili powder
3/4 cup Water
1/4 cup Catsup
Salt and pepper to taste

Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours,
stirring often until done. A condiment for hot dogs or hamburgers.

– – – – – – – – – – – – – – – – – –

Title: Coleslaw
Categories: Salad
Yield: 8 Servings

8 c Cabbage; chopped very fine
1/4 c Carrot; shredded (1 md car.)
1/3 c Granulated sugar
1/2 ts Salt
1/8 ts Pepper
1/4 c Milk
1/2 c Mayonnaise
1/4 c Buttermilk
1 1/2 tb White vinegar
2 1/2 tb Lemon juice

Be sure that the cabbage and carrots are chopped up into very fine
pieces, about the size of rice kernels. Combine the sugar, salt,
pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and
beat until smooth.

Add the cabbage and carrots. Mix well. Cover and refrigerate for at
least 2 hours before serving. (recipe credit: Maribeth Matthews)

Makes 8-10 servings.

Grayson Mathews Graduate Admissions Officer Graduate Division

MMMMM

MUSHROOM BISQUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 lb Mushrooms
— very finely chopped
3 tb Onions, very finely chopped
2 tb Flour
4 c Chicken stock
3/4 c White wine
1 Bay leaf
1 pn Nutmeg, freshly grated
3 tb Cornstarch — dissolved in:
3 tb -Water
1 c Heavy cream — warmed
Salt — to taste
White pepper — to taste
1 tb Fresh parsley, chopped

In a medium large saucepan place the butter and heat
in on medium until it has melted. Add the mushrooms
and onionsm and saute them for 3 to 5 minutes, or
until they are tender. Sprinkle in the flour and stir
it for 2 to 3 minutes, making certain that no lumps
are formed. Add the chicken stock, white wine, bay
leaf, and nutmeg. Bring the mixture to a boil and
then simmer it for 15 minutes. Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well.
Simmer the soup for another 10 minutes. Add the warmed
heavy cream and stir it in. Season the soup with the
salt and white pepper. Garnish the soup with the
chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: Yorkshire Pudding with Roast Beef
Categories: Meats
Yield: 12 servings

1 c Flour 2 Eggs
1/2 ts Salt 1 5 to 7 lb. rump
roast
1 c Milk

Preheat oven to 300 degrees.Cook rump roast in 9 x 9″ pan for 25 to
30
minutes or until internal temperature in meat is 150 to 170 degrees.
Mix
and sift flour and salt.Add milk to make a smooth paste.Then add
eggs,beat
2 minutes in electric mixer. Cover bottom of 9 x 9″ pan about 1/4″
with
drippings from roast. Pour mixture 1/2″ deep on drippings in
pan.Bake 20 to
30 minutes. Delicious when served.

—–

Cape Cod Fish Chowder #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large chopped onion
4 Tbsp. butter
4 C. potatoes — pared and cut
In — ¥
Small Pieces
2 Tsp. salt
1/4 Tsp. basil
1/4 Tsp. pepper
2 C. water
1 Pkg. frozen haddock — (1 lb.)
or cod fillets — partly
thawed and cut in cubes
1 Can whole kernel corn — (12 to 16 oz.)
1 Can evaporated milk — (13 oz.)

Saute onion in butter until soft in a kettle. Add
potatoes, salt, basil, pepper and water; cover and simmer 15
minutes. Place fish on top of potatoes; cover and simmer 15
minutes or until fish flakes easily and potatoes are tender.
Stir in corn and liquid and evaporated milk. Cover and heat
just to boiling. You may sprinkle this with chopped parsley
and pimento, if desired. Serves 6.

– – – – – – – – – – – – – – – – – –

From Beyond Alfalfa Sprouts and Cheese…

CITRUS HERB DRESSING

1/2 medium-sized red bell pepper, cut up
2 medium tomatoes, cut up
1/2 cup loosely packed fresh basil leaves
2 cloves garlic, minced
1/2 cup fresh orange juice
1/2 cup loosely packed fresh parsley
1/4 cup raspberry vinegar
1 Tbsp dry mustard
2 tsp fresh thyme leaves or 1 tsp dried
2 tsp fresh tarragon, or 1 tsp dried
2 tsp fresh oregano, or 1 tsp dried
ground black pepper

Combine all ingredients in a blender or food processor
and blend until pureed.
Makes approximately 1 1/2 cups (Per 2 Tbsp: 13 calories,
0 grams fat)

Title: SPICY CLAMS IN BLACK BEAN SAUCE
Categories: Chinese, Fish, Diabetic
Yield: 6 servings

Stephen Ceideburg

—————————CLAMS—————————
48 Littleneck or small
-cherrystone clams
Seasonings:
2 tb Fermented or salted black
-beans *
2 tb Minced green onions **
1 1/2 tb Minced garlic
1 tb Minced fresh ginger
1/2 ts Dried red pepper flakes

—————————SAUCE—————————
1/2 c Chicken broth, or water
1 tb Reduced sodium soy sauce
1 1/2 tb Rice wine or sake
1 ts Granulated sugar
1/4 ts Pepper

————————-THICKENER————————-
1 ts Cornstarch
1 tb Water
1 tb Vegetable oil
2 tb Minced green onions

* rinsed, drained and coarsely chopped (found at
Oriental markets) ** white part only

To prepare Clams: Lightly scrub outside of clams with
brush and place in bowl with water to cover for 1
hour. Drain thoroughly.

To prepare Seasonings: Combine black beans, green
onions, garlic, ginger and dried pepper flakes in
small bowl and set aside.

To prepare Sauce: Combine broth, soy sauce, rice wine,
sugar and pepper in bowl and set aside.

To prepare Thickener: Combine cornstarch and water in
small bowl or cup and set aside.

Place Seasonings, Sauce and Thickener near stove.

Heat wok or skillet with lid over high heat. Add oil
and heat until hot. Add Seasonings and stir-fry about
10 seconds until fragrant. Add Sauce and heat until
boiling. Add clams. Cover and cook, shaking pan
occasionally, until they just open, 3 to 4 -minutes.
Discard unopened clams. Using slotted spoon, transfer
clams to serving bowl. Slowly add Thickener to sauce,
stirring to prevent any lumps. Carefully pour sauce
over clams. Sprinkle top with minced green onions and
serve.

Per serving: 123 calories (52 percent from protein, 21
percent from carbohydrate, 27 percent from fat), 15
grams protein, 6 grams carbohydrate, 4 grams fat, 38
milligrams cholesterol, 164 milligrams sodium.

Exchanges: 2 meat, 1/2 fat.

From the Oregonian’s FOODday, 1/19/93.

Posted by Stephen Ceideburg

—–