FONDUE BREAD WITH SLICED APPLES CHUTNEY

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 lb Muenster cheese, shredded
1 tb Minced fresh rosemary
1 lb Frozen white bread dough,
-thawed according to package
-directions
1/3 c Sliced almonds
2 Red apples
2 Green apples
1 tb Lemon juice
1 c Mango chutney, optional
Sprigs of fresh rosemary

1. Adjust oven rack to middle position. Heat oven to
325 degrees. Grease a 9-inch springform pan with
butter or margarine.

2. Reserve 1 egg white for later use. Beat 2 eggs
yolks and 1 egg white in a medium bowl. Add cheese
and rosemary; stir to combine and set aside.

3. Roll thawed dough on a lightly floured work
surface into a rectangle about 6 ny 20 inches. Place
cheese mixture lengthwise on center of dough. Fold the
dough over the filling and pinch to seal seam. Place
roll seam-side down around the outside of the prepared
springform pan to make a ring; pinch ends to seal.
Brush with sliced almonds.

4. Bake for 1 hour. Release pan hinge and remove
bread immediately, allow bread to rest 15 minutes on a
wire rack before serving. Slice apples and place them
in a bowl of cold water that has been mixed with 1
tablespoon lemon juice.

5. Place cheese-filled bread in center of large round
platter. Brain apples and pat dry. Arrange
overlapping in small groupings around the bread.
Garnish with sprigs of fresh rosemary, if desired.
Serve with chutney, if desired. Cut bread into wedges.

Advance preparation: Assemble and freeze, unbaked.
Thaw 6 hours in the refrigerator. Increase baking
time by 5 minutes.

Note: Cheese will shred more easily in the food
processor if it is very cold. Place it in the freezer
for 10 minutes before grating.

Posted By annalea@its.com (Annalea Sommerville) On
rec.food.recipes or rec.food.cooking

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MOCK CREOLE TURTLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–WALDINE VAN GEFFEN
VGHC42A—————-
1/4 lb Butter
1/2 c Flour
2 lb Lean stewing beef — 1″ cubes
1/2 c Tasso — minced
1 1/2 c Onions — chopped
3/4 c Celery — chopped
1/2 c Carrot — chop fine
3 cl Garlic — minced
1 1/2 c Tomatoes — peel, seed, chop
2 ts Tomato paste
1 tb Worcestershire sauce
1 Lemon — seed, chop fine
-including juice and skin
1 tb Fresh parsley — chopped
1 t Dried leaf thyme
1 1/2 qt Beef stock
1 t White pepper
1 1/4 ts Cayenne pepper
3 Bay leaves
3 Eggs — hard-boil, chop
Green onions — chopped for
-garnish
Sherry

Heat butter in heavy sauce pan, brown beef cubes and
remove. Add flour and cook while stirring until roux
is medium brown. Add onions, celery, carrots and
garlic and cook for 5 minutes until soft. Add meat and
all remaining ingredients except eggs, green onions
and sherry. Stir to blend and simmer until meat is
very tender, about 1-1/2 hours, add a little water if
needed during cooking. Taste for salt and pepper and,
if desired, Tabasco. Add eggs and cook for 5 more
minutes. Garnish with green onions and pass the
sherry. Source: Upperline Restaurant, N.O.LA.

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Raised Sausage meat And Egg Pie~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:15
Categories : Pies Pastry Pork Ham
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Frozen Puff Pastry
1 Pound Pork Sausage Meat
1 Small Onion — Finely Chopped
1 Pinch Sage
2 Ounces Soft White Bread Crumbs
1 Egg — Beaten
2 Eggs — Hard-boiled

Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong
about the thickness of a penny. Cut off a piece of pastry to fit top of loaf
and
reserve. Use remainder to line base and sides of tin.

In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with
beaten egg, reserving a little for glazing pastry. Turn mixture into
pastry-lined tin and press hard-boiled eggs down in the centre, covering them
with sausagemeat.

Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut
decorative “leaves”.
Make a small hole in centre of pie to allow steam to escape. Flute edges of
pastry. Brush with reserved beaten egg, put pastry leaves in position, and
brush
these, too.
Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until
pastry has set. Then reduce heat to moderate
(375F gas mark 4) and continue baking for a further 30 minutes.
Serve hot with cooked vegetables, or serve cold with salad or pickles.

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Title: Papa Joe’s Cucumber and Red Onion Soup
Categories: Soups, Vegetables
Yield: 6 servings

5 c Cucumbers
3 c Red onions
6 c Sour cream
2 tb Salt
3 tb Sugar
1/2 c Fresh dill weed- chopped
1/2 c Lemon juice

This is from Alice Brock at Alice’s Restaurant. Yes, THAT one.

Peel and slice cucumbers as thin as you can. Peel and slice red
onions thin as you can. (It’s easier if you cut the onion in half
and slice cut side down)

Use a deep 1 gallon bowl or crock. Alternate layers of cukes and
onions with sprinkles of the salt and sugar between each layer. This
will draw out the juices that make it soup. Pile sour cream on top.
DO NOT STIR. Cover and refrigerate for 24 hours or more.

To serve, add the fresh dill weed and lemon juice and stir it up. Add
more lemon juice or sugar to taste.

Cool and refreshing, this is just perfect when it is too hot to cook,
and cucumbers are running wild.

Posted by Alan Kundl. Courtesy of Fred Peters.

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Date: Wed, 06 Jul 94 11:23:07 CDT
From: herl jennifer l

Lentils with summer vegetables

2 cups lentils (any color), rinsed and drained
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 – 1 1/2 tsp summer savory [I didn’t measure it exactly.]
black pepper
dried garlic [I’m out of fresh 🙁 ]
1 bay leaf
5 cups water (or use part broth if you want)

Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to
suit yourself. Leeks are great in this. If I want this to be more
soup-like, I add more water and a can of tomatoes, pureed. I’ve also put
potatoes in the pot with the rest of the veggies. The possibilities are
endless…

Title: Baked Potato Patties
Categories: Diabetic, Vegetarian, Vegetables
Yield: 4 servings

6 md Potatoes, scrubbed
2 tb Onion; minced
1 tb Fresh parsley; chopped
1/8 ts Freshly ground pepper
2 tb Whole wheat pastry flour

Preheat the oven to 375.

Shred the potatoes coarsely. Mix with the onion, parsley, pepper, and
flour. Shape into 4 patties and place on a nonstick baking sheet.
Bake for 30 minutes. If you like, place the patties under the
broiler during the last few minutes for browning.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGES

Source: Unknown…retrived from a cooking echo! Brought to you and

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Title: ASPARAGUS CHICKEN IN BLACK BEAN SAUCE
Categories: Chinese, Chicken
Yield: 6 servings

2 Chicken thighs
12 md Asparagus spears
3 tb Peanut or corn oil
MARINADE:
1 tb Dry sherry
1 ts Cornstarch
2 ts Thin soy sauce
1 pn Sugar
SAUCE:
2 ts Fermented black beans
3 Cloves garlic, minced
1/2 ts Brown sugar
2 ts Black soy sauce
3/4 c Chicken stock
Cornstarch paste as
-thickener

Marinating: With sharp paring knife, scrape chicken
meat from thigh; slice into thin strips across the
grain. (Breast meat is not preferred for this dish,
as meat is too dry and spongy.) Combine sherry, soy,
cornstarch and sugar in bowl; massage liquid into meat
with your fingers. Marinate for 15 to
30 minutes.
Preparation: Wash asparagus; peel tough white outer
skin off ends; slice on
diagonal in 2 1/2″ sections. Rinse fermented black
beans. In bowl, combine and mash black beans and
garlic, brown sugar, black soy sauce and chicken
stock; stir; reserve for 15 minutes. Stir-Frying: Add
2/3 of oil to hot wok; when oil is very hot, add
chicken. Stir-fry for about 3 minutes on high heat –
or until chicken begins to shrink
and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is
hot, add black bean sauce. Stir-fry for 1 minute.
Add asparagus; mix with sauce. Stir sauce with
asparagus. When sauce boils, add cooked chicken; toss
to combine. Dribble in a little cornstarch paste if
needed; cornstarch in chicken marinade might be
enough. Toss ingredients until very little liquid
remains and is reduced to glaze. Dish is ready when
asparagus brightens. If you still have too much
liquid, remove ingredients, continue to reduce sauce,
then return ingredients to coat them with sauce. Serve
in individual portions.

—–

Indian Spiced Green Beans

Recipe By : Gourmet
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, vegetables* Indian, Pakistani, Sri Lankan*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds green beans, trimmed, cut into 1/4″ pieces
– – – – –
1/3 cup water
5 cloves garlic — crushed
1 tablespoon lemon juice
1 teaspoon salt
cayenne — to taste
– – – – –
1/3 cup oil
1/2 teaspoon cumin seed

In a glass or ceramic bowl, combine water, garlic, lemon juice,
salt, and cayenne.

Heat the oil in a 10″ enamel skillet over moderately high heat.
Add cumin seeds and stir 3-4 seconds.
Add green beans and saue for 1 minute.
Stir in the garlic mixture, reduce heat to low, and cook, covered,
stirring occasionally, for 20 minutes, or until beans are just tender.
Increase the heat to high and cook the beans, uncovered, stirring
constantly, until the liquid has evaporated.

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LEMON CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sauces
Jams Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole eggs
5 Egg yolks
2 c Sugar
1 c Fresh lemon juice
2 Lemons, grated zest only
8 tb Sweet butter

COMBINE THE EGGS, EGG YOLKS and sugar in a mixing bowl
and beat until smooth. Add the lemon juice and lemon
zest and mix. Place the bowl over a pot of boiling
water or in the top of a double boiler and stir
vigorously with a wooden spoon until the mixture
thickens. This mixture will not curdle, so don’t worry
about overcooking it a little. Remove the bowl from
the boiling water and stir in the butter until melted.
Refrigerated, this will keep for up to 3 months.
TO MAKE A LEMON CUSTARD PIE: Preheat oven to 375F.
Fill a 9-inch pie shell and bake for 15 minutes.
Makes 1 Quart

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Title: EGG SALAD WITH LEAVES
Categories: Holiday, Salads
Yield: 8 servings

8 Hard-cooked lg eggs,shelled
1/3 c Mayonnaise
1/3 c Unflavored nonfat yogurt
3 tb Minced fresh dill
1 ts Pepper
Salt
2 qt Mixed lettuce leaves

1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise,
yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and
chill up to a day.
2. Arrange leaves on a platter and put egg salad in a small bowl.
Serve leaves on plates and top with salad, or scoop salad onto leaves
and hold to eat. Makes 2 1/2 cups.

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