Title: KEY WEST CONCH CHOWDER
Categories: Soups/stews, Fish/shellf
Yield: 8 Servings

-HBWK07A CHUCK OZBURN
2 c Conch; fresh or frozen
– ground three times
4 c Potatoes; peeled diced
2 qt -water
1/4 lb Salt-cured pork; – diced
2 md Onions; – chopped
1 Green pepper; – chopped
1 c Tomatoes; fresh or canned
– drained
1 ts Salt
1/4 ts Freshly ground pepper

Place ground conch in 4 quart saucepan; add potatoes and water.
Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork
in heavy skillet; add onion and green pepper. Saute 5 minutes; add to
kettle along with tomatoes. Season to taste; cover and simmer about
45 minutes, or until conch is tender and potatoes have dissolved
and thickened the chowder. Note: On the West Coast, abalone can be
substituted for the conch.

MMMMM

Title: Fluffy Strawberry Pie
Categories: Desserts, Fruits
Yield: 6 Servings

1 pt Fresh strawberries, plus
-extra for garnish
2/3 c Sugar
1/8 ts Salt
1 tb Lemon juice
1 tb Unflavored gelatin
1/2 c Cold water
1 c Evaporated milk, chilled
1 ts Vanilla
1 Graham cracker pie crust
Whipped cream (optional)

Wash and hull strawberries; cut into small pieces.
Add sugar, salt and lemon juice. Chill one hour or
more.

Soften gelatin in water for 5 minutes, then dissolve
over boiling water in a double boiler; add the
strawberry mixture. Whip milk until verystiff and
fold into strawberry mixture. Fold in vanilla, turn
into crust and chill until firm. Garnish with berries
and top with whipped cream. Typed in MMFormat by
cjhartlin@msn.com Source: Quick ‘n Easy

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Tomato and Fresh Coriander Vinagrette

Recipe By : NY Times 1988/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salads/Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium ripe tomatoes — seeded and diced
4 tablespoons red onion — finely minced
3 tablespoons fresh coriander or fresh basil
6 tablespoons olive oil
juice of two limes
1 medium garlic clove — peeled and mashed
2 teaspoons jalapeno — minced
salt and pepper

Combine all the ingredients in the top of a double boiler. Set over warm water
and heat over a low flame. Serve warm with grilled flank steaks.
Yield is about 2 1/2 cups.

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Per serving: 829 Calories; 83g Fat (86% calories from fat); 4g Protein; 25g
Carbohydrate; 0mg Cholesterol; 42mg Sodium

Shortbread

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Flour — all purpose
1/2 cup Fruit sugar
1/2 pound Butter

Mix flour and sugar. Rub in butter, soft but not oily. Gather into a
ball, roll out 1/4 – 1/2 in. 300F oven, 25-35 minutes.

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NO-BAKE PB AND CHOCOLATE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick margarine
1/2 cup Milk
2 cups Sugar
2/3 cup Peanut butter
1 teaspoon Vanilla extract
3 cups Rolled oats — raw
3 tablespoons Cocoa powder

In a pan, combine 1 stick margarine, 1/2 cup milk, 2 cups sugar Cook over med
heat until it comes to a rolling boil. Let it boil for 1 minute, keep stirring
then add 2/3 cup peanut butter-(I use 2 big spoonfuls) and 1 tsp vanilla
extract.

Remove from heat and add 3 cups oatmeal 3 Tbsp cocoa.
Drop by spoonfuls onto aluminum foil.
Wait a few minutes-(if you can) and enjoy.

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Pesto Chicken Pizza

Recipe By : hunt@austin.metrowerks.com (Eric Hunt)
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 To 1/2 C Fresh Pesto Sauce
1 C Grated Mozzarella Cheese — (more/less to taste)
1 Chicken Breast, Baked Or Grilled — * see below
1/2 C Fresh Mushrooms — sliced
1/2 C Sundried Tomatoes — (in oil or not)
1 Pizza Dough Ball — –or–
1 Can Pillsbury Pizza-Crust — from dairy section
1/3 C Extra-Virgin Olive Oil — (optional)

Marinate chicken breast in your favorite Italian-style dressing for
several hours. Grill outside until 3/4 done or bake in a 350deg oven
for 15 minutes.

Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill container
to top with boiling water, set aside for 10-15 minutes.

Chop chicken into bite-sized pieces. Cover and set aside.

When sundrieds have reconstituted, chop coarsely (at least chop each tomato
in half, depending on how much tomato you can handle in one bite)

Prepare pizza dough. Spread with a decent amount (not light, not heavy) of
pesto to 1/3 inch from edge of crust. You may want to initially brush entire
surface of dough liberally with olive oil, depending on your taste.

Strategically place chopped chicken and sundried tomatoes over surface of
pesto. Sprinkle half of the mushrooms on top of all this.

Cover with cheese.

Sprinkle remaining mushrooms on surface of cheese.

Bake at 375 until crust is golden and cheese is bubbly and hinting at=
turning
golden.

Do not initially overbake chicken, or you will have bite-sized pieces of
leather on your pizza. I know, I got “gourmet” pizza last night suffering=
from
this affliction.

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NOTES : Here’s my favorite “white” pizza recipe.

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FILIPINO BREAKFAST STEAKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Sirloin, sliced 1/8 to 1/4
Inch thick
1 1/2 tb Salt
2 tb Brown sugar
1 t Garlic — finely chopped
1/2 ts Cracked black pepper

Combine salt, sugar, garlic, and black pepper. Spread
rub evenly on both sides of meat and store covered (or
in a plastic bag) in the refrigerator overnight. Sun
dry a couple of hours before cooking in smoker to
medium or medium well.

Serving Suggestions: Serve with a salsa of chopped
fresh tomatoes, chopped onions, grated radish, chopped
fresh cilantro, oriental fish sauce (or salt) to
taste, crushed hot chiles, and a little vinegar (or
lemon juice). For heavy eaters, chop meat into small
pieces and serve sprinkled over a mound of garlic
fried rice and fried eggs.

Enjoy.

Recipe By : Vin Lava

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Homemade Marinara Sauce

Recipe By : COOKING LIVE SHOW #CL8737
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup olive oil
2 onions — minced
4 cloves garlic — peeled and minced
3 28 ounce can whole peeled Italian plum tomatoes
1 1/2 tablespoons dried oregano
2 tablespoons dried basil
Pinch of sugar
Salt and pepper

In a large pot heat the olive oil over medium heat. Add
the onions and cook for 5 minutes or until translucent.
Add the garlic and cook for another minute. Pour in the
plum tomatoes and stir to combine. Add oregano, basil,
sugar and salt and pepper and mix well. Bring to a simmer
and cook for 25-30 minutes. Remove from heat and allow
sauce to cool for 15 minutes.

Pass the sauce through a food mill or puree in batches in
a food processor. Caution: proceed with care to avoid
being burned by the hot sauce. Return pureed sauce to pot
and heat to serve.

Yield: 6 cups

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Title: CHOCOLATE CREAM MOUSSE
Categories: Diabetic, Desserts, Chocolate
Yield: 1 servings

1 pk (1-oz) Low cal
-chocolate pudding
1 1/2 c Skim milk
1/2 ts Grand mariner
1/2 ts Butter flavoring
1 Egg white
2 ts Fructose
4 tb Prepared low calorie topping

In small bowl, combine pudding mix and milk.
Microwave at HIGH 5-7 minutes, or until slightly
thickened, stirring 2-3 times. Stir in Grand Mariner
and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and
fructose. Whip until egg whites form stiff peaks.
Fold in pudding. Spoon in serving dishes, chill. Serve
with low-calorie whipped topping. From “Microwaving on
a Diet” by Barbara Methven.

From: Jeffrey Dean Date: 12-06-93

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VERMICELLI WITH MEAT SAUCE AND FETA CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Cheese
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Vermicelli
1 md Onion — chopped
2 tb Olive Oil
3/4 lb Ground Beef
35 oz Can Italian Plum Tomatoes —
-undrained
6 oz Can Tomato Paste
Salt And Pepper
1 tb Sugar
1/4 c Fresh Basil — chopped -or-
2 tb Dried Basil
6 oz Feta Cheese — crumbled

Saute the onion in the olive oil over medium heat,
then add the ground beef and saute until meat is
browned and broken up. Add the tomatoes and tomato
paste. Mix well, then add the salt, pepper, sugar,
and basil and let simmer. Add the cheese to the sauce
just before serving.

Recipe By :

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