Title: Saddle of Rabbit with Leeks and Rosemary
Categories: Game, Masterchefs, Frisco, Lec
Yield: 2 servings

————————MARINADE, RABBIT, AND SAUCE————————
3 lb Rabbit, use only the 2 tb Butter
— saddle section ** 1 1/3 c Wine, white
1 sm Carrot 1 c Stock, rabbit OR
1/2 md Onion 1 c Bouillon, chicken
1 ea Celery, stalk 1 md Tomato, sliced
1 ea Garlic, clove, crushed Salt (to taste)
2 ea Rosemary, fresh, sprigs Pepper (to taste)
1 tb Oil, olive

———————————–LEEKS———————————–
2 md Leeks Salt (to taste)
1 tb Butter

** The “saddle of a rabbit” is the rabbit’s back from the first rib
to the beginning of the legs.

Marinade:
=========

Put the saddle of the rabbit in a small bowl with 1 cup of white wine
and 1 sprig of rosemary. Chop the carrot, onion, celery, and garlic add
them to the marinade. Cover the bowl with plastic wrap and store in the
refrigerator for 24 – 48 hours. (The longer the better for the flavor of
the rabbit meat.)

Rabbit:
=======

Preheat your oven to 450 F.

Remove the rabbit from the marinade and dry with a cloth. Salt and
pepper the rabbit.

In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon
of olive oil. Heat the mixture until the butter sizzles.

Place the rabbit in the pan, skin side up, and brown. Turn, wrapping
flaps around the filet to protect it, and cook until light brown. Place
the pan in the 450 F oven and cook for 10 minutes, until medium rare.
Baste often.

Add the vegetables from the marinade to the pan with the rabbit and
cook for another 5 minutes, basting and turning occasionally.

Remove the rabbit from the pan and place it aside in a warm location.
Trim the saddle flaps from the rabbit and chop the flaps coarsely.

Sauce:
======

Return the chopped flaps to the pan with the vegetables. On the stove
top, saute briefly and skim the fat.

Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce
by one-half.

Add the tomato and saute while stirring. Strain the hot mixture
through a sieve, reserving the liquid (for sauce) and discarding the
vegetables. Add the butter to the liquid and whisk until smooth.

Leeks:
======

Julienne the leeks. Rinse in cold water and drain well.

In a medium saute pan, add 1 tablespoon butter and leeks. Cook slowly
for 2 – 5 minutes. Leeks should remain crisp. Adjust the seasonings and
set the leeks aside in a warm place.

Assembly:
=========

Remove the filet of rabbit from the saddle. Cut the saddle bone
crosswise and place one section on each of two plates. Surround the
saddle bones with leeks.

Cut the filet of rabbit into very thin slices lengthwise. Fan slices
on top of the leeks.

Cover with sauce, garnish with sprigs of rosemary. Serve immediately.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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BRIE TOPPED WITH BLUEBERRY CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8-12 Oz Piece Of Brie Cheese
Blueberry Chutney—–
1 c Blueberries
2 tb Onions — chopped
1 1/2 tb Fresh Ginger Root — grated
1/4 c Brown Sugar, Packed
2 tb Cider Vinegar
1 1/2 tb Corn Starch
1/8 tb Salt
1 3-Inch Cinnamon Stick

Combine all ingredients in a large sauce pan. Bring
to a boil over medium heat. Boil 1 minute. Remove
cinnamon stick. Cover and refrigerate 30 – 45 minutes.

Preheat oven to 350 degrees. Bake brie on an
ungreased cookie sheet for 10 – 12 minutes, or until
soft. Place brie on a serving plate, and top with the
cold chutney. Serve with a very mild-flavored cracker

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: CHEESEBURGER QUICHE
Categories: Casseroles, Beef, Main dish
Yield: 1 Servings

1.00 Unbaked pie shell
1.00 lb Ground beef
0.33 c Onion, chopped
0.50 c Milk
4.00 Eggs, beaten
1.50 c Cheddar cheese, shredded
0.50 ts Oregano
0.25 ts Black pepper

Brown the beef and onion together. Drain and set aside. Mix all
other
ingredients together, then add beef mixture. Pour into an unbaked pie
shell. Bake for 30-40 minutes at 350 degrees.

NOTE: You can use a pan that has been sprayed with non-stick cooking
spray instead of a pie crust.

…………..Debbie Holland Taken from Heirloom Recipes by Billye
Holder

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Title: SOBA IN CHICKEN BROTH
Categories: Soups, Japanese, Poultry, Ew
Yield: 10 cups

8 oz Dried soba noodles
8 c Homemade chicken broth
1 T Finely grated fresh ginger
1/4 lb Fresh shiitake mushrooms,
-stems removed, slivered
-(about 1 cup)
2 T Sake or mirin
2 T Tamari or reduced-sodium
-soy sauce
1 T Rice-wine vinegar
2 T Miso paste
1 c Packed spinach leaves,
-washed, dried coarsely
-chopped
4 Scallions, finely chopped
1/4 c Grated daikon radish

In large pot, bring at least 3 qts water to a boil. Slowly add soba.
When water returns to a boil, add 1/2 c cold water. Repeat steps of
returning water to a boil and adding cold water 2 or 3 times, until
the noodles are just tender (it will take 5 to 7 minutes total.)
Drain and rinse well, working your fingers through the strands to
separate them. Set aside. Combine chicken broth and ginger in the
large pot and bring to a boil. Reduce the heat to medium-low, add
mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy
sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the
broth with miso to dissolve it; return the mixture to the pot, along
with spinach. Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top.
Garnish with scallions and daikon.

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Title: ROCKY ROAD DROPS
Categories: Candies
Yield: 5 dozen

1 pk (11 1/2 oz) milk chocolate
-morsels
14 oz Can sweetened condensed
-milk
3 c Miniature marshmallows
2 c Dry roasted peanuts
1 c Raisins

In top of double boiler, over hot (not boiling) water, melt morsels with
sweetened condensed milk; remove from heat. In large bowl, combine
marshmallows, nuts and raisins; stir in chocolate mixture. Drop by
teaspoofuls onto wax paper-lined baking sheets; chill 2 hours or until
firm. Store loosely covered in cool dry place.

—–

Tucson Jailhouse Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion
6 Cloves garlic — peeled
2 pounds Ground beef
1 can Diced green chilies (4 oz)
1 can Jalapeno peppers (4 oz)
1 can Diced tomatoes (12 oz)
1 can Tomato paste (6 oz)
6 tablespoons Chili powder (or more)
3 teaspoons Ground cumin
1 tablespoon Vinegar
2 tablespoons Brown sugar
1 tablespoon Salad oil
1 pound Pinto or kidney beans — cooked and drained
Salt
Pepper
Grated sharp Cheddar cheese — (garnish)
Sliced green onions — (garnish)

Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are
clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers,
tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and
drained beans. Simmer for 1 1/2 to 2 hours (DO NOT BOIL). Adjust seasoning
with salt and pepper to taste. Garnish with cheese and green onion. Serve with
corn chips.

[Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. (and taste
tested by Bud Cloyd)

– – – – – – – – – – – – – – – – – –

Title: HERMITS (CAVAIANI)
Categories: Diabetic, Desserts, Biscuits
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature

Cream margarine and brown sugar together at medium
speed until light and fluffy. Add eggs and mix at
medium speed for 1 minute, scraping down the bowl
before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg,
ginger, walnuts, and raisins together to blend well.
Add along with water, to creamy mixture; mix at medium
speed to blend well. Drop dough by 1 1/2 tablespoon
onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10
to 12 minutes, or until cookies are browned on the
bottom. Remove them to wrie rack cand cook to room
temperature.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE
1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO: 15g, Na:
89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy O’Brion and her

—–

From: Michelle Dick

TANGY MUSHROOM MISO GRAVY

1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water

Wash and slice the mushrooms. Saute mushrooms with the balsamic
vinegar in a large skillet until fully cooked. Remove mushrooms from
skillet and set aside. Keep the mushroom liquid in the skillet.

Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
Whisk until thoroughly blended and simmer for a few minutes. Add
celery seed and black pepper to taste. Add mushrooms.

Mix together cornstarch and 1/4 cup water in a cup. Make sure the
cornstarch is fully dissolved. With skillet over medium heat, add the
cornstarch suspension to the gravy a little at a time. Stir
continually. When gravy reaches desired thickness, cook for a minute
longer and then serve immediately.

Note: If you want to make this ahead, make up the miso-mushroom
mixture as described but do not add cornstarch. When you are ready to
serve it, heat up the miso-mushroom mixture and thicken before serving.

Makes 4 cups. Nutritional info per 1/4 cup serving:

28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.

This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).

Title: ALMOND TASTY
Categories: Alcohol, Beverages
Yield: 1 pint

1 c Unsalted almonds, chopped
1 ts Chocolate extract
1 Vanilla bean (1 inch)
1/2 Orange peel, scraped
2 c Vodka
1 sm Lemon wedge, scraped peel

Lightly pound almonds with hammer (in bag or cover with paper towel) and
combine with other ingredients in bottle. Be sure to thoroughly scrape
orange and lemon peels. Let steep for two weeks, turning bottle
occasionally. The chocolate extract tends to settle on the bottom and the
finished liqueur may need to be mixed before serving. Strain and filter.
Experiment with different variations of this recipe, perhaps alternating
hazelnuts or adding some spices.
Yield: 1 pint Container: Wide mouth quart jar

—–

Title: Revani (Semolina Cake)
Categories: Cakes, Greek, Desserts
Yield: 16 servings

1/2 c All-purpose flour
1/2 ts Baking powder
1 1/3 c Fine semolina or farina
4 lg Eggs; separated
1/2 c Sugar
1/2 c Olive oil
2 Lemons; grated zest only
1/2 ts Almond extract
1/2 c Orange juice
1 ts Vinegar; for the bowl
1/16 ts Cream of tartar
1/2 c Blanched, slivered almonds

MMMMM—————————SYRUP——————————–
3/4 c Sugar
2 Lemons; zested and juiced
1 1/2 c -Water
1/4 ts Almond extract

Make the syrup ahead. Combine the sugar, lemon zest and juice, and
water in a saucepan. Bring to a boil, simmer for 5 minutes then add
the almond extract. Remove and chill overnight.

Line a 10-inch-square cake pan, that is at least 3-inches deep, with
parchment. Sift together the flour and baking powder, then stir in
the semolina. Beat the egg yolks, sugar, olive oil, lemon zest, and
almond extract together until pale and creamy. Beat in the flour
mixture, splashing with orange juice to moisten it.

Wipe a mixing bowl with a cloth moistened with vinegar, then put in
the egg whites. Beat with the cream of tartar until stiff peaks
form, then fold into the batter. Pour into the pan and sprinkle with
the almonds.

Bake in an oven preheated to 350 F for about 45 minutes until golden
brown. Remove from the oven and, while still hot, cut into squares.
Slowly pour the chilled syrup over it.

Makes 16 slices

Source: Recipes from a Greek Island, by Susie Jacobs
Typed for you by Karen Mintzias

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