2 or 3 lobster shells
6 cups water
3 tablespoons butter
1 rib celery,chopped
1 carrot, scraped and chopped
2 leeks,sliced
1 medium onion,chopped
2 tablespoons flour
1 1/4 cups heavy cream
1/2 cup lobster meat,cut in chunks
salt
dash of cayenne pepper
for the lobster broth: Crack or grind up the lobster shells a bit.
If you have food processor, break the shells up and put in a few pieces at
a time until they break up in small pieces. Cover shells with the water
and cook over medium heat for about 25 minutes. Strain. Should be about
4 1/2 cups lobster broth.
In heavy saucepan, melt the butter and saute the vegetables gently,stirring
for about 5 minutes. Stir in the flour and cook,stirring 1 minute.
Then add the strained lobster broth and whisk until smooth. Cook gently
about 20 minutes, until the vegetables are tender.Puree soup in a blender
or food processor. Return it to the heat and add the cream. Season with
salt and cayenne pepper.Add lobster meat and heat.

1 tablespoon fish sauce
1 tablespoon tamarind juice
1 tablespoon lime juice
1 tablespoon chopped red birdseye chilis (prik ki nu)

Mix.

14 1/2 oz. can tomatoes, undrained
1 med. onion, diced
1 clove garlic, minced
2 tbsp. *cilantro or parsley
1/4 tsp. sugar
Salt and pepper
Tabasco to taste
5 c. chicken broth
2 chicken breasts, boiled, deboned
and cubed
2 c. Monterey Jack cheese, cubed
2 med. avocados, cubed
Tortilla chips
This is the “hot” recipe at Dallas restaurants. In blender
combine undrained tomatoes, onion, garlic, cilantro and sugar.
Blend until chunky. In large saucepan, add vegetable mixture and
chicken broth and chicken pieces. Simmer 20 minutes, season to
taste. To serve: place cheese, avocado, and broken chips on bottom
of bowl. Pour hot soup over this in bowl. Serves 4-6 people.
*(Most stores carry this spice with parsley).

Title: SMOKY PUMPKIN SOUP
Categories: Soups, Vegetables
Yield: 6 servings

6 x Slices bacon
4 tb Unsalted butter (1/2 stick)
6 c Peeled, cut up pumpkin
6 c Beef stock
1/2 c Marsala
1 t Dried thyme
Salt/pepper to taste
Toasted pumkin seeds/garnis

The bacon should be diced and cooked crisp. Reserve the fat.
The pumpkin should be cut in 1-inch pieces.
Heat the bacon fat and butter in a stock pot over medium-high heat. Add
the pumpkin and saute for 15 minutes, stirring occasionally.
Pour in the stock and simmer covered until the pumpkin is very tender,
about 30 minutes. Remove from heat.
Add the Marsala, thyme, and salt and pepper to taste. Process the soup in
batches in a blender until smooth. Return to the stock pot.
Add the bacon. Simmer 10 minutes. Serve immediately, garnish with
toasted pumpkin seeds.

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Maui Super Chunk Ice Cream

Recipe By : Miss Information
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Piece Vanilla Ice Cream
1/4 Cup Apple, Banana (Or Any Kind) — 1/4″ dice
1/4 Cup Pineapple — 1/4″ dice
1/4 Cup Mango — 1/4″ dice
1/8 Cup Loquats — or lychee, 1/4″ dice
3 Tablespoons Coconut — toasted
2 Tablespoons Macadamia Nuts — chopped fine
1/4 Cup Dark Chocolate Chips
1 Cup Whipping Cream — whipped

Let ice cream soften under refrigeration for 1 to 2 hours. In a mixer
with paddle add ice cream on slow speed quickly mix in all fruit, nuts,
and chocolate. Fold in whipped cream and freeze at once.

Makes 4 servings.

>From the Maui News 4/19/95

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Title: OKRA WITH ONIONS
Categories: Vegetables, Vegetarian, Indian
Yield: 1 servings

4 md Onions, coarsely chopped
5 Garlic cloves, coarsely ch.
1 Piece of ginger, 2″ long
6 tb Ghee
1 ts Whole cumin seeds
2 ts Whole fennel seeds
1 ts Ground turmeric
1 ts Ground coriander
3 tb Tomato sauce
1 lb Fresh young okra
1 ts Salt
2 ts Garam masala
2 tb Lemon juice

Put onion, garlic, ginger 1/4 cup water into blender blend till
smooth.

Heat oil in skillet over medium heat. Add cumin fennel. After 20
seconds or so, add the paste from the blender the turmeric.

Cook for 20 minutes, stirring frequently. Add the coriander fry
stirring
for a minute. Add tomato sauce cook stirring for 1 minute. Turn off
heat.

Wash okra wipe with paper towel. Slice a few pods at a time into 1/4″
rounds.

Turn the heat to medium again under the skillet. Add the okra, salt, garam
masala, lemon juice 6 tb hot water. When the onion paste is bubbling,
cover, reduce heat to very low cook for 35 minutes. Stir every ten
minutes or so.

Madhur Jaffrey, “An Invitation to Indian Cooking”

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Title: CHOCOLATE CARAMELS
Categories: Candies
Yield: 6 servings

2 c Sugar
1 c Brown sugar
1/2 c Butter or butter substitute
2 c Chopped nuts
1 c Corn sirup
3 Squares unsweetened
-chocolate
1 c Cream
1/8 ts Salt
1 tb Vanilla

Cut chocolate in small pieces. Add sugar, butter, salt, sirup, and
cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring
constantly, to firm ball stage (248 F). Remove from fire. Add
flavoring and stir until well blended. Pour quickly over nuts which
have been placed in well-buttered pan. When cool cut in squares. The
Household Searchlight

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VARICOSE VEINS ON A LEAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 1/2 oz French-style green beans —
1 Iceberg lettuce
Red food coloring
6 tb Almonds — sliced

Recipe by: Creepy Cuisine, Lucy Munroe
Heat the beans in their liquid according to the
directions on the can. Wash and dry the lettuce and
arrange the leaves on a serving platter. Pour the
beans and liquid into a glass bowl. Add red food
coloring, drop by drop, until the liquid turns the
color of blood. Place the bowl in the refrigerator for
15 minutes. Using a slotted spoon, remove the veins
and place them in a veinlike pattern on top of the
leaves. Sprinkle almonds over the beans for and added
bony crunch and flavor.
Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

Thyme-Scented Pork Marsala

Recipe By : Weight Watchers – May/June 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 lb pork tenderloins
1/3 c all-purpose flour
1/4 tsp salt
2 tbsp stick margarine — divided
1 1/4 c dry marsala
2 tsp chopped fresh thyme
1 tsp beef-flavored bouillon granules
thyme sprigs — optional

Trim fat from pork; cut each tenderoin crosswise into 1/2-inch slices.
Combine flour and salt in a zip-top plastic bag; add pork. Seal bag,
and shake well to coat; set aside.

Melt 1 tbsp margarine in a nonstick skillet over medium-high heat. Add
half of pork; cook 1 1/2 minutes on each side or until browned. Remove
pork from skillet; set aside and keep warm. Repeat procedure with
remaining margarind and pork.

Add wine to skillet, scraping skillet to loosen browned bits. Add thyme
and bouillon granules. Bring to a boil over medium-high heat; cook 1
minute. Return pork to skillet; cover. Reduce heat, simmer 2 minutes
or until pork is done and sauce is thick.

– – – – – – – – – – – – – – – – – –

Title: NEW ENGLAND CLAM CHOWDER***FGGT98B
Categories: Soups, Mw, American
Yield: 6 servings

3 Slices raw bacon
8 oz Minced clam
Canned undraind
1 1/2 c Peeled potatoes
Cubed
1/3 c Chopped onion
2 tb Flour
1 1/2 c Milk
1 c Light cream
Or undiluted milk
1 ts Salt
1/2 ts Pepper
1/4 ts Fresh chives
Chopped
3 tb Sherry

1. Place bacon in a deep 2-qut. heat-resistant,
non-metallic casserole. 2. Cook at FULL POWER, covered
with a paper towel, 4 minutes, or until bacon is
crisp. 3. Remove cooked bacon with a slotted spoon.
Crumble bacon and set aside. Reserve drippings in
casserole. 4. Drain liquid from clams and add to bacon
drippings. Set clams aside. 5. Add potatoes and onions
to casserole. 6. Cook at FULL POWER covered in
microwave oven 8 minutes or until vegetables are
tender; stir occasionally. 7. Blend flour into
vegetable mixture. 8. Gradually stir in milk until
smooth. 9. Cook at FULL POWER, uncovered, in
microwave oven 4 minutes or until thickened and
smooth. 10. Stir in cream, salt, pepper and reserved
clams and sherry. 11. Cook at FULL POWER, uncovered,
in microwave oven 4 minutes. Garnish with crumbled
bacon and chives. Source: Micro Cookbook

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