FRESH TOMATO SOUP

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium tomatoes, peeled and quartered, or one can — (14
1/2-oz.)–
–tomatoes, cut up
1 1/2 cups water
1/2 cup chopped onion, — (1 med.)
1/2 cup chopped celery, — (1 stalk)
1/2 of a 6-oz can (1/3 cup) tomato paste
2 tablespoons snipped fresh cilantro or parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime or lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh cilantro or parsley, — (optional)

If desired, seed tomatoes. In a large saucepan combine fresh or
undrained canned tomatoes, water, onion, celery, tomato paste, the 2
tablespoons cilantro or parsley, bouillon granules, lime juice or lemon
juice, sugar, and hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till celery and onion are very
tender. Cool slightly. Place half tomato mixture into a blender
container or a food processor bowl. Cover and blend or process till
smooth. Repeat with remaining mixture. Return all to pan; heat through
or serve chilled. Garnish each serving with additional cilantro or
parsley, if desired. Makes 4 side-dish servings.

– – – – – – – – – – – – – – – – – –

NOTES : If desired, seed tomatoes. In a large saucepan combine fresh or
undrained canned tomatoes, water, onion, celery, tomato paste, the 2
tablespoons cilantro or parsley, bouillon granules;es, lime juice or
lemon juice, sugar, and hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till celery and onion are very
tender. Cool slightly. Place half tomato mixture into a blender
container or a food processor bowl. Cover and blend or process till
smooth. Repeat with remaining mixture. Return all to pan; heat through
or serve chilled. Garnish each serving with additional cilantro or
parsley, if desired. Makes 4 side-dish servings.

BERRY BREAKFAST PUFF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/2 c All-purpose flour
1/2 c Milk
2 tb Granulated sugar
1 t Vanilla
Icing sugar
1 1/2 c Berries
Plain yogurt or
Whipped cream

In bowl, whisk eggs with flour; gradually whisk in
milk, then granulated sugar and vanilla. Pour into
greased 8-inch (20 cm) skillet; bake in 425 degree F
oven for 15 to 20 minutes or until puffed and golden.
Dust with icing sugar; mound berries in centre. Serve
immediately with yogurt. Makes 2 servings.

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Title: Blackened Chicken
Categories: Cajun, Main dish, Poultry
Yield: 8 servings

16 ea 3 oz skinless chicken breast

MMMMM———————–SEASONING MIX—————————-
2 T Salt
1 1/2 t Garlic powder
1 1/2 t Ground black pepper
1 t White pepper
1 t Onion powder
1 t Ground cumin
1/2 t Gound cayenne pepper
1/2 t Sweet paprika

MMMMM———————OTHER INGREDIENTS————————–
3/4 lb Melted unsalted butter

NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts,
about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh
pieces, or a combination of these. Skin the leg-thigh pieces, then
bone each piece along the length of the two bones, leaving meat in
one piece. Trim off excess fat. Pound each breast or leg-thigh
fillet to 1/2 inch thick.

Let the chicken come to room temperature before blackening.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Heat a large cast-iron skillet over very high heat until it is
extremely hot and just short of the point at which you see white ash
or a white spot forming in the skillet bottom, about 8 minutes. (the
time will vary according to the intensity of the heat source.)
Heat the serving plates in a 250F oven.
Just before cooking each piece of chicken, dip it in the melted
butter so that both sides are well coated, then sprinkle each fillet
evenly with the seasoning mix, using about a rounded 1/2 teaspoon on
each, and patting it in with your hands. (If you lay the fillet on a
plate or other surface to season it, be sure the surface is warm so
the butter won’t congeal and stick to the surface instead of to the
meat. Wipe the surface clean after seasoning each fillet. Use any
remaining seasoning mix in another recipe.)
Immediately place the fillet skinned side down in the hot skillet,
making sure all meat folds are opened up and the meat is lying flat.
Pour about 1 teaspoon butter on the top of the fillet (be careful, as
the butter may flame up). If you cook more that 1 fillet at a time,
place each fillet in the skillet before buttering and seasoning
another one.
Cook uncovered over the same high heat until the underside forms a
crust, about 2 minutes. (The time will vary according to the
thickness of the fillets and the heat of the skillet or fire; watch
the meat and you’ll see a white line coming up the side as it cooks.)
Turn the fillets over and pour about 1 teaspoon more melted butter on
top of each. Cook just until meat is cooked through, about 2 minutes
more. Serve the chicken fillets crustier side up while piping hot.
Clean the skillet after cooking each batch and repeat the
blackening procedure with the remaining chicken fillets.
To serve, place 2 breast fillets or 1 leg-thigh fillet on each
heated serving plate. If you use a large serving platter, do not
stack the fillets.

Paul Prudhomme warns, “Blackening should be done either outdoors or
in a commercial kitchen. The process creates an incredible amount of
smoke that will set off your own and your neighbors’ smoke alarms.
People with really well-installed commercial hood vents at home have
gotten away with blackening in their own kitchens. They are
privileged! Don’t push your luck.”

From The Prudhomme Family Cookbook

MMMMM

Title: Breadmaker Dog Biscuits
Categories: Misc, Abm, Pets
Yield: 1 Recipe

———————INFORMATION ONLY———————

SOURCE: Linda Rehberg on *P – ID #GNJX21A. Note on
Foods BB – Breads by Machine – dated 12/20/93 to
Ursula R. Taylor.
You should be able to convert dog biscuit recipes to
your bread machine. If you have a 1 1/2 lb. machine,
use about 1 cup liquid (eggs count as a scant 1/4 cup
liquid) and a total of 3 cups of dry ingredients
(flour and grains). If the mixture is too stiff for
your machine to mix easily, add 1 to 2 tbsp. more
liquid. Hope this helps.
This note was formated by Ursula R. Taylor…Note
from Ursula – using this method – use only dough
cycle, then remove and roll or pat dough out and bake
in the oven….

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Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Vietnamese, Poultry
Yield: 4 servings

3 lb Chicken
1 lg Onion
1 ea Salt
1 ts Ground chilies
1 tb Granulated sugar
1 c Water
4 cl Garlic
3 tb Vegetable oil
2 tb Minched lemon grass
4 tb Fish sauce (nuoc mam)
1 tb Caramel sauce

Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2
inch strips. Heat oil in large frying pan over medium heat. Add a pinch of
salt, garlic and onion. Fry over medium heat until onion becomes
translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant.
Add chicken and cook until lightly browned. Add fish sauce, sugar and
caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until
chicen is tender. Stir occasionally and add more water if necessary. Makes
4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in
heavy saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2 cup
water to mixture. Stir until sugar is dissolved. Remove from heat and store
in a jar in the refrigerator.

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Title: Broccoli Slaw
Categories: Salads, Vegetables
Yield: 6 servings

1/2 c Nonfat sour cream
1/2 c Buttermilk
2 tb Dijon mustard
2 tb Cider vingar
1 Garlic clove; pressed
1/2 ts Salt
1/8 ts Ground black pepper
16 oz Broccoli slaw mix
1 lg Apple; coarsley grated
2 tb Pine nuts; toasted chopped

Broccoli slaw mix, which consists of shredded broccoli stems, carrots, and
red cabbage, is available packaged in many supermarkets. If you can’t
find it, make your own or simply substitute shredded cabbage for a more
traditional slaw.

In a large bowl, whisk together sour cream, buttermilk, mustard, vinegar,
garlic, salt and pepper.

Add broccoli slaw mix and apple. Toss until coated. Sprinkle with pine
nuts.

Approximate nutritional analysis: 80 calories per serving; 5 g protein; 13
g carbohydrate; 2 g fat (22% of calories); 3 g fiber; 1 mg cholesterol;
380 mg sodium; more than 100% of the Daily Value for vitamin C.

Source: American Health (July/August 1994)
Typed for you by Karen Mintzias

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T-Bone Fiorentina with Sauteed Spinach and Da Vero Oil

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T-bone steak at least 3-inches thick — 3 to 3-1/2
pound
1 tablespoon fresh rosemary leaves — chopped
1 tablespoon fresh sage leaves — chopped
1 tablespoon fresh thyme leaves
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 tablespoons pure olive oil
1/4 cup virgin olive oil
6 cloves garlic — thinly sliced
4 pounds spinach, washed, spun dry — stems removed
Juice of 1 lemon
Salt and pepper to taste
6 ounces Da Vero extra virgin olive oil

Preheat barbecue to medium high heat.

Pat steak dry.

In a small bowl, mix rosemary, sage, thyme, pepper and salt until well
blended. Coat entire steak with spice mix. Brush with pure olive oil. Place
on grill and char well. Cook about 12 minutes on first side, flip, and cook
about 9 minutes on second side. This is traditionally served very rare.

Meanwhile, in a 12- to 14-inch saute pan, heat virgin olive oil until
smoking. Add garlic and cook until light brown. Add spinach and stir
quickly, cooking until just wilted. Remove from heat, add lemon juice and
salt and pepper and set aside. When steak is done, remove and let stand 5
minutes. Carve off fillet and strip steaks and slice. Divide steak among 4
plates, divide spinach and drizzle each plate with Da Vero oil. Serve
immediately.

Yield: 4 servings

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Title: NOODLES IN CUCUMBER-MEAT SAUCE – ZA JIANG MEI
Categories: Oriental, Pasta
Yield: 6 servings

2 tb Peanut or corn oil
1 1/2 lb Chopped pork butt
2 tb Chinese rice wine
-=OR=- Dry sherry
1 tb Grated ginger
1 tb Minced garlic
6 Green onions; chopped
1/2 c Hoisin sauce
1/4 c Hot bean paste
2 tb Sugar
1 1/2 tb Soy sauce
1 c Chicken stock
2 tb Sesame oil
1 lb Chinese wheat-flour noodles
– FRESH, (w/ or without egg)
1 lg Cucumber
– cut into 1/3″ cubes
Toasted black sesame seeds
– (for garnish)
Fresh coriander leaves
– (for garnish)

PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add
oil. When hot, lightly brown the pork; break up
clumps. Add rice wine; stir together for 1 minute or
until the pork is dry. Push meat up the sides of the
wok. Add ginger, garlic and half the green onions to
the center of the wok; saute until fragrant, about 30
seconds. Add the hoisin sauce, hot bean paste, sugar
and soy sauce to the center; stir-fry until fragrant,
about 30 seconds. Mix the sauce with the pork, add
chicken stock and bring the sauce to a boil. Reduce to
simmer and continue cooking, stirring occasionally
until sauce has thickened into the consistency of
spaghetti sauce, about 10 minutes. Swirl in half of
the sesame oil. Keep warm. Bring 3 quarts of water to
a boil. Separate strands by gently pulling the ball of
noodles apart. Add noodles to boiling water; stir with
a pair of chopsticks. When water reaches the second
boil, add 1 cup cold water and let it come to a boil
again. Pour into a colander. Rinse with cold water.
Drain thoroughly and set aside. Toss with remaining
tablespoon sesame oil and remaining green onions.
Divide noodles among 6 flat soup plates or bowls.
Spoon meat sauce on top. Garnish with cucumber, black
sesame seeds and fresh coriander leaves.

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BERMUDA FISH CHOWDER 2 (THE REEFS, SOUTHAMTON, BERMUDA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Grouper, Wahoo, or other
-firm fish
Celery, onion, carrot,
-and leek, cut rough to
-make stock
Bay leaf, peppercorns, thyme
1 ea Carrot, large
1 ea Green pepper, large
2 ea Potatoes, large
2 ea Tomatoes, large
1 ea Onion, large
2 ea Stalks celery
4 oz Butter
4 oz Flour
3 oz Tomato paste
2 oz Black rum
1 x Salt and pepper to taste
2 oz Sherry peppers (liquid), or
-substitute 1 chili pepper

To a stockpot with 4 qts. water add whole fish plus vegetables and
herbs for stock. Bring to a boil, skimming off any scum from surface.
Let simmer for 20 to 25 minutes. While it is cooking, dice the rest
of the vegetables to 1/2". Strain and set aside both the stock and
the fish. When fish are cool, remove skin and discard, then remove
and set aside all meat from fish carcasses. In the cleaned stockpot
melt the butter and add the diced vegetables. Saute over medium heat
for about 5 minutes. Add flour and stir for about 2 minutes on low
heat. Slowly add fish stock, whisking to blend vegetable mixture to a
smooth consistency. Bring to a boil and add tomato paste. Reduce heat
and let simmer for 45 to 50 minutes. Just before it has cooked for 45
minutes, add fish, sherry peppers, and rum. Season to taste.

Shared by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton,
Bermuda

– – – – – – – – – – – – – – – – – –

Title: HAWAIIAN BON BONS
Categories: Candies
Yield: 6 servings

8 oz White chocolate, cut up
1 c Unsalted macadamia nuts
1/2 c Flaked coconut
1 ts Grated orange zest
-(optional)

In a 1-quart glass bowl, heat white chocolate in a microwave oven on
medium for 2 minutes; stir. Return to microwave and heat on medium 1
1/2 to 2 minutes longer, or until melted and smooth when stirred.

Stir in nuts, coconut, and orange zest. Carefully spoon into 25 (1 1/2
inch) paper bon bon cups, filling to top. Let stand at room
temperature, or refrigerate 1 hour or longer, until firm. Store, well
wrapped, in refrigerator.

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