CLARIFYING CLOUDY CONSOMMES – GREAT CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–CLARIFYING CLOUDY
CONSOMME—————-
1 md Leek, green leaves, washed
— finely chopped
1 Celery, stalk, finely
— chopped
4 lg Egg whites

Clarifying Cloudy Consomme: ÿÿÿÿÿÿÿÿÿ

Mix vegetables with egg whites.

When consomme is cold, add the vegetables and egg
whites mixture and bring to a boil, then lower the
heat. A crust will form on the top. Let the consomme
simmer until clear.

Strain by moving crust to the side and pouring
through cheese-cloth without breaking the crust.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Michel Marcais, Begue’s Restaurant, New
Orleans

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HERBED SHRIMP FETA CASSEROLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Eggs
1 c Evaporated milk
1 c Plain yogurt
3 oz Feta cheese,crumbled
1/3 lb Swiss cheese,shredded
1/3 c Fresh parsley,chopped
1 t Dried basil
1 t Dried oregano
4 Garlic cloves,minced
1/2 lb Angel-hair pasta,cooked
1 cn Mild chunky salsa (16 oz)
1 lb Med shrimp,peeled,uncooked
1/2 lb Mozzarella cheese,shredded

From “Come On In,” an award-winning cookbook from the
Junior League of Jackson, Miss. It’s available at some
bookstores, or order it from the junior League of
Jackson for $21.95 plus $2.75 shipping and handling
(check, money order, Mastercard or Visa) at P.O. Box
4709, Jackson, Miss. 39296-2357

Heat oven to 350’F. Coat bottom and sides of an 8×12″
baking dish with cooking spray. In separate bowl,
blend eggs, milk, yogurt, feta and Swiss cheeses,
parsley, basil, oregano and garlic. Spread half the
pasta over bottom of baking dish. Cover with salsa.
Add half the shrimp. Spread remaining pasta over
shrimp. Pour and spread egg mixture over pasta. Add
remaining shrimp and top with mozzarella cheese. Bake
30 minutes. Remove from oven and let stand 20 minutes
before serving.

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Summer Salad Parisienne

Recipe By: =

Serving Size: 8
Preparation Time: 0:20
Categories: Salads Dressings Vegetables Vegetarian Main
Dishes =

Amount Measure Ingredient Preparation Method
3 medium red potatoes =

1/2 pound green beans =

1 medium cucumber =

3 cloves garlic minced
2 tablespoons dijon mustard =

1/3 cup olive oil =

1 medium carrots finely diced
1/2 medium red pepper thinly sliced
1/4 cup red cabbage julienned
1/4 cup red onion minced
1 head romaine lettuce =

1/4 cup fresh herbs minced
1/4 cup parmesan cheese grated
black pepper to taste
1 tablespoon sesame seeds =

1/4 cup lemon juice =

Put 2 quarts of water to boil in a medium size pot. Do NOT salt. =

Scrub the potatoes boil, without peeling, until fork tender. When =

done, remove from potatoes cool before dicing. Meanwhile, trim the =

green beans steam for 5-7 minutes. Peel, seed dice the cucumber. =

In the bottom of a large salad bowl, whisk the garlic into the mustard =

until well combined. Pour in the olive oil a little at a time, =

whisking well after each addition. You will have a smooth, pungent =

sauce.

Add the potatoes, green beans, cucumber, carrot, bell pepper, cabbage =

onion to the bowl toss well to coat with the dressing. Wash dry =

the romaine tear into bite =

sized pieces. Add to the bowl, along with the herbs Parmesan. Toss =

again to combine well. Grind on some pepper, sprinkle on the sesame =

seeds drizzle lemon juice over everything. Toss again serve.
=8B=8B=8B=8B=8B =

Notes: This recipe takes well to improvisation. Add whatever you have =

on hand =AD cooked beans, nuts etc. A good suggestion for the fresh =

herbs would be basil, tarragon chives.
=

The other salad dish I make very frequently in hot weather is =

Indonesian Chicken Salad w/Peanut Sauce. As a matter of fact, that is =

what we had tonight. Everyone ate heartily, especially a teenage =

guest and my four year old daughter. I’m not posting it here, as I =

have posted it before. But if anyone requests it, I’ll be happy to =

send it out again. =

I hope you enjoy these. I’m feeling a little shy about posting =

because of the extraneous marks. I’ve been swamped with my freelance =

project and therefore behind on my mail – but so far haven’t seen any =

explanation for the marks or suggestions for how to keep them out of =

my posts. They are like little cyber-bollweevils!

Ilene
Evanston IL

Title: Pineapple-Peach Frappe’
Categories: Diabetic, Beverages, Kids, Low-fat/cal
Yield: 6 sweet ones

1/2 c Pineapple;water-packed 1 c Low-fat yogurt;plain,
-Chunks -unsweetened
1/2 c Pineapple juice; unsweetened 1 c Skim milk;
2 Water-packed peach halves; Sugar subsitute to equal 2
-Canned and dice -tablespoons sugar

1. Combine pineapple, juice, and peaches in container of an electric
blender or food processor; process until pureed.
2. Add yogurt, milk, and sugar subsititute; continue to process until
smooth and thickened.
3.Pour into individuals glasses, and serve immediately.
Food Exchange Per-Serving: 1 FRUIT EXCHANGE + 1 MILK EXCHANGE; CAL:
133; CHO: 6 MG; CAR: 23 GM; PRO: 7 GM; FAT: 1 GM; SOD: 103 MG;

Source: All New Cookbook For Diabetics And Their Families
Brought to you and yours via Nancy O’Brion and Her Meal Master
Typed for you and yours by her neighbor Sophia Robinson=age 12

MMMMM

Pasta with Creamy Green Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Harned 1994 Main Dish
Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Linguine or thin spaghetti
2 tablespoons Butter
1 large Sweet onion — chopped
1 1/2 cups Green tomato puree*
1 cup Whipping cream
Salt — to taste
1 tablespoon Whole black peppercorns
6 tablespoons Chopped sundried tomatoes — – (to 8 tb.)
3 To 4 tb. chopped parsley

*See Green Tomato Puree recipe.

Prepare linguine or spaghetti according to package directions.

Melt butter in a heavy saucepan. Add onion; saute until transparent.
Add green tomato puree and whipping cream. Salt to taste. Simmer until sauce
is thickened. While sauce is cooking, coarsely crush peppercorns in a mortar
with a pestle.

Drain linguine or spaghetti. Toss with sauce. Sprinkle each serving with
crushed peppercorns, sundried tomatoes and parsley.

Yield: 6 to 8 servings.

From Alice Colombo’s 09/21/94 “Cook’s Corner” column in “The (Louisville, KY)
Courier-Journal.” Pg. C6. Posted by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Date: Wed, 07 Sep 94 01:08:11 EDT
From: Trish Rucker

I have a favorite simple beans and rice recipe – ridiculously fast
and easy!

TRISH’S LAZY BLACK BEANS ‘N RICE RECIPE

1/2 small bag white long-cooking rice
(pinch saffron for rice – optional)
1 can Progresso or Goya black beans
seasoning – Tony Chachere’s cajun seasoning (to taste)
pepper
garlic
(no salt necessary with the other seasoning)
salsa or picante sauce
chopped chives

Cook the rice (adding saffron if desired). Being Southern, I usually
cooking it about 30 minutes to get it good and sticky!

In another pot, cook the black beans, adding Tony Chachere’s,
pepper and garlic to taste.

Serve in large bowls – rice, topped with black beans, topped with
a “nest” of salsa and chives.

This is my favorite quick and easy recipe, bar none.

Title: Chilled Raspberry Soup
Categories: Soups
Yield: 12 servings

Jim Vorheis
1 1/2 tb Unflavored gelatin
1/3 c Cold water
3/4 c Hot water
30 oz Frozen raspberries, thawed
3 1/2 c Sour cream (28-oz)
1 1/3 c Pineapple juice
1 1/3 c Half and half
1 1/3 c Dry sherry
1/3 c Grenadine
2 tb Lemon juice
Mint
Whole raspberries

Soak gelatin in cold water for 5 minutes. Stir in hot water and
dissolve over low heat. Push raspberries through a strainer to
remove seeds, then puree. Combine all ingredients and place in a
glass bowl. Cover and refrigerate overnight. Garnish with mint
and/or whole raspberries.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

MMMMM

Stuffed Bean Curd

Recipe By : adapted from Madam Wong’s Long-Life Chinese Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons dried shrimp
4 1/2 teaspoons sherry or water
2 ounces fish fillet
2 ounces pork
1 1/2 teaspoons salt
dash pepper
1 1/2 tablespoons water
4 pieces tofu
4 tablespoons soy sauce, light
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 1 T. water

1. Put shrimp with 1 1/2 t. sherry or water in a bowl. Place on rack in pot
or in steamer. Cover and steam over boiling water 10 minutes.

2. Finely mince shrimp, fish filler, and pork. Add 1/2 t. of salt, 1 1/2 t.
sherry (or water), pepper, and water. Stir thoroughly. Set aside.

3. Cut each piece of tofu in 2 triangles. Carefully make an insert on the
cut side. Stuff meat mixture into hole.

4. Heat oil in wok. Brown tofu in oil.

5. Pour soy sauce, 1 1/2 t. sherry, stock and 1 t. salt onto todu. Cook 5
minutes. Thicken with dissolved cornstarch.

– – – – – – – – – – – – – – – – – –

Per serving: 1089 Calories; 66g Fat (51% calories from fat); 119g Protein; 23g
Carbohydrate; 54mg Cholesterol; 4111mg Sodium

NOTES : May be prepared in advance through step 4, or frozen after step 5.
For VLC, substitute water for sherry in all cases and omit cornstarch,
thinckening if desired. [Nutirtional values are incorrect due to ingredient
listing.]

CREOLE CABBAGE SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Vegetable oil
3 ts White wine vinegar
2 Beef bouillon cubes
2 tb Water,boiling
3 tb Chopped parsley
1 Garlic clove,minced
1/2 ts Basil,crumbled
1/4 ts Thyme,crumbled
1/4 ts Tabasco sauce
8 c Finely shredded cabbage
1 1/2 c Onions,finely chopped

1. Dissolve bouillon cubes in 2 T boiling water. In large bowl,
combine all ingredients except cabbage and onions; mix well.
2. Add cabbage and onions; toss well to coat with dressing.
3. Serve with additional Tabasco if desired.

– – – – – – – – – – – – – – – – – –

Date: Thu, 22 Jul 93 08:09:42 PDT
From: agwin@pyramid.com (Allyson Gwin)

I made the sweet and sour vegetables last night and I reallyy liked them.
My husband thought they were too sour, but I thought the sweet and sour
mixture was just right. If it is too sour, you could cut out some of the
vinegar. Can anyone guess as to how much fat is in this recipe? It did not
give any information. Well, here is the recipe.

Sweet and Sour Vegetables
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 15 minutes

Serve over rice or other whole grains.

1 20 oz. can pineapple chunks in 1 cup sliced carrots
their own juice 4 cups chopped broccoli
1 onion, cut in wedges 1 cup water
1 bunch scallions, cut into 2 cloves garlic, crushed
1 inch pieces 1 teaspoon grated fresh ginger
1 large green pepper, cut into
1 inch pieces

Sauce
1 cup unsweetened pinapple 1/4 cup cider vinegar
juice 2 1/2 tablespoons soy sauce
1/3 cup brown sugar 2 tablespoons cornstarch

Drain the pineapple, reserve the juice and set aside.
Place the vegetables, except the broccoli, in a large pot or wok with
1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add
the broccoli and the remaining 1/2 cup water. Stir, then cover and cook
over low heat for 5 minutes.
Combine the sauce ingredients in a separate bowl.
Stir in the pineapple chunks and the sauce mixture. Cook, stirring until
thickened.