GULASCHSUPPE (GOULASH SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Onion — Chopped
1/4 c Shortening
3 ea Green Bell Peppers — Chopped
3 tb Tomato Paste
1 lb Beef Cubes — 1-inch Cubes
1 x Red Pepper — Dash
1 t Paprika
2 ea Garlic Cloves — Minced
6 c Beef Broth — *
1 tb Lemon Juice
1/4 ts Caraway Seeds

* Beef Broth can be either canned or home made (home
made is preferred.)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Fry onions in hot fat until
transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and
remaining ingredients. Simmer about 1 1/2 hours,
until meat is tender. (Add cubed potatoes if you like
and simmer until potatoes are done.) Best when
reheated and served the second day.

– – – – – – – – – – – – – – – – – –

Title: Sopa Leao Vellosa
Categories: Soups/stews, Fish/shellf, Brazilian
Yield: 8 Servings

4 lb Grouper
1 lb Shrimps in shell
1 ds Salt
1 Bouquet Garni
24 Mussels or clams in shell
1/4 c Olive oil
3/4 c Green onions, chopped
3 Garlic cloves, crushed
4 Tomatoes, peeled, chopped
1 tb Fresh chopped coriander
1 c Fresh chopped parsley
1 ds Cayenne Pepper
1 lb Crab meat
1 lb Lobster meat
1 ds Ground Pepper

The bouquet garni is made with a celery stalk tied with whole
peppercorns, cloves and parsley.
Cut head from grouper. Slice fish into 1 inch steaks and set aside.
Place fish head in a large pot of cold water. Add salt and bring
water to a boil, then add bouquet garni. Cover and simmer for 1 1/2
hours. Discard fish head and bouquet garni, reserving edible parts of
fish head.
Using fish stock, cook shrimps in their shells for 10 minutes or
until they turn pink. Remove, discard shells and black veins, and
reserve. Using the same stock, heat mussels or clams in their shell
for 5 minutes or until shell open. Remove from stock, remove seafood
from shells, and reserve seafood. Strain stock to remove any sand or
shell particles.
Use a little of the oil to saute onions, garlic, tomatoes,
coriander, parsley and cayenne pepper just until vegetables soften,
then add mixture to fish stock. Heat remaining oil and gently fry
grouper steaks. remove skin and bones, break grouper into pieces and
add to stock mixture along with crab, lobster, shrimp, mussels and
edible part of grouper head.
Norma Hernandez specializes in the cuisines of her native Brazil,
plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo.
From The Gazette, 91/01/30.

From: Ian Hoare Date: 02 Sep 96

MMMMM

Title: ROAST LUNG KONG CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 lb Chicken, cut in half
Looing sauce:
4 c Water
1 c Light soy sauce
1 c Dark soy sauce
1 Star anise
1/2 c Dry sherry
5 tb Sugar
4 sl Fresh ginger
Additional
6 c Peanut oil for deep frying

Blanch the chicken halves in boiling water for 2
minutes. Drain. Place the bird halves in a pot with
the looing sauce ingredients and bring to a boil.
They should be covered with the sauce. Turn the heat
to a simmer and cook lightly for 15 minutes, then
allow the halves to cool in the sauce. Remove and
place on a rack on the counter. Pat dry with paper
towels and dry the meat using an electric fan. Aim
the fan at the bird halves for about 3 hours, or until
the skin is dry to the touch. Deep fry one half at a
time in oil at 350 degrees. Be very careful when
sliding the half into the hot oil. A wok lid will be
helpful in protecting your hands and face in case the
oil should pop and spit at you. Deep fry each half
until the skin is crispy and golden. Drain on paper
towels before cutting up to serve. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

—–

Prawn Pork Toast

Recipe By : Nila Sweeney
Serving Size : 12 Preparation Time :0:40
Categories : Appetizers Ethnic
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon chinese dried prawns
1 tablespoon coriander leaves
2 cloves garlic
125 grams prawns, cooked
500 gallons pork — minced, lean
1 tablespoon fish sauce — to taste
1 egg
6 white bread slices — day old
vegetable oil — for frying

1. Finely chop the dried prawns (shrimps), coriander and garlic in food
processor. Add fresh prawns and pork and grind to paste.

2. Add fish sauce and egg. Process until mixed.

3. Spread paste on bread. Cut crusts and slice into four triagles.

4. Heat oil for deep frying. Fry toast only four or five pcs at a time. Slide
into oil, filling downward and fry until golden brown, then flip over and cook
other side briefly.

5. remove toast and place on wire rack to drain.

6. Arrange toast on shredded lettuce with a small bowl of sweet and source
sauce. Serve hot.

– – – – – – – – – – – – – – – – – –

NOTES : * Chinese prawns can be found at specialty Thai, Chinese, Korean or
Vietnamese stores.

Title: Nutty Rice Pate
Categories: Appetizers, Vegetarian
Yield: 12 servings

MMMMM——————FORMATTED BY S.GRABOWSKI———————–
1/3 c Raw brown rice
2 tb Butter
2 c Sliced mushrooms
1 c Grated zucchini
1/2 c Grated onion
1 lg Chopped garlic clove
1 Egg
1 3/4 c Finely ground walnuts,
Peanuts, or cashews
1/2 c Finely chopped parsley
1/4 c Wheat germ
1 ts Dried sage
1 ts Dried basil
1/2 ts Dried thyme
1/4 ts Freshly ground pepper
Lettuce leaves
Sour pickles

1) Cook the brown rice according to package directions but eliminate
the salt. 2) Melt the butter in a large skillet and saute the
mushrooms, zucchini, onions, and garlic until tender but not browned.
3) Put the saute vegetables in the container of an electric blender
or food processor and whirl or process until smooth. Scrape into a
bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage,
basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan
and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and
chill. Serve in 1/4″ thick slices on lettuce leaves with sour
pickles. From the New York Times New Natural Foods Cookbook

MMMMM

Title: Twinkie Pie
Categories: Pies, Desserts
Yield: 8 servings

1 x Butter
3 ea Eggs; large, seperated
1/2 c Sugar
6 oz Chocolate chips; semisweet
1 c Heavy cream; whipped
9 ea Twinkies
1 x Cream of tartar; dash of
1/2 t Vanilla extract
1 c Pecans; chopped

Grease pyrex square or rectangular casserole with butter. Cut 8
Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of
the casserole. Beat egg whites, with the cream of tartar and sugar,
adding vanilla. Melt chocolate chips in the top of a double boiler.
Add egg yolks to chocolate, slowly, continuing to stir over boiling
water. Fold chocolate into egg whites. Spread over Twinkies, then
sprinkle with about half of the nuts. Layer on more twinkies, more
chocolate, more nuts. Continue layering. Top with whipped cream and a
single whole Twinkie. Chill and serve.

MMMMM

Indian Lamb in Yogurt Sauce

Recipe By : Terry Pogue
Serving Size : 8 Preparation Time :0:00
Categories : Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole leg of lamb — partially bones
GROUP A
2 ounces almonds
8 ounces onion — chopped
8 cloves garlic
4 inch piece fresh ginger — in small pieces
4 whole green chile — chopped
3 tablespoons plain yogurt of of 1 pint
GROUP B
2 tablespoons cumin — ground
2 teaspoons coriander — ground
3 teaspoons cayenne
3 1/2 teaspoons salt
GROUP C
1/2 tablespoon whole cloves
16 whole cardamom
1 stick cinnamon
10 whole black peppercorns
DECORATIONS
whole almonds
golden raisins

In a food processor or blender mix
GROUP A

In a bowl stir the pint of yogurt (minus the 3 tablespoons) until creamy and
smooth. Then add the Group A paste and

Add GROUP B

Now, put this mixture over, around, and in the leg of lamb. Use a glass pan
and cover with plastic film. Refridgerate for 24 hours. Glass is used to avoid
the possible chemical changes in the yogurt. 24 Hours later: Heat 6
tablespoons of vegetable oil in pan and add (when hot but not smoking) GROUP C
A few seconds in hot oil and you pour the spices and hot oil over the lamb.
Cover it all with foil and bake at 400F for 1 1/2 hours then uncover for 45
minutes.

Decorate with whole almonds and golden raisins. Then give it a final 5 minutes
to finish in the oven.

I did a flower with the almonds as petals and raisins for the center. Then
arranged two rows of each down the sides.

– – – – – – – – – – – – – – – – – –

Per serving: 207 Calories; 11g Fat (43% calories from fat); 12g Protein; 20g
Carbohydrate; 31mg Cholesterol; 1075mg Sodium

NOTES : This is my very favorite Indian Lamb Recipe. It’s always a hit with
guests. Very succulent very pretty.

Chocolate Pizelles

Recipe By :
Serving Size : 96 Preparation Time :0:15
Categories : Cookies-Shaped

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 eggs
2 cups sugar
3/4 cup cocoa
3/4 cup butter — melted and cooled
1 teaspoon vanilla
5 1/2 cups flour

Combine all ingredients and roll into balls. Bake on pizelle iron.

– – – – – – – – – – – – – – – – – –

NOTES : These pizelles are soft.

Spicy Pumpkin Bisque

Recipe By : Dave DeWitt Nancy Gerlach, “The Whole Chili Pepper Book”
Serving Size : 4 Preparation Time :1:00
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
2 cloves garlic — chopped
1 tablespoon butter
1 16-oz. can pumpkin puree
4 cups chicken stock
1 1/2 teaspoons dried, ground small red chilies
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/4 cup dry sherry
1 cup Half-and-half
grated nutmeg — for garnish

Saute the onion and garlic in the butter until they are soft and
transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
sherry. Bring to a boil, then reduce the heat and cover. Simmer for 30
minutes. Place the mixture in a blender and puree until smooth. Return the
soup to the pot; add the half-and-half and simmer until heated through.
Garnish with nutmeg and serve.

– – – – – – – – – – – – – – – – – –

Title: Baby Doe’s Cheese Soup
Categories: Soups
Yield: 6 servings

1 Lg bottle, Cheese Whiz
6 oz cornstarch
2 qt milk, reserve 2 cups
1/2 oz Worcestershire sauce
1/4 oz tabasco sauce
1/4 lb bacon, diced, cooked,
drained
1/2 c onions, sauteed
12 oz can beer
4 tb chicken bouillon
parsley

Heat milk in a double boiler until warm, not boiling.
When milk is steaming, add chicken boullon,
worcestershire, and tobasco. Cook off bacon until
brown, not crisp, add onion and sautee. Add corn
starch that has been blended with two (2) cups of
reserved milk. Stir until cornstarch has been
cooked into soup. (thick) Add cheese, beer, and
garnish with parsley.
Walt

MMMMM