Title: Yucatan Seafood Stew
Categories: Seafood, Soups, Masterchefs, Frisco, 4sg
Yield: 8 servings

3/4 c Oil, olive 2 ea Chilies, Pasilla, roasted,
1 md Onion, chopped — peeled, skin stripped
1 lg Garlic, head, roasted — off, and julienned (2
— chopped — Chipotle or Jalapeno
3 ea Bay leaves — chilies can be
2 ea Allspice, crushed — substituted.)
2 qt Stock, fish OR 12 ea Mussels, scrubbed,
2 qt Stock, chicken — debearded
3 bn Coriander 8 oz Tuna, filet
8 ea Clams, Manilla, or 8 oz Rock Cod, filet
— Little Neck 8 oz Ling Cod, filet
8 lg Tomatoes, grilled until 1 ea Lobster, parboiled
— almost black, roughly — (up to two pounds)
— chopped 8 ea Shrimp, parboiled
8 oz Fish, angler, OR 4 lg Oysters, removed from
8 oz Fish, monkfish — shell
1/2 c Juice, lime 4 sm Squid, fresh

Heat a large saute pan and add olive oil. Saute the onion, toasted
garlic, cloves, bay leaves, and allspice for about 10 minutes. (Do not
brown.)

Meanwhile, heat the fish stock (or chicken) in a saucepan.

To the saute pan, add 1 bunch of coriander (tied together), all of the
clams, and the grilled tomatoes. Turn the heat up to high and bring to a
boil.

Add 2 cups of heated fish stock, cover, and steam to open the clams
(about 5 minutes). Replenish fish stock as needed to keep ingredients
covered.

Add the angler fish, lime juice (to taste), and chilies. If
necessary, add more coriander and roasted garlic. Continue cooking for 2
minutes, then bring to a rolling boil and add mussels.

(Note: Mussels open quickly.)

Add the remainder of the fish (tuna or cod), then lobster, shrimp,
oysters, and squid. (Note: All fish should have the skin removed and be
cut into 1-inch cubes.)

Remove tied bunch of coriander, then cook covered for 2-3 minutes and
serve.

Garnish with fresh coriander.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

—–

Title: French Onion Soup with Croutons
Categories: Soups/stews, Appetizers, Londontowne, Beef, French
Yield: 4 servings

2 ea Medium onions 1/2 ts Kitchen Bouquet
2 ea Chicken boullion cubes 2 ea Beef bouillion cubes
1 qt Water

Slice onions finely, sautee in butter until tender. Add water, boullion
cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
Toast bread slices under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesan cheese. Dice.
Mrs. John P. Elberti

—–

VEGETARIAN SHEPHERD’S PIE

Recipe By : Readers Digest, One Dish Meals The Easy Way
Serving Size : 4 Preparation Time :1:00
Categories : Grains And Beans Main Dishes
Family Approved

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 garlic cloves — crushed
1 red bell pepper — chopped
1 green bell pepper — chopped
2 medium zucchini — thinly sliced
1 cup canned tomatoes — crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups pinto beans, cooked — drained
1 1/3 cups black beans, cooked — drained
1 1/3 cups chickpeas, cooked — drained
3 cups mashed potatoes
1/4 teaspoon paprika

Preheat the Oven to 375 degreesF.
Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini
and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup
of the crushed tomatoes, salt, and black pepper, and cook uncovered three
minutes longer.
Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in
food processor, and puree until smooth.
Spoon the puree into a lightly greased 9″ pie plan. Top with the skillet
mixture. Then spood the mashed potatoes on top.
Bake uncovered for 25 minutes, or until the potatoes are lightly browned.
Sprinkle with paprika if desired.

– – – – – – – – – – – – – – – – – –

Title: Hungarian Cabbage Rolls
Categories: Diabetic, Main dish, Vegetables, Meats, Rice
Yield: 6 servings

2 qt Water 1 1/2 c Tomato juice;
12 lg Green cabbage leaves; about 1 md Onion;
-1 pd. 1/4 ts Salt
1 c Cooked carrot; cooked 1/4 ts Freshly gound pepper;
1/4 c Raw brown rice; 2 cl Garlic; cruched
1 Egg; beaten sightly

Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or
dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook
over medium heat until cabbage leaves are limp but not soft, about 8
minutes. Drain and cool leaves. Puree carrot in blender or food
processor fitted with steel blade; mix with ground beef, rice, and
egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck
ends in and roll up jelly roll style. Place seam side down in 9″ by
13″ baking pan. Pour tomato juice tomatoes, onion slices and
seasonings over cabbage rolls. Cover and bake 1 hour; uncover and
cook for an addional 30 minutes.

Food Exchanges per servings: 2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE
CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197;

Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and
unsalted canned tomatoes.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought by you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: Cafe au mint chocolate pie (a girl scout cookie recipe)
Categories: Desserts, Pies
Yield: 1 pie

2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed
Milk)
1 1/2 Sleeves of Girl Scout Thin
Mint Cookies (crushed)

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press into pie
pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in
refrigerator for four hours (or 1 hour room temperature). Fill baked cool
pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate
chips and whipping cream over lowest heat and spread over pie. Refreeze.
From: “Girl Scouts”

—–

Title: Dietetic Melt-Away Mints
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 1/2 lb Milkcote chocolate coating 2/3 c Melted vegetable shortening
-finely chopped 3 Or 4 drops Peppermint oil

Milkcote chocolate In the top of a double boiler, melt milkcote
coating over hot, not boiling, water. Add shortening and peppermint,
a little at a time, beating well after each addition. Chill chocolate
mixture in the refrigerator until of a soft custard consistency.
Place in a mixing bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour
into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and
tap pan to level mixture. Place in refrigerator until firm but not
hard. Cut into squares. Dip in melted and cooled milkcote coating.
Makes about 100 pieces. Source: Ideals Candy Cookbook by Mildred
Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Braune Zucker Platzchen (Brown Sugar Cookies)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Brown Sugar; Frimly Packed
2/3 Cup Shortening
2 Eggs; Large
2 Tablespoons Milk
1 Tablespoon Orange Rind; Grated
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/4 Teaspoon Salt
2 Cups Unbleached Flour
1 Cup Raisins
1/2 Cup Nuts; Chopped, If Desired

Cream sugar and shortening until light and fluffy. Beat in eggs, milk and
orange rind. Stir togethr baking powder, spices, salt and flour.
Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by
teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to
12 minutes, or until done. Remove from baking sheets and cool cookies on
rack. Store in airtight tins. Makes about 4 to 5 dozen cookies.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 1580 1230 14 0 393 385 76 1009 902 541 1564 210

2 C russet potatoes, peels and shredded (about 3 medium potatoes)
1 cup onion, finely chopped
1 cup toasted wheat germ
2 egg whites
4 to 6 turns of the pepper mill
1/2 tsp salt
Oil spray

Makes: approximately 14 latkes

Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients
into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of
batter onto the prepared sheets; press the pancakes down with the bak of your
dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until
latkes are browned all over (but not blackened at edges). Serve with
applesauce or FF sour cream.

Source: the TV Guide

Irish Cream Coffee Pound Cake *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 1/2 cups Butter or margarine — soften
3 cups Sugar
6 large Eggs
1 1/2 tablespoons Instant coffee granules
1/4 cup Water — boiling
1/2 cup Irish cream liqueur
4 cups Flour
1 teaspoon Vanilla
1 teaspoon Almond extract
—–IRISH CREAM GLAZE—–
1 teaspoon Instant coffee granules
2 tablespoons Water — boiling
1 1/2 tablespoons Irish cream liqueur
2/3 cup Powdered sugar
3 tablespoons Sliced almonds — toasted

Beat butter at medium speed with an electric mixer, about 2 minutes. Gradually
add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time,
beating just until yellow disappears. Dissolve coffee granules in boiling
water; stir in liqueur . Add flour to butter mixture alternately with coffee
mixture, beginning and ending with flour. Mix at low speed just until blended
after each addition. Stir in extracts.
Pour batter into a greased and floured 10″ bundt pan.
Bake at 300~ for 1 hour and 40 minutes or until tested done. Cool in pan on
wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire
rack.
Brush with Irish cream glaze and sprinkle with toasted almonds.

GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar,
stirrin until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.

– – – – – – – – – – – – – – – – – –

Make-Ahead Cheese and Chile Souffle

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :1:00
Categories : Make-Ahead Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
1/4 cup flour
1 cup milk
6 ounces cheddar cheese — shredded
4 tablespoons bottled hot chile salsa — or to taste
1/2 teaspoon salt
6 eggs — separated

1. Preheat oven to 375 degrees F. Lightly butter an 8-cup souffle dish;
set aside.

2. In a medium saucepan over medium heat, melt butter. Whisk in flour
until mixture is smooth. Whisk in milk.

3. Whisk sauce over medium-high heat until it boils and thickens. Remove
pan from heat.

4. Add cheese, salsa, and salt; stir until cheese melts. Beat in egg yolks.

5. In large bowl of electric mixer, beat egg whites until they hold soft,
moist peaks. Stir one fourth of whites into cheese mixture to lighten it;
fold in remaining whites.

6. Pour mixture into prepared souffle dish and bake in preheated oven 30
to 40 minutes.

* Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover
surface of mixture with wax paper and refrigerate up to 24 hours. Put egg
whites in a bowl, cover, and refrigerate. To complete dish, bring cheese
mixture and egg whites to room temperature (this can be done quickly in a
microwave oven at a low setting) and continue with steps 5 and 6.
(Refrigeration is not necessary if recipe is prepared only a few hours in
advance.)

To make ahead and freeze: Prepare recipe through step 5. Wrap
freezer-to-oven souffle dish in aluminum foil. Label, date, and freeze up
to 2 months. To serve, preheat oven to 375 degrees F. Remove foil and put
souffle dish directly into oven from freezer; do not thaw. Bake 50 to 55
minutes. Souffle will be puffy and the top well browned. Serve immediately.

– – – – – – – – – – – – – – – – – –

NOTES : This dish can be partially completed, refrigerated up to 24 hours,
and then finished, or the souffle mixture can be made aheand and frozen,
then baked direct from the freezer. Although the souffle won’t rise as
high as usual when it has been frozen, the resulting dish is nonethelss
surprisingly light and delicious.
Nutr. Assoc. : 0 0 0 0 1325 0 0