COD CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pacific/True Cod fillets
-or Ling Cod
4 Slices bacon
1/2 c Chopped onion
1 c Peeled diced raw potatoes
2 c Water
1/4 c Flour
1/2 c Clam juice
1 cn Evaporated milk (13 ounces)
3 tb Butter
1 t Salt
1/4 ts White pepper

Rinse fish with cold water; pat dry with paper towels.
Cut fish into 1/2-inch cubes; set aside. In small
skillet, saute bacon until crisp. Remove bacon from
skillet; blot with paper towels and crumble. Set
aside. Discard all but 2 tablespoons bacon drippings
from skillet. Add onion to skillet; saute until
tender but not brown. Remove from heat. In deep
saucepan, combine onion and potatoes. Add water;
cover and bring to gentle boil. Reduce heat and
simmer for 10 minutes. Add fish; cover and bring to
boil again. Reduce heat and cook for additional 10
minutes, or until fish and potatoes are done. In
small bowl, combine flour and clam juice; stir with
fork until smooth. Add to fish and potato mixture,
stirring constantly to blend flour. Stir in
evaporated milk, butter, salt and white pepper.
Continue heating over medium heat until chowder
thickens. Garnish with crumbled bacon before serving.
Makes 6 servings.

A West Coast Fisheries Development Foundation recipe.

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Title: SWEET POTATO, APPLE AND ONION GRATIN
Categories: Vegetables, Cheese
Yield: 12 servings

1 lb Sweet potatoes,peel slice
2 tb Unsalted butter (1/4 stick)
1 lb Onions, thinly sliced
3/4 lb Granny Smith apples, peeled
Cored thin sliced
3 tb Flour
1/2 c Chicken stock or broth
3/4 c Fresh breadcrumbs
3/4 c Cheddar, sharp,coarse grated
6 Lean bacon slices, cooked

Preheat oven to 350 degrees. Butter 13X6 inch oval
baking dish. Slice sweet potatoes into 1/4″ thick
slices. Melt butter in heavy large skillet over medium
heat. Add onions and saute until tender, about 10
minutes. Toss apples with flour in medium bowl.
Arrange half of sweet potatoes in bottom of prepared
dish. Top with half of apple slices. Arrange remaining
potatoes and then remaining apples. Cover with sauteed
onions. Pour stock over all. Bake until sweet potatoes
are tender, about 45 minutes. Maintain oven
temperature. Mix breadcrumbs, cheese and bacon
(crumbled) in small bowl. Sprinkle mixture over
gratin. Bake an additional 20 minutes. Preheat
broiler. Broil until topping browns. (This has not
been necessary any time I have made this recipe as the
oven browns the topping just fine for me). Cool 5
minutes and serve. Substitution: Use Butternut or
Acorn squash instead of the sweet potatoes. Source:
Bon Appetit, Dec 1991 issue (adjusted for personal
preferences). Typed by: Diane Newbury

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Title: JEAN’S BOURBON ICE CREAM
Categories: Alcohol, Desserts
Yield: 999 servings

4 Eggs
3/4 c Sugar
1/2 c Bourbon
1 cn Eagle Sweetened Condensed
– Milk (14 oz)
6 c Half-Half
Fresh Mint (Garnish)

Beat eggs on medium speed, gradually add sugar. Add bourbon and Eagle
milk, mixing well. Add Half Half. Pour into 1 gallon freezer, freeze
according to manufacture’s directions. Garnish each serving with mint
sprigs.

Source: Jean Howard, Auburn, Alabama Typos courtesy of: Joan Mershon

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Date Filled Sour Milk Cookies

Recipe By : my grams
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup lard*
2 eggs
4 cups flour
1 cup sour milk
1 teaspoon baking soda
1/2 teaspoon salt
vanilla
——Raisin Filling—–
1/2 cup seedless raisins — ground
1 dozen english walnuts or pecans — ground
juice of half a lemon
1/2 cup sugar
1/2 cup water
2 teaspoons flour

For cookies:
Cream together lard and sugar. Add eggs, sour milk and vanilla.
Mix together dry ingredient. Add to creamed mixture. Makes a thick,
sticky dough. Roll out (I use powdered sugar instead of flour to roll
them out) and cut out round shaped cookies.

For Filling:
Stir sugar and flour together. Add water and cook til thickened. Stir in
lemon juice, ground nuts and ground raisins. Cool.

Put small amount of filling in center of a cookie. Top with another
cookie and seal edges. Cook at 400 degrees for about 10 minutes.

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NOTES : This is an old family recipe handed down many times. You may
have to play with the ingredient amounts and cooking times to suit your
taste. These are sinfully delicious.
*I guess you could use shortening in these but the lard is what makes
them good!!!!!

Title: Avocado with Crab
Categories: Salads, Ceideburg 2
Yield: 8 servings

4 Ripe avocados
15 oz Crab meat or
1 lb Fresh crab meat
8 Tb mayonnaise
4 To 6 drops Worcestershire
-sauce
1/2 c Finely minced, peeled
-celery stalks
Salt, depending on the
-saltiness of the crab meat
1 pn White pepper
1 pn Cayenne or
1 dr To 2 drops Tabasco
1 Head iceberg lettuce
2 Lemons

1. Split the avocados in half lengthwise and remove the pits. With a
melon-ball cutter, gently enlarge the cavity toward the stem end.

2. With a fork, mash the avocado pulp which was removed.

3. Mix the pulp with 4 tbs. of the mayonnaise, salt if needed,
pepper and cayenne or Tabasco. Gently fold in the crab meat and the
celery.

4. Divide the crab mixture among the eight avocado halves.

5. Mix the Worcestershire sauce with the remaining 4 tbs.
mayonnaise. With a pastry bag or a cone made from wax paper, pipe
approximately 1/2 tbs. of the mayonnaise mixture on each filled
avocado half.

6. Remove the outside leaves of the iceberg lettuce. Arrange the
leaves on a serving platter. Cut the inside part of the lettuce into
very thin strips and make 8 small nests on the leaves lining the
serving platter. Place an avocado half on each nest.

7. Cut each lemon in quarters and garnish the serving platter with
the slices of lemon. Serve. If desired, offer additional mayonnaise
separately.

CHEF’S SECRET: When you buy avocados, they should not be soft but, if
pressed gently, should give about the same resist-ance as an orange.
Once at home, pack each avocado in a brown paper bag and leave them
at room temperature overnight. Of course, chill before serving.

If you use canned crab meat, it is advisable to pick it over.
Sometimes you may find a small piece of the shell. Definitely taste
it for saltiness. Certain brands improve with a quick rinsing with
water.

If you have to rinse it, don’t do it under the faucet. Place the
meat in a sieve and dip the sieve in a small amount of water. Loosen
the meat with one finger, then remove the sieve from the water and
shake the meat dry. The flavor will not be destroyed, but the
saltiness of the canning liquid will be gone.

Enlarging the cavity of the avocados with a melon-ball cutter has two
purposes; you have the subtle taste of the pulp in the crab mixture,
and it is easier to arrange the filling without making it messy.

Definitely peel the celery stalks for this dish with a potato peeler
so that no strings get into the salad. The celery is needed for its
crunchy texture to counterbalance the softness of the avocado and
mayonnaise and the fleshy chewiness of the crab meat. If you do not
care for the taste of celery, you can substitute peeled, seeded,
finely chopped cucumber.

Makes 8 servings.

From “The Chef’s Secret Cookbook”, Louis Szathmary, Quadrangle Books,
Chicago. 1972.

Posted by Stephen Ceideberg; March 14 1993.

MMMMM

Title: Bubble and Squeak 1
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 c Left-over mashed potato 1 Egg
1/2 c Any green veg, cabbage, etc.

This traditional English dish is usually made with leftover mashed
potatoes and leftover cooked English cabbage, but any other veg will
work. Smash everything together breaking down the green or other veg
added to mashed potato. Add the egg and mix well. Add any seasoning
you desire and fry in serving size patties till golden on both sides
and serve as your carbohydrate for a meal.

MMMMM

CORN AND TOMATO BROTH

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 small onion, — peeled
2 ripe tomatoes, — seeded and chopped
3 cups chicken broth
2 ears fresh corn (or 1 to 1 1/2 cups of kernels)
3 tablespoons fresh lime or lemon juice
1/4 cup (packed) cilantro or parsley leaves, — roughly=
chopped

Heat the olive oil. Finely chop the onion and add to the pot. Cover and
simmer for 5 minutes or until tender. While this is cooking, core the
tomatoes, seed them and chop them, then add to the pot and simmer for 5
minutes.

Add the chicken broth and bring to a simmer and while this is coming to a
simmer, remove the corn kernels from the ears of corn; add them to the
broth and simmer for 4 minutes. Remove the soup from the heat, add the lime
or lemon juice and season to taste with salt and dried red pepper flakes.
Garnish with cilantro or parsley.

Yield: 2 servings

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PASTITSO MAKARONIA ME FETA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb Macaroni — cooked drained
8 tb Butter or margarine — melted
3 Eggs — lightly beaten
1/2 c Grated cheese
1 1/2 c Feta cheese, cubed
Salt
White pepper
1 t Nutmeg, grated
12 Sheets commercial filo
– cut to fit pan,
– covered to avoid drying

In a large bowl, combine the macaroni, one-third of
the melted butter, the eggs, grated cheese, and feta.
Season with salt, white pepper, and nutmeg and mix
with a wooden spoon. In a buttered 9 x 12 x 3-inch
baking pan, spread the macaroni-cheese mixture over
the filo and cover with the 6 remaining sheets of
filo, brushing butter between each and on the surface.
Using the tip of a sharp knife, score the top 3 to 4
sheets to indicate 12 servings. Bake in a moderate
oven (350 F) for 30 minutes, or until the surface is
crisp. Remove to a rack for 10 minutes, then cut and
serve on a warm platter.

Source: The Food of Greece – by Vilma Liacouras
Chantiles ISBN:0-517-27888-X

Typed for you by Karen Mintzias

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Date: Fri, 18 Nov 94 11:21:13 EST
From: Redcz@aol.com

Here’s a Thin Pizza Dough I’ve been making forever (even before I became
fat-free) with no oil. Note: I use a pizza stone or fire bricks that I
purchased from a masonry supply house after I broke my pizza stone. Leftover
slices always crisp up nicely in the toaster oven the next day for lunch.

1 cup warm water (110-115 deg F)
1 envelope (1/4 ounce) active dry yeast
3-1/4 cups unbleached all-purpose flour
1/2 teaspoon salt

Sprinkle yeast over the water and stir gently until dissolved. Should be a
smooth and beige-colored mixture. If not, throw it out and start again –
check the expiration date on the yeast package. Put in a warm spot for about
5 minutes (I set it in the microwave).

Put 3 cups of the flour and all the salt in a mixing bowl, stir together.
Make a well in the center of the flour and pour in the yeast mixture. Stir
from the middle, mixing in flour from the sides just until a soft dough
forms.

Turn dough out onto floured surface. Dust your hands with flour and knead
gently. Gradually add the remaining 1/4 cup of flour until dough is no
longer sticky or tacky – about 5 minutes. As you knead, scrape up bits of
dough that stick to the work surface with a metal dough scraper. Knead 10-15
minutes until dough is smooth, elastic, and shiny. Knead only until smooth
and springy. (Overdoing it makes a tough crust).

Shape dough into a ball and put in clean bowl (note: don’t use a cold bowl –
rinse out with warm water and wipe dry). Cover bowl tightly with plastic
wrap and put in draft-free warm place (75-85 degrees F). It will double in
size after about an hour – takes 1-1/2 hours at lower temperatures.

Press the air bubbles out of the dough (don’t “punch” it – be gentle).
Gently shape into a round ball. Let rest for 10 minutes. I cover it with
the inverted mixing bowl so that it doesn’t dry out. Roll or stretch out
into pizza shape, cover with favorite toppings and bake at a high
temperature. If I am going to use especially moist toppings, I precook the
crust for 5-10 minutes.

Makes a 15-16 inch pizza. Or divide dough into two equal pieces for two
12-inch round flat pizzas. Or divide into 18 equal-size portions for 3-inch
appetizer sized pizzas.

Use within 2 hours. Or press out air bubbles again, shape into round ball,
put in bowl covered with plastic wrap, and set in refrigerator. Refrigerate
up to 24 hours. Let it come to room temperature before using.

Will freeze nicely – wrap tightly in plastic and freeze up to 4 months.
Before using, thaw in refrigerator 1-2 days or a few hours at room
temperature.

RANCHERA SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Lard — or salad oil
1 qt Water
1 c Tomato paste
b Chicken base
1/4 tb Salt
1 tb Cumin
1 pn Marjoram — ground
1 pn Basil
1 pn Bay leaf — ground
1 Cl Garlic — pureed
Ranchera roux
3 tb Lard —
3 tb Flour — all purpose
1 tb Garlic powder
1/2 Brown onion
1 Bell pepper chopped
2 Celery chopped

1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT
UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE,
CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS
COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN.
RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD
IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL
THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.) WHEN THE SAUCE HAS FINISHED
SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO
DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND
RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE
AND OTHER MEXICAN DISHES.

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