GRILLED CATFISH SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR MARINADE—–
3 ea Catfish fillets (5-8oz)
1/4 c Butter,melted
1/4 c Louisiana cane syrup
1 tb Dried thyme
1 tb Dried basil
1 tb Cracked black pepper
Salt to taste
—–FOR SALAD—–
6 ea Leaves red leaf lettuce
6 ea Leaves romaine lettuce
6 ea Leaves curly endive
1/2 c Crumbled blue cheese
1 c Blue cheese dressing
6 ea Cherry tomatoes, sliced
Cracked black pepper
To taste

FOR MARINADE: In a mixing bowl combine all of the marinade ingredients and
mix well to ensure that spices are well blended. Allow fillets to set in
marinade appoximately thirty minutes. Charbroil the fillets on a hot
barbecue grill three to five minutes on each side or until fish is cooked
to desired doneness. Remove and keep warm. FOR SALAD: On a six inch salad
plate, place one piece of red leaf lettuce as a base. In a large mixing
bowl, combine the other three lettuces and break into appropriate size
serving pieces. Place one handful of mixed lettuces on top of red leaf
lettuce. Using a sharp knife, cut grilled catfish into one inch slices.
Place an equal number of slices on top of each salad, sprinkle with blue
cheese crumbles and top with salad dressing. Garnish each salad with tomato
circles and cracked pepper.

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CINNAMON NUT BISCUITS – *P COOKING CLASS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Baking powder
1 t Salt
1/3 c Vegetable shortening
3/4 c Milk
3 tb Melted butter
1/2 c Firmly packed dark brown sug
3/4 ts Cinnamon
1/2 c Chopped pecans

PREHEAT THE OVEN TO 450F. Combine the flour, baking powder and salt in a
large mixing bowl. Cut in the vegetable shortening using a pastry blender
or two knives until the mixture has the consistency of coarse crumbs. Add
the milk, adding more milk if necessary so the dough is pliable but is
still wet. Turn the dough onto a heavily floured surface, and knead it
lightly (8 to 10 times). Do not overwork the dough. Roll the dough into a
rectangle 1/3-inch thick. Mix the melted butter with the brown sugar,
cinnamon and nuts. Press the mixture into one half of the dough, then fold
the dough over to encase the filling, pressing it lightly to adhere. Cut
out biscuits with a 2-inch round cutter (the diameter of a juice can),
dipping the cutter in flour between cutting each biscuit so they do not
stick. Place the biscuits on an ungreased cookie sheet and bake in the
center of the oven for 12 to 15 minutes, or until golden brown. Serve
immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a
300F oven. Makes 12 to 14. These biscuits are delicious served warm with
sweet butter or apple butter.

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Title: LENTILLA SALAD
Categories: Cyberealm, Low-cal, Salads, Vegetables
Yield: 1 serving

1 1/2 c Shredded lettuce
1/2 c Chopped tomato
2 tb Sliced scallions
2 tb Salsa
2 tb Low-fat sour cream
2 oz Cooked lentils
3/4 oz Shredded lowfat cheddar
.cheese
1 6″ flour tortilla, cut into
1/4″ strips

In a medium bowl, combine all ingredients, tossing
well to mix.

Makes 1 serving. Each serving provides 1 protein, 4
1/4 vegetables, 2 Breads, 20 optional calories.

Per serving: 287 calories, 16 gm protein, 10 gm fat,
36 gm carbohydrates, 312 mg calcium, 412 mg sodium, 22
mg cholesterol, 5 gm fiber

Source: Weight Watchers meeting Watertown NY Typed for
you by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown NY 315-786-1120

—–

Orange Habanero salsa

Recipe By : Katrine Kirk via the Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-heads Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 habanero (to have medium heat – add more
if you like)
2 carrots
3 cloves garlic
1/4 cup water
2 tbsp. chopped white onion
1 tsp. salt
3 tbsp. freshly squeezed lemon juice
1/4 cup ginger pickle juice (or substitute fresh — 1 tsp.
sugar
ginger and a little water)
1 teaspoon sugar
1/2 orange zestted

I steamed the carrots and garlic with water until soft in the microwave.
(You could use them raw for a sharper flavour and crunchier texture.) Put
everything in the blender and pureed till smooth. Adjust flavours. (More
lemon or salt might be good.)
It was delicious as a thick condiment with my pasta with pesto, and also a
great topping on a cold potato salad today. The sauce thickened overnight in
the refrigerator, and I suspect it will keep for about a week.
It’s such a beautiful, bright orange colour!
Katrine Kirk kk@cbs.dk

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Title: Tumbleweed~ Pinto Bean~ Wild Rice Salad
Categories: Salads, Native amer
Yield: 6 servings

3/4 c Dried pinto beans
1 1/2 c Tumbleweed greens or curly
— endive, or fennel tops
1 1/2 c Cooked wild rice
3/4 c Sunflower oil
3 tb Herb flavored red wine
— vinegar
2 tb Chopped fresh chives
2 sm Garlic cloves, peeled
1/4 ts Black pepper
1/8 ts Salt
Chive blossoms for garnish

Soak the beans overnight in water to cover. In the morning, drain the
beans, rinse them under cold running water, and place them in a
saucepan with fresh water to cover. Bring to a boil over high heat,
then reduce the heat and simmer several hours until the beans are
soft and the skins begin to split. Add water when necessary to keep
the beans from drying, and stir occasionally to prevent them from
burning and sticking. Remove from the heat, drain, and allow to cool.

In a bowl, toss together the greens, beans and rice. Cover and chill
in the refrigerator at least 30 minutes. In a blender, combine the
oil, vinegar, chives, garlic, pepper, and salt. Blend at high speed
until the chives and garlic are finely pureed.

Pour the dressing over the salad, toss, and garnish with chive
blossoms.

Lois Ellen Frank, “Native American Cooking”. From: Mark Satterly Date:
09-02-95 Gourmet

MMMMM

Title: SOUPA AVGOLEMONO ( GREEK EGG-LEMON SOUP)
Categories: Soups, Foreign
Yield: 6 servings

2 qt Chicken broth; strained
1/2 c Raw long grain white rice
2 Whole eggs or egg yolks
2 Lemons; (juice only)
-Salt

Bring the broth to a full boil in a soup kettle. Gradually add the
rice, stirring constantly until the broth boils again. Reduce the
heat, cover, and simmer until the rice is just tender, not mushy, 12
to 14 minutes. Remove from the heat and keep warm while preparing
avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually
add the lemon juice. Slowly add some of the hot broth to the
egg-lemon mixture, beating steadily. Stir the mixture into the soup
and cook over minimum heat, without boiling, until the soup thickens
to coat a spoon. Taste for salt, and keep warm over hot water until
ready to serve. Pass the pepper mill at the table for additional
zest.
(If desired, bite-sized pieces of cooked chicken may be added to
soup before adding the rice).

Source: “The Food of Greece” by Vilma Liacouras Chantiles; Avenel
Books, New York, via Karen Mintzias I-Cooking

MMMMM

MEAT FILLED ORIENTAL PANCAKES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Meats
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ORIENTAL PANCAKES—–
4 Eggs
1/2 c Water
3 tb Cornstarch
2 ts Soy Sauce
1/2 ts Sugar
1/2 ts Vegetable Oil
—–MEAT FILLING—–
1 tb Cornstarch
3 tb Soy Sauce
1 tb Dry Sherry
3/4 lb Ground Beef
1/2 lb Ground Pork
2/3 c Chopped Green Onions Tops
1 t Minced Fresh Ginger Root
1 Clove Garlic, Pressed

ORIENTAL PANCAKES: Beat eggs in a large bowl with a
wire whisk. Combine the water, cornstarch, soy sauce
and sugar; pour into eggs and beat well. Heat an 8
inch omelet or crepe pan over medium heat. Brush
bottom of pan with vegetable oil; reduce heat to low.
Beat egg mixture; pour 1/4 cupful into skillet,
lifting and tipping pan from side to side to form a
thin round pancake. Cook about 1 to 1-1/2 minutes, or
until firm. Carefully lift with spatula and transfer
to a sheet of waxed paper. Continue procedure, adding
1/2 teaspoon of oil to pan for each pancake. Makes 6
pancakes. MEAT FILLING: ombine cornstarch, soy sauce
and sherry in large bowl. Add beef, pork, green
onions, ginger and garlic; mix until thoroughly
combined. ASSEMBLY: Spread 1/2 cup meat mixture evenly
over each pancake, leaving about a 1/2 inch border on
one side. Starting with opposite side, roll up pancake
jelly-roll fashion. Place rolls, seam side down, in
single layer, on heatproof plate; place plate on
steamer rack. Set rack in large pot or wok of boiling
water. Cover and steam 15 minutes. (For best results,
steam all rolls at the same time.) Just before
serving, cut rolls diagonally into quarters. Arrange
on serving platter and serve hot. Typed by Syd Bigger.

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Infectous Fluid Frappe^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Maraschino cherries
1 quart Eggnog
3 ounces Box lime jello
Nutmeg
—–TOOLS—–
Knife
Cutting board
Blender
8 small Dessert glasses

With an adult’s help, chop the cherries into small bits.

Pour the eggnog and jello powder into a blender. Blend for one minute or until
jello is completely dissolved and the eggnog is a uniform gangrenous green
color.

Pour the green ooze into eight glasses. Drop cherry chunk blood clots on top
of
each and sprinkle with powdered plasma (nutmeg). Serves 8 wittle wound wuvers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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BANANA-RHUBARB MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites or 1/4 cup
-cholesterol free egg
-product
2/3 c Skim milk
1/4 c Vegetable oil
2 c Oat flour blend
1/2 c Sugar
1/2 c Mashed ripe banana
1 tb Baking powder
1/2 ts Salt
1/2 ts Nutmeg
2/3 c Chopped fresh rhubarb or
-frozen rhubarb, thawed and
-well drained

Servings: Makes 12 Calories: 170 per serving

Preheat oven to 400 F. Spray bottoms of 12 muffin pan
cups with vegetable cooking spray or line with paper
baking cups. In medium-sized bowl beat egg whites
with fork; stir in milk and oil. Add remaining
ingredients except rhubarb, mixing just until flour is
moistened (batter will be lumpy). Fold in rhubarb.
Divide batter among prepared muffin cups, filling to
top. Bake 20 to 25 minutes, or until golden brown.
Immediately remove muffins from pan; cool on wire
racks.

Source: Women’s Day, Meals in Minutes, August 1990.
Posted by Linda Davis

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Oysters Rockefeller

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Bunch spinach,washed

1 Bunch green onion tops

1 Parsley bunch leaves

1 Rib celery,minced

1/2 c Butter or margarine,melted

1 Juice of lemon

Rock salt

36 Oysters in shells

1. Using food processor, process spinach, onion tops and parsley until

fine.

2. Mix with celery, melted butter and lemon juice.

3. Half fill 6 pie plates with rock salt.

4. Place 6 oysters on half shell in each plate; cover each oyster with 1

teaspoon vegetable mixture.

5. Place plates under broiler; cook until edges of oysters curl, then serve

immediately.

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