CREOLE SEAFOOD SEASONING – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oregano
1/3 c Salt
1 tb Salt
1/4 c Garlic, granulated
1/4 c Pepper, black
2 tb Thyme
1/3 c Paprika
1 tb Paprika
3 tb Onion, granulated

Combine all of the ingredients and mix
thoroughly. Pour the mixture into a large glass jar
for storage.

This seasoning can be kept indefinitely.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander’s Palace
Restaurant, New Orleans

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Brunch Eggs

Recipe By : Lucerne Best of the Egg package
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Brunch
Cheese/Eggs Do Ahead
Eggs Entree
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 slices sourdough bread
1 1/2 cups lowfat cheddar cheese — grated
1 c lowfat swiss cheese — grated
2 c Egg Beaters® 99% egg substitute
2 c skim milk
7 oz green chiles — canned, diced
2 tbsp dried parsley
1 tbsp dry mustard
1/4 tsp black pepper
1/2 tsp salt

Coat a 9″ baking dish with cooking spray.

In a mixing bowl, beat thawed egg substitute, milk and seasonings
together; set aside.

Trim crust from bread. Pour just enough egg mixture to cover the bottom
of the prepared baking dish. Lline dish with half of the bread. Spread
half of each cheese and half the chilies (optional) over the bread
layer. Add another bread layer and the remaining cheese and chilies.
Pour egg substitute mixture over all. Cover awith foil. Refrigerate
overnight. Bake in 350 F. oven for 50 to 55 minutes or until liquid is
set to custard.

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OLIVE ROSEMARY FLAT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
-temperature
1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped
4 ts Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
-teaspoon water
1 lg Garlic clove, peeled, cut in
-3 pieces
1/2 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt

Stir together 1/2 cup of the rice flour, the yeast,
sugar and 1/2 cup of the warm water in a 2-cup glass
measure. Let rest in a warm place until doubled in
volume, about 10 minutes.

Line a large baking sheet with parchment paper and
draw two 8 inch circles on it (use a cake pan as a
guide).

Beat egg whites lightly, add olive oil, chopped olives
and 2 teaspoons of the rosemary; set aside.

Combine garlic and egg yolk; set aside. (Garlic will
perfume the glaze but won’t burn in the oven, as
chopped garlic would.)

Combine remaining 1 cup rice flour, the corn flour,
corn- starch, xanthan gum powder and salt in bowl.

Add remaining 3/4 cup warm water to egg white-olive
mixture a stir into flour. Stir in yeast mixture and
beat until smooth.

Using a rubber spatula, spread soft dough into 8-inch
circles marked on the parchment paper heaping it up
slightly in the middle. Cover loaves with lightly
greased plastic wrap and let rise until doubled in
bulk, about 1 hour.

Preheat oven to 425 degrees F.

Discard garlic and brush egg glaze over loaves.
Sprinkle tops with remaining 2 teaspoons rosemary.
Using a razor blade, slash tops of loaves into a large
diamond grid pattern. (Use an up-and-down cutting
motion rather than dragging the blade through the soft
dough.)

Bake for 20 minutes, until well browned.

Makes two 8-inch diameter, 11-ounce loaves.

Note: Brown rice flour and corn flour may be found in
some health food stores and Rainbow Groceries.

PER SERVING (1/8 of a loaf): 115 calories, 3 g
protein, 18 g carbohydrate, 3 fat (2 g saturated), 13
mg cholesterol, 344 mg sodium, 0 g fiber,

From an article by Jacqueline Mallorca in the San
Francisco Chronicle, 8/18/93.

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Snickerdoodles

Recipe By :
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter
3/4 Cup Brown sugar
3/4 Cup Sugar
1 Teaspoon Sugar
2 Each Eggs
1 3/4 Cups Flour, all-purpose
2 Cups Uncooked oats
2 Teaspoons Cinnamon
1 Teaspoon Baking soda
1/2 Teaspoon Salt

Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter,
brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix
well. In medium bowl, combine flour, oats, 1t cinnamon, soda and salt. Add to
sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie
sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle
lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet;
remove to wire cooling rack .

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Nutr. Assoc. : 0 0 0 0 541 568 974 385 0 0

Title: Marinated Peppers
Categories: Canning, Preserving, Vegetables
Yield: 9 half-pints

4 lb Firm peppers*
1 c Bottled lemon juice
2 c White vinegar (5 percent)
1 tb Oregano leaves
1 c Olive or salad oil
1/2 c Chopped onions
2 Garlic cloves; quartered
— (optional)
2 tb Prepared horseradish
— (optional)

Yield: About 9 half-pints.

(Bell, Hungarian, Banana, or Jalapeno)

* Note: It is possible to adjust the intensity of pickled jalapeno
peppers by using all hot jalapeno peppers (hot style), or blending with
sweet and mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild
peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild
peppers.

Procedure: Select your favorite pepper. Caution: If you select hot
peppers, wear rubber or plastic gloves while handling them or wash hands
thoroughly with soap and water before touching your face.

Peppers may be left whole. Large peppers may be quartered. Wash, slash
two to four slits in each pepper, and blanch in boiling water or blister
in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following methods: Oven or
broiler method: Place peppers in a hot oven (400 degree F) or broiler
for 6-8 minutes or until skins blister. Range-top method: Cover hot
burner, either gas or electric, with heavy wire mesh. Place peppers on
burner for several minutes until skins blister.

Allow peppers to cool. Place in pan and cover with a damp cloth. This
will make peeling the peppers easier. After several minutes of cooling,
peel each pepper. Flatten whole peppers. Mix all remaining ingredients
in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and
1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars
with peppers, add hot, well-mixed oil/pickling solution over peppers,
leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Peppers in a
boiling-water canner.

Style of Pack: Raw. Jar Size: Half-pints and Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Creamy Mushroom Soup
Categories: Mushrooms Soups
Servings: 2

1/4 c Chopped Onion
2 T Snipped Parsley
1 T Butter Or Margarine
1 1/2 c Fresh Sliced Mushrooms
1 1/2 t Cornstarch
1 t Instant Beef Bouillon
1/2 t Worcestershire Sauce
1/8 t Dry Mustard
1 x Dash Freshly Ground Pepper
2/3 c Water
1/2 c Dairy Sour Cream
1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.

NOTE:
—–

After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it’s base.

—————————————————————————–

Chicken Wine/Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken breasts without skin
(quartered
1 Dash Salt, pepper, thyme
Majoram and paprika
1 Garlic clove — chopped
1 Onion; large — sliced
2 Leeks — sliced
4 Carrots — large chunks
1 Cup Chicken broth
1 Tablespoon Cornstarch
8 Ounces Sour cream
1/2 Cup Wine; dry — white
1 Cup buttermilk baking mix
8 Tablespoons Milk
Parsley, salt,pepper — paprika

Sprinkle salt, pepper, thyme, marjoram, and paprika on quarted
chicken. Place in the bottom of CROCKPOT. Chop clove garlic and add to
pot. Peel and slice large onion and layer the onion rings over the
chicken. Next cut the white part of 2 leeks into rings and place in the
pot. Add the chunks of carrots on top. Dissolve 1 T cornstarch in 1
cup of chicken bouillon together with 1 cup of sour cream and pour in
the pot together with 1/2 cup of dry white wine. Cook on HIGH for about
3 hours OR on LOW for about 6 hours.
Dumplings.. Mix together 1 cup bisquik, about 8 T milk, parsley,
salt, pepper, and paprika to taste; form into balls and place on top of
the chicken mixture the last 30 to 40 minutes of cooking.
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Title: Gak Recipe
Categories: Playdoh, Kids
Yield: 1 Servings

JEANNE LUPIEN (DNDG63B)
Solution A:
1 1/2 cups warm water
2 cups elmers white glue
Food coloring
Mix together until
–completely dissolved
Solution B:
4 teaspoons borax
1 1/3 cups warm water
Mix together until
–completely dissolved

Pour solution A into Solution B. Do not mix!
Lift Gak out and knead into shape.

Here are some tips: Borax can be found in the laundry detergent
section of a grocery store- such as “20 Mule Team”
If you are going to half the recipe… use only half of Solution A
and mix the whole amount of Solution B. The results will be the
same. This is important..This is the only way you can half the
recipe. Do not double the recipe and do not reuse Solution B (the
borax and water), use only Elmer’s glue.(Copied from Jean Lockhart
who credits this from Lynn Daly over a year ago)

MMMMM

POSOLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Soups
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 t Oregano
2 ea Cloves garlic, mashed
2 tb Chopped onion
4 ea Red chili pods,remove seeds

Place meat and pork rinds and pork shanks in a large
kettle and add about 5 quarts of water or enough to
cover meat. Add approximately 1 tablespoon salt and
bring to a boil. Cook over medium heat for about 1 1/2
hours. Remove excess grease and set aside. Reserve
liquid. Wash the posole very carefully until the water
is clear so as to remove lime from kernels. Put in
large kettle and cover with water. Boil until posole
has popped. Mix meat, posole, rind and shanks or pigs
feet. Add oregano, garlic, onion and chili pods. Let
simmer for about 1/2 hour. Posole may be served as a
main dish with hard rolls, tortillas or crackers.
Additional red chili sauce may be added at serving
time for more spice. NOTE:Posole can be found in
the meat section if it is available in your area, if
not available, hominy can be substituted in the same
quantities but no rinsing or pre-cooking is needed.
The posole will lose its authenticity but none of its
tastiness if pork rinds, pork shanks or pigs feet are
omitted. You can also add one can of tomatoes to
enhance the flavor.

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GOOSEBERRY BURNT CREAMS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tart green gooseberries
4 oz Caster sugar (or more)
5 oz Granulated sugar
1/2 lb Fromage blanc or quark*
1/2 pt Double cream

*Note: Creamy Greek yoghurt may also be used instead
of fromage blanc or quark. Choose a heavy-based
saucepan with a large surface area. Put the topped and
tailed gooseberries into it, still moistened by the
water in which they have been rinsed. Cover and cook
over very low heat until the fruit is perfectly
tender. (It does not matter if the berries collapse in
cooking here as they will be crushed to a pulp for
serving.) Crush the cooked fruit with a potato masher
and cook for several minutes more, without the lid but
just stirring occasionally, until most of the juices
have evaporated leaving a thick fruit puree. Add
caster sugar to taste and stir until melted. Spoon
the puree into 8 individual cocotte dishes and leave
until cold. Beat the fromage blanc, quark or yoghurt
into the cream until smoothly mixed then whisk until
fairly stiff. Spoon the creamy mixture over the cold
puree and level the tops. Cover and chill in the
freezer for about 45 minutes until the cream firms up.
Dissolve the granulated sugar in 1 tablespoon warm
water in a pan placed over low heat. Then turn the
heat up and cook until the sugar carmelises to a rich
shade of gold. Quickly pour the burnt sugar evenly
over the chilled creams and set aside for 20 minutes
or so until the caramel sets in thin brittle sheets of
gold.

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