Dried-Fruit Couscous

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Grains Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups duck stock — or water
1/3 cup pitted dates — sliced
1/3 cup dried figs — sliced (or prunes)
1 tablespoon butter
1/4 teaspoon salt
1 1/3 cups couscous

In 3-quart saucepan, heat duck stock, dates, figs, butter and salt to
boiling. Stir in couscous and remove saucepan from heat. Cover and set
aside 5 minutes. Fluff couscous with fork before serving.

– – – – – – – – – – – – – – – – – –

NOTES : To be served with Pomegranate-Glazed Duckling (see recipe).

Title: Sour Butter Beans
Categories: Veg-cook, August
Yield: 1 servings

1 lg Onion, choped fine
2 Cloves Garlic, crushed
1 Green Chilli (optional)
1 lg Head Broccoli
1 md Courgette/Zucchini, sliced
1 lb Chopped Skinned Tomatoes
1 t Mixed Herbs
1/2 t Marjoram
1/2 t Basil
1 cn Butter Beans (the big ones,
Also called Lima beans?)
1/4 c Rich vegetable stock
1/4 c Soya Milk
250 ml Soya Yoghurt
1 ds Lemon juice
1/2 t Salt
1/2 t Pepper
1/4 c Corn
1 T Tomato Puree

Fry the onion, garlic and chilli in a little water or olive oil. Add the
base and stalks of the broccoli (i.e. everything except the flowerets), and
the courgettes. When all this has softened sufficiently add the tomatoes
and the herbs. Leave to simmer (covered) for fifteen minutes. While that is
underway combine the beans, stock, soya milk, yoghurt, lemon juice, salt
and pepper in a liquidiser until a smooth mixture is obtained. After the
fifteen minutes are up add the bean mixture and simmer uncovered for a
further five minutes. Add the corn and then enough tomato puree to take
away the anaemic look. Serve on its own or with a macaroni style pasta.

From: traub@btcs.bt.co.uk (Michael Traub). rfvc Digest V94 Issue #168 Aug.
12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Title: BLACK BEAN DIP
Categories: Dips
Yield: 3 cups

1 1/2 c Black beans; cooked
1/3 c Carrot; minced
1/3 c Celery; minced
1 T Garlic; minced
1 ts Oregano; dried
1/2 ts Coriander; ground
1 ts Cumin; ground
1/4 ts Salt
1/2 c Sour cream
1 T Cilantro, fresh; chopped, OR
1 ts Cilantro, dried; crushed, *

MMMMM————————–GARNISH——————————-
Fresh cilantro; OR
Parsley; chopped

* Use either the fresh leaves or the dried leaves for this recipe.

Coarsely mash half the beans by hand. Add the remaining whole beans
and all of the other ingredients, blending well. Cover and chill.
Garnish with cilantro or parsley.

SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons

MMMMM

Cream of Mushroom Soup

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:50
Categories : Soups Stews Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh mushrooms
1/4 cup butter
2 whole shallots — minced
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sherry
salt
black pepper

Clean mushrooms, separating caps and stems. Slice half of the caps
crosswise into 1/8″ slices. Chop stems and remaining caps. Melt two
tablespoons butter in an enameled or stainless steel skillet and saute the
sliced caps until they just turn color, about five minutes. Remove from
skillet. Add two tablespoons butter to skillet and saute chopped mushrooms and
shallots until just tender, about 10 minutes.
Combine chopped mushrooms and shallots with milk in a medium saucepan.
Season with salt and pepper to taste. Simmer 20-25 minutes. Beat egg
yolks until light and lemon colored. Whisk cream into eggs. Whisk 1/2 cup of
hot soup mixture into egg-cream mixture, two tablespoons at a time. Then blend
egg mixture into the rest of the soup, pouring in a slow, steady stream, and
beating constantly. Add sherry and heat through, but do not allow to boil.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 1358 902 0 532 0 0 0

Title: SPINACH AND BUTTERMILK SOUP
Categories: Soups, Vegetables
Yield: 4 servings

1 pk Frozen chopped spinach
4 c Chicken broth,reg. strength
2 tb Grated lemon peel
2 tb Cornstarch
2 c Buttermilk
Salt
Pepper

1. Combine spinach and 2 cups broth in a 3- to 4-quart pan. Bring to
boil on high heat; use a spoon to break spinach apart. As soon as
spinach is in chunks, pour into a blender, add 1 tablespoon lemon
peel, and puree until smooth.
2. In pan, mix remaining 2 cups broth with cornstarch until smooth;
add spinach mixture. Stir often on high heat until boiling. Mix in
buttermilk and pour into bowls or mugs. Sprinkle with remaining peel
and add salt and pepper to taste.

MMMMM

TOMATO AND FENNEL SALAD

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large bulb fennel, cored, fronds removed, — bulb cut into=
thi
4 medium tomatoes, cut in wedges and seeded
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
2 tablespoons finely chopped fennel frond or cilantro

Combine the fennel and the tomatoes. Mix together the Dijon mustard,
vinegar, and oil. Season to taste with salt and pepper. Pour over the
dressing the fennel and tomatoes. Top with the chopped fennel.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

Title: Creole Garlic Soup
Categories: Creole, Soups
Servings: 4

4 Garlic cloves,large,peeled
2 cn Beef broth,cond.(10 1/2oz ea
2 c Water
1 c Sherry,dry
4 French bread slices
1/4 c Butter or margarine,softened
2 T Parmesan cheese,grated

1. Add garlic cloves to beef broth in saucepan; cover and simmer 15
minutes, or until garlic is soft.
2. Remove garlic and reserve; add water and sherry to broth and heat to
serving temperature.
3. Toast bread on one side under broiler; remove and spread untoasted side
with butter.
4. Mash reserved garlic and spread over bread; sprinkle with Parmesan
cheese.
5. Broil toast until brown and bubbly, about 30 seconds.
6. Place a piece of toasts in each of the four soup bowls; ladle hot soup
and serve

—–

Title: CUCUMBER SOUP
Categories: Soups
Yield: 6 servings

1 ea Cucumber, large peeled
2 c Chicken broth
1 1/2 c Milk
1 tb Lemon juice
1/2 ts Curry powder
1 x Salt
1 x Pepper
1 x Chive

Dice cucumber. Put all ingredients in blender. Blend
till smooth. Store in refrigerator several hours or
overnight. Garnish each serving with cucumber slice
and chopped chive. Serve with croutons and carrot
sticks. Makes an excellent cold soup.

—–

DARK CHOCOLATE SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Heavy cream
2/3 c Dark brown sugar, packed
4 oz Bittersweet chocolate, chopp
-d
3 oz Unsweetened chocolate, chopp
-d
1/4 c Unsalted butter, softened
3 tb Amaretto, or to taste

In a small heavy saucepan, combine the cream and brown sugar. Bring the
mixture to a boil over mod-high heat, whisking occasionally, and boil it,
whisking, until sugar is dissolved. Remove pan from heat and add
chocolates, whisking, until they are melted. Whisk in the butter and the
Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
Makes about 3 cups. Gourmet Mag. Jan. 91

– – – – – – – – – – – – – – – – – –

Shrimp and Vodka Linguine

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Seafood Pasta
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c chicken broth
1 medium onion — sliced
2 medium garlic cloves — crushed
1/2 c vodka
1 large ripe tomato or 3 plum tomatoes — cut into 1″ p
ieces
1/2 c clam juice
8 large shrimp — shelled and deveined
2 tbs heavy cream
1/2 bunch fresh basil — washed and torn into
small pieces
salt — to taste
ground pepper — to taste
6 oz fresh linguine
2 tbs freshly grated Parmesan cheese

1. Place a pot of 4-5 quarts of water on to boil. Heat chicken broth in
a non-stick frying pan. Saute onions in stock until transparent, about
10 minutes. Add garlic and saute another minute. Add vodka, raise heat
and reduce by half, about 2 minutes. Add tomato and clam juice. Cover a
nd cook gently without boiling, 2 minutes. Cut shrimp into 1″ pieces a
nd add.
2. Cook, covered 3 more minutes. Add cream, stir and salt and pepper to
taste. Spoon into large serving bowl and add basil. Place linguine in
boiling water and boil 2 minutes. Strain and toss with sauce. Sprinkle
with Parmesan.

– – – – – – – – – – – – – – – – – –

Per serving: 1046 Calories; 90g Fat (87% calories from fat); 19g Protein; 12g
Carbohydrate; 406mg Cholesterol; 862mg Sodium