SHRIMP BISQUE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp — peeled deveined *
12 oz Shrimp shells
2 oz Clarified butter
12 oz Onion — finely diced
1 Clove garlic — minced
2 tb Paprika
3 tb Tomato paste
3 oz Brandy
1 Gallon Fish Stock
16 oz Roux — (see note)
1 qt Heavy cream – heated
4 oz Dry sherry
Tabasco sauce
Worcestershire sauce
OLD BAY SEAFOOD SEASONING

* Reserve shells Saute shrimp shells in butter until color changes; add
onion, cooking until tender; add garlic and saute until aroma, adding more
butter if needed; add the paprika, cooking to dissolve and develop color
and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
with the brandy; add fish stock and simmer; thicken by adding small amounts
of roux, each time mixing thoroughly; strain, pressing shells to extract
all liquid; saute shrimp in butter and add to soup; add heavy cream,
sherry, sauces and seasoning, stirring to mix well. Note: Roux is made
with equal parts of butter and flour (never less than a 40% to 60% ratio)
cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn.

– – – – – – – – – – – – – – – – – –

Title: Hungarian Soup
Categories: Soups, Vegetables, Vegetarian
Yield: 1 batch

3 qt ;Water
2 lg Firm potatoes
4 Carrots
3 sm Onions
2 Stalks celery
1/2 c Barley
1 c Dried green split peas
1/2 ts Freshly ground black pepper
1 ts Herbal seasoned salt
2 tb Butter
1/2 c White wine (Sauterne or
— Chardonnay quite nice)
1 ts Liquid smoke
2 c V-8 cocktail juice (or
— juice from previously
— cooked vegetables)
1/4 ts Tabasco sauce
2 tb Butter
1 tb Flour

Prepare vegetables, cutting the onion and celery fine and leaving the
potatoes and carrots in fairly large pieces.

Bring barley and peas to rolling boil in water. Add vegetables, wine
and seasonings; simmer until barley and all the vegetables are very
tender, about 2 – 2 1/2 hours. About thirty minutes before serving,
add the V-8 juice or vegetable stock and a “roux” made of the butter
and flour. Watch carefully as the soup thickens, lest it stick to the
pot.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

BEST WHITE CHOCOLATE BUTTERSCOTCH COOKIES

Recipe By : Leanda Goss
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups All-purpose flour
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Unsalted butter — at room
1 1/2 cups Firmly packed dark brown sug
2 large Eggs
1 tablespoon Light molasses
2 teaspoons Vanilla
1 teaspoon Scotch whiskey — optional
1 cup Pecans; toasted — chopped
3/4 cup Butterscotch pieces
3/4 cup White chocolate pieces

Recipe by: Mrs. Fields Preheat oven to 300 degrees.
Mix together flour, baking soda and salt in a medium-size bowl.
Beat togeter butter and brown sugar in a large bowl until smooth and
creamy. Add eggs, molasses, vanilla and whiskey, if using, and beat well,
about 1 minute.
At low speed, beat in the flour mixture. Stir in pecans and the
butterscotch and white chocolate pieces.
Drop dough by rounded tablespoons, 2 inches apart, on ungreased baking
sheets.
Bake in preheated 300 degree oven for 18 to 20 minutes or until set.
Transfer cookies to rack to cool.

– – – – – – – – – – – – – – – – – –

Grandma’s Peanut Butter No-Bakes

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1/2 cup margarine
3 cups uncooked oatmeal
1/2 cup peanut butter
1/2 cup chopped walnuts — (optional)

Combine sugar, cocoa, milk and oleo. Bring to a boil and boil gently for one f
ull minute. Remove from heat and stir in oats, peanut butter and nuts, if desi
red. Drop from a teaspoon onto waxed paper. Store in covered container in a c
ool place after cookies have set. 36 cookies.

Calories 108, fat 4.8 gm, calories from fat 38%, sodium 49.4 mg.

Community Relations

busted by sooz

– – – – – – – – – – – – – – – – – –

Baked Shrimp Creole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

2 Eggs,slightly beaten

1/4 c Water

2 c Shrimp,shelled/deveined

2 c Cornflake crumbs

Oil

Salt to taste

Pepper to taste

– – – – – – – – – – – – – – – – – –

Date: Wed, 09 Nov 94 13:26:39 +0200
From: Jody Bar-On

Carrot Cake

Your favorit replacer for 4 (four!) eggs
2 cups sugar
1 1/2 cups babyfood applesauce (Or 1 cup applesauce and 1/2 c. fat-free yogurt)
2 cups flour
2 tsp. baking soda
1 tsp. salt (optional)
1 T. cinnamon
3 jars baby food carrots (the small jars)

Frosting

About 12 ounces strained fat-free yogurt (strain 24 hours to get a
nice cream cheese consistancy)
Enough honey to get the right texture
A little vanilla
(sorry the amounts are vague – I’ve never measured, I just
put it all in a mixing bowl and play with it until it looks,
feels, and tastes right. It shouldn’t be too runny or it will
be hard to frost the cake. Mix the frosting with an electric
mixer)

For the cake:
Mix everything together and pour into a jelly-roll pan or
other large baking pan (10 by 12 inch I think)
Bake at 350 for about 35 minutes. Frost when completely cool.

Everyone loves this cake. I think I’ll go and make some
right now! It’s making me hungry just thinking about it!

Title: SALT-ROASTED CHICKEN WITH MARINADE
Categories: Chinese, Chicken, Ceideburg 2
Yield: 4 servings

1 Roasting chicken, 4 1/2 to
-5 lbs.
1 lg Piece caul fat or
-cheesecloth soaked in oil
5 lb To 6 lb coarse (kosher)
-salt or rock salt

————————-MARINADE————————-
3 sl Fresh ginger root
3 Whole garlic cloves,
-lightly crushed
3 Whole scallions, cut into
-3-inch sections
1 tb Peanut oil
1 tb Bean sauce
2 tb Thin soy sauce
1 tb Shaoxing wine or dry sherry
1 tb Sugar
1 Whole star anise
1 ts Whole Sichuan peppercorns,
-roasted
1/4 c Chicken broth
8 Whole stems Chinese parsley

Method: Salt-roasting

[This marinade can also be used on roasted duck. S.C.]

Fill the chicken with the marinade, skewer it shut,
and allow it to dry for 1 1/2 hours.

1. Wrap the chicken in a large piece of caul fat or
cheesecloth soaked in oil.

2. Heat the salt in a pot [heavy Dutch oven, big wok
or whatever can take the heat. S.C.] on top of the
stove over a low flame or in the oven at 350F for at
least 1 hour. Pour off some of the salt, leaving just
enough to cover the bottom of the pot. Lay the
chicken on top of the salt in the pot and cover it
with the remaining salt. Cover the pot and bake the
chicken for 1 1/2 hours.

3. Remove the chicken from the salt.

4. Pull off the salt that remains caked on the
chicken. Be careful, because the salt is hot.

5. With a paper towel, wipe away the remaining salt.
(The salt in the pot can be reused.)

6. Peel off the caul fat, drain the marinade, and cut
the chicken into bite-size pieces.

Serves 4 to 6 as a main course.

May be served hot or cold; if cold, the chicken may be
prepared up to a day in advance. (Do not reheat.)

Suggested beverage: Pinot Noir or Burgundy

From “Chinese Technique” by Ken Hom with Harvey
Steiman. Simon and Schuster, New York. 1981.

This is a good “guest” food. You can appear to have
mastered esoteric Oriental cooking techniques without
ever having actually prepared the dish before…
Unless you drop the pot on the kitchen floor and set
it on fire with the hot salt, it’s a pretty foolproof
cooking technique.

I’d serve this two recipe with hot mustard, a bowl of
hoisin sauce, Chinkiang vinegar, spiced salt and a
bowl of chopped green onions for dipping along with
some sweet Chinese pickles and lots of ice-cold
Oriental beer. Heaven! (And rice, of course.)

Posted by Stephen Ceideberg; August 12 1992.

—–

MISO SOUP WITH SHRIMP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lg Shrimp — cooked, peeled
3 c Dashi stock — **1
1/2 c Miso — light **2
2 Kamaboko — small cakes **3
-thinly sliced
1/2 ts Sugar
2 Scallions — chopped
1/2 Bean curd — fresh; cut into
— small cubes

Prepare the stock according to the instructions on the
package. Bring to a simmer and stir in the miso,
using a wire whisk. Add the sugar, kamaboko and fresh
bean curd. Divide into five bowls and add the
scallions and shrimp.

**1 Made from dried seaweed or dried tuna shavings; is
available in Japanese or Oriental markets.

**2 Fermented soybean paste; available in Japanese or
Oriental markets.

**3 Deep-fried fish paste cakes or can use deep-fried
bean curd cakes; available in Japanese or Oriental
markets . By Jeff Smith The Frugal Gourmet From the
01/30/1991 issue of The Springfield Union-News
$p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on
08//93, MM format

– – – – – – – – – – – – – – – – – –

Title: Popcorn Granola
Categories: Snacks
Servings: 11

3/4 c Honey
1/3 c Butter or margarine
1 ts Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Cruched shredded wheat
1 c Raisins
1/2 c Sesame seed

1. In a 12×15″ roasting pan, combine honey, butter, and vanilla. Place in
oven and turn heat on to 350’F. Meanwhile, whirl corn in a blender or food
processor until finely ground. When butter is melted, in about 5 minutes,
add to pan the ground corn, oats, coconut, bran cereal, wheat cereal,
raisins, and sesame seed; mix well.

2. bake in a 350’F. oven, stirring often, until richly browned, 40-45
minutes. Cool; serve. If made ahead, store airtight at room temperature up
to 3 weeks. Makes 11 cups.

MMMMM

Rajas Con Jitomate (Chile Strips With Tomatoes)

Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN
0-06-012344-3
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
The Cuisines Of Mexico

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 chiles poblanos — roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions — thinly sliced
1 teaspoon salt
2 pounds tomatoes — peel, seed, chop

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too
picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft.

Add the chile strips, tomatoes and salt to the onions in the pan.
Cook uncovered, over a fairly high flame until the vegetables are
well seasoned and the liquid has evaporated–about 10 minutes.

This is excellent served like a thick sauce over Torta de Elote. It
also makes a very good accompaniment to plain broiled meat, fish, or
chicken.

– – – – – – – – – – – – – – – – – –

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website