Title: Chive Vichyssoise
Categories: Soups
Yield: 1 servings

1 tb Unsalted margarine
1 md Yellow chopped onion
1 md Chopped leek
1 md Chopped stalk celery
2 md All purpose potatoes
(about 1/2 lb) peeled and
Diced
1 3/4 c Low salt chicken broth
1 c Buttermilk
1 tb Minced fresh/freeze
Dried chives
2 ts Lemon juice
1/4 ts Hot red pepper sauce

In a large heavy saucepan melt the margarine over moderate heat. Add
the onion, leek and celery and cook, uncovered, stirring,
occasionally, until the vegetables are tender, 6-8 minutes> Do not
brown. Add the potatoes, stir in the chicken broth and bring to a
boil. Reduce to simmer and cook until the potatoes are tender, about
20 minutes. In blender or food processor, puree the soup in 2 or 3
batches, whirling each batch about 30 seconds. Stir in the
buttermilk, chives, lemon juice and red pepper sauce. Cover the soup
and refrigerate at least 2 hours before serving. Thin with additional
cold buttermilk if desired.

MMMMM

Title: Strawberries Yogurt San Remo
Categories: Fruits, Desserts
Yield: 4 servings

1 pt Fresh Strawberries *
3 tb Sugar

MMMMM———————–YOGURT TOPPING—————————-
3 x Egg yolks
1 ts Vanilla
1 tb Brandy
1/3 c Sugar
1 ds Nutmeg
2 c Plain Yogurt

MMMMM————————–GARNISH——————————-
2 tb Sliced Almonds
1/4 c Chocolate shavings/sprinkles

* hulled, cleaned, and halved
Combine strawberries and sugar. Cover; let stand 15 minutes.
Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla,
nutmeg, and brandy until smooth. Fold in yopurt.
Spoon strawberries into 4 sherbert dishes. Cover with topping;
garnish with almonds and chocolate. Yield 4 servings.

MMMMM

EASY CHOCOLATE MOUSSE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Squares (1 oz eaach) — semisweet chocolate,
coarsely
1 Square (1 oz) unsweetened — chocolate, chopped c
3 tablespoons Brandy — dark rum or strong

2 Eggs
1/3 cup Sugar
1/8 teaspoon Salt
2/3 cup Heavy cream

A light mousse; the blender method (recipe follows) makes a darker, denser
mousse.

whipped cream for garnish (optional)
In small heavy suacepan over low heat, melt chocolates with the brandy. Stir
until smooth; set aside. In a small bowl, beat eggs, sugar and salt until
fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate
mixture until well blended. Spoon into serving bowl, 4 glasses or dessert
dishes. Chill. Garnish with whipped cream.

Blender method: In blender whirl eggs, sugar and salt 45 seconds or until
frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until
smooth. Proceed as above.

– – – – – – – – – – – – – – – – – –

Tuna Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Seafood
Italian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces Italian tuna packed in oil
1/4 Stick butter
20 milliliters Garlic — chopped
2 tablespoons Fresh chopped parsley
1/4 cup White wine — salt and pepper to t
28 ounces Can chopped peeled tomatoes

Melt butter and tuna oil in pan. Sautee garlic for 2 min, until golden. Add
tuna and cook 5 min. Add tomatoes, wine and parsly, salt and pepper and cook on
low heat 30 min. Serve over cooked, drained pasta.

– – – – – – – – – – – – – – – – – –

MARASCHINO CHERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pickles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 lb Pitted red cherries
4 1/2 lb White sugar
3 c Water
Juice of 1 lemon
1 oz Almond extract
1 oz Red coloring
—–BRINE—–
2 qt Water
2 tb Salt
1 t Alum

Soak pitted cherries overnight in heated brine. The next morning, drain
cherries. Rinse in cold water. Combine cherries, water, sugar, lemon
juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again
boil juices, pour over cherries and let stand 24 hours. Bring to boil
again. Add almond extract and cherries. Pack in hot sterilized jars and
seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25
min.

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Date: Fri, 27 Aug 93 18:49:10 BST
From: Dennis Furey

I figured out a good recipe lately that I would like to share with y’all. A
batch of this stuff for breakfast tides me over for about twelve hours even
through a workout without being too heavy. It’s seriously strong, but that’s
the way I like it.

Rice porridge

1/2 cup rice flakes
1/2 cup broad wheat bran
3 cups water
3 cloves
1/3 cup raisins or sultanas
1 apple
1 1/2 tablespoons cinnamon bark
2 tablespoons freshly grated ginger
5-10 drops vanilla essence
lots oatbran

preparation:

Combine the water, rice flakes, wheat bran, and cloves in a pot on a
low flame, never allowing it to do more than simmer. Wash and add the
sultanas. Peel and slice the apple, the thinner the better, and throw
it in. Let it cook nice and slowly, confident that it will thicken
with time. Stir it occasionally while grinding the cinnamon to a
powder with a suribachi or a mortar and pestle. You can use a blender
or a food processor if you must, but then you’ll miss the chance to
enjoy the scent. Supermarket cinnamon or a three inch cinnamon stick
can be substituted, but it’s ten times better with the kind from
Indian or Asian food stores that looks like it was just chiseled off
the tree. Add the cinnamon. When the apples slices look tender, turn
off the heat, grate the ginger over the pot and stir it in, and
finally add the vanilla.

Serve this mixed with whatever you use for milk, and heaps of oatbran
on top of it, and if you want to feel really good, try garnishing it
with some of that roasted oatbran for which I posted a recipe a while
ago.

Broccoli Corn Chowder (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
2 medium leeks, white part only (abt 1 1/2 c) — thinly sliced
1 medium onion — coarsely chopped
2 large potatoes (1 lb), peeled — cut in 1/2″ cubes
2 stalks broccoli (stalks from 2 heads only) — peeled and chopp
ed
1 cup fresh or frozen corn kernels
5 cups vegetable stock
1/2 teaspoon salt — or to taste
1/4 cup finely chopped fresh parsley — divided
1/2 cup milk, or half-and-half

serves 6

Melt the butter in the cooker. Saute the leeks and onions, stirring frequently
, until the onion is lightly browned, about 4 minutes. Stir in the potatoes,
broccoli, corn, stock, salt, and half the parsley. Lock the lid in place and o
ver high heat bring to high pressure. Adjust heat to maintain high pressure an
d cook for 3 minutes. Reduce the pressure with a quick release method. Remove
the lid, tilting it away from you to allow any excess steam to escape. Stir i
n the remaining parsley and milk. Adjust seasonings before serving.

– – – – – – – – – – – – – – – – – –

************************************************************
BEAN CORNMEAL PIE

2 cans black beans/kidney beans
2 cups chopped onions
1 1/2 cups chopped tomatoes
{canned tomatoes work, just drain them}
1/4 cup salsa {I use hot}
1 large green pepper
1 cup frozen corn kernels
1 teaspoon cumin
2 teaspoons chili
1 teaspoon or more mixed herbs {i cheated used Mrs. Dash}
1/2 teaspoon salt

Saute onions pepper in a little vegetable stock water till
tender (about 8 mins). Add tomatoes, beans, salsa corn. Add
the spices and simmer while you get the topping ready.

Topping:

3/4 cup flour
3/4 cup cornmeal
3/4 cup skim milk
2 teaspoons baking powder
dash of salt
2 teaspoons sugar
dash of chili pepper
1 egg white
1/2 cup corn kernels

{Original recipe called for 3 or 4 tablespoons of oil
and 1 whole egg in the batter. I increased the milk slightly,
added about 1/2 more teaspoon of baking powder and used
just the egg white}

Sift together dry ingredients. Beat egg white milk.
Stir into flour cornmeal mixture – don’t overmix.
Fold in the corn kernels, and spread batter over bean
mixture and bake at 375 degrees for 25 minutes.

I serve this with plain yogurt {reduced fat, can’t get
fatfree around my neck of the woods} extra salsa on the
side.

Brown Stock

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Texas Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Gallons Water
10 Lb Beef Bones — sawn
10 Lb Veal Bones — sawn
5 Lb Chicken Backs — or feet
1/2 Celery Chopped
1 Leek — chopped
2 Onions — chopped
2 Lb Carrot — chopped
3 Oz Tomato Paste
1 Head Garlic — crushed
1 Ham Hock — sawn
1/2 Bunch Parsley Stems
5 Bay Leaves
1 Tbl Peppercorns — crushed
1/2 Tbl Thyme Leaf
2 Cups Red Wine

1. Blanch the bones by placing on a bed of Mirepoix in a roast pan.

2. Add all ingredients but water. Roast in a 350 degree F oven until
well browned. Do not let anything burn. Baste with red wine.

3. Bring to the boil, then simmer for up to 18 hours, with skimming
to remove any scum that rises.

4. Scald clean containers, and strain stock into each, seeing some
fat into each to act as a protective cap. Cover with saran and
cool.

5. This will keep at least a week, but should be part of the regular
weekly Mise en place. Excess should be frozen or reduced for glac
d’viand, a 10-1 reduction. The fat from the top is nice to use for
making brown roux, as it has just the right color and flavor.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 24:00

– – – – – – – – – – – – – – – – – –

Fried Vegetarian Spring Rolls (Cha Gio Chay)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Vegetarian Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ACCOMPANIMENTS—–
Vegetable Platter
8 ounces Thin rice vermicelli (bun) — OR:
2 bn Japanese alimentary paste — noodles (somen).
Peanut sauce or Nuoc Cham
—–FILLING—–
1 ounce Cellophane (bean thread) — noodles
1 tablespoon Dried tree ear mushrooms
6 Dried Chinese mushrooms
1 large Carrot — finely shredded
1 large Leek, white part only — chopped
6 Water chestnuts — or
1/2 small Jicama — peeled and chopped
1 pound Firm bean curd (tofu) — crumbled
1 cup Fresh bean sprouts — coarsely
=09
6 Garlic cloves — minced
3 tablespoons Nuoc mam (Vietnamese fish — sauce)
2 Eggs
1/2 teaspoon Freshly ground black pepper
—–ASSEMBLY AND FRYING—–
1/2 cup Sugar
40 small Rounds of rice papers (banh — trang), 6 1/2 inches
=09
Peanut oil for frying

The book notes that true Buddhist vegetarians would not use garlic or fish
sauce and would limit the dips to plain soy or plum sauce.
Unless you are in this category, Peanut Sauce (Nuoc Leo) and Nuoc Cham are
great dips as well.

Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.

Soak the noodles in warm water and the mushrooms in hot water for 30=
minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard
the stems from the mushrooms; squeeze to extract most of the soaking
liquid. Mince all of the mushrooms.

Combine all of the filling ingredients in a large mixing bowl; blend well
with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time, keeping
the remaining sheets covered with a barely damp cloth to prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened warm water.=
Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets
without letting them touch each other. The rice paper will become pliable
within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a compact
rectangle. Fold one side of the paper over the mixture, then the other
side. Roll from the bottom to the top to completely enclose the filling.=
Continue until all of the mixture is used. (The rolls can be prepared 1=
day in advance. Wrap and refrigerate.)
Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch, or they will stick together. Fry for 10=
to 12 minutes, turning often, until golden and crisp. Remove the rolls
from the oil with tongs and drain on paper towels. Keep warm in a low oven
until all of th rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.

NOTE: The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.

Yield: 40 rolls.

From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori Chang.=
1989.

Posted by Stephen Ceideberg; April 14 1991.

– – – – – – – – – – – – – – – – – –