Title: ARNAVUT CIGERI (LAMB’S LIVER WITH RED PEPPERS
Categories: Middle east, Turkish, Side dish, Offal, Publication
Yield: 4 servings

2 sm Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and
;preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb’s liver; trimmed and
;cut into 1/2 inch cubes, or
;1 lb. calf’s liver, trimmed
;and cubed
1/4 c Raki; or ouzo or pernod or
;any other anise flavored
;aperitif
1/4 c Flour
3/4 c Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian
;type, cut in half, deribbed
;seeded, and cut lengthwise
;into 1/8 inch wide strips

Place the onion rings in a sieve or colander,
sprinkle with 1 tablespoon of the salt, and turn them
about with a spoon to coat them evenly. Let them rest
at room temperature for 30 minutes, then rinse under
warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions,
parsley and red pepper together until well mixed. Set
aside.
Drop the liver into a bowl, pour in the raki and
stir together for a few seconds. Then pour off the
raki. Toss the liver and flour together in another
bowl, place the liver in a sieve and shake through all
the excess flour. In a heavy 10 to 12 inch skillet,
heat the oil over high heat until a light haze forms
above it. Add the liver and stir it about in the hot
oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt
and a few grindings of pepper. With a slotted spoon,
transfer the liver to paper towels to drain.
Mound the liver in the center of a heated platter,
arrange the onion-ring mixture and red pepper strips
around it and serve at once.

—–

Title: BACALAO A LA VISCAINA
Categories: Fish, Mexican, Basque
Yield: 6 servings

1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4″ chunks
1/4 c Olive Oil
2 White Onions; peeled,
-chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4 Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12 Pimento-stuffed Green Olives
-sliced in half

MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove most but
not all of the salt. Do not break up fish.
Put the potatoes in a large pan of cold, salted water, cutting any large
potatoes in half or quarters first. Bring the water to a boil and simmer
until the potatoes are just tender when pierced with a fork, 15-20 minutes.
Drain and when cool enough to handle,, peel away the skin. Set aside. In a
heavy pan such as a Dutch oven, heat the olive oil over medium heat. Add
the onions, reduce the heat to very low and slowly saute about one hour.
Stir occasionally, watching that the onion doesn’t burn. A few dribbles
more of oil may be necessary. Pre-heat oven to 300F degrees.
Turn up the heat, add the garlic and tomato and cook, stirring constantly
until the mixture becomes thick and the liquid is substantially reduced,
about 10-15 minutes. Add the ham, parsley, pepper, cinnamon and cloves,
then gently stir the cod, potatoes, jalapenos and their juice into the
tomato mixture.
Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the
olives and bake for 30 minutes. Bacalao a la Viscaina can be made ahead and
re-heated in a 300F oven for 20 minutes or until thoroughly hot.

—–

Title: ROCKY ROAD
Categories: Candies, Cookies
Yield: 8 servings

16 oz Milk chocolate bars
3 c Tiny marshmallows
3/4 c Chopped walnuts

Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch
greased pan.

—–

Title: ORANGE TRUFFLES
Categories: Desserts, Foreign
Yield: 6 servings

5 1/4 oz (150g) semisweet chocolate
4 1/3 oz (125g) unsalted butter
4 1/3 oz (125g) confectioners’ sugar
3/4 c Plus not quite 2 tbsp
-Cointreau (2 cl)
3 tb Orange marmalade
Confectioners’ sugar for
-shaping
1 3/4 oz (50 gr) chopped almonds

Break chocolate into pieces and put into heavy bowl on top of double
boiler filled with hot water. In another bowl, cream butter and
confectioners’ sugar. Gradually stir in marmalade, Cointreau and
melted chocolate. Cover bowl with baking parchment and refrigerate
for 20 minutes.

Dip your hands into confectioners’ sugar prior to shaping truffles.
Scoop out a small chunk of the chocolate mass (about 1/2 teaspoonful)
and roll into a ball between your hands. Press into chopped almonds,
and then roll once more, making sure that the truffles are totally
covered with almonds. Place into candy cases and store in a cool
place.

Yield: 50 truffles. Preparation time: 35 minutes Approx. 60 calories
per piece (251 Joule)

From: Al Martin (German version), translation: Karin Brewer

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Title: BLACK-EYED PEAS WITH HAM
Categories: Vegetables, Ham
Yield: 6 servings

3 1/2 c Fresh black-eyed peas or
Frozen, thawed
3 c Chicken stock or canned
-low-salt broth
4 oz Ham, finely chopped
1 sm Yellow onion, chopped
2 tb Balsamic vinegar or
-red wine vinegar
3 lg Garlic cloves, minced
1 Bay leaf
1/2 ts Dried thyme, crumbled
1/4 ts Dried crushed red pepper

Bring all ingredients to boil in heavy large saucepan.
Reduce heat and simmer until peas are tender, stirring
occasionally, about 45 minutes. Season to taste with
salt and pepper.

—–

MM: GRILLED EGGPLANT BASIL VINAIGRETTE

Honey Carrot Soup -Nhb

Recipe By : HEALTHY AND HEARTY by National Honey Board
Serving Size : 2 Preparation Time :0:00
Categories : Honey Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces baby carrots
OR 3-1/2 cups sliced carrots
1 cup chicken broth
1/2 medium onion — chopped
1/2 cup 2% milk
1/4 cup honey
ground nutmeg — to taste

In large saucepan, combine carrots, chicken broth and onion. Cover and
simmer over medium heat for about 15 minutes, or until carrots are tender.
Transfer mixture to blender or food processor; blend until smooth. Return
to saucepan. Add milk and honey. Return to simmer. Serve hot or chilled,
sprinkled with nutmeg.

[2 servings, each Calories: 272 Sodium: 500 mg Carbohydrates: 58.5 g
Protein: 6.78 g Cholesterol: 4.57 mg Dietary Fiber: 7.68 g Total Fat: 3.1 g
Cal. from Fat: 10%]

RESOURCES [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/
[3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98

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Title: Progres with Grand Marnier IV (Assembly)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

1 x Noisette Biscuit ** 1 x Mousse **
1 x Buttercream **

———————————–SYRUP———————————–
4 oz Water 1 oz Grand Marnier
4 oz Sugar

——————————-CREME NOISETTE——————————-
1/4 x Buttercream (from above) 1 oz Almond paste
1 oz Hazelnut paste OR 1 ts Kirsch

——————————CHOCOLATE CREAM——————————
3/4 x Buttercream (from above) 12 oz Chocolate, semi-sweet

** Recipes for these ingredients are found elsewhere in this
packet.

Syrup:
======

In a small saucepan, bring the water and sugar to a boil. Take
off of the heat and cool in refrigerator. Add Grand Marnier to cooled
syrup and reserve. (Note: three-fourths of this syrup-Grand Marnier
mixture will be used in the mousse; the remainder will be used to
bunch the various layers of the Progres.)

Creme Noisette:
===============

Put the hazelnut paste and Kirsch into a bowl and mix with a
spatula. Add 4 ounces of buttercream and blend well. Refrigerate for
5 minutes.

Chocolate Cream:
================

Melt the chocolate, then cool. Add half of the chocolate to the
buttercream. Mix well, then add remainder of the chocolate (must be
done in steps or cream will break). Refrigerate.

Assembly:
=========

Remove the biscuit from the refrigerator and cut it to the shape
of the mold. Put bottom biscuit into mold and brush with syrup.
Spread layer of creme noisette on top of syrup. Refrigerate for 2
minutes.

Add a layer of mousse, then place top biscuit on mousse. Brush
with syrup again, then spread with a layer of chocolate cream. Freeze
for 5 – 30 minutes.

Pipe layer of chocolate cream on top. Unmold and serve on tray
with garnish of sugar and real flowers.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

—–

PANCAKES WITH MUSHROOMS

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Appetizers Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x ———–batter———–
1 c Milk
2 ea Eggs
1 c Flour
1/2 c Water
1/2 ts Salt
3 tb Salad oil
1 x ———-stuffing———-
2 tb Butter
1 ea Onion, sliced
10 oz Mushrooms, sliced
2 tb Water
2 ea Slices white bread
1 x Salt and pepper
3 tb Bread crumbs
2 tb Butter

Heat the butter in a skillet, add onions, and fry
until golden. Add mushrooms and 2 tablespoons water,
cover and cook on low heat for 5 minutes. Soak the
bread in water, squeeze. Put everything through a
grinder, season with salt and pepper. Mix until
creamy. Spoon a little of the stuffing into the
center of each pancake and fold the pancakes envelope
fashion to encase the suffing completely. Roll each
stuffed pancake in leftover batter and in bread
crumbs. Fry in hot butter until golden on both sides.
Yields 15 pancakes.

– – – – – – – – – – – – – – – – – –

Title: Pumpkin Spice Soup
Categories: Main dish Vegetables Soups
Servings: 8

16 oz Pumpkin; 1 Can
26 oz Evaporated Skimmed Milk; 2cn
1 tb Molasses
1/2 c Light Corn Syrup
1/2 ts Salt
1/2 ts Pumpkin-Pie Spice
———————————-GARNISH———————————-
1 x Nutmeg; To Taste

Place all the ingredients in a 2 1/2 to 3-quart mixer bowl. Beat until
well blended. Refrigerate for several hours and stir before serving.
Sprinkle with nutmeg for a garnish.

Each 3/4 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
154 7 G 32 G 1 G 0 0 4 Mg 252 Mg

From The Cookbook For The 90s By Helen V Fisher

—————————————————————————–

POTAGE ST. GERMAIN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Dried peas, soaked
3 qt Chicken broth
4 tb Butter
4 Carrots, peeled and grated
2 Onions, grated
1 Large leek, chopped fine
5 Lettuce leaves, diced
2 ts Sugar
1/2 ts Salt
2 c Fresh green peas, cooked
3/4 c Cream
3/4 c Milk
1 tb Butter
Sour cream or sherry (opt)

Place drained, dried peas in soup kettle. Add chicken
broth; bring to a boil; simmer on low for 10 minutes.
Skim froth from top of soup. Melt butter in skillet;
saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes. Stir
vegetable mixture into soup; add sugar and salt.
Simmer until split peas are tender, about 2 hours.
Put fresh peas through a sieve. Force soup mixture
through a sieve, also. Return this combined mixture to
the kettle. Stir in cream and milk. Heat just to
boiling; stirring occassionally to prevent scorching.
Just before serving, add butter. Garnish with a dollop
of sour cream, a dash of sherry, or both. Elegant!

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