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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Kouglof (Sweet brioche with raisins and almonds)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–EQUIPMENT—–
1 kouglof mold (1×3.5 litre/
— 6 pints or 2×1.75 litre)
— Traditionally, Kouglof
— (also spelt Kugelhopf or
— gougelhopf) is baked in a
— tall, fluted mold.
— A savarin or baba mould
— can be used instead.
—–DOUGH—–
25 g Fresh yeast (1 oz)
120 ml Milk (4 fl oz), boiled and
— cooled to lukewarm
15 g Fine salt (1/2 oz)
500 g Flour (1 lb 2 oz)
6 Eggs
350 g Butter (12 oz)
75 g Sugar (3 oz)
—–FILLING—–
200 g Raisins (7 oz)
3 tb Rum
100 g Whole almonds (4 oz),skinned
— and very light toasted
1 Egg yolk mixed with 1 table-
— spoon milk
Butter for the mould
Icing sugar for dusting

Preparation, dough
Put the yeast and the milk in the bowl of your mixer and beat lightly. Add
the salt, then the flour and the eggs. Switch the mixer on to medium speed
and work the mixture with the dough hook for about 10 minutes, until the
dough is smooth and elastic with plenty of body. If you are making it by
hand, use a spatula and work the dough for about 20 minutes.
Mix together the butter and sugar, reduce the speed of the mixer to low
and add the butter mixture to the dough, a little at a time, working the
dough continuously. When all the butter is incorporated, increase the
speed and mix for 8 to 10 minutes in the mixer or about 15 minutes by
hand, until the dough is very smooth and glossy. It should be supple and
fairly elastic and will be coming away from the sides of the bowl.
Cover the dough with a baking sheet and leave it in a warm place (about 24
C/75 F) for 2 hours, until it has doubled in bulk.
Knock back the dough by punching it with your fist not more than 2 or 3
times. Cover it with a baking tray and refrigerate for at least 4 hours,
but not loner than 24 hours.

Preparation, raisins:
Put the raisins in a bowl with the rum, cover with clingfilm and leave to
macerate for several hours.

Moulding
Generously butter the mould and place one-third of the almonds in the
bottom of the ridges.
On a lightly floured surface, roll out the chilled dough into a narrow
rectangle long enough to line the bottom of the mould. Chop the remaining
almonds and strew them and the rum-soaked raisins over the dough. Roll out
the dough into a fat sausage shape, pressing it firmly together. Arrange
it round the bottom of the mould and press down lightly. Seal the two
edges together with a very little egg yolk-milk-mixture. Leave in a warm
place (about 25 C/77 F) for about 2 1/2 hours, until the dough has risen
to three-quarters fill the mould.
Preheat the oven to 220 C/425 F.
Bake the kouglof in the preheated oven for 10 minutes, then lower the
temperature to 200 C/400 F and cook for another 35 minutes. If it is
becoming to brown towards the end, cover it with greaseproof paper.
Invert the hot kouglof on to a wire rack, carefully remove the mould and
return it to the oven for 5 minutes so that the centre finishes cooking
and becomes ligthly coloured. Leave to cool for at leat 2 hours before
serving.

Serving
Lightly sprinkle with icing sugar.
Kouglof freezes very well once cooked. Wrap in a plastic bag and freeze;
it will keep for several weeks. Be sure to take it out of the freezer 2 or
3 hours before serving.
(The Roux Brothers, French country cooking, M Papermac, 1992, ISBN
0-333-57670-5)

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Kahlua Velvet Frosty

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Kahlua
1 cup half-and-half
1 pint vanilla ice cream
1/8 teaspoon almond extract
Ice cubes

Combine all ingredients, except ice cubes, in container of
an electric blender. Add enough ice cubes to make mixture
measure 5 cups in blender. Blend mixture until smooth. Serve
immediately.

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Hoisin Turkey with Roasted Pine Nuts in Lettuce Cups

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Rice
Ground Turkey/Chicken Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup pine nuts
1 pound ground turkey
1 teaspoon cornstarch
7 ounces hoisin sauce
2 1/2 cups cooked wild rice
8 iceberg lettuce leaves

Preheat oven to 400°. On a rimmed cookie sheet, toast the pine nuts for 5 to
10 minutes or until golden brown. Set aside.
In a large skillet, saute the ground turkey over Medium-High heat, stirring,
until it changes color and is cooked through. Drain will and return to the
pan. Stir in the cornstarch and hosin sauce. Heat and stir over Medium heat
until bubbly. Add the pine nuts and the rice and stir until heated through.
Spoon 1/3 cup of the hot turkey mixture onto each lettuce leaf.
Serves 8 as a appetizer.

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NOTES : MC formatting and posted by bobbi744@sojourn.com

Title: Libby’s Jeweled Relish
Categories: Relishes Londontowne
Servings: 1

1 cn Undrained sauerkraut (lg) 2 c Celery, chopped
1 c Choppd salad olive w/pimento 1/2 c Honey
1 x Grn pepper, chopped-optional 1 x Carrot, grated – optional
1 x Dill or garlic – optional

Combine all ingredients. Allow to blend 8 to 10 hours. Chill.

Mrs. James W. Wilson

—————————————————————————–

YOSHI’S CREAM OF LEEK POTATO SOUP BAKED WIT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
2 Leeks — *
1 md Onion — peeled/chopped
1 lg Clove garlic — peeled/chopped
2 lg Potatoes — peeled/diced
2 qt Chicken stock
1/2 c Heavy cream
1/2 ts Fresh ground black pepper
1 t Salt
4 sl Brie cheese

* Use white and lightest green parts of leeks. Clean
and chop.

1. Melt butter in a soup pot over medium heat. Add
leeks, onion and garlic. Saute until wilted.

2. Add potatoes, stirring well. Add stock, bring to a
boil and simmer, partially covered, for 30 minutes.

3. Strain off broth and set aside. Put solids in a
food processor and puree, leavig slight texture.

4. Return stock and puree to the pot, stirring well.
Bring to a boil.

5. Add cream, then pepper. Gradually add salt, tasting
as you go (less salt may be needed if stock is salted).

6. Ladle soup into four oven-safe bowls. Place a slice
of brie on each.

7. Bake in a preheated 400-degree oven until Brie is
melted, about 6 or 7 minutes. Serve immediately.

Source: Chef Yoshi Katsumara of Yoshi’s Cafe in
Chicago. Printed in the Chicago Sun Times, November 6,
1996

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Title: Cajun Pork Burgers
Categories: Pork, Sausages
Yield: 4 burgers

———————————BILLS20086———————————
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves

Heat grill. In large bowl, combine water and pepper sauce;
blend well. Add pork and sausage, mix gently. Shape into 4
patties. Place on gas grill over medium heat. Cook 14 minutes or
until no longer pink, turning once. Serve on buns with lettuce
leaves and any desired additions.

—–

Title: Biscuits with Ham Butter
Categories: Breads, Rolls, Meats
Yield: 10 Servings

————————-WALDINE VAN GEFFEN VGHC42A————————-
1 1/2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
3/4 c Sour cream
1 Egg; lightly beaten
1 c Ham; cube
1/2 c Butter or margarine; soft

In a bowl, combine flour, baking powder and salt; set
aside. Combine sour cream and egg; mix well. Stir into
dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit
cutter. Place on a greased baking sheet. Bake at 425~
for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until
finely minced. Add butter and continue processing
until well mixed. Spread over warm biscuits.

Source: .

—–

MANGO CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chopped mangoes or peaches
2 c Apple cider vinegar
1 c Raisins
1 sm Onion, chopped finely
3 lg Cloves garlic, finely minced
– or pressed
1/4 ts Ground ginger*
2 Whole dried hot red chiles*
1/2 c Firmly packed brown sugar

In a 4 to 5-quart kettle, combine all ingredients.
Bring to a boil over medium-high heat, cover and
simmer, stirring occasionally, until mangoes are
tender (about 20 minutes). *Blend 1 teaspoon grated
fresh ginger or 1/4 ts ground ginger and 1 or 2 small,
dried whole hot red chiles, coarsely chopped. Continue
simmering, uncovered, stirring occasionally, as
mixture thickens, for about 15-20 more minutes.
Immediately ladle chutney into hot sterilized 1/2-
pint canning jars. Wipe rims clean and top with
scalded lids, then screw on bands. Let cool and
test for seal. Store in a dark cool place. If you are
not canning it, then store in bottled jars in the
refrigerator.

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TURKEY-SPINACH CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon
1/2 c Onion — chopped
1 1/2 c Rice — cooked
10 oz Frozen chopped spinach
– drained well
1/4 c Water chestnuts — sliced
1/4 ts Salt (optional)
1 cn Cream of Mushroom Soup
1/2 c Sour cream
1 lb Turkey — cooked, sliced
3/4 c Soft breadcrumbs
1 tb Butter — melted

Cook bacon in a large skillet until crisp; remove bacon, reserving 2
tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion
in bacon drippings until tender; remove from heat. Add rice, spinach, water
chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream;
stir half of soup mixture into spinach mixture. Spoon spinach mixture into
a lightly greased 12×7″ baking dish; arrange turkey slices on top. Spoon
remaining soup mixture over turkey. Combine breadcrumbs and butter; mix
well, and sprinkle around edges of casserole. Sprinkle remaining bacon over
center of casserole. Bake, uncovered, at 350 degrees for 30 min. Yield: 6
servings.

Shared by Judi M. Phelps – The San Jose Kid

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