Smoked Yellow Pepper Vinaigrette

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 yellow bell peppers — cold smoked, peeled
— and seeded
1/2 can chipotle
1/4 medium red onion — coarsely chopped
3 tablespoons fresh lime juice
1/4 cup olive oil
1 teaspoon sugar
salt
freshly ground black pepper

In a blender, combine the peppers, chipotle, onion, and lime juice and
blend. While the blender is still running, slowly add the olive oil until
emulsified. Add the sugar and season with salt and pepper to taste.

Yield: about 1 cup

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MARINATED FIDDLEHEADS SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Italian salad dressing
— (Good Seasons brand)
2 c Fiddlehead ferns
— cooked and drained
Lettuce
Tomatoes — sliced
Scallions — chopped
Seasoned croutons

Prepare 1 package of Good Seasons Italian salad
dressing mix according to package directions. Pour
dressing over 2 cups of cooked, drained fiddleheads.
Let the fiddleheads marinate in the dressing overnight
in the refrigerator.

Use marinated fiddleheads generously in a salad made
of crisp lettuce leaves, sliced ripe tomatoes, and
chopped scallions. Toss the salad with additional
Italian dressing; serve with seasoned croutons
scattered on top of the salad.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pp. 248-249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

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TAGLIATELLE WITH CAVIAR AND CREAM***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 1/4 c Heavy cream
1 sm Jar caviar
2 tb Butter
A couple of sage leaves or
-1 ts dried sage powder
1 lb Thin noodles, Pref. fresh
1/4 c Cognac
Grated cheese

Pour cream into saucepan, add caviar and simmer over
low heat 10 min. DO NOT BOIL!Add butter,sage and
cognac and cook for 2 min on low. Serve over hot
cooked pasta with cheese on the side for topping. This
is a great starter for a fish dinner or used as a side
dish.

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POTAGE DE BLE ( CORN SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Vegetables
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c -Water
2 c Milk
4 c Corn kernels — fresh
-frozen may be used if out
-of season
1 t -Salt
2 tb Butter
1/3 c Celery — chopped
1/4 c Onion — chopped
1/4 c Leek — chopped,white part
only
2 tb Flour
1/2 c Whipping cream
-Salt ground black pepper

Potage du Ble

This fresh corn soup from Renard Jacques, chef at
Auberge Benedict Arnold in St. Georges is rich and
creamy. It may be made with frozen or canned corn
kernels, but it won’t have the same delicate sweetness.

Bring water to a boil in a large saucepan. Add milk,
corn and salt; cook just until corn is tender. Strain
cooking liquid into a bowl and set corn aside. Heat
butter in same saucepan and saute celery, onion and
leek until softened. Blend in flour; cook until
bubbly. Stir in reserved corn cooking liquid. Bring to
a boil, then partially cover and let simmer for 15 to
20 minutes.
Place corn and liquid in food processor or blender
and puree in batches until smooth. Return to saucepan
and add cream. Adjust seasonings with salt and pepper
to taste. Reheat until piping hot. SERVES: 4-6

SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG

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Title: BARBEQUED PORK
Categories: Chinese, Main dish, Pork
Yield: 4 servings

-PAM COOMBES (RNCM95A)
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring; optional
1/2 ts Ground cinnamon
1 Green onion; cut in half
1 Clove of garlic;crushed
2 Whole pork tenderloins
-(about 12 oz each)
-trimmed

Combine soy sauce; wine,sugar,honey, food coloring,
cinnamon, onion and garlic in large bowl. Add pork,
turning tenderloins to coat completely. Cover and
refrigerate 1 hour or overnight, turning meat
occasionally. Drain pork, reserving marinade. Place
tenderloins on wire rack over baking pan. Bake in
preheated 350F oven, turning and basting often with
reserved marinade, until cooked through, about 45
minutes. Remove pork from oven; cool. Cut into
diagonal slices. Makes about 8 appetizer size servings
This is very nice served with green onion curls.

Pam in Va
Formatted by Elaine Radis

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Title: Crackling Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 34 Snacks

4 oz Spring roll pastry, in
One sheet
6 oz Minced beef
1 ts Soy sauce
1 ts Sugar
2 ts Dry sherry
3 tb Water
2 tb Oil plus oil for
-deep frying
1 tb Grated shallot
2 Cloves garlic, crushed
3 tb Chopped onion
1 ts Chopped red chilli
1 ts Finely grated fresh
-root ginger
1 ts Five spice powder
1 ts Paprika
Salt and pepper

Cut the spring roll sheet into long strips about 3-3.5 cm/1 1/4- lin
wide. Marinate the minced beef with the soy sauce, 2 teaspoon of the
sugar,1 teaspoon of the sherry and 2 tablespoons water for 30
minutes. Heat the 2 tablespoons oil in a wok and saute the shallots,
garlic and onion until fragrant. Add the chilli, ginger’ and beef and
fry until dry, stirring frequently to prevent the meat from burning.
Pour in the remaining sherry, sugar, water, the five spice powder,
paprika and seasoning to taste, then set aside to cool. Place a
generous teaspoonful of the mixture on to a strip of pastry, then
fold over the end corner to enclose the meat in a triangle of dough.
Fold the again from the opposite side then continue folding the dough
over and over until completely enclosed to make a triangular shaped
pasty. Tuck the end in neatly. Continue until all the filling and
pastry is used. Heat the oil for deep frying to 190 c/375 F and deep
fry the triangles until crisp and golden. Drain on absorbent kitchen
paper and serve.

MMMMM

Title: SPINACH PIEDMONTESE STYLE
Categories: Italian, Vegetables
Yield: 4 servings

1 lb Washed spinach
1/2 ts Pepper
1/4 c Butter
4 Anchovy filets, chopped
1/2 ts Salt
1/2 Clove garlic, chopped

Cook spinach in 1 cup water 5 minutes and drain well.
Place butter in skillet and brown lightly. Add
well-drained spinach, salt, pepper, anchovies and
garlic and cook 4 or 5 minutes longer. Serves 4

From: The Talisman Italian Cook Book Shared By: Pat
Stockett

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Title: SLIGHTLY POTTED COCKTAIL FRANKS
Categories: Appetizers, Alcohol
Yield: 36 franks

1/2 lb Cocktail frankfurters; cut
-in half

———————————–SAUCE———————————–
1/4 c Bourbon
1/2 c Chili sauce
1/4 c Dark brown sugar
2 ts Dijon mustard
2 tb Tomato preserves

Combine sauce ingredients and bring to a boil. Simmer 5 minutes.
Add the frankfurters, cover and simmer 15 minutes, stirring
occasionally. Transfer to a chafing dish and have toothpicks
nearby. Makes 36 little franks. Source: Just For Starters by
Gloria Edwinn.

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Title: GARLICKY HUMMUS (MAKES 1-3/4 CUPS)
Categories: Oriental, Vegetables, Spreads
Yield: 2 servings

2 cn Chick-peas 15 oz, drained 1/2 ts Salt
1/4 c Tahini (sesame seed paste)
: Chopped parsley
2 tb Extra-virgin olive oil Paprika
1 1/2 tb Fresh lemon juice Pita
Bread
2 lg Garlic cloves, crushed

1. In a food processor, combine chick-peas, tahini,
olive oil, lemon juice, garlic, and salt. Puree until
smooth. If made in advance, transfer to a bowl, cover
and refrigerate. 2. Before serving, top with chopped
parsley, and a dusting of paprika. Serve with pita
bread.

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Title: THE BEE CHEESE
Categories: Appetizers
Yield: 6 servings

Jim Vorheis
10 oz Sharp cheese, grated
10 oz Butter, softened
2 tb Sherry
1 tb Horseradish
1/2 ts Garlic salt

Blend all ingredients well and pack in a crock. Serve
with crackers. This is better if it is made several
days before serving.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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