ORANGE-NUT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
1 t Ground cinnamon
1/4 ts Salt
1 c Chopped walnuts
1 Orange — grated peel only
2 Eggs
1 c Milk
1/2 c Oil
1 c Brown sugar, packed

Sift flour with baking powder, cinnamon and salt. Add
nuts and orange peel and mix lightly. Beat eggs and
stir in milk, oil and brown sugar. Make well in flour
mixture and add egg mixture all at once. Mix very
quickly, just until dry ingredients are moistened.
Spoon into greased muffin cups, filling about 2/3
full. Bake at 375F 12 to 15 minutes.

Created by: Buffum’s department stores, Los Angeles

(C) 1992 The Los Angeles Times

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Title: End of Summer Stew
Categories: Beef, Soups, Main dish
Yield: 6 Servings

1 1/2 lb Beef stew meat, trimmed and
– cubed
1 T Cooking oil
12 md Fresh tomatoes, peeled and
– cut up
2 c Tomato juice or water
2 md Onions, chopped
1 ea Garlic clove, minced
1/2 t Pepper
2 t Salt
6 md Potatoes, peeled, quartered
5 ea Carrots, sliced
2 c Cut corn
2 c Fresh cut green beans
2 c Peas
3 ea Celery stalks, sliced
1 c Summer squash
1/4 c Snipped fresh parsley
1 t Sugar

In a Dutch oven, brown meat in oil over medium heat. Add tomatoes,
tomato juice or water, onions, garlic, pepper, and salt. Bring to a
boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn,
green beans, peas and celery. Cover and simmer for 30 minutes. Add
squash; simmer 10-15 minutes longer or until meat and vegetables are
tender. Stir in parsley and sugar. You can substitute or leave out
any of the vegetables, or use canned or frozen, instead of fresh.

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VEGETARIAN PAELLA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 1/4 c Long-grain brown rice
1 lg Onion — peeled and sliced
2 lg Garlic cloves — crushed
1 pn Saffron strands
3 c Light Vegetable Stock
-(generous measure) OR water
1/2 Lemon — thinly pared rind,
– cut into thin shreds
Salt
Freshly ground black pepper
1 lb Washed and trimmed leeks
– cut into 1-inch lengths
1/4 c Frozen peas
1/4 c Black olives, or more
—–TO GARNISH—–
Parsley — chopped

Heat the oil in a large, deep pan. Add the long-grain
brown rice and onion slices and stir until the rice is
coated and begins to turn opaque. Add the garlic,
saffron, stock or wate, lemon rind and salt and
pepper. Mix well, then bring to a boil. Mix again, to
distribute the saffron coloring.
Arrange the vegetables and olives attractively on top
of the rice. Bring to a boil. Cover with a lid or
foil and simmer for 45 minutes. Sprinkle with parsley
and serve straight from the pan. May be served with
blanched almonds, slivered Brazil nuts or whole cashew
nuts- separately, in a bowl – for people to help
themselves to if they like.
Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to
6 globe artichokes instead of the leeks. Very tender
baby artichokes can simply be quartered; otherwise cut
the leaves and choke from the artichokes, then halve
or quarter the artichoke bottoms. Garnish with
artichoke leaves.

– – – – – – – – – – – – – – – – – –

Title: BEAN SALAD WITH MUSTARD MARINADE
Categories: Salads, Vegetarian
Yield: 1 recipe

2 1/2 c Cooked beans
— (pinto, kidney,
— black, garbonzo)
1/2 c Scallions, thinly sliced
1/2 c Grated carrot
1/2 bn Parsley; chopped
Alfalfa sprouts
Pita bread or tortillas

————————-DRESSING————————-
3 tb Apple cider or rice vinegar
2 tb Eden low sodium tamari
1 ts Prepared mustard
1 tb Sesame tahini
3 tb Water

Blend or whisk dressing and add to beans, scallions,
carrots, and parsley. Let marinate at least 15
minutes. Slice pita bread in half and stuff with
marinated beans. Top with alfalfa sprouts and serve.

Nutritional information per serving: Protein: 20 grams
(20%); Carbohydrates: 71 grams (72%); Fat: 4 grams
(9%); Calories: 389; Sodium: 672 mg.; Cholesterol: 0
mg. Exchanges: 4 1/2 starch/bread, 1 lean meat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Mintzias

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BOB’S NEW ORLEANS GREEN GUMBO BEAUCOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Seafood Chicken
Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Green Pepper, chopped
1 lg Spanish Onion, chopped
3 Stalks celery, sliced
2 lb Okra, 1/2″ slices
1 bn Green Onions, chopped
1 lg Tomato, chopped, peeled
– seeded
1 1/2 lb Shrimp (20ct), save shells
1 pt Oysters, small, save juice
1 lb Scallops
2 Chicken breasts, boned
1 lb Andouille or smoked sausage
1 t Tabasco sauce
1 tb Worcestershire sauce
6 Cloves garlic, minced
8 oz Butter (two sticks)
8 oz Flour (one cup)
1/2 ts Dried Thyme leaves
1 Bottle Doxee’s Clam Juice
2 c Uncooked parboilled rice
– use Uncle Ben’s converted
1/2 ts Dried Oregano leaves
2 Bay leaves
Salt and pepper to taste
A little MSG
4 c Chicken stock (about)
Fry pan or deep pot, IRON

This is an authentic family recipe that my mother
taught me in 1950 in New Orleans. It makes a great
dinner party main dish. Like chinese food, it is long
on chopping and assembling, but goes together and
cooks rather quickly.

Shrimp – First peel shrimp, keep chilled, save shells.
Put shells in small pot, cover with water, bring to a
boil, then reduce to a simmer for 15 minutes. When
water has been reduced by about half, remove from
heat, cool, and strain out shells. Reserve water.

Chicken and sausage – Chop sausage and chicken into
medium bite-sized pieces, brown in fry pan, drain, set
aside.

Okra – Cut off stems and tips, slice into 1/2″ pieces.
Set aside.

Prepare garlic, Spanish onions, green onions, celery,
set aside separately.

Roux – Melt butter in a large IRON pan or deep pot,
add flour. Stir constantly over low heat until flour
is cooked, starting to lightly brown. Care is needed
here because from cooked to burned is a short but
tragic step, but you can start over. After light
brown, the color is all politics, it tastes good.

Once the roux is cooked, stir in garlic and celery.
Turn up heat a bit, say about medium, but stir
constantially to prevent roux from burning. After
about 1-2 minutes, dump in chopped Spanish onions and
green pepper, continue stirring. After another minute
or so of cooking and stiring, dump in the okra. By
this time the roux appears to have disappeared, but is
still there, clinging to the vegetables. Continue
cooking for another 2-3 minutes till the okra starts
to wilt and become shiny. (If you are using an iron
fry pan, rather than a pot, you will now be running
out of space and will need to now transfer the
ingredients to a larger pot to continue.)

Stir in the chicken and sausage pieces. After another
minute, mix in shrimp water, the oyster juice, the
bottle of Doxee’s Clam Juice (THIS IS THE SECRET TO
THE NOLA FLAVOR!), and enough chicken stock to cover
the ingredients by an inch or so. Add bay leaves,
Tabasco and Worcestershire sauces, spices, salt and
pepper. Slowly bring to a boil (over a period of five
minutes or more), stirring frequently. As soon as the
mixture boils, immediately remove from heat and cover.

After five minutes, remove cover, add tomato, oysters,
scallops and shrimp. Give a few more stirs, re-cover,
and wait for 20 minutes. The declining heat from the
mixture will cook, but not overcook, the seafood. From
this point, this mixture should never be brought to
the boil again. Now is a good time to make the rice.

Check for thickness. If too thick, thin out with
additional chicken stock. If too thin, add file’ in a
separate serving bowl before adding to rice. Once
file’ is added to gumbo, do not re-heat, as this will
cause stringiness. Just before serving, mix in the
chopped green onions. They should be only slightly
cooked, a little wilted but also a little crunchy.

Serve in soup platter, with an island of white rice
surrounded by a green moat of gumbo, meat and seafood.
Serve with split buttered and broiled French bread,
and white wine or beer.

This is an expensive dish to fix, and there should be
no left-overs. If there are, then use up promptly,
because of the seafood content. *

– – – – – – – – – – – – – – – – – –

Title: STIR-FRIED SHRIMP WITH PEPPERS
Categories: Chinese, Seafood
Yield: 2 servings

6 oz Fresh OR frozen, shelled and
-deveined shrimp
2 tb Vegetable oil
1 tb Chopped fresh ginger root
2 Scallions, cut into 2-inch
-lengths on the bias
2 sm Sweet green peppers, cored,
-seeded, and sliced
1/2 cn (8 oz) water chestnuts (7 to
-8), sliced
1 1/2 tb Dry sherry
1 1/2 tb Soy sauce
1 ts Cornstarch
2 tb Water
1/4 ts Hot red pepper flakes, OR to
-taste

1. In a wok or heavy skillet stir-fry the shrimp in 1
tablespoon of the oil until pink, about 4 minutes.

2. Remove shrimp with a slotted spoon to a bowl. Add
the remaining oil to the wok and stir-fry the ginger,
scallions, and peppers for 3 minutes.

3. Return the shrimp to the wok. Mix together the
sherry, soy sauce, cornstarch, and water until smooth.
Stir into shrimp mixture with hot pepper flakes and
cook, stirring, until sauce thickens and coats.

From: COOKING FOR TWO TODAY by Jean Hewitt and
Marjorie Page Blanchard, Little, Brown and Company,
Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin
Brewer, Cooking Echo, 7/93

—–

Zucchini Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med onion — chopped
1 clove garlic — minced
7 med zucchini — sliced 1 1/2″ thick
1 can vegetable broth
2 1/2 c water
1 tsp salt
1/4 c parsley
1 tsp basil
1/8 tsp pepper
1/8 tsp cayenne pepper

Saute onion and garlic in some oil. Add everything else> Bring to boil, then
reduce to simmer and cook for 15 min. Place 2 cup of soup in blender at a
time. Puree. May serve with parmesean cheese.

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MENUDO ESTILO NORTENO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Calf’s foot (1 to 1-1/2 lb)
4 qt Water
2 lb Honeycomb tripe
3 lg Chiles anchos
1 Large onion
2 Canned, peeled green chiles
3 Cloves garlic, peeled
1 1/2 c Canned hominy
6 Peppercorns
1 t Oregano
2 ts Salt, or to taste

Cut the calf’s foot into four pieces. Cut the tripe
into small squares. Put them into the pan with the
onion, garlic, peppercorns, salt, and water. Cover and
bring to a boil. Lower the flame, open the windows (!)
and simmer uncovered for about 2 hours, or until the
tripe and foot are just tender but not too soft.
Meanwhile, toast the chiles anchos well on a dry
skillet, turning them from time to time until the skin
is charred. Slit them open (wearing rubber gloves, if
you like keeping your skin) and remove the seeds and
veins. Grind them dry to a fine powder. Add it to the
pot as the meat is cooking. Remove the pieces of the
calf’s foot from the pan, and when they are cool
enough to handle, strip off the fleshy parts. Chop
them roughly and return them to the pan. Add the
hominy and continue cooking the menudo slowly, still
uncovered, for another two hours. Adjust the salt to
taste. Sprinkle with oregano and serve.

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Godiva Strawberry Torte

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 envelopes unflavored gelatin
1/2 cup cold water
3 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/2 cup milk — scalded
1 teaspoon vanilla extract
10 ounces strawberries, frozen, unsweetened — pureed
2 cups Godiva Liqueur — divided
1 cup heavy cream
1 sponge cake, 9″
1 quart strawberries, fresh — hulled
whipped cream

Soften gelatin in water, set aside. In double boiler, cook egg yolks,
sugar, salt, and milk until slightly thickened, stirring constantly.
Remove from heat, add gelatin and stir until dissolved. Add vanilla,
strawberry puree and 1 1/2 cups Godiva Liqueur; chill until slightly
thickened and mixture mounds on a spoon. Whip cream until stiff, fold
into strawberry mixture and set aside. To assemble the torte, place
sponge cake in 9-inch greased springform pan, sprinkle with 1/2 cup
Godiva Liqueur, cover with whole strawberries, hulled side down, and top
with strawberry mousse mixture. Refrigerate several hours before
serving. Garnish with whipped cream and fresh strawberries.

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Title: Frozen Cranberry Salad *
Categories: Salads, Fruits, Make ahead, Holidays
Yield: 8 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 cn Sweetened condensed milk
1/4 c Lemon juice
16 oz Whole berry cranberry sauce
20 oz Crushed pineapple; drained
1/2 c Walnuts; chopped
9 oz Cool Whip
Lettuce leaves

In a large bowl, combine sweetened condensed milk and lemon juice.
Stir in cranberry sauce, pineapple and nuts; fold in whipped topping.
Spread in 9×13″ pan. Freeze until firm. Remove from freezer 10
minutes before serving. Serve on lettuce leaves. Return leftovers to
freezer.

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