CORN ZUCCHINI QUESADILLA (TOMATO SALSA AV

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Appetizers
Relishes Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Flour Tortillas (6")
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded minced
1 c Suchinni, julienned
3/4 c Corn kernels
Salt pepper to taste
Tomato Relish *
Avocado Relish *

[* recipes follow]

I. Prepare the salsa and relish.* Set aside. Heat
oven to 450 deg. Positioin 2 tortillas on an ungreased
cookie sheet. Sprinkle half the cheeses, onion,
jalapeno, zuchinni and corn on each. Season to taste
with salt and pepper.

II. Place one of the two tortillas atop the other and
the third torilla atop the second. Transfer to the
oven and bake until cheese has melted and tortillas
are becoming crisp (about 10 min.).

III. Cut tortilla into quarters, garnish each with
tomato salsa and avocado relish and serve hot. ~From
the Mesa Grill (102 5th Ave., NY), chef Bobby Flay
Chicago Tribune Magazine, March 21, 1993

Posted by Bud Cloyd

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Title: SWEET SOUR WHOLE FISH B1
Categories: Chinese, Fish, Main dish
Yield: 4 servings

1 (1-1/2 to 2 lb) whole sea
-bass or red snapper
Salt
1 Egg; beaten
1 c Flour
Vegetable oil

——————-SWEET AND SOUR SAUCE——————-
1/2 c Ketchup
1 tb Oil
2 tb White vinegar
3 tb Sugar
3 dr Red food coloring
1 c Green pepper, in chunks
1/2 c White onion, in chunks
1/2 c Canned diced pineapple
1 ts Cornstarch

1. Clean and scale the fish, leaving on the head and
tail. Pat dry. Lightly season the inside and outside
of fish with salt and make three slashes 1/4-inch deeo
on each side for better cooking.

2. Brush the fish with the beaten egg then roll in the
flour. Pour 3 inches of oil into a roasting pan and
heat to 375F. Test the temperature by droppinbg in
cube of bread. If it raises to the surface immediately
and browns, the oil is ready.

3. Immerse the head in the oil very gently to avoid
splattering; slide in the rest of the fish. Deep-fry 3
to 5 minutes on each side. Remove and drain on papper
towels. Lay the fish on a serving platter and cover
with the sweet and Sour Sauce. Serve immediately.

Temperature (s): HOT Effort: AVERAGE Time: 00:30
Source: MADAME WU’S GARDEN Comments: WILSHIRE BLVD.,
LOS ANGELES Comments: WINE: DRY, WHITE

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TURKEY-MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Sliced mushrooms
1/2 c Chopped onion
1/2 c Each sliced carrots celery
2 Cloves garlic, minced
2 tb Margarine
2 tb All-purpose flour
1/4 ts Salt
1/8 ts Dried whole thyme
1/8 ts Dried whole marjoram
1/2 c Skim milk
1 tb Dry sherry
1 Egg yolk, lightly beaten
1 (10 oz) can chicken broth
1 c Cubed cooked turkey
1/3 c Cooked regular rice
1 tb Diced pimento

Combine mushrooms, onion, celery, carrots, garlic and
margarine in a 2 quart casserole; microwave, uncovered
at HIGH for 6 to 7 minutes, stirring after 3 minutes.

Add flour, salt, thyme, and marjoram; stir well. Add
milk and next three ingredients, stirring well.
Microwave, uncovered at HIGH 6 to 9 minutes or until
slightly thickened, stirring every 2 minutes.

Yields about 5 cups.

Posted by Michael Grosz. Courtesy of Fred Peters.

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PUREE OF SWEET POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Flavorless cooking oil
1 md Onion — chopped
6 c Low-sodium chicken broth
-OR water, or a mixture
1 1/4 lb Sweet potatoes
– peeled and roughly diced
1/2 ts Nutmeg
1 t Salt — or to taste
1/4 ts White pepper
1/2 c Chunky cranberry sauce
Sour cream

HEAT OIL IN A POT over medium heat; add onions. Cook,
stirring, for 5 minutes. Add stock, potatoes, nutmeg,
salt and pepper. Raise heat to high, cover and bring
to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes. Remove from heat and puree the soup in
batches. Replace pureed soup in a pot and reheat,
covered, over low heat. To serve, place a dollop of
cranberry sauce and sour cream in the bottom of each
soup bowl. Transfer piping hot soup to a tureen or
pitcher and ladle into bowls at the table.

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Title: ORIENTAL STYLE BEEF FILETS
Categories: Beef, Oriental
Yield: 4 servings

4 4 oz. beef filets
1 ts Seasoned salt
4 ts Soy sauce
4 ts Vegetable oil
1 c Chopped peanuts
8 Water chestnuts, coarsely
Grated
1 md Clove garlic,minced
1/4 ts Lemon and pepper seasoning
1/2 c Snipped parsley

———————AUGUST MOON SAUCE———————
1 tb Cornstarch
1/2 ts Ground ginger
2 1/2 tb Sugar
3/4 c Orange juice
2 tb Small orange rind,slivered

————————–GARNISH————————–
Remaining chopped peanuts
Savoy or leaf lettuce
Green onion flowers

Prick filets with fork.Mix salt,soy sauce and
vegetable oil.Brush over filets;let set 30
minutes.Reserving 2 tbsp. for garnish,blend together
peanuts with chestnuts,garlic and lemon and pepper
seasoning. Spread mixture on top and sides of
filets.Pat parsley on tops and sides.Place filets in
greased 9 x 12 x 2″ baking pan.Bake @ 400 degrees 18
to 20 minutes or until desired doneness.

Sauce: In small saucepan,combine
cornstarch,ginger,sugar,orange juice and orange rind
slivers.Cook over low heat,stirring constantly,for 5
minutes or until thickened.Remove filets to
platter.Spoon 2 tbsp. sauce over each filet.Serve
remaining sauce in small pitcher.Sprinkle remaining
peanuts over tops.Surround with lettuce and green
onion flowers.Serves 4.

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BASIC BREAD STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 Large onion, diced
1 c To 2 c diced celery w/leaves
15 c Toasted 1/2-inch bread cubes
1 1/2 ts Salt
1/4 ts Black pepper
1 tb Dried sage *
1/2 c Chopped parsely
1 c Turkey stock, water, or milk

* or 1/4 cup minced fresh sage
ÿÿÿÿÿÿÿÿÿÿ
Melt butter in large stockpot. Add onion and celery
and cook until vegetables are tender but not browned.
Add to bread cubes in large bowl. Add salt, pepper,
sage, and parsley and toss until well mixed. Add
turkey stock and blend well. Use to stuff 12 to
14-pound turkey. Bake leftover stuffing in lightly
greased casserole at 325 degrees 45 minutes to 1 hour
or until heated through.

Each serving contains about: 181 calories; 635 mg
sodium; 22 g cholesterol; 9 g fat; 20 g carbohydrates;
4 g protien; 0.3 g fiber. 46% of calories from fat.

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Title: FILE GUMBO
Categories: Cajun, Soups, Appetizers
Yield: 12 servings

1 3 to 3-1/2 lb. whole chicken
1 1/2 lb Andouille sausage, sliced
1 c White onions, chopped
1/2 c Celery, chopped
1/4 c Scallions, chopped
1/4 c Bell pepper, chopped
2 Cloves garlic, minced
1 Bay leaf
1/2 ts Ground cayenne pepper
1/2 c Butter, softened
1 ga Water
Salt and pepper to taste
File powder

In a 7 quart stock pot boil whole chicken until meat separates from bone.
Remove meat and return bones and all organs except liver and simmer 1/2
hour to make stock. Strain and skim fat. Return stock to pot. Heat butter
in cast iron skillet and add flour. Stir with wooden spoon until roux
becomes dark brown. Add onions, celery, scallions and bell pepper. Saute
for five minutes, then add to stock. In skillet, lightly brown chicken and
andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage
and add meat to stock with one bay leaf. Simmer for one hour at a very low
boil. Immediately before serving sprinkle with file powder and serve over
bowl of rice.

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Title: Mexican Chicken Salad
Categories: Salads Mexican Chicken Vegetables Main dish
Servings: 4

2 c Cooked Chicken; Cut Up
1/4 c Dairy Sour Cream
1/4 c Mayonnaise Or Salad Dressing
1/4 c Carrot; Finely Chopped
2 T Cilantro;Fresh,FinelySnipped
2 T Capers
2 T Pimentos; Canned, Chopped
2 T Lime Juice
1/2 t Cumin; Ground
1/2 t Oregano Leaves; Dried
1/4 c Onion; Chopped, 1 Small
1 x Lettuce Leaves
1 ea Avocado; *
1 x Paprika

* Avocado should be peeled and cut into wedges.
————————————————————————–

Toss all ingredients except lettuce, avocado and paprika. Serve on
lettuce with avocado; sprinkle with paprika.

—————————————————————————–

Title: Italian Lemon Cheesecake
Categories: Desserts, TRIED, Cheese/eggs
Yield: 10 servings

1 1/3 c Part-skim ricotta cheese
4 oz Neufchatel or light cream
-cheese
1/3 c Sugar
2 Eggs; separated
1/2 c Low-fat milk
1/4 c White all-purpose flour
2 tb Lemon juice
2 ts Grated lemon rind
1 ts Vanilla extract
4 Sheets phyllo pastry
1 1/2 tb Unsalted butter or margarine
-melted

MMMMM———————–APRICOT SPREAD—————————-
3 oz Dried apricots; roughly
-chopped
1/2 c Unsweetened apple juice

1. Preheat the oven to 325F. Generously coat a 9″ pie plate with
vegetable cooking spray.

2. In a food processor or blender process the cheeses, sugar, egg
yolks, milk, flour, lemon juice, lemon rind, and vanilla until
smooth. In a bowl whip the egg whites until stiff and gently fold
into the mixture.

3. Place the 4 sheets of phyllo pastry into the prepared pan,
crisscrossing them on the bottom and brushing each lightly with some
of the butter or margarine. Trim the overhanging pastry leaving a 2″
border all around.

(There’s an illustration that I can’t really reproduce here that
shows how to place the phyllo leaves. Basically, the bottom 2 are
crossed and then one is placed horizontal and the other vertical.)

4. Place the filling in the pan, roll the outer edges of the
overlapping pastry toward the filling, tucking it in and rolling it
to create a rim. Brush the edges lightly with the remaining butter or
margarine.

5. Place the pan on a cookie sheet, put in the center of the oven.
Place a baking pan with 2″ of water on the lower rack of the oven.
Bake for 50 to 55 minutes or until set. Remove from the oven and
allow to cool on a rack. Chill for 6 hours or overnight.

6. Top with the apricot spread, if desired, and serve the pie
chilled, cut into wedges.

*This pie can be baked without the crust as a pudding.

200 calories per serving

APRICOT SPREAD

1. In a small saucepan bring the apricots and juice to a boil, cover,
reduce heat, and simmer very slowly for 45 minutes, or until smooth
and softened, stirring occasionally.

2. Allow the mixture to cool slightly, then process in a food
processor or blender until smooth.

3. Place in a covered container and chill for 4 to 6 hours or
overnight. Serve chilled.

*Other dried fruits such as peaches or prunes can be substituted for
the apricots.

This can be used as a fruit spread on toast, a topping on pies or as a
natural low-sugar flavoring for plain yogurt.

281 calories per cup; 18 per tablespoon

from Make It Easy, Make It Light by Laurie Burrows Grad typed by
Tiffany Hall-Graham

MMMMM

Title: ANISE COOKIES #1
Categories: Cookies, Dessert, Italian
Yield: 5 dozen

3 Eggs, at room temp
1 c Plus 2 tb sugar
1 3/4 c Unsifted all-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1 1/2 ts Anise extract

1. Grease and flour three cookie sheets. 2. In large bowl, with
electric mixer at medium speed, beat eggs until very thick and light.
3. Gradually beat in sugar. Continue beating 20 minutes longer. 4.
At low speed, beat in flour, baking powder, salt; beat 1 minute. Add
anise extract; beat just until blended. 5. Drop by teaspoonfuls, 1/2
inch apart, on prepared cookie sheets. Swirl each, to make into a
circle. 6. Let stand at room temperature, uncovered, 8 hours, or
overnight. 7. Preheat oven to 325F. Bake cookies about 10 minutes, or
until smooth and firm when pressed with fingertip. Cool cookies on
wire rack. Then store in airtight container. Makes about 5 dozen.

MMMMM