PINK FISH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Haddock or cod fillets,
-skinned and cut in bite
-size peces
-Stock:
-Skin, bones and heads of
-several fish
5 c Water
2 Onions
1 Carrot
1 tb Chopped parsley
1 Bay leaf
1/4 ts Thyme
6 Peppercorns
1/2 ts Salt
-Soup:
3 tb Butter
1 Onion, finely chopped
2 sm Carrots, finely sliced
2 Leeks, sliced
1 Stalk celery, sliced
1 Clove garlic, crushed
2 tb Flour
2 tb Tomato paste
1 c Canned tomatoes, pushed thru
-sieve
-Mace or nutmeg to taste
1 tb Chopped parsley
1/2 Cooked shrimp
-Paprika to taste

Refrigerate fish fillets while making stock. Combine
all stock ingredients; bring to a boil. Lower heat and
simmer 30 minutes. Strain and reserve. To make soup,
cook, covered over low heat for 5 minutes, the butter,
onion, carrot, leek, celery and garlic. Stir flour
into vegetables; blend well. Add tomato paste and
tomatoes, stirring until well mixed. Add mace or
nutmeg and parsley; cover and cook over low heat 10-15
minutes. Add strained stock and fish pieces to
vegetables.
Bring to a boil, then simmer for 10 minutes. Add
shrimp and simmer until heated through. Serve
sprinkled with paprika.

Source: Creative Cooking: Fish and Other Seafood
Carolyn Shaw’s
Collection
Submitted By RBULLOCK@CONLINE.COM (RAYMOND BULLOCK)
On THU, 30 NOV 1995 032410 GMT

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CREAMY PUMPKIN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
2 lb Butternut squash, diced
4 c Stock
1 c Water
1 d Tabasco
Salt to taste
Pimento strips to garnish

Heat olive oil overl ow heat add onion garlic. Cook, stirring till
tender. Add squash stock, cover simmer for 40 to 50 minutes or till
the squash is very soft.

In a food prcessor, process soup till its very smooth return to pot. Thin
with water season. Pour into a tureen garnish with pimento.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

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THAI HOT AND SOUR SHRIMP SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Appetizers
Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Uncooked, unpeeled shrimp
2 Sticks Lemon Grass
4 Kaffir Lime Leaves
-(or 1 ts finely grated
-lemon rind)
15 oz Straw mushroom (can)
3 Fresh hot green chilies
2 1/2 pt Chicken stock
3 tb Fresh Coriander leaves
1 tb Fish sauce
3 tb Lime Juice
1 t Chili Paste (Nam Prik Pow)

1. Wash the unpeeled shrimp well. Peel and devain
them, keeping
the peelings. Wash the shrimp again and pat them
dry. 2. Cut 3 X 2″ pieces from each stick of lemon
grass starting
from the bottom end, and crush lightly. Discard the
top. 3. Combine the stock, lemon grass, lime leaves
and shrimp
peelings in a pan. Bring to a boil and simmer
gently for 20
minutes. Strain. Add fish sauce, lime juice and
chile paste.
Adjust seasoning if required (Fish sauce and lime
juice). 4. Add the drained mushrooms. The soup can be
stored like this. 5. Before serving cut the chilies
into very fine rounds. Wash
and dry the coriander leaves.
6. Bring soup to a boil. Add shrimp and cook 2 minutes
or until
the shrimp are opaque. Add garnishes to serving
bowl (s).

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Date: Sat, 8 Apr 1995 18:59:36 -0700
From: manicd@SIRIUS.COM

Easy Spinach Sauce

1 package frozen spinach, cooked and drained of all water
1/2 cup vegetable broth
3 cloves garlic, more or less to taste
1 tsp onion powder
salt pepper to taste

Put spinach, garlic and spices in blender and add 1/2 of the vegetable
broth. Blend until smooth, adding more vegetable broth if necessary (more
broth = thinner sauce). After blending, return to saucepan and heat until
hot. Serve over rice or pasta.

Title: GREEK HONEY CAKE
Categories: Cakes, Greek
Yield: 1 Servings

—honey syrup—-
1 c Sugar
1 c Honey
3/4 c Water
1 ts Lemon juice
—-cake—-
3/4 c Butter; softened
3/4 c Sugar
3 Eggs
1/4 c Milk
1 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Cinnamon
1 ts Orange rind; grated
1 c Walnuts; chopped

SYRUP: Combine sugar, honey, and water in a saucepan. Simmer 5 minutes.
Add lemon juice, boil 2 minutes. Cool. (Do not cut the syrup recipe in
half. You really do want to use this much syrup on this small cake) CAKE:
Combine flour, baking powder, salt, and orange rind. Blend dry ingredients
and nuts into creamed mixture. Pour into a greased and floured 9 x 9 baking
pan. Bake in a 350 degree oven until golden and tests done with a wooden
pick (about 40 minutes). Cool 10 minutes. Cut into diamond shapes. Pout
honey syrup over cake.

—–

Title: Macho Nachos
Categories: Appetizers
Yield: 3 dozen

RED DEVIL cayenne pepper
-sauce
1 cn Prepared bean dip (9 oz)
Nachos or tortilla chips
Shredded cheddar cheese
Guacamole dip (prepared)
Sour cream
TRAPPEY’S Sliced Jalapeno
-Peppers

Stir 1 tablespoon of RED DEVIL into the bean dip and spread on chips.
Sprinkle with cheese and microwave until softened. Top with guacamole
dip and sour cream; garnish liberally with TRAPPEY’S Sliced Jalapeno
Peppers.

MMMMM

Title: Crab Rice Salad
Categories: Salads
Yield: 1 servings

1/2 c crab
1 1/2 c cooked rice
1/4 c celery
2 1/2 tb mayo

Combine all ingredients. Add more mayo if needed.

—–

BARLEY CHEESE SOUP

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cheese
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c broccoli — pieces
1 teaspoon salt
3 1/2 c water
1 clove garlic — minced
1 tablespoon chicken soup mix
1/4 teaspoon pepper
1 c carrots — slices
1 1/2 c skim milk
1 onion — chopped
1/4 c flour
1/2 c barley
4 oz Cheddar cheese — diced

Combine all but last 3 ingredients in 3 qt pot. Bring to boil, then
simmer 15 minutes till barley is tender. Mix glour into 1/2 c milk
and add. Add rest of milk. Cook about five minutes till thickened.
Remove from heat and stir in cheese. Cover and let stand 3-5 minutes.

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Apple-Cheese Soup

Recipe By : Dean Fearing, Chef at Turtle Creek (1989)
Serving Size : 6 Preparation Time :1:10
Categories : Soup Chowder

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*bouquet garni:
1 tablespoon white peppercorns
3 sprigs fresh thyme
2 bay leaves
(tied together in cheesecloth)
1/4 cup peanut oil
3 ounces ham scraps — and/or 1 ham bone
1 stalk celery — diced
2 cloves garlic — minced
2 onions — diced
8 tart apples — peel, core and
quarter
(Granny Smith)
1 cup white port
6 cups chicken broth
4 slices bacon — for garnish
(apple- or hickory-smoked)
1 small red apple — for garnish
(such Red Delicious)
1 small tart green apple — for garnish
(as Granny Smith)
1 lemon — juiced
4 tablespoons unsalted butter — softened
1/4 cup all-purpose flour
1 1/2 pounds sharp Cheddar cheese — grated
Salt — to taste
Tabasco — to taste

Cold weather soup, diced apples and cheese make it colorful. Easily made
without the ham or bacon. Use vegetable broth instead of the chicken stock.

To make the soup, in a medium-sized saucepan heat the oil over medium-high
heat. Add the ham scraps, if using, the celery, garlic, and onions and saute
for about 4 minutes, or until the onions are translucent but not brown.

Reduce the heat to medium and add the quartered apples. Cover and cook,
stirring frequently, for abour 10 minutes or until the apples soften. Add the
port and simmer for 5 minutes more. Add the chicken stock, bouquet garni, and
ham bone, if using. Reduce the heat to low and simmer, partially covered, for
about 20 minutes, or until the flavors are well blended. Remove the bouquet
garni.

(The soup may be made a day or two in advance, up to this point. Cool and
refrigerate. See detail ‘A’.)

Meanwhile in a small skillet, fry the bacon over medium heat for about 5
minutes, or until browned and crisp. Drain on paper towels. Cut into l inch
dice and set aside.

Leaving the skin on, cut the green and red apples into 1/8-inch dice to use
for garnish. You will need about 2 tablespoons of each color. Put the diced
apples in a small glass or ceramic bowl and sprinkle with 1 tablespoon of the
lemon juice. Set aside.

In a small bowl, knead the softened butter and flour together until smooth to
make a beurre manie’. Whisk the mixture into the soup to thicken it. Cook for
5 minutes longer, stirring frequently.

Add the grated cheese to the soup, stirring constantly, until it is melted.

Strain the soup through a fine sieve into the top of double boiler set over
gently boiling water to keep the soup hot. (Do not press too hard on the
solids.) season with the remaining lemon juice and salt and Tabasco to taste.
Ladle the soup into warm serving bowls and garnish with the diced apples and
chopped bacon. Serve hot.

Detail ‘A’ continued: Add the Beurre manie and then the cheese and
seasonings, when you reheat the soup for serving. Do not prepare the apple and
bacon garnish until a few hours before serving. This soup can be completed up
to 2 hours before serving, but keep it warm in the top half of a double boiler
set over hot water. Do not simmer over direct heat after the cheese has been
added or the soup will separate.

—–

Apple-Cheese Soup: Lunch or a light dinner. Or serve as appetizer followed by
a Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad

—–

Source: 1987 (c) The Mansion on Turtle Creek Cookbook by Dean Fearing.
Adapted and Reprinted by 1995 (c) Arlene Feltman-Sailhac, De Gustibus Presents
the Great Cooks’ Cookbooks, Southwest Cooking. Selections based on
demonstrations given at Macy’s. McRecipe (1996) Oc PATh.

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Title: SLICED BEEF WITH SESAME SEEDS
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

—————SLICED BEEF WITH SESAME SEED—————
450 g Beef shin
500 ml Bottle of Chinese spice
-sauce
1 1/2 ts Sesame seeds
Cooking oil
3 ts Sugar
1 1/2 ts Sesame oil

————————-MARINADE————————-
1 tb Fen Chiew Chinese wine (or
-Kao Liang Chiew, or sherry)
1 ts Salt
2/3 ts Cinnamon powder
2/3 ts Star anise powder

1. ea Prepare the marinade and marinate beef shin for
24 hours.

2. ea Cook shin in boiling water for 10 minutes, then
remove. Simmer in the spice sauce for 75 minutes. (A
special sauce would be prepared in the restaurant
kitchen; bottled sauce is recommended for home-cooking
purposes.) Remove, cool and freeze (for subsequent
ease of slicing++ ideally with a slicing machine).

3. Stir-fry sesame seeds in a dry wok until they are
golden, and set aside.

4. Thinly slice frozen beef shin, and deep-fry in hot
oil over medium flame until crisp.

5. Melt the sugar in 2 tsp of water in another wok,
add beef slices and stir fry until no liquid is left.

6. Sprinkle sesame seeds and sesame oil over slices
while still hot. Gently mix and transfer to serving
dish.

From “Champion Recipes of the 1986 Hong Kong Food
Festival”. Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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