Fish Stew

Recipe By : New Crockery Cooker Cookbook, Better Homes and Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Oz Sole Fillets — Or Frozen Haddock
2 Med Potatoes — Peel, Finely Chopped
2 Med Carrots — Finely Chopped
1/4 C Parsley — Snipped
1 Bay Leaf
1 Tbsp Tapioca — Quick Cooking Kind
1 Tsp Sugar
1/4 Tsp Salt
1/4 Tsp Dried Basil — Crushed
16 Oz Canned Tomatoes — Chopped, Undrained
14 1/2 Oz Nonfat Chicken Broth
8 Oz Tomato Sauce
1/4 C Sherry — Or Water
1/8 Tsp Pepper

Don’t worry about completely thawing the fish. It goes into the cooker
partially frozen.

Let fish stand at room temp while preparing other ingredients. In a 3 1/2,
4, 5 or 6 qt crockery cooker combine potatoes, carrots, parsley, bay leaf,
tapioca, sugar, salt, basil, and 1/8 t pepper. Stir in undrained tomatoes,
chicken broth, tomato sauce, and sherry or water.

Halve block of fish crosswise; place halves in the cooker. Cover; cook on
low heat setting for 10 – 12 hrs or on high heat setting for 3 1/2 – 4 hrs.
Remove bay leaf. Break fish into bite size chunks with a fork.

Makes 4 servings.

Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com

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NOTES : Cal 211.9
Fat 1.3g
Carbs 26.2g
Fiber 4.1g
Protein 21.7g
Sodium 880mg
CFF 5.6%

COLD ORZO SALAD WITH SHRIMP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Pasta
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raw orzo
– cooked until tender
– and drained
10 oz Frozen tiny peas
– quickly cooked drained
8 oz Pitted black olives
– thinly sliced
2 lg Red bell peppers
– seeds membranes removed
– finely chopped
3/4 lb Med-small shrimp — peeled,
– deveined and cooked,
– cut into thirds
– (remove a few whole
– for garnish)
1 md Red onion
– peeled and finely chopped
1/2 c Minced flat-leaf parsley
3/4 c Extra virgin olive oil
5 tb Red wine vinegar
1/2 Garlic clove
– peeled and minced
Salt
Freshly ground black pepper
Cherry tomatoes — for garnish
Olive slices — for garnish

IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers,
shrimp, onion and parsley. Pour the olive oil over the salad and mix well.
Add the vinegar, garlic, salt and pepper and taste to adjust the
seasonings, adding more vinegar or oil sparingly as needed. Don’t make the
salad too moist. Spoon the mixture into a mixing bowl just large enough to
hold the salad, packing it down slightly, cover and chill thoroughly.
Unmold the salad onto a serving platter and garnish with cherry tomatoes
and black olives. Split the reserved shrimp in half lengthwise and place
them on the top for decoration.

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TANTALIZING TEMPEH DINNER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main Dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 oz Dulse, dry
3 oz Chickpeas — cooked
3 oz Soybean sprouts
3 oz Broccoli flowerets — in bite-
-size pieces
3 oz Tempeh — cut into 1/2-inch
-cubes
2 tb Soy oil
1 t Onion — minced
1 t Fresh chives — chopped
1/4 ts Salt

Preheat oven to 350 degrees. Lightly grease a 4 x8
baking pan with soy oil. Soak and rinse dulse 2 or 3
times in cold water. Combine with the remaining
ingredients and mix well. Transfer to baking pan and
bake for 20 minutes.

From DEEANNE’s recipe files

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SOUPE DE SAUMON A LA CREME FROM THE CHAPARRAL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FISH STOCK—–
1/2 Onion, diced
1 Celery stalks — diced
1 c Wine, white
1 lb Fish bones
-of white-fleshed fish
1 qt Water
3 Peppercorns, black
1/2 Bay leaf
3 Parsley, sprigs
—–SOUP—–
1 qt Stock, fish
1/4 lb Salmon, diced
1/2 c Cream, whipped
Dill, fresh — chopped

ÿÿÿÿÿÿÿÿÿÿ Directions
<ÿÿÿÿÿÿÿÿ TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 minutes. Strain through cheesecloth. FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill. Preparation: simmer Cuisine: French Source: The Chaparral Food Group: Seafood Meals: lunch, dinner Courses: Soup Temperature: hot - - - - - - - - - - - - - - - - - -

Title: Garlic Croutons
Categories: New import
Yield: 4 Servings

1 tb Olive oil
2 Garlic cloves, crushed
5 sl French bread, crusts removed
Cut into 1/2 inch cubes

In medium skillet, heat oil over medium heat. Add garlic and cook,
stirring frequently, for 2 minutes, until golden. Remove and discard
garlic. Add bread cubes, tossing to coat with oil, and cook, stirring
frequently, for 4 minutes, until golden. Remove a

Per serving: Calories 108 Fat 4g No cholesterol Sodium 159mg Percent
calories from fat 34%

KRT News Service/“The International Garlic Cookbook” Dallas Morning
News 9/18/96 Typos by Bobbie Beers

MMMMM

Title: Potato Skin Snack
Categories: Snacks, Potatoes
Yield: 20 strips

2 Baking potatoes
2 T Oil-free Italian salad
-dressing
2 t Salt-free herbs and
-seasoning blend regular
-or spicy

Bake potatoes at 400’F. for 1 hour or until done. Allow potatoes to
cool.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a
1/4″ lining in shell. Cut shells into 5 strips. Place strips skin
side down on a baking sheet. Brush with dressing; sprinkle with
seasoning blend. Broil 6″ from heat for 5 minutes or until browned.
Serve warm. 11 calories each.

MMMMM

MISOSHIRU (CLEAR SOUP WITH SOYBEAN PASTE)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–AKA MISO—–
2 1/2 pt Ichiban Dashi
4 oz Aka Miso Paste
—–SHIRO MISO—–
2 1/2 pt Ichiban Dashi
1/2 lb Shiro Miso Paste
—–AWASE MISO—–
2 1/2 pt Ichiban Dashi
4 oz Shiro Miso Paste
4 oz Aka Miso Paste

Place 2 1/2 pt Dashi in a medium sized saucepan and
set a sieve over the pan. Rub in the Miso. Bring the
soup to simmering point over a moderate heat, remove
from heat and add a pinch of MSG. Add a garnish
(Misoshiro No-mi) and serve at once.

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SPANAKOPITA-HG

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh Spinach
7 Eggs
1/2 lb Feta cheese, crumbled
1 1/2 c Grated cheddar cheese
Oil
1 Onion, chopped
Black pepper, freshly ground
8 Sheets of filo pastry
7 tb Butter

Wash the spinach well, chop it coarsely and put it
into a large pan. Cover the pan and cook the spinach
over low heat for 7-8 minutes or until it is wilted.
Drain well in a colander, pressing out the moisture
with a wooden spoon. Beat the eggs until fluffy and
add the feta and cheddar.

Heat a little oil in a pan and saute the onion until
it is golden. Add the spinach, egg-cheese mixture,
pepper and a little oregano.

Preheat the oven to 375F. Melt the butter and brush a
baking dish with it. Lay a sheet of file pastry on top
and brush it with butter. Top with another 4 sheets,
brushing each with melted butter and turning each
sheet slightly so that the corners fan out, rather
than stacking them on top of each other. Reserve 3
sheets.

Pour in the spinach mixture and fold the pastry ends
over it. Butter the reserved sheets of filo and place
them on top to cover the dish. Slash the pastry in a
few places with a sharp knife to allow the steam to
escape. Brush the top with more melted butter and bake
for 45 minutes.

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1 onion, chopped
1/2 cup mushrooms, chopped
1 carrot, chopped
(1 broccoli stem, chopped – I added this)
1 cup pinto beans, cooked
1 cup small white beans, cooked
4 cups veggie broth (instead of b**f broth)
1/2 teaspoon prepared mustard
2 tablespoons minced parsley
1/4 cup dry split peas
1/4 cup dry lentils
1/4 cup pearl barley
1. “Saute” veggies in a little extra broth until very tender.
2. Combine drained beans with broth, mustard, parsley, and veggies.
Adjust consistency with more broth or water, if necessary.
3. Bring to a boil. Reduce heat, cover, and simmer 45 minutes.
4. Add split peas, lentils, and barley. Cover and simmer another hour
until all beans are tender.

BAKED TWO-BEAN LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Chickpeas, canned
1/2 c Peas — cooked
1/2 c Onions — chopped
1 t Ground cumin
1/8 ts Ground cardamom
1/8 ts Ground coriander
1 t Curry powder
1/8 ts Ground ginger
3 tb Sunflower or canola oil
2 c Sweet potatoes — mashed, baked
1/2 c Hazelnuts — chopped
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg

Saute the chickpeas, peas, onions, cumin, cardamom,
coriander, curry powder, and ginger in the oil in a
large saucepan over medium heat for 5 minutes. Blend
the mixure in a food processor or blender till soft,
or mash with a large fork in amedium-size mixing bowl.
Combine the sweet potatoes, hazelnuts, cinamon, and
nutmeg in another bowl, mashing with a fork until
soft. Place the chickpea mixture in a greased 4-cup
loaf pan, spreading it out evenly. Spread the sweet
potato mixture over it. Bake in a preheated 350 degree
oven for 40 minutes, then let cool on counter for one
hour. Invert and serve in slices.

From DEEANNE’s recipe files

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