ESCARGOT AND SPINACH TRAUME

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STEP 1 INGREDIENTS—–
1 pk Fresh spinach, cleaned and
Trimmed
1 12-count can large snails
2 oz Feta cheese
2 md Cloves garlic, minced
1 oz 1/4-inch diced onion
1 oz Pine nuts
Salt to taste
1/2 oz Pernod
—–STEP 2 INGREDIENTS—–
12 lg Romaine lettuce leaves with
Ends snipped
1 qt Water
1 tb Oil

STEP 1: Saute onion in butter until transparent over
medium flame. Add pine nuts, garlic; saute 1 minute.
Add spinach; saute until limp. Add escargot and
remaining ingredients. Saute 1 minute; remove from
heat. Chill.
STEP 2: Bring water and oil to boil; add romaine
lettuce and cook till limp. Remove from water; chill.
Take 1 romaine lettuce leaf and lay flat on counter.
Divide spinach and escargot into 6 equal portions.
Place one portion in middle of romaine lettuce leaf;
fold ends over to create a golf-ball-size portion.
Place in baking dish; heat in 350F oven.
Top with Orange Garlic Butter.

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MEXACALI CORN SOUP

Recipe By : Elaine Kosrova, “Healthy Living”
Serving Size : 4 Preparation Time :
Categories : Soups and Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 poblano pepper
1 tablespoon olive oil
1 medium onion — chopped
1 potato — peeled and chopped
2 1/2 cups warm water
14 1/2 ounces low-sodium fat-free chicken broth — or vegetable
broth
1/2 teaspoon salt
3 cups corn kernels — preferably fresh
6 ounces soft tofu

1) Preheat oven to 450 degrees F. Roast pepper on oven rack for 15 minutes or
until skin blisters. Wrap pepper in a paper towel or put in a paper bag and
set aside for 10 minutes.

2) Meanwhile, heat the oil in a large saucepan. Add the onion and potato;
saute for 5 minutes. Add the water, broth, and salt; cover and simmer for 15
minutes. Add the corn and simmer, uncovered, for 10 minutes.

3) Peel the skin from the pepper and discard; place the flesh in a food
processor or blender. Add the corn mixture and tofu; process or blend until
pureed. Strain soup, if desired. Garnish with remaining kernels of corn.
Serve hot or chilled.

Notes: From October, 1998 issue of Country Living’s “Healthy Living”, page
115.

Typos by K. Hudson Lipin, 09/05/98
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Date: Tue, 18 Oct 94 18:44:30 CDT
From: judith@utig.ig.utexas.edu

Here is a rice cooker recipe I can throw together when I get home, and it’s
ready by the time I finish my workout. Besides being delicious, it freezes
well, adapts to a slow cooker or saucepan, and makes a good brown bag
lunch.

Lentils and Eggplant with Brown Rice

3 TBS sherry (or water or stock)
1 medium onion, chopped
1 clove garlic, chopped
1 cup chopped up mushrooms (make 1/4"-1/2″ pieces) — optional
1 medium carrot, chopped
1 small (~1 lb) eggplant, peeled and cubed
1 cup lentils
1 cup texmati brown rice (or shortgrain)
1 8 or 10 oz can tomato sauce
2 cups vegie stock
2 c water
1 tsp dried basil
1 tsp dried oregano

chopped parsley to taste – 2 tsp at least; I like about 1/3 cup.

Rice Cooker:
Put the onion into the rice cooker with the sherry or stock, and
turn on the machine. Let the onion saute, as you chop and add the garlic,
mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each
vegie. Add water if the vegetables start to stick, Let the eggplant cook
about a minute or so, then add the lentils, rice, liquids, basil, and
oregano. Cover, let it cook, and allow to stand about 10 minutes when the
cooker shuts off. Stir in the parsley and serve.

Slow Cooker:
Saute the vegies lightly, then add everything but parsley to the crockpot.
Cook on low if you want to ignore it all day, or 3-4 hours on high. Add
parsley and serve.

Stovetop:
Saute the vegies, add everything but the parsley, cover and bring to a
boil. Reduce heat and simmer about 40-45 minutes, or until liquid is
absorbed. Stir in parsley.

(Adapted from the guide that comes with Farberware Rice Cookers.)

SCOTTISH SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter — 8 oz at room temp
2/3 c Fruit sugar — 4 oz
1 c Cornstarch — 4 oz
1 3/4 c Flour, all purpose — 8 oz

“Our winner, Patricia Ralston who is originally from
Glasgow, Scotland, fits the bill with her mother’s
recipe. It’s crisp, crumbly and buttery. Patricia
recommends a food processor for a lighter product.
(she weighs the ingredients). Make traditional rounds
or slice dough into cookies and bake about 18 minutes.
Never grease the baking sheets.”

In a food processor or by hand, cream butter and sugar
together until light and fluffy. Sieve cornstarch and
flour together and gradually beat into creamed
mixture. Knead until smooth. press into 12 X 8 square
pan. Smooth top and mark into “fingers”. prick with
fork. Bake at 325F for 50 minutes. If shortbread
starts to brown, turn down to 300F. Recut fingers and
dredge with fruit sugar while still warm. Cool in pan.

SOURCE: winner of Shortbread contest held at The
Cookbook Store, Toronto, Ontario, Canada. published in
Foodworks, their newsletter. posted by Anne MacLellan

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Title: Quaker Omelet
Categories: Breakfast
Yield: 1 Servings

3 Eggs, separated
1 1/2 ts Cornstarch
1/2 c Milk
Salt and pepper
1 tb Butter

Put heavy frying pan with close fitting cover on to
heat. Separate eggs and beat yolks until thick, then
add cornstarch. Beat whites stiff, add to yolk
mixture and finally add milk and salt and pepper to
taste. Melt butter in hot pan, pour in mixture.
Cover closely and cook over medium heat for 6 or 7
minutes. Remove cover and with spatula fold omelet in
half. Do not lift cover until cooked. Source:
Heritage Recipes ch.

—–

PIPERADE PICANTE

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups piperade*
1 tablespoon wine vinegar
5 large green olives — pitted, coarsely chopped
1 teaspoon capers
Salt and pepper — (optional)

Combine piperade, vinegar, olives and capers in heavy medium-size
saucepan. Heat, stirring frequently, until mixture is hot. Season with
salt, pepper and additional vinegar, if you wish. The mixture should be
pungent. Spoon over meat or fish and serve immediately. Yields enough for
4 servings.

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NOTES : A versatile mixture that can be served over grilled chicken
breasts, steaks or lamb chops, or steamed halibut, snapper or orange
roughy. 6/21/95 , San Francisco Chronicle

CHICKEN STOCK – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs Norleans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken, backs, necks, and
— gizzards
3 ea Celery, stalks, roughly
— chopped
2 md Carrots, chopped
2 md Onions, chopped
4 ea Parsley, sprigs
1 t Salt

Put the chicken pieces, celery, carrots, onions,
parsley and salt into a pot and cover with water.
Bring to a boil, reduce heat and simmer for 2 hours or
more.

Skim fat and strain. Stock will keep well in a
refrigerator for up to five days. Frozen, it can be
stored for two or three months.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

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Antipasto Salad II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole button mushrooms
1 c Canned artichoke hearts
1 tb Olive oil
1 c Balsamic vinegar
2 tb Red wine, optional
1 t Basil
1 t Oregano
1 t Salt
1/2 ts Black pepper
1 ea Romain lettuce, chopped
1 ea English cucumber, sliced
2 ea Stalks celery, julienned
4 lg Tomatoes, cut into eighths
4 ea Green onions, cut in half
— lengthwise
1/2 c Radishes, quartered

In a large bowl, combine mushrooms, artichoke hearts, olive
oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set
aside let marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain
mushrooms artichokes from the marinade place in centre of
lettuce. Arrange remaining vegetables around centre.
Drizzle remaining marinade over antipasto serve.

“Vegetarian Times” July, 1993

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Title: Steamed Stuffed Bitter Melon
Categories: Chinese, Pork, Ceideburg 2
Yield: 2 servings

MMMMM————————–STUFFING——————————-
1/2 lb Pork, ground [I minced it
-with cleavers. S.C.]
4 Fresh water chestnuts,
-peeled and finely minced
1 ts Minced fresh ginger root
2 tb Minced scallion
1 1/2 tb Shaoxing wine or dry sherry
1/2 ts Salt
1/2 ts Sugar
1 tb Thin soy sauce
1 Egg, lightly beaten
1 ts Cornstarch
2 lg Bitter melons, about 3/4 to
-1 lb.

MMMMM—————————SAUCE——————————–
2 tb Peanut oil
2 ts Minced garlic
1 1/2 tb Fermented black beans
1 tb Shaoxing wine or dry sherry
3/4 c Chicken broth
Salt to taste
1/2 ts Cornstarch mixed with 1
-teaspoon cold chicken broth
1 tb Sesame oil
From Ken Hom’s book,
-Chinese Technique.

Combine the stuffing ingredients in a large bowl. Mix them
thoroughly. The hands are the best tool for this job.

Cut the bitter melon into 1-inch slices; discard the end pieces. With
a paring knife, trim out the insides. Lift them out. Stuff the
cavity of each slice with a generous spoonful of stuffing.

Arrange the stuffed pieces of vegetable on a plate and set the plate
on a trivet in a wok over enough hot water to come within 1 inch of
the plate. Cover the wok and steam the food for 20 minutes. Remove
the platter and trivet.

In a separate wok or pan, prepare the sauce. First heat 2 tablespoons
peanut oil. Add the garlic and fermented black beans, stir for a
minute, then add the Shaoxing wine, chicken stock and salt. Add the
liquid that results from the steaming of the melon. Bring the
mixture to a boil. Thicken with the dissolved cornstarch and flavor
with sesame oil.

Pour the sauce over the bitter melons and serve.

Serves 2 as a main course.

NOTE: Hom makes no mention of blanching although another bitter melon
recipe in another book *does* say that it will cut the bitterness.

Posted by Stephen Ceideburg; February 25 1991.

MMMMM

SALZBURGER NOCKERLN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Unsalted butter
4 ts Currant or grape jelly
Whites of 9 large eggs, at
-room temperature
1/2 c Vanilla sugar
Zest of 1/2 lemon, grated
Yolks of 4 eggs
1/4 c Granulated sugar
1/2 c Sifted all purpose flour

1. Preheat the oven to 450 degrees F.

2. Place four 9-inch oval au gratin dishes (or one large oval glass
lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of
butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the
bottom with the butter and then with the jelly.

3. Combine the egg whites, vanilla sugar, and lemon zest in a large metal
bowl. Beat with an electric mixer at high speed until stiff peaks form.

4. Beat the egg yolks with the granulated sugar. Gently fold the egg
yolks and flour into the meringue. Use a spatula to place three large
mounds of the mixture into each au gratin dish. Smooth the surface of each
and bake for 8 minutes, until puffed and golden.

5. Serve immediately. This is especially good with Vanilla Sauce, warm
Chocolate Sauce, or cold Strawberry Sauce (recipes separately).

Serves 4.

From: VIENNESE CUISINE – THE NEW APPROACH by Peter Grunauer and Andreas
Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987

Posted by: Karin Brewer, Cooking Echo, 9/92

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