title: sausage-leek soup
categories: soup
servings: 6

1/2 lb smoked summer sausage
1/4 c unsalted butter
3 c leek
2 t fresh dill weed
4 c chicken broth
1 c cream
1/2 c parmesan cheese
1/4 t salt
1/4 t pepper

mince or cut the sausage into thin slices
heat butter in a large saucepan, over a moderate flame
add the sausage, heat and stir for 5-6 minutes
add the minced leeks, heat and stir for 5 minutes
add the dill, stir
add the chicken broth
bring to a boil, reduce heat, and simmer for 20-30 minutes remove from
heat and puree with a hand blender or in a food processor
place over a low flame
stir in cream
gradually stir in the grated cheese
season to taste with salt and pepper
serve hot

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Baked Apples

Recipe By :
Serving Size : 4 Preparation Time :1:40
Categories : Sugar Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large apple — cored
1 teaspoon cinnamon
4 whole cloves
1 teaspoon nutmeg
8 teaspoons apple juice, frozen concentrate
1 cup water
1 teaspoon cinnamon
2 whole cloves

Many different kinds of apples, such as Mackintosh, Rome Beauty,
Gravenstein, etc., can be used in this recipe. Store leftover baked apples
in the refrigerator for an easy snack or quick breakfast.

Preheat the oven to 350 degrees. Core the apples, leaving a 1/2-inch base,
and set in a baking dish. Place 1/4 teaspoon of the cinnamon, 1 whole clove,
a dash of nutmeg, and 2 teaspoons apple juice concentrate into each apple.
Pour the water around the apples . Add the remaining spices to the water and
bake for 1 to 1 1/2 hours, until the apples are soft. Serve warm or cold.

– – – – – – – – – – – – – – – – – –

Title: $25,000 Chili
Categories: Meats, Main dish, Chili
Yield: 14 servings

3 md Onions; diced
2 md Green peppers; diced
2 lg Stalks celery; diced
2 sm Cloves garlic; minced
1/2 sm Fresh jalapeno peppers;
8 lb Lean chuck; ground coarsely
1 cn 7 oz diced green chilies
14 1/2 oz Can stewed tomatoes
15 oz Can tomato sauce
6 oz Can tomato paste
6 oz Chili powder
Tabasco sauce to taste
12 oz Beer
12 oz Mineral water; bottled
3 Bay leaves; or 2 your choice
Garlic salt to taste
Salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and
brown. Add everything else, including 1/2 can beer.
(Drink the remainder, according to Annie). Add water
JUST TO COVER TOP. Cook about 3 hours on low heat.
Stir often. Remove bay leaves. Couple of notes: Better
the 2nd day, if you can wait that long. Also, those I
substitute pure New Mexico ground red chili. Whatever
you use make sure it’s pure chili powder, no
additional seasonings added.

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Title: AVOCADO APERITIF
Categories: Beverages, Vegetables
Yield: 4 servings

1 md Avocado
1 lg Cucumber
1 Lemon; juice of
1/2 c Parsley; chopped
2 c -Crushed Ice

———————————-GARNISH———————————-
Lemon slices; -OR-
Cucumber peel

Peel avocado and cucumber; chop in chunks and place in a blender. Add
parsley, lemon, and blend until smooth. Add the crushed ice and blend
together again. Strain into glasses. Garnish with lemon slices or cucumber
peel.

SERVES:4 SOURCE:_The Non-Drinker’s Drink Book_ by Gail Schioler

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SCRAMBLED EGGS WITH FRESH OYSTERS AND CHILES

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Seafood
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup flour
Salt and pepper
1 cup fresh shucked oysters — (about 10 to 12)
3 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon minced ginger
1/4 cup chopped green onion
1 tablespoon minced fresh red chile pepper
2 tablespoon soy sauce
4 large eggs, — lightly beaten

In a bowl, season the flour, with salt and pepper, and dredge the oysters.
Shaking off the excess. In
a deep saute pan heat the oils until hot and fry the oysters on both sides for
2-3 minutes. Remove
and drain on paper towels and then set aside. To the same saute pan, add the
ginger, green onions,
and chile to the hot oil, stir and cook for 1 minute. Meanwhile, stir the soy
sauce into the lightly
beaten eggs. Now add the egg mixture to the saute pan, and scramble until they
are as dry as you
prefer. Transfer eggs to a serving plate and top with oysters. Serve
immediately.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: CHESTNUT MERINGUES
Categories: Cookies
Yield: 36 servings

2 Egg whites
1/2 c Superfine sugar
1 ts Vanilla extract
4 Marrons glaces; chopped
2 ts Superfine sugar

———————————TO FINISH———————————
1 ts Sweetened hot chocolate mix

Grease several baking sheets; line with parchment or waxed paper. Preheat
oven to 275 F (135 C). In a very clean grease-free bowl, beat egg whites
until very stiff, but not dry. Add 1/2 tablespoon of the 1/2 cup sugar;
beat until sugar is incorporated and meringue is stiff and shiny. Add
remaining sugar, a little at a time, beating well after each addition.
Beat in vanilla. Carefully fold in chopped marrons glaces. Using two small
teaspoons, spoon small oval shapes of mixture onto prepared baking sheets.
Lightly sprinkle remaining 2 teaspoons sugar over meringues. Bake
meringues 1-1/4 hours or until crisp and dry on outside, but soft in the
center; cool. Sift hot chocolate mix lightly over each meringue. Remove
meringues from paper.

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LEG OF BABY GOAT, PORTUGUESE STYLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Leg of kid, about 3 pounds,
-membrane and and fat
-removed
Wine vinegar
3 lg Garlic cloves, peeled
1 Bay leaf, crumbled
1 tb Paprika
1/2 ts Salt
1/2 ts Ground black pepper
2 Ounces pancetta, chopped
3 tb Olive oil
Portuguese-style rice (see
-recipe)
Wipe meat with vinegar and
-wipe dry.

In a food processor, combine garlic, bay leaf,
paprika, salt, pepper, pancetta and oil oil. Process
to a paste and spread all over kid. Refrigerate,
covered, for 2 or 3 hours.

Roast in a preheated 375F oven until internal
temperature reaches 165F, about 1 hour, turning meat
after 30 minutes. (Kid is best roasted to the medium
stage.) Transfer to platter and let rest for 10
minutes before carving. Serve with rice.

Serves 2 to 4.

PER SERVING (4 servings, without rice): 500 calories,
79 g protein, 2 g carbohydrate, 17 g fat (5 g
saturated), 219 mg cholesterol, 624 mg sodium, 0 g
fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

– – – – – – – – – – – – – – – – – –

Title: Buttery Drop Cookies And Variations
Categories: Cookies, Crisco.001
Yield: 36 cookies

1/2 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk
1 Egg
1/2 ts Vanilla
1 1/4 c All Purpose Flor
1/4 ts Salt
1/4 ts Baking Powder
1/4 c Butter Flavor Crisco
– Melted

Preparation Time: 20 Minutes Bake Time: 7 to 9 Minutes

1. Heat oven to 375. Grease baking sheets with Butter Flavor Crisco.
Set aside.

2. Cream 1/2 cup Butter Flavor Crisco, sugar and milk in medium bowl
at medium speed of electric mixer until well blended. Beat in egg and
vanilla.

3. Combine flour, salt and baking powder. Mix into creamed mixture.
Drop level measuring tablespoonfuls 2 inches apart onto baking sheet.

4. Bake at 375 for 7 to 9 minutes. Brush surface of warm cookies with
melted Butter Flavor Crisco for more buttery taste. Remove to cooling
rack.

Makes 3 dozen 2 inch cookies.

Note: for 3 inch cookies, drop 2 level measuring tabelspoonfuls of
dough into a mound for each cookie. Place 3 inches apart. Bake at 375
for 11 to 13 minutes.

1 1/2 to 2 dozen cookies.

VARIATIONS:
1. Frosted Buttery Drop Cookies: Bake and cool 3 inch Buttery Drop
Cookies. Frost cooled cookies.

CREAMY VANILLA FROSTING
Combine 1/2 cup Butter Flavor Crisco, 1 pound ( 4 cups ) confectioners
sugar, 1/3 cup milk and 1 teaspoon vanilla in small bowl at low speed
of electric mixer for 15 seconds. Scrape Bowl. Beat at high speed for
2 minutes, or until smooth and creamy.

2. Chocolate Dipped: Bake and cool 2-inch “Buttery” Drop cookies.
Melt 1 cup semi-sweet chocolate chips with 1 teaspoon Butter Flavor
Crisco on very low heat or 50% power in microwave. Stir well. Spoon
into glass measuring cup. Dip one end of cooled cookie halfway up in
chocolate. Place on waxed paper until chocolate is firm.

Chocolate Nut: Dip in melted chocolate as above. Sprinkle with
finely chopped nuts before chocolate hardens.

3. Raspberry Coconut: Bake 2-inch “Buttery” Drop cookies. Spread
1/2 to 1 teaspoon raspberry jam on each hot cookie. Sprinkle with
flake coconut.

4. Chocolate Sandwich Cookies: Bake and cool 2-inch “Buttery” Drop
cookies. Spread Chocolate Filling on the bottom of half the batch of
cookies. Top with remaining cookies. Gently press together.

CHOCOLATE FROSTING: Melt 1/3 cup Butter Flavor Crisco in 2-quart
saucepan. Remove from heat. Add 3/4 cup cocoa and 1/4 teaspoon salt.
Blend at low speed of hand-held electric mixer. Add 1/2 cup milk and
2 teaspoons vanilla. Mix at low speed. Blend in 1 pound (4cups)
confectioners sugar, one cup at a time. Mix until smooth and creamy.
Add more sugar to thicken or milk to thin for good spreading
consistency. Makes 2 Cups Frosting

Source: Butter Flavor Crisco Cookie Collection, Page 3.
Shared by: David Knight

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Title: Poppy Seed Dressing
Categories: Salad dres, Restaurants
Yield: 1 servings

—————–NEIMAN-MARCUS ZODIAC ROOM—————–
1 1/2 c Sugar
2 t Dry mustard
2 t Salt
2/3 c Vinegar
2 T Onion juice
2 c Salad oil; NEVER olive oil
3 T Poppy seeds

In a blender at medium speed combine sugar, mustard,
salt, vinegar and onion juice. Add oil slowly blending
until thickened. Stir in poppy seeds. Serve over pink
Texas grapefruit and avocados or any fruit salad. Keep
of Dallas by Candy Colemen. This is perhaps the most
famous of all Neiman-Marcus Zodiac Room recipes,
developed by former chef, Helen Corbitt. It is
delicious and I have enjoyed it many times.

—–

Title: LO MEIN SHRIMP-CHICKEN-PORK-BEEF
Categories: Chinese, Pasta, Poultry
Yield: 4 servings

4 tb Peanut oil
2 Celery; shredded
1 c Cabbage
2 ts Cornstarch
1/2 ts Sugar
1/2 ts Salt; optional
1/2 lb Flank steak;or shrimp,chick
2 Sl Ginger; minced
1 Green onion; minced
1/2 lb Spaghetti;or chinese/noodles
1 tb Soy sauce;light soy

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside.
Slice steak VERY THIN, across the grain, 2″ pieces. Mix together,
steak, ginger, scallion, cornstarch, sugar, light soy, set aside to
marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture
two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry
carrots and cabbage two minutes, add spaghetti, stir well and cook a
few minutes, add meat mixture, 1 tbs soy and salt. stir a minute to
heat and serve. Nice thing about stir fry cooking, just about
anything goes. So, substitute, add other veggies, you just can’t go
wrong.. MARTY FEINS (BGNJ11A)

MMMMM