FISH SOUP (KAKAVIA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Greek
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 kg Fish trimmings
3 l Water
Salt
Whole peppercorns
2 lg Onions — chopped
2 Garlic cloves — crushed
2 Leeks (optional)
— white part only
1 c Chopped carrot
1 c Chopped celery (with leaves)
1/2 c Olive oil
2 c Chopped, peeled tomatoes
2 Bay leaves
4 Sprigs parsley
1 Sprig thyme
750 g Potatoes — peeled sliced
Parsley — chopped
—–FISH (SEE NOTE—–
1 1/2 kg Mixed whole fish
500 g Green lobster tails
500 g Large green prawns
2 tb Lemon juice

Obtain from the fishmonger fish trimmings such as
heads and backbones. Rinse well and place in a large
pot. Add water, salt and 1/2 teaspoon peppercorns and
simmer for 2 hours. Strain stock and reserve.

Gently fry onion, garlic, chopped leeks, carrots and
celery in oil for 10 minutes. Add chopped tomatoes,
herbs tied into a bunch and reserved fish stock.
Season well with salt and freshly ground pepper.
Cover and simmer for 30 minutes. Add potatoes and
boil for 5 minutes.

Reduce heat, add fish pieces and simmer 3 minutes,
then add lobster pieces and prawns and simmer for 7-10
minutes until prawns turn pink and lobster meat is
cooked. Do not boil when shellfish are added for they
will toughen.

Pile fish, shellfish and potatoes in a serving dish,
sprinkle with chopped parsley and keep hot.

Serve soup in a tureen as a first course with crusty
bread, then follow with seafoods and potatoes served
with lemon wedges and a cruet of olive oil.
Alternatively soup, potatoes and seafoods may be
served together in deep plates.

NOTE: Fish and shellfish preparation: Fish suitable
are snapper, mullet, eel, whiting, john dory and
bream. Cut into 5 cm (2 inch) slices and sprinkle
with lemon juice. Add heads and trimmings to fish
stock. Cut rinsed lobster tails into 5 cm (2 inch)
pieces with shell on. Shell and de-vein prawns.

Source: The Greek Cookbook by Tess Mallos

Typos by: Karen Mintzias

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Title: Twinkies
Categories: Desserts
Yield: 1 servings

MMMMM—————————-CAKE———————————
2 c Flour
1 1/2 c Sugar
1 tb Baking Powder
1/2 ts Salt
1/2 c Vegetable Oil
3/4 c Cold Water
2 ts Vanilla
7 Egg Yolks
7 Egg Whites
1/2 ts Cream of tartar

MMMMM————————–FILLING——————————-
6 tb Flour (rounded)
1 1/2 c Butter Crisco mixture
1 1/2 c Sugar
1 c Cold Milk (scant)
2 ts Vanilla

*** Cake ***

In a large bowl, mix the first 4 ingredients. Make a well and add the
next 4 ingredients. Beat until smooth with a spoon and set aside.
Beat the egg whites with the cream of tartar until stiff peaks form.
Pour over egg yolk batter and fold in until well beated. Pour in an
ungreased 10×14 pan. Bake 45-50 minutes in a 350oF preheated oven.
Cool in pan. Invert in pan with cups under each corner. Cool
completely and run a knife around the edge. Remove and cut in half.

*** Filling ***

Combine the first 3 ingredients and beat on high for 5 minutes,
gradually adding the milk and vanilla. Beat 5 more minutes on high.
Spread between 2 layers. Cut to size (3×1 inch) and wrap separately

Source: “The Yankee Kitchen” 03-26-93 (#1) [Helen]

MMMMM

Title: Baked Chicken Chimichangas
Categories: Mexican, Chicken, Leftovers, Baked
Yield: 6 servings

2 1/2 c Chicken; cooked, shredded
2 tb Olive oil
1/2 c Onion; chopped
2 Garlic; cloves, minced
1/2 tb Chili powder
16 oz Salsa (choice of hotness)
1/2 ts Cumin; ground
1/2 ts Cinnamon
pn Salt;(if necessary)
6 10 inch flour tortillas
-nice flexible ones. If
-stiff, warm before filling
1 c Refried beans
Olive oil (for basting)

MMMMM————————–GARNISH——————————-
-Sour Cream
-Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir
in chili powder, salsa, cumin and cinnamon. Stir in shredded
chicken. Let cool.

Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working
with one tortilla at a time, spoon a heaping tablespoon of beans down
center of each tortilla. Top with a scant 1/2 cup of the chicken
mixture. Fold up the bottom, top and sides of tortilla; secure with
wooden toothpicks if necessary.

Place chimichangas in greased baking pan, seam side down. Brush all
sides with the oil.

Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.

Serving suggestions: Mexican Rice, and Bean/Corn Side Dish

Variation out of ChiChi cook book

MMMMM

Title: ORIENTAL VEGETABLES
Categories: Chinese, Vegetables
Yield: 6 servings

1 tb Vegetable oil
1/2 ts Sesame oil
1/8 ts Dried crushed red pepper
1/4 lb Fresh trimmed pea pods
1 c Thin sliced bok choy
1/4 c Chicken broth/water
1/2 c Enoki mushrooms
Soy sauce
2 Connected microwave safe
-paper towel sheets

Combine vegetable oil, sesame oil and red pepper.
Microwave on high 1-2 minutes, or until hot. Add pea
pods and bok choy. Toss to coat. Place vegetables on
perforation of towel. Fold long sides toward center,
enclosing food. Fold both ends toward center,
overlapping on food. Place packet on microwave safe
plate, perforated side up. Pour chicken broth evenly
over packet. Microwave on high 5-7 minutes or until
vegetables are tender crisp, rotate plate once. Stand
for 2 minutes. Open packet along perforations. Stir in
mushrooms. Sprinkle with soy sauce.

—–

PUMPKIN RING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bisquick baking mix
1 c Granulated sugar
1 c Packed brown sugar
1/4 c Margarine or butter,
-softened
4 Eggs
1 cn (16 oz) pumpkin
2 1/2 ts Pumpkin pie spice
1/4 c Milk
—–GLAZE—–
1 c Powdered sugar
1 tb Milk
1/2 ts Vanilla

Heat oven to 350. Grease and flour 12-cup bundt cake
pan or angel food cake pan, 10 x 4 inches. Beat all
ingredients on low speed for 30 seconds, scraping bowl
constantly. Beat on medium speed 3 minutes, scraping
bowl occasionally. Spread in pan. Bake about 50
minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan. Cool
completely.

Beat glaze ingredients. Drizzle over cooled cake.
Submitted By RHOMMEL On
WED, 15 NOV 1995 172444 ~0500

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Baby Doe’s Mine Beer Cheese Soup

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

Amount Measure Ingredient Preparation Method
8 c milk
2 tsps Tabasco sauce
4 tsps worcestershire sauce
4 tbsps chicken base
16 ozs Cheeze Whiz
6 tbsps cornstarch
1/3 c water
1 c beer
cayenne

Combine milk, Tabasco, Worcestershire, and chicken base. Bring to a
boil, stirring regularly. Add Cheeze Whiz, after warming
in hot water or in microwave. Mix in well.
Dissolve cornstarch completely in the water. Add to soup, which should
thicken immediately. Reduce heat a bit and stir in beer.
To serve, ladle into bowls and dust with cayenne pepper

TVP® Shepherds pie
=================

Ingredients

1 14oz can tomatoes
1 1/2 oz TVP® (I used granules)
3 0z tomato puree
1 1/2lb root veg (I used leeks, turnips and carrot)
good shake Worcester sauce (optional)
dried mixed herbs (optional)
1lb potatos
1/2 oz nutritional yeast flakes
splash milk

Method:

Turn oven on to 350F.
Peel potatos and put on to boil.
Empty tomatoes into saucepan, add TVP®. Bring to boil and reduce to simmer.
Add worcester sauce and herbs.
Peel veg. and put on to cook lightly.
Add tomato puree to TVP® mixture.
When vegetables are cooked, add to TVP® mixture (you may use some of the
cooking liquid if the TVP® is going dry)

When potatos are cooked, mash wish generous splash of skimmed milk/your
usual substitute. Then sprinkle in the nutritional yeast flakes, and
more milk if required. Stir/mash till you have a sloppy yellow goopy
mixture (lovely!).

By this time your TVP® mixture should be ready, so decant to a suitable
container. Spread potato goop on top.

Put in oven, cook about 30 minutes. The potato goop should be slightly
puffed up and browned on top. If not browned, cheat and put under a hot
grill.

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: FIESTA SHRIMP DIP
Categories: Dips, Seafood
Yield: 1 servings

9 oz Shrimp, Rinsed And Drained
– Or 10 Ounces Frozen,
– Cooked, Shelled, Thawed
3 oz Cream Cheese, Softened
1/2 c Thousand Island Dressing
1/4 c Mayonnaise
1/3 c Pace Picante Sauce
2 tb Grated Onion
1 ts Horseradish
2 tb Thinly Sliced Green Onion
– Tops

Finely chop shrimp, reserving a few whole shrimp for
garnish. Combine chopped shrimp with remaining
ingredients except green onions; mix well. Spoon into
serving bowl; garnish with green onion and reserved
shrimp. Chill. Serve with assorted crackers, chips or
vegetable dippers. Makes about 2-1/2 cups dip.

Note: If frozen shrimp are used in place of canned,
add 1/4 teaspoon salt before chilling.

From: Pace booklet.

—–

Honey Granola Bananas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
bananas — sliced
honey
granol

Slice bananas into about 1″ thick slices. Roll in honey, then in granola.
Fast, easy and delicious. You can freeze these for an even faster, easier
breakfast…they’re great frozen. I’m not a honey lover, so I just roll in
granola, pressing it in abit, then freeze.

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Portuguese Soup

Recipe By : Richard Dykstra
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups onion — chopped
2 teaspoons garlic powder
2 teaspoons black pepper
16 ounces Heinz catsup (don’t sub.)
2 cups kidney beans, canned
1 pound smoked sausage — cut in halves
6 medium boiling potatoes — cubed
1 small cabbage head, cored chopped into
spoon-size pieces
4 tablespoons oil
1 teaspoon salt (opt.)
3 quarts beef stock
1/2 cup apple cider vinegar

Saute onions in oil in a large pot. Add the sliced sausage and cook over
medium heat for 4-5 minutes, stirring frequently to prevent burning. Add
garlic powder (or equiv. fresh crushed garlic), ground black pepper and salt
(see notes). Stir to mix and then add beef stock, catsup, kidney beans and
potatoes. Raise heat and bring to a vigorous boil, stirring occasionally to
prevent burning. Boil for a few minutes and lower heat to simmer for about
30 minutes. Add the cabbage and simmer for an additional 30 minutes or so.
Add the vinegar and simmer for additional 15-30 minutes.

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NOTES : 1. The recipe also works in a crock-pot. Slight differences in the
texture of the meat and veggies but basically the same as on the stove.
Just dump everything into the pot, set it on HIGH and 5 hour later it is done.

2. Doesn’t come out the same with other catsups or with reduced amount –
use Heinz.

3. I hardly ever have 3 quarts of beef stock to use in a soup. I mostly
use beef bouillon (hence the optional salt). About 8 standard bouillon
cubes seems to be about right and with that quantity. I rarely add any
extra salt but that has to be on a “taste” basis. I occasionally use up
chicken or turkey stock in making up the 3 quarts of liquid and it doesn’t
change the taste much at all.

4. I make this in an 8 quart stock pot and it fills it up to about 1″ from
top.
Sherry Zeiss
zeiss@tab.com