HORENSHO HITASHI (SPINACH W/ TOASTED SESAME SEEDS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Japanese Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 t Salt
2 1/2 t Sesame Seeds
1/2 t Sugar
1 pn MSG
1 1/2 lb Fresh Spinach
3 T Niban Dashi
1 t Soy Sauce

Bring 5/8 pt water to boil and add salt. Gather the spinach into a large
bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes
until the upper leaves begin to wilt. Immediately drain and plunge into
cold water. Cut away the stalks and discard. Squeeze the leaves dry.
Cut the leavesinto 1″ pieces and squeeze them dry again. Set aside
Heat a heavy fry pan until water skitters accross surface. Add
seeds, and warm for 3-4 minutes, shaking constantly.
Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir
and bring to a boil over high heat. Remove from heat and serve.
TO SERVE:
Pour sauce over the spinach and toss together to coat leaves. Divide into
6 bowls and sprinkle with sesame seeds.

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PLAIN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
4 tb Sugar
3 tb Melted shortening
1 c Milk
3 ts Baking powder
1/2 ts Salt
1 Egg, well beaten

Sift flour, measure, and sift with baking powder and
salt. Combine egg, shortening, milk, and sugar. Add
dry ingredients. Beat only until smooth. Fill
well-oiled muffin tins 2/3 full. Bake in hot oven
(425ø F) 15-20 minutes. 10 servings. The Household
Searchlight – 1941

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Title: Key Largo Cake
Categories: Cakes, Beverages
Yield: 16 servings

————————————CAKE————————————
3 oz Mixed fruit jello 1/2 ts Baking soda
1 1/3 c Sugar 5 Eggs
2 c Flour 1 1/4 c Cooking oil
1/2 ts Salt 3/4 c Key Largo liqueur *
1 ts Baking powder

———————————–GLAZE———————————–
1/2 c Powdered sugar 1/2 c Key Largo Liqueur *

———————————-TOPPING———————————-
12 oz Cool Whip 1 cn Mixed tropical fruit, drain

* any tropical flavored liqueur
******************************************************* ******************
Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder,
flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur.
Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 – 30
minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour
evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a
can of mixed tropical fruit, well drained.

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Title: SOPA LEAO VELLOSO
Categories: Soups
Yield: 8 servings

1 Grouper (4 lb)
1 lb Shrimps in shell
1 ds Salt
1 Bouquet Garni
24 Mussels or clams in shell
1/4 c Olive oil
3/4 c Green onions, chopped
3 Garlic cloves, crushed
4 Tomatoes, peeled, chopped
1 tb Fresh chopped coriander
1 c Fresh chopped parsley
1 ds Cayenne Pepper
1 lb Crab meat
1 lb Lobster meat
1 ds Ground Pepper

The bouquet garni is made with a celery stalk tied
with whole peppercorns, cloves and parsley.
Cut head from grouper. Slice fish into 1 inch steaks
and set aside. Place fish head in a large pot of cold
water. Add salt and bring water to a boil, then add
bouquet garni. Cover and simmer for 1 1/2 hours.
Discard fish head and bouquet garni, reserving edible
parts of fish head. Using fish stock, cook shrimps in
their shells for 10 minutes or until they turn pink.
Remove, discard shells and black veins, and reserve.
Using the same stock, heat mussels or clams in their
shell for 5 minutes or until shell open. Remove from
stock, remove seafood from shells, and reserve seafood.
Strain stock to remove any sand or shell particles.
Use a little of the oil to saute onions, garlic,
tomatoes, coriander, parsley and cayenne pepper just
until vegetables soften, then add mixture to fish
stock. Heat remaining oil and gently fry grouper
steaks. remove skin and bones, break grouper into
pieces and add to stock mixture along with crab,
lobster, shrimp, mussels and edible part of grouper
head. Norma Hernandez specializes in the cuisines of
her native Brazil, plus Mexican and Creole-Cajun
cooking at her Restaurant Nega Fulo. From The Gazette,
91/01/30.

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Title: CONCH CHOWDER
Categories: Fish/shellf, Soups/stews, Vegetables
Yield: 1 Batch

6 1/2 c Canned tomatoes; peeled
3 Onions; diced
6 Carrots; peeled and sliced
4 Potatoes; peeled and sliced
3 Jalapeno peppers; sliced
2 tb Beef-flavored bouillon
5 lb Conch
1 c Butter; melted
3 1/4 c Canned corn
Salt to taste
13 c ;Water

In a large pot, break up tomatoes. Add onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender.

Clean conch; mince and saute in butter. Add to tomato mixture. Stir
in corn, water and salt. Cook until it boils.

From Harbor Docks restaurant, in _Sugar Beach: A Cookbook by The
Junior Service League/Ft. Walton Beach, FL_. Orlando, FL: Moran
Printing Company, 1984. Pg. 262. ISBN 0-961356-0-0. Typed for you
by Cathy Harned.

MMMMM

Blue Cheese Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Mayonnaise
1/3 cup Blue Cheese — Crumbled
8 ounces Yogurt — Plain

Mix the mayonnaise and blue cheese together in a small bowl. Fold in the
yogurt. Cover and chill until serving time.

Makes about 1 1/2 cups of dressing.

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FETA GREEK SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALAD—–
1 sm Romaine lettuce
– torn into bite size pieces
3 Tomatoes — cut up
1 Onion — thinly sliced
1 Green pepper
– seeded and chopped
1 Cucumber — peeled sliced
1 c Black olives, Greek
1/2 lb Feta cheese
– sliced or cut into chunks
—–DRESSING—–
1/4 c Olive oil
2 tb Vinegar
1 pn Oregano
– salt and pepper to taste

Chill all vegetables, olives and cheese. Combine
dressing ingredients. When ready to serve, toss all
vegetables and olives. Top with cheese and serve with
dressing.

From “Fabulous Salads” by Johna Blinn Typed by Jack
Busst, Calgary, Alberta 94/09/02 and posted on the
“Gourmet” echo 94/10/17. From: Jack Busst Date:
10-16-94

Date:

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Title: CHOCOLATE-ALMOND VELVET
Categories: Desserts
Yield: 10 servings

2/3 c Chocolate syrup; canned
2/3 c Condensed milk
2 c Heavy cream; whipped
1/2 ts Vanilla
1/2 c Almonds; slivered, blanched,
-toasted (opt.)

Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft
peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm.
Serve sprinkled with toasted almonds.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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POPEYE’S PICK-ME-UP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Spinach — chopped
3 oz Okra — sliced
3 oz Red pepper — chopped
3 oz Split peas — cooked
1 1/2 tb Sunflower oil
1/2 ts Soy sauce
1/2 ts Tarragon
1/2 ts Salt
3 oz Brown rice — cooked

Steam spinach, okra and pepper for 7 minutes or until
tender. Puree split peas in blender along with oil,
soy sauce, tarragon, salt and 2 ounces water until
mixture achieves sauce consistency. Pour split peas
over vegetables and brown rice and serve warm.

From DEEANNE’s recipe files

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Title: PASTA PUTTANESCA
Categories: Pasta, Italian
Yield: 4 servings

1/4 c Olive oil
1 lg Garlic cloves, peeled
6 Fillets of anchovies,
-drained
3 Heaping teaspoons capers
1/8 ts Crushed red pepper flakes
20 Black kalamata olives,
-pitted
1 sm Bunch fresh basil leaves
28 oz Plum tomatos, drain, break
-up with hands
1/2 c Finely chopped parsley
12 oz Spaghetti or 1 lb. fresh
-pasta
Grated parmesan or pecorino

1. Heat the olive oil over low heat in a large
skillet. Add the garlic and mashed anchovies, stir
until almost dissolved, about 5 minutes.

2. Stir in the capers, red pepper and olives; cook 1
minute. Add the basil and tomatoes; bring to a slow
boil. Reduce the heat and simmer 10-12 minutes. Add a
little of the reserved juice if the sauce seems too
dry. Remove from the heat and stir in the parsley.

3. Pour the sauce over the cooked pasta. Serve
Parmesan on the side.

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