CHOX ROUGE AUX GROSEILLE BRAISE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Whole caraway seeds
-ÿÿCumin seeds
2 ts Dry red wine
1 Red or yellow onion
– thinly sliced
1/4 ts Salt — more to taste
1 sm Red cabbage — thinly sliced
1/2 c Currants (or raisins)
2 tb Vinegar (or more to taste)
-(red wine, cider or rice)
2/3 c Water or apple juice

(Braised Red Cabbage with Currants)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toast caraway or cumin seeds in a roaster oven or
frying pan until they smell nutty, about 1 min. In a
large pot, heat wine. Add onion salt, and saute for
5 min., until onion wilts and smells very sweet. Add
red cabbageand saute over medium-low heat until it
wilts a little, about 5 min. (Add water as needed to
prevent sticking.) Add caraway or cumin seeds and
currants. Mix vinegar and water or apple juice, pour
over the cabbage and mix well. Preheat oven to 375
degrees. Lightly oil a 6-8 cup baking dish and spoon
the cabbage and liquid into it. Cover and bake for 45
to 60 minutes. Serve warm or at room temp. Serves 6.
This may be refrigerated in dish for 3-4 days and
reheated in covered casserole in the oven.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

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Title: ITALIAN SHRIMP AND FENNEL SALAD
Categories: Salads
Yield: 4 servings

2 1/2 tb Olive oil, divided use
1 Large red bell pepper diced
1 Medium fennel bulb, trimmed
Diced
1/4 ts Crushed red pepper flakes
Divided use
Salt to taste
Juice of 1 large lemon
4 tablespoon, divided use
1 lb Large peeled shrimp
1 Small clove of garlic
Minced
3 Green onion, sliced
1 tb Drained capers
1 ts Reduced-fat mayonaise
2 or 3 easpoons minced fresh
Rosemary

Heat 1 Tablespoon of the oil in a large skillet over high heat. Add bell
pepper, fennel, half of the crushed pepper flakes and salt to taste.
Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7
minutes. Transfer to a mixing bowl and add half of the lemon juice.

Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper flakes
and salt to taste. Cook Stirring, until shrimp are pin, 2 to 3 minutes,
adding remaining lemon juice and garli just before it is taken off the
heat. Add to vegetables

Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and
mix well. The salad can be served when it cools to room temperaturor
chilled overnight. Adjust the seasoning at serving time.

—–

Title: CHICKEN STEW WITH FENNEL AND SAFFRON
Categories: Stews, Chicken
Yield: 4 servings

4 Tomatoes; peeled, cored,
– seeded and chopped
2 lg Onions; quartered
4 Garlic cloves; crushed
4 lg Fennel bulbs with feathery
– leaves attached
– coarsely chopped
3 tb Olive oil
1/3 c Ricard;o.Pernod o.licorice-
– flavored aperitif
2 pn Saffron
1/3 c Fresh thyme
4 Bay leaves
Salt
Pepper; black
4 Chicken legs with thighs
– attached, skin removed
1 lb Boiling potatoes; peeled
– and quartered
2 c Chicken stock

The day before: combine the tomatoes, onions, garlic, fennel, olive oil,
Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to
blend and add the chicken, stir to coat the chicken.

Cover and refrigerate for at least 8 hours to blend the seasonings.

At least 1 hour before you begin to prepare the dish, remove the chicken
from the refrigerator.

Stew the chicken in its marinade, covered, over medium heat, stirring from
time to time, for about 30 minutes.

Add the potatoes and chicken stock, simmer until the potatoes are cooked
(30 to 45 minutes).

Taste for seasoning and serve in warmed shallow soup bowls.

Patricia Wells, Bistro Cooking, Arrow, 1989, ISBN 0-09-992340-8

—–

Title: CHINESE MIXED PICKLES
Categories: Chinese, Condiment
Yield: 1 servings

———————PICKLING SOLUTION———————
3 c Sugar
3 c White Vinegar
1 1/2 c Water
1 1/2 ts Salt

————————–PICKLES————————–
3 lg Carrots
1 lg Chinese White Radish
1 lg Cucumber
4 Stalks Celery
8 Green Onions
4 oz Fresh Ginger Root
1 lg Red Pepper
1 lg Green Pepper

For Pickling Liquid: Combine all ingredients in a 3
quart saucepan. Cook and stir over medium heat until
liquid boils. Remove from heat. Cool. For Pickles:
Wash all vegetables. Pare carrots and radish. Cut
cucumber lengthwise into quarters and remove seeds.
Cut carrots, radish and cucumber into “match stick”
thin strips about 2 inches long. Cut celery into 1/4
inch diagonal slices. Remove seeds from peppers and
cut peppers into 1/2 inch cubes.

Fill a 5 quart Dutch oven half full of water. Cover
and cook over heat until water boils. Uncover and add
all vegetables. Remove from heat immediately. Let
vegetables stand uncovered for 2 minutes.

Drain vegetables in a large colander. Spread
vegetables out on clean towels and allow to dry for 2
to 3 hours.

Pack the vegetables firmly into clean jars with lids.
Pour the pickling solution into the jars until the
vegetables are completely covered. Cover jars
tightly. Store in refrigerator for at least 1 week
before using.

Makes 1-1/2 to 2 quarts.

From: “Chinese Cooking Class Cookbook” by the editors
of Consumer Guide, Publications International Ltd,
1980. ISBN 0-517-322455.

—–

REBAKED POTATO WITH TOFU-MUSHROOM STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chopped onion
3/4 c Chopped mushrooms
1 tb Soy sauce
1/2 ts Sage
2 lg Baked potatoes
6 oz Soft tofu, mashed (3/4 c.)
1/4 ts Salt

In a skillet, combine onion, mushrooms, soy sauce and
sage. Cover and stew over low heat until mushrooms are
tnder, about 10 minutes.

Cut baked potatoes in half lengthwise. Carefully scoop
out insides, leaving a shell about 1/4 inch thick.

Puree scooped-out potato, tofu and salt in a food
processor, or whip them together by hand, making the
mixture as smooth as possible. Stir in all but a
quarter cup of the cooked mushroom-onion mixture. Fill
the potato shells and top each half with 1 tablespoon
of the reserved mushroom- onion mixture. Place
potatoes on a baking sheet in oven (or toaster oven)
and bake at 350 degrees for 20 minutes. Makes 4 potato
halves.

(From June, 1991 _Vegetarian Times_)

-ýianne in Freeport, Texas+ÿ
“Que la fuerza vaya contigo.” Happy
Charring

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KELLIE Refer#: NONE To: ALL Recvd: NO
Subj: recipe Conf: (149) COOKING

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PEANUT CHOPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Upload

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bread, rye — 1/2″ thick
1 c Peanut butter, creamy
3/4 c Milk, whole
2 ea Eggs
1/2 ts Salt
1/8 ts Paprika
Cracker crumbs

Cut the crust from bread and divide in lengthwise
strips (or trim to pork chop shape). Spread peanut
butter on both sides of each strip.
Add milk and seasonings to the eggs and beat
thoroughly. Dip strips of bread into mixture, then
into sifted cracker crumbs. Put into a greased bread
pan and bake in hot oven, 450F, until golden brown.

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PEGGY AND BRUCE’S BAKED CHICKEN BREAST CASSEROLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x Large Chicken Breasts
2 x Large PEI Potatoes
4 x Large Carrots
2 x Medium Onions
1 t Oregano
1 t Thyme
1 t Rosemary
1 t Paprika
1 t Parsley
1 t Garlic Powder
1/4 c Olive Oil
1 d Cayenne Pepper

1) Combine all seasonings. Cut vegetables into large chunks.

2) Put chicken breasts in casserole dish. Surround with vegetable chunks.
Brush olive oil generously on all poultry and vegetables.

3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
approximately 1 hour. Uncover and continue to bake until vegetables are
crispy and the potatoes/chicken are browned.

For a spicy variation, dash some worcestershire sauce and/or tobasco over
the dish before baking.

From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120

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Title: NEW WAVE CHOCOLATE SPRITZ COOKIES
Categories: Cookies
Yield: 90 servings

1 pk NESTLE Toll House semi-sweet
-chocolate morsels (6 oz)
1 c Butter, softened
2/3 c Sugar
1 t Vanilla extract
2 Eggs
2 1/2 c All-purpose flour
1 cn Cinnamon candies (4 oz)

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth; set aside.

In large mixer bowl, beat butter, sugar and vanilla extract until creamy.
Beat in eggs. Stir in melted morsels. Gradually beat in flour. Cover dough;
refrigerate 30-45 minutes.

Preheat oven to 400’F. Place dough in cookie press fitted with star plate.
Press dough into 2″ circles on ungreased cookie sheets; decorate with
cinnamon candies.

Bake 5 minutes or just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Makes about 7 1/2 dozen cookies.

—–

Pumpkin Soup With Split Peas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Vegetables
Eat-Lf Mailing List Low Fat
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Lb split peas
4 Cups Nonfat Veg Chicken Broth, Low Sod — Or Water
1 Pound pumpkin — peel, chop
1 onion — chopped
1 Strip bacon — or beef
salt and pepper
mixed fresh or dried herbs
fresh thyme
fresh parsley — chopped

Rinse split peas in cold water then add to stock in a large, heavy pot. Add
pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer
gently, partly covered, until peas and pumpkin are tender. Season to taste
with salt and pepper and serve hot, trimmed with parsley.

makes 6 servings

Origin: The Gazette; Le Caribec

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NOTES : Cal 95.7
Fat 0.8g
Carb 16.2g
Fib 17.7g
Pro 6.4g
Sod 298mg
CFF 5.1%

Title: Tujague’s Pecan Pie
Categories: Pies, Nuts, Cajun
Yield: 6 -8

1 9-inch unbaked pie shell
3 Eggs
1 c Sugar
2/3 c Dark Karo syrup
2 tb Butter, melted
1 ts Vanilla extract
1/8 ts Salt
3 tb Armagnac or other brandy
1 1/2 c Pecan halves

(Introduction by Malcolm Hébert)

When the French settled in New Orleans they discovered the pecan. And
they promptly made good use of it by creating pecan brittle, pecan
pralines, pecan sauce and of course pecan pie. The first pecans I
ever ate came from my Grandmother’s pecan tree in her backyard. Every
Christmas she would send a 50 pound gunny sack of pecans to my
mother. My Grandmother’s pecans were not those tasteless thin shelled
kind; hers had thick shells with just as much shell as meat and 10
times more taste.

This recipe for pecan pie is from my mother’s uncle whose family owned
Tujague’s restaurant in New Orleans for more than 70 years.

Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs,
blending in the sugar, syrup, butter, vanilla, salt, Armagnac and
pecans. Pour the mixture into the pie shell and bake 10 minutes.
Lower the oven to 350 degrees and bake 30 minutes or until a wooden
skewer or knife inserted into the pie comes out clean. Cool on a wire
rack. Serves 6-8. Walt MM

(Many thanks to Christopher Hébert for providing the recipe.)

MMMMM