MELON MEDLEY SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small cantaloupe balls
2 c Small honeydew melon balls
2 c Small watermelon balls
2 c Small crenshaw melon balls
1 c Chopped celery
1/4 c Chopped pistachio/almonds
—–DRESSING—–
1/4 c Light sour cream
2 tb Honey
1 tb Minced fresh mint
Leaves
1 tb Triple sec liqueur
Lettuce leaves optional

Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.

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CARROT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots (peeled and sliced)
3 c Chicken stock
3 tb Butter (or margarine)
2 md Onions (chopped)
1 bn Shallots (chopped)
1/4 c Bell pepper (chopped)
3 tb Flour
2 c Milk
1 1/2 c Cheddar cheese (grated)
1/8 ts Pepper
ds Cayenne pepper
Salt (to taste)
Parsley (for garnish)

Cook carrots in stock until tender. Drain and mash carrots, reserving
liquid. Saute onions and bell pepper in butter until tender. Add flour,
stirring until smooth. Gradually add milk; cook stirring constantly, until
slightly thickened.

Add enough water to carrot liquid to make 2 cups. Combine liquid, milk
mixture, carrots, cheese and spices. Stir constantly over moderate heat
until soup is well heated and cheese is melted. Garnixh with parsley if
desired.

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

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Title: BROWN SUGAR FILLING
Categories: Bread, Filling
Yield: 1 servings

1/2 c Packed Brown Sugar
1/2 c Finely chopped nuts
1 1/2 ts Ground Cinnamon

Mix 1/2 cup packed brown sugar, 1/2 cup finely chopped and 1.5 ts
ground cinnamon.

Source: Betty Crocker’s Cookbook, 6th Edition

MMMMM

Tomato-Bulgur Salad

Recipe By : The Rodale Cookbook (p134)
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup coarsely ground bulgur
cold water to cover
1/3 cup finely chopped onion
1/2 cup chopped parsley
3 medium tomatoes — chopped
1/3 cup lemon juice
1 teaspoon kelp powder or salt
1/4 cup olive oil
2 tablespoons finely chopped fresh mint, OR
1 tablespoon dried mint
Garnish:
romaine lettuce
fresh parsley or mint

Place bulgur in a bowl and pour enough cold water over bulgur to cover
completely. Allow it to soak for about 10-15 minutes.

Drain bulgur in a sieve or colander lined with a double thickness of
dampened cheesecloth. Wrap the bulgur in the cheesecloth and squeeze
it vigorously until completely dry.

Place the drained bulgur in a deep bowl and add the chopped onion,
parsley, tomatoes, lemon juice and kelp powder or sal. Toss the
mixture gently but thoroughly. Place in refrigerator, covered, for
about one hour to blend flavors. Just before serving, stir in the
olive oil and the chopped mint; adjust seasoning. Mound the salad in
a serving dish surround by romaine lettuce leaves. Garnish with
additional mint or fresh parsley, if desired.

4-6 servings.

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SWISS CHEESE AND SAUSAGE DEEP DISH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Meats
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Pkg brown serve sausages
1 c Bisquick baking mix
1/4 c Cold water
6 oz Shredded Swiss cheese
2 Eggs
1/4 c Milk
1/4 ts Salt
1/8 ts Pepper

Cook sausages as directed on package; drain. Heat
oven to 375 degrees. Grease round pan, 9 x 1-1/2". Mix
baking mix and water unti soft dough forms; beat
vigorously 20 strokes. Press dough in bottom and 1
inch up side of pan with fingers floured with baking
mix. Arrange sausages in spoke fashion on dough;
sprinkle with cheese. Beat eggs with fork; stir in
milk, salt and pepper. Pour over sausages and cheese.
Bake until puffed and golden brown, about 25 minutes.

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Title: Soft Lemonade Cookies
Categories: Cookies
Yield: 72 servings

1 c Butter or margarine;
-softened
1 c Sugar
2 Eggs
3 c Unbleached flour
1 ts Baking soda
6 oz Frozen lemonade concentrate
— thawed and divided
Additional sugar

Recipe by: May 1996
Preparation Time: 1:30
In a mixing bowl, cream butter and sugar; add eggs. Combine flour and
baking
soda; add to the creamed mixture alternately with 1/3 cup of lemonade
concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased
baking
sheets.

Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade
concentrate; sprinkle with additional sugar. Cool.

Yield: Approximately 6 dozen.

Original recipe by Margo Neuhauser in .
Formatted by Ilene Warfield.

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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

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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.

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