Title: Popcorn Haystacks
Categories: Snacks, Popcorn, Nuts, Chocolate
Yield: 24 servings

1 qt Popped popcorn
1 c Peanuts
3 oz Chow mein noodles
12 oz Chocolate chips

Toss popped corn, peanuts, and cm noodles together in lg bowl Set
aside. Place choco chips in glass bowl. Microwave on med high for 3
mins. Pour over popcorn mixture. Toss until well mixed. Place
spoonfuls of the tossed mixture on wax paper. Cool until firm. Stor
in tightly covered container. Makes 24 haystacks.

MMMMM

Cajun-Style Crab Cakes w/Creole Honey-Mustard Sauce

Recipe By : Cooking Secrets of the C.I.A. (Culinary Inst of America)
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Cajun
Restaurant/Chef Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices white bread — cursts removed
2 eggs
1/4 c heavy cream
1 Tbsp fresh lemon juice
1/2 tsp dry mustard
1 tsp Cajun spice mix — or see directions
salt — to taste
1 tsp garlic — minced
1 lb crabmeat — picked clean
4 green onions — minced
4 slices smoked bacon — cooked, crumbled
2 c dried breadcrumbs — for coating bowl
vegetable oil — for frying
Creole Honey-Mustard Sauce:
1 Tbsp vegetable oil
1 Tbsp green peppercorns — crushed
1 Tbsp freshly ground black pepper
1 shallot — minced
1/2 c dry white wine
2 Tbsp Dijon mustard
2 Tbsp whole-grain mustard
6 Tbsp mayonnaise
6 Tbsp sour cream
1 Tbsp honey

Crabcakes:
Tear up the bread slices and grind in a blender or food processor. Add
eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl
and add all the remaining ingredients except the dried breadcrumbs, oil
and sauce.

Form into small cakes about 1-2 inches in diameter. Carefully coat them
with the dried breadcrumbs.

Heat a large skillet or saute pan with 1/2 inch of vegetable oil over
medium heat and fry some of the cakes until golden brown on both sides.
Place in a 200 F oven to keep warm. Repeat until all cakes are fried.

Makes 24 cakes, serves 12 as an appetizer.

Chef’s Tip:
Cajun spice mix (usually containing oregano, paprika, cayenne, pepper,
onion powder, and salt) can be purchased a the supermarket or mixed at
home to suit your preference.

Creole Honey-Mustard Sauce:
In a small non-reactive saucepan over medium heat, heat the oil and saute
the peppercorns, pepper, and shallots for about 3 minutes or until the
shallots are translucent. Add the white wine and simmer until the wine
has almost completely evaporated. Let cool. Add the remaining
ingredients and check the seasoning.

Makes about 1 1/2c.

Chef’s Tip:
This dipping sauce will keep up to one week when stored covered in the
refrigerator.

Shared by Sherilyn Schamber

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NOTES : Crab cakes are a popular appetizer and this zesty recipe is my
favorite way to prepare them. For those who prefer their
seasoning on the mild side, the Cajun spices can be eliminated
completely. These starters can also be served with a spicy
mustard or tartar sauce.
–Chef Tim Rodgers

Ginger Whipped Cream

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Other

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups heavy cream
3 tablespoons sugar
1/2 teaspoon ginger — ground
1/4 cup candied ginger root — finely chopped

In a bowl with an electric mixer beat the cream until it just holds stiff
peaks, add the sugar and the ground ginger, and beat the mixture until it
holds stiff peaks. Fold in the 1/4 cup candied ginger, transfer the whipped
cream to a serving bowl, and garnich it with the additional candied ginger

– – – – – – – – – – – – – – – – – –

Per serving: 508 Calories; 44g Fat (84% calories from fat); 3g Protein;
16g Carbohydrate; 175mg Cholesterol; 45mg Sodium

NOTES : Goes on the Triple Gingerbread

Penne with Artichoke Hearts

Recipe By : Eating Well Jan/Feb 1994
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ozs artichoke hearts, frozen — defrosted
8 ozs fresh spinach — washed
1 lb penne — cooked al dente
1 sm onion — thinly sliced
2 cloves garlic — minced
3/4 tsp oregano
salt and pepper — to taste
3/8 c dry white wine
3 tbsps lemon juice
3/4 c fat-free ricotta cheese
1 tbsp lemon zest — grated

Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set
aside. While pasta is cooking, saute onion and garlic in water until soft. Add
oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine,
lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer,
stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir
in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest
just before serving.

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Per serving: 508 Calories; 2g Fat (4% calories from fat); 24g Protein; 95g
Carbohydrate; 8mg Cholesterol; 289mg Sodium

NOTES : use more artichokes and spinach if desired
too lemony for kids

Nutr. Assoc. : 0 0 4363 0 0 0 0 0 0 0 0

Title: Bean Salad
Categories: Appetizers, Caribbean, Salads, Vegetables
Yield: 5 servings

1 c Pigeon peas, soaked
1 sm Red onion, chopped
3 tb White vinegar
1/2 ea Garlic cloves, pressed
10 tb Olive oil
1 ea Canned tomatillo, mashed
Salt pepper
1 ea Scotch bonnet, seeded
— pressed

Drain the soaked beans, cover with water, add some salt, bring to a
boil simmer until tender. Drain, rinse cool, covered, in the
refrigerator.

While the beans are cooking, mix together the other ingredients to
make into a marinade. Mix the marinade with the cooled beans. Cover
leave in the refrigerator for 1 to 2 days. Serve as part of an
hors d’ouevre selection or as a salad with lettuce.

VARIATION: Substitute pigeon peas with chick peas, black-eyed peas,
small white or red beans.

In place of the canned tomatillo, use a fresh one, boiled until
tender mashed.

Virginie George Elbart, “Down-Island Caribbean Cookery”

—–

Title: Rice Cups with Guacamole and Salsa
Categories: Appetizers, Vegetarian, Ovo-lacto
Yield: 36 portions

3 c Hot cooked rice
2 oz Cheddar cheese, shredded
1/4 c Shredded Parmesan cheese
1 ts Ground cumin
1/4 ts Ground red pepper
1 ts Salt; divided
Vegetable cooking spray
2 Ripe avocados
2 tb Lime juice
1/4 c Finely minced cilantro
1/4 c Finely minced onion
1/4 c Prepared salsa
1/4 c Dairy sour cream
Cilantro leaves

Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt.
Press firmly and evenly into mini-muffin tins coated with cooking spray
and bake at 350 degrees 15 minutes. Remove from pans and cool to room
temperature. Mash avocados with fork in medium bowl. Sprinkle with lime
juice. Add cilantro, onion, salsa, sour cream, and remaining salt; blend
well. Fill each rice cup with guacamole and top with sprig of fresh
cilantro.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Coffee Anglaise Dessert

Recipe By :ESSENCE OF EMERIL SHOW #EE2140
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cup milk
1 tablespoon coffee syrup (previous recipe)
1 vanilla bean, — split
3 egg yolks
1 tablespoon sugar
4 slices white pound cake
1/2 cup sweetened whipped cream
1/2 cup raspberries
Mint sprigs
Espresso powder

In a saucepan heat milk, coffee syrup and vanilla bean just to a boil. In a
mixing bowl lightly whisk egg yolks and sugar. Ladle 1/4 cup of milk mixture
into egg mixture, whisking constantly. Pour egg mixture back into saucepan.
Stir with a wooden spoon over medium heat until mixture thickens and coats
back of spoon. Do not boil mixture or it will curdle. Remove from heat and
cool in an icebath. Or pour into a bowl and cool, stirring frequently. To
serve, top sponge cake slices with whipped cream and berries. Pour coffee
sauce around and over cake and sprinkle with espresso powder. Garnish with
mint sprigs.

Yield: 4 serving

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LETTUCE WITH POMEGRANATE PINE NUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Pine nuts
10 each Spinach leaves — rinsed
trimmed
5 cups Leafy green lettuce — torn
2 tablespoons Extra-virgin olive oil
Salt pepper
1/4 cup Pomegranate seeds
2 tablespoons Lemon juice

Place pine nuts in a skillet toast them over a moderate heat until golden
brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar
shape cut crosswise into 1/8″ chiffonade or shreds. Combine lettuce spinach
in a salad bowl. Drizzle with oil, season with salt pepper, toss to mix.
Sprinkle with pomegranate seeds, pine nuts lemon juice.

Yamuna Devi, “Yamuna’s Table”

– – – – – – – – – – – – – – – – – –

Date: Fri, 19 Nov 93 10:26:05 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Chhole (chickpeas) with sundried tomatoes: yum!

Last night I wanted to make Indian chickpea stuff (chhole) but I didn’t have
any real tomatoes. But I did have a package of sun dried tomatoes, so I
used them instead, and got a thick, rich sauce that compensated well for the
lack of the 6 T. of oil that I would have used last time I made this stuff
(yuck, can’t believe I ate that!). This looks kind of complicated, because
I am not good at making recipes appear simple, but it really takes only about
1/2 hr starting from cooked chickpeas.

2 c. dried chickpeas, soaked and cooked until tender.

5 medium onions, minced or (if you want to save time) pureed.

reserve about 1/4 c. onion, then saute (or reduce) onion in a wok or deep
frying pan.

Add: 3 oz. sun dried tomatoes plus several dried red chilies, rehydrated
and pureed. Cook for about 5 min. You should have a thick, somewhat dry
paste.

Add:

2 T. cumin (or more if you like)
2 T. ground coriander seed

stir for a minute or so and then add

1 c. chickpea water,
1/2 t. turmeric
2 t. (or more) garam masala
enough cayenne pepper to make you happy with the hotness
salt to taste

stir and add chickpeas. Simmer until the sauce reduces to a dry stuff that
clings to the chickpeas.

Coat with a mixture of:

reserved chopped onion
juice of 2 lemons
one or more fresh green chilies, minced
grated fresh ginger (start with a 1″ piece)
2 t. salt if desired

serve over rice or bulgur

Remoulade Sauce

Recipe By : The Junior League of New Orleans, La.
Serving Size : 1 Preparation Time :0:00
Categories : Salads, Dressings, And Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg. cloves garlic — pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup catsup
2 tablespoons Worcestershire sauce
8 teaspoons Creole mustard
2 teaspoons dry mustard
2 teaspoons Dijon mustard
1 tablespoon paprika
salt — to taste
pepper — to taste

Make ahead. In a food processor, using metal blade, blend garlic, egg, and
anchovies to a smooth paste. Transfer to a bowl. Stir in oil, vinegar, lemon
juice, catsup, Worcestershire sauce, mustards, paprika, salt, and pepper.
Stores well in refrigerator. Makes 2 cups. Source: Jambalaya; The Junior
League of New Orleans, La. Formatted By: Joe Lynda Beaugez, HSNX53A;
Metairie, La.

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