SMOKED SALMON CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/4 c Margarine
2 tb Bacon fat
1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 ts Paprika
7 c Fish stock (see note)
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, melt margarine and
bacon fat. Saute the onion, celery, potatoes, garlic,
thyme, tarragon and dill weed until the onions are
translucent. Reduce heat and add the flour and
paprika, blending well. Stir in the fish stock. Add
the smoked salmon, bay leaf, lemon juice,
Worcestershire sauce, Tabasco sauce, pepper, salt and
wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley.
Serve.

Note: Fish stock can be made following the directions
in many basic cookbooks, or it can be purchased frozen
from Pastaworks or other specialty food stores, or in
packets of dried soup mix in the supermarket.

From Piccolo Mondo.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

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Title: Banana Smunchies
Categories: Diabetic, Desserts
Yield: 26 servings

2 c Peanut butter 52 Graham cracker squares
2 c Ripe bananas

My suggestion: Mash one banana into a measuring cup. Measure an
equal amount of peanut butter.

Mash very ripe bananas into a smooth paste. Mix in peanut butter.
Chill well. Drop 2 Tbsp. onto one square graham cracker, cover with
second graham cracker square. Freeze until ready to use.

1 serving 188 calories, 1 starch, 1 med. fat meat, 1 fat exchange 20
grams carbohydrate, 7 grams protein, 11 grams fat, 118 mg sodium

Adapted from Exchanges for All Occasions by Marion Franz, 1993 edition
Shared but not tested by Elizabeth Rodier, Jan 94.

MMMMM

Title: Eggplant with Tomato Tapenade
Categories: Sun-dried, Appetizers, Vegetables
Yield: 16 servings

MMMMM——————–NORMA WRENN NPXR56B————————-
2 md Eggplants
1/4 c WESSON Oil
1 ts Garlic powder
3/4 c Tomato Tapenade; divided
3/4 c SARGENTO Fancy Supreme
Shredded Parmesan Cheese
-divided
-TOMATO TAPENDADE
3 oz Package dried tomatoes
2 c -water
2 tb Wesson oil
2 Cloves garlic; minced
1 ts Grated lemon rind
1 ts Lemon juice
1 ts Dried whole basil
1/2 ts Ground pepper
1/4 c Ripe olives; sliced
1 tb Drained capers

Trim ends from eggplant; cut crosswise into sixteen
1/2-inch-thick slices. Arrange slices on a greased
baking sheet; brush both sides with oil, and sprinkle
with garlic salt. Bake at 400~ for 8 minutes; turn
eggplant, and bake an additional 5 minutes. Spread 1
tb Tomato Tapenade on each slice; sprinkle with 1
tablespoon cheese. Bake an additional 2 minutes.
Tomato Tapenade Combine tomatoes and water in a small
saucepan; bring to a boil. Cover; reduce heat, and
simmer 10 minutes or until tender. Drain well; pat dry
with paper towels. Combine tomatoes, oil and remaining
ingredients in a food processor or electric blender.
Top with cover and process until coarsely pureed.
Yield: about 1-1/3 cups. (wrv)

MMMMM

Seafood Bouillabaisse

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:15
Categories : Seafood Soups Stews
Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1 cup onion — chopped
1/2 cup celery — chopped
1 clove garlic — minced
4 cups fish stock or clam juice
12 ounces tomatoes — canned
1/2 cup white wine
1 tablespoon lemon juice
2 tablespoons parsley
1 whole bay leaf
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron
2 pounds fish fillets — cut in 1-1/2″ chunk
1 pint oysters — reserve liquid
1/2 pound shrimp — peeled and deveined
1 cup crab meat

Melt butter with olive oil in a large pot. Saute onion, celery, and garlic
until vegetables are tender. Sprinkle with flour. Stir and cook until light
brown. Stir fish stock or clam juice with reserved oyster liquid slowly. Add
stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on low heat
for 1 hour. Add fish and cook for 10 minutes. Add shrimp, oysters, and crab
meat; cook 5 more minutes.

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Serving Ideas : Serve over rice.

Date: Mon, 25 Apr 94 10:13:09 MDT
From: “Sharon Badian, AT T – GBCS Labs, Denver”

Mock Cream – a recipe from the Frugal Gourmet

1 cup skim milk
1 cup nonfat cottage cheese

Blend in blender until smooth. Use as you would milk or cream. The
consistency is thicker than milk so that sauces tend to be a little
thicker.

Title: CHEESECAKE (FOOD PROCESSOR)
Categories: Cheesecakes, Usenet
Yield: 1 cake

———————————–CRUST———————————–
6 oz Zwieback cookies
3/4 c Sugar
1 ts Cinnamon
1/4 lb Butter

——————————–CAKE FILLING——————————–
1 1/2 lb Cream cheese
1 c Sugar
4 Egg whites
1 1/2 ts Vanilla

———————————-TOPPING———————————-
2 c Sour cream
2 tb Sugar
1/2 ts Vanilla
1/3 c Almonds, slivered
1 tb Butter

Preheat oven to 375 degrees F. Use the steel blade of the food processor;
drop the zwieback cookies into the processor, one at a time, and process
until fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2
seconds or until crumbs are moistened. Reserve 3/4 cup of crumbs.
Press the rest into bottom and sides of a buttered 10-inch springform pan.
Bake 10 minutes. Refrigerate 30 minutes. Wash the food-processor bowl.

Preheat oven to 350 degrees F. Cut the cheese into 1 oz pieces. Process
with steel blade until smooth. In another bowl, beat the eggs until stiff.
Blend sugar into the egg whites and pour into processor bowl. Process with
cream cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture
into crust and bake for 25 minutes.

Preheat oven to 475 degrees F. Mix together the sour cream, sugar and
vanilla. Pour and spread over the top of cake. Sprinkle reserved crumbs
to cover topping. Arrange slivered almonds over the crumbs. Bake for 7
minutes.

Refrigerate overnight. The next morning open the springform pan and knock
off excess crust. Enjoy.

NOTES:

* Food processor cheesecake — This is reputedly the 1980 A S Cheesecake
contest award winner. I have an nth generation copy of the recipe, but it
is the best cheesecake I have tasted.

: Difficulty: moderate. Precision is required.
: Time: 11/2 hours.
: Precision: measure carefully.

: John Ioannidis
: Columbia University, New York, USA
: ji@columbia.edu

: Copyright (C) 1986 USENET Community Trust

—–

AUTHENTIC ENGLISH TRIFLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

First, make a soft, rich custard: beat 4 egg yolks
until light and pale yellow. Heat 2 cups light cream
with 1/4 cup sugar and 1 tablespoon orange flower
water or vanilla. Add beaten egg yolks, while beating
very hard. Then cook without boiling, stirring
continuously until custard coats the spoon. Remove to
a bowl. Cover and refrigerate until well chilled. Cut
a two-layer sponge cake (that you bake or buy) into
finger-length pieces. Spread each one on one side with
raspberry jam and quickly dip in 1/2 cup sherry.
Place half these sponge fingers in the bottom of a
deep cut-glass bowl. Cover with half the custard. Whip
2 cups cream. Sweeten with 1/2 cup icing sugar and
vanilla to taste. Cover custard with half the whipped
cream. Make a second layer on top of all this. Top
with a dozen or so toasted almonds, standing them
upright in the cream, add a few slivers of angelica –
or use small roses instead of almonds and angelica.
Refrigerate at least 12 hours. This beautiful dessert
never fails to create a sensation, yet is easy to
prepare.

~from The Best of Mme Jehane Benoit From: Sandee
Eveland

– – – – – – – – – – – – – – – – – –

Title: MERRY SUGAR COOKIES
Categories: Cookies
Servings: 54

2 3/4 c All-purpose flour
1 t Baking soda
1/2 t Baking powder
1/4 t Salt
1 c Butter or margarine,
-softened
1 1/2 c Sugar
1 Egg
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels,
-divided (9 oz)

Preheat oven to 375’F. In small bowl, combine flour, baking soda, baking
powder and salt; set aside.

In large mixer bowl, beat butter and sugar until creamy. Blend in egg and
vanilla extract. Gradually beat in flour mixture. (Batter will be stiff.)
Stir in 1 cup Nestle Toll House semi-sweet chocolate Rainbow Morsels.
Shape rounded teaspoonfuls dough into balls; place on ungreased cookie
sheets. Gently press 3 of 4 remaining Rainbow Morsels into each balls.

Bake 8-10 minutes until edges are lightly browned. Let stand 2 minutes.
Remove from cookie sheets; cool.

Makes about 4 1/2 dozen cookies.

MMMMM