Title: WILD MUSHROOM RISOTTO
Categories: Rice
Yield: 6 Servings

1 1/2 lb Wild mushrooms, fresh;*
6 c Vegetable broth; or more
2 tb Olive oil
1 ts Butter
1 Clove garlic; minced
1 ds Salt
1 md Yellow onion; chopped
1 1/2 c Arborio rice
1/3 c Marsala
2/3 c Dry white wine
2/3 c Parmesan cheese; grated
1/2 c Flat-leaf parsley; chopped

* Porcini, morels, shiitake, Portobello, or other flavorful
varieties. OR use 1 lb fresh wild mushrooms and 1 1/2 oz dried porcini

Prepare the mushrooms: Clean them carefully under running water to
get rid of all the grit, and trim them as needed. Cut them into thin
strips or small chunks, depending on the size and variety. If you are
using dried porcini, soak them in enough boiling water to cover for
about 1/2 hour, or until they are pliable, then rinse them carefully
under running water. Chop them coarsely, and strain the soaking water
through a coffee filter. Add the strained water to the broth and set
aside.

Heat 1 tablespoon of olive oil and the butter in a non-stick pan, and
stir the garlic in it for a minute. Add the prepared fresh mushrooms
and a dash of salt, and saute them, stirring frequently, until they
release their moisture. Add the soaked and chopped porcini and keep
stirring over medium heat until all the mushrooms are tender and
coloring around the edges.

Heat the remaining tablespoon of oil in a large non-stick saute pan
and stir the chopped onion in it over medium heat until it is soft
and barely golden. At the same time, heat the broth to a simmer,
cover it, and keep it warm.

Add the rice to the sauteed onion and stir together for a few
moments. Add the Marsala and keep stirring as it cooks away–this
will take a few secons. Add the white wine, and when it has cooked
away, stir in the sauteed mushrooms and about a cup of the hot broth.
Adjust the flame so that the broth simmers gently with the rice, and
stir it slowly with a wooden spoon.

When the broth has almost all been absorbed, add another cup or so,
and continue in the same manner, stirring as often as possible, until
most of the broth is used and the rice is al dente–tender but firm.
It will take about 20 to 25 minutes.

When the rice has reached the right texture, stir in a last 1/2 cup of
broth, 2/3 cup of Parmesan cheese, and the chopped parsley. Serve the
risotto at once, in shallow bowls, and pass additional Parmesan
cheese at the table.

Source: “The New Vegetarian Epicure” by Anna Thomas

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Title: Chicken Gumbo
Categories: Gumbos
Yield: 8 servings

2 Chickens, cut into 8 pieces
-each, wing tips trimmed
2 t Dried mustard
2 t Sweet paprika
1/4 t Salt
1/4 t Freshly ground pepper
1/8 t Ground allspice
pn Cayenne pepper
2 tb Olive oil
4 Celery stalks, cut into 1/2″
-dice
2 md Onions, coarsely chopped
2 Red bell peppers, cored and
-cut into 1/2″ dice
1 Green bell pepper, cored and
-cut into 1/2″ dice
1 tb Finely chopped garlic
4 c Sliced okra, fresh or frozen
1 cn Plum tomatoes, drained
-(reserve tomato juices),
-with tomatoes coarsely
-chopped
2 tb Tomato paste
1 t Dried thyme
1 Bay leaf
1/4 c Chopped flat-leaf parsley
Cooked white rice (opt)

Fresh okra is not wide available, but frozen okra is sold in most
supermarkets and makes a perfectly acceptable substitute. When
cooking up this gumbo, I’ce only called for a pinch of cayenne
pepper, but you can add as much heat as you like.

1. Rinse chicken pieces and pat dry. Preheat oven to 400’F.

2. Combine first 6 seasonings in a small bowl and rub into chicken
pieces.

3. Place chicken in a shallow baking pan and bake for 15 minutes. Set
aside.

4. Place oil in a large, heavy pot. Add celery, onions, red and green
peppers and garlic; cook over low heat, stirring, for 10 minutes.
Raise heat to medium, add okra and cook, stirring, an additional 5
minutes.

5. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and
any pan juices to the pot. Cover with reserved tomato juices, making
sure that all the chicken pieces are covered in liquid.

6. Simmer over medium-low heat, partially covered, until chicken is
tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook,
uncovered, for 15 minutes longer. If gumbo begins to boil, reduce
heat. Adjust seasonings to taste. Garnish with remaining parsley. If
desired, serve hot over cooked rice.

Per serving (based on 8, without rice): 415 calories, 19 grams fat,
124 milligrams cholesterol.

NOTE: If using frozen okra, defrost it or tinse under cold water, then
proceed.

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Mocha Acorns

Recipe By : Kay Peterson
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sweet butter
1 teaspoon vanilla
3/4 cup brown sugar
1/4 teaspoon salt
2 1/2 cups flour
6 ounces semisweet chocolate pieces — melted
1 teaspoon cocoa
1 teaspoon instant coffee
1 cup finely chopped pecans

Preheat oven to 325 degrees. Grease cookie sheets. Cream butter and
brown sugar. Add the sifted flour, cocoa, instant coffee, vanilla and
salt. Mix well. Roll into 4 long rolls about 1 inch in diameter. Cut
into 3/4 inch sections and roll each into a ball. With fingertips, press
each ball slightly onto the cookie sheet to make a flat base and pinch
the top to make a point (balls shouldn’t be more than 3/4 inch in
diameter.) Bake for 10 to 12 minutes. While warm, dip the wide end of
the balls into chocolate and roll in the pecans. Place in paper candy cups.

– – – – – – – – – – – – – – – – – –

Chocolate-Peanut No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups corn flakes
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 tablespoon shortening
1/2 cup raisins
3 dozen cookies — About

Crush corn flakes (2 1/2 cup flakes); set aside. Place chocolate chips, peanu
t butter chips, and shortening in medium microwave proof bowl. Microwave on hi
gh (full powder) for 1-2 minutes. Mixture should be smooth when stirred. Add
crushed flakes and raisins, stir until well coated. Drop by teaspoon onto waxe
d paper, covered tray. Cover, chill until firm. Store room temperature in tigh
tly covered container.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: SPICY SICHUAN PEANUT SAUCE
Categories: Chinese, Sauces
Yield: 1 cups

1 c Peanut butter
1/4 c Soy sauce
1/4 c Asian sesame oil
3 tb Rice vinegar (not seasoned)
2 tb Finely chopped garlic
2 tb Grated peeled fresh
-gingerroot
1 1/2 ts Asian chili paste or 1 ts
-dried hot red pepper
-flakes, or to taste
1 tb Hoisin sauce or to taste
1 1/2 tb Fresh lime juice
3/4 c Water

In a blender or food processor blend all ingredients
together with salt to taste until smooth. Transfer
sauce to a jar with a tight fitting lid. Sauce keeps,
covered, and chilled, 1 week.

Appeared in the Dec 1994 issue of Gourmet magazine.
Submitted By ERIC HUNT On
THU, 19 JAN 95 172313 CST

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Title: SHRIMP LOUIS DIP
Categories: Dips
Yield: 3 servings

1 c Mayonnaise
1 c Sour cream
1/3 c Fine chopped green pepper
1/4 c Chili sauce
1 tb Horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fine chopped cooked shrimp

Stir all ingredients until well mixed. Cover; chill.
Makes 3 cups

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PUREE OF GREEN BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Green Beans, sliced trimmed
1 c Onions, Chopped
2 tb Margarine, RC tub
1 c Milk, low-fat 1%
1/4 c Chicken Broth, low-sodium
1 t Flour, all-purpose
6 Chives, trimmed garnish

1. In 1-quart microwavable casserole combine first 3
ingredients; micro- wave on High (100 %) for 2
minutes, until margarine is melted. Add 1/2 cup water
and microwave on High for 5 minutes, until beans are
tender. Let cool slightly.

2. Transfer mixture to blender and process until
smooth; add remaining ingredients and process until
combined. Return to casserole and micro- wave on High
for 1 minute, until mixture thickens slightly and is
thoroughly heated.

3. Pour soup into 2 soup bowls and garnish each
portion with 3 trimmed chives.

Approximate Total time: 20 Minutes

Each Serving provides: 1/2 Milk, 1/2 Fat, 3
Vegetables, 20 Op Cal

Per serving: 138 Calories; 7g protein; 4g fat; 21g
carbo; 211 mg calcium; 116 mg sodium; 5 mg
cholesterol; 3g dietary fiber

– – – – – – – – – – – – – – – – – –

SITKA SOUND BOUILLABAISSE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cooking oil
– (half olive oil)
1 c Chopped onions
1 c Chopped green peppers
4 Garlic cloves — minced
1/2 c Chopped parsley — OR…
2 tb -dried parsley
2 cn Tomato sauce (8 oz. cans)
4 Garlic cloves — minced
2 Bay leaves
1 tb Salt
1/4 ts Thyme
1/4 ts Marjoram
1/2 ts Tabasco
1 qt Water
1 1/2 c Dry white wine
1 lb Halibut, 1″ pieces
1 lb Shrimp, shelled (raw)
36 Clams, in shells
Crab chunks or abalone
-OR- any available seafood

In a 4-quart pot saute onions, green pepper and garlic
in oil until tender. Add tomato sauce, spices and
water. Simmer covered for 2 hours stirring
occasionally. Add wine, cook uncovered 10 minutes. Add
fish and clams and cook until clam shells pop open
(approximately 10 minutes). Add shrimp, and crab until
well heated. Avoid stirring as it will break up the
fish chunks. Serve with garlic bread and a green
salad. Serves 6.

Mary, Sitka, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: SUNDAY BLACK-BEAN SOUP (NEW YORK TIMES)
Categories: Soups
Yield: 6 servings

1 lb Dried black beans
2 Smoked ham hocks
3 c Chicken stock
4 Coarsely chopped carrots
3 Coarsely chopped onions
3 Coarsely chopped celery
1 T Chopped jalepeno pepper
3 Garlic cloves
1 t Cumin
1 c Dry sherry
1 Lime (juice)

To soak beans quickly, cover them with generous amount
of water, cover pot, bring water to boil and boil 2
minutes. Remove cover and allow beans to sit in the
liquid for one hour. Drain. In hot oil (1-2 Tb.),
saute carrots, onions, celery, and garlic until onions
are golden. Add cumin and jalepenos. When beans are
ready to cook, add ham hocks to beans along with
sauted vegetables, and chicken broth and enough water
to cover. Cook for 1 1/2 to 2 hours, or until tender.
Drain the bean mixture and reserve cooking liquid.
Puree beans and vegetables. Add sherry and lime
juice and enough of the reserved liquid to make a
thick soup. Can be served with chopped corriander or
sour cream or lemon slice.

—–

Title: Beef And Barley Soup
Categories: Soups
Yield: 12 servings

1 tb cooking oil
2 lb beef short ribs
2 md onions, coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
1 cn whole tomatoes (28 oz.),
1 with liquid, chopped
2 ts water
4 chicken bouillon cubes
1/3 c medium pearl barley

In a large dutch oven or kettle, heat oil over medium-high. Brown
beef. Add onions, carrots, celery, tomatoes, water and bouillon;
bring to a boil. Cover and simmer for about 2 hours or until beef is
tender. Add barley; simmer another 50-60 minutes or until barley is
done. Yield: 10-12 servings. (3 1/2 qts.)

SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93

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