RED SNAPPER SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Seafood
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Potatoes
2 sm Carrots
1 lb Red snapper fillets
4 ts Olive oil
2 c Boiling water
1 t White-wine vinegar
1 1/2 ts Salt (or to taste)
2 qt Fish Broth (or canned
-chicken broth)
3/4 c Arborio rice (5 oz) (or
-long-grain rice)
2 tb Fresh flat-leaf parcley
-(minced)
1/4 ts Dried red-pepper flakes
Freshly ground black pepper

PREPARATION: Peel and cut the potatoes into 1/2-inch
dice. Peel and coarsely shred the carrots. Cut the
fish fillets into 1/2-inch pieces.

COOKING: Heat oil in a 6-quart soup kettle. Add the
diced potatoes and saute over high heat until lightly
browned, about 5 minutes. Add the shredded carrots
and saute until slightly softened, about 2 minutes
longer. Add the boiling water along with the vinegar
and salt. Simmer until vegetables are tender, about
10 minutes. Add the broth and rice and simmer for 15
minutes. Add the fish and simmer until fish is cooked
and rice is tender, about 5 minutes longer. Remove
kettle from heat and stir in parsley and hot
red-pepper flakes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls and sprinkle with
freshly ground black pepper. Serve immediately/

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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PEACH AND CHAMPAGNE SPECIAL

Recipe By : DESSERT SHOW #DS3041
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint frozen vanilla yogurt
1 split chilled champagne (2 cups)
1/2 cup fresh peaches*
1 peeled and sliced kiwi

Mix yogurt, champagne and peaches together until smooth and creamy. Pour
into wine glasses
and serve immediately garnished with kiwi slices. * You can use any other
seasonal fruit.
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Title: CHICKEN AND ANDOUILLE GUMBO
Categories: Cajun, Soups/stews
Yield: 15 servings

1 c Oil
1 1/2 lb Andouille sausage; or kielb
3 3/4 c Onions; chopped
2 c Green pepper; chopped
8 1/2 c Chicken stock
1 x Cayenne pepper
1 x File
1 x Cooked rice
1 ea Chicken; cut up or boned
1 c Flour
2 c Celery; chopped
3 ts Garlic; chopped
1 x Salt
2 c Green onion; chopped
1 x Cream sherry

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage (cut in 1/4″ rounds) to pot and saute with chicken. Remove both
from pot. Make roux with equal parts of oil and flour to desired color (I
make a dark chestnut color). Add onions, celery, green pepper, and later
garlic to roux, stir continuously until vegetables reach desired
tenderness. Return chicken and sausage to pot and cook with vegetables,
continuing to stir frequently. Gradually stir in liquid and bring to boil.
Reduce to simmer and cook for an hour or more. Season to taste.
Approximately 10 minutes before serving, add green onions. Gumbo may or may
not be served over rice. Adding sherry at the table is also an option.
File may be placed on the table for individuals to add to their gumbo if
they wish. 1/4 to 1/2 tsp per serving is recommended. File – a fine green
powder that is young dried and ground sassafras leaves, used in gumbo for
flavor and thickening. The word file means to twist or make threads. If
you put the file directly into the gumbo while it is cooking, that is what
you will end up with, a liquid that is rather stringy as you bring your
spoon out of the bowl. Ugh! Do it right, let each person add their own at
the table. If making roux over very high heat, the oil you use must be free
of food particles to avoid burning. If you scorch your roux, even slightly,
while you are making it, throw it out, and start over again after you have
thoroughly cleaned the pot. When making an okra gumbo, add 4-6 cups of cut
okra to trinity, saute, and cook together with roux. (remember, the Cajun
cooking trinity is onions, celery and green pepper).
Courtesy of Shareware RECIPE CLIPPER 1.1

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Egg Drop Soup

Recipe By : Annice
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Low-Cal
Low-Fat Pesach
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart chicken broth
3 tablespoons cornstarch — or potato starch
1/2 cup cold water
1 egg
2 teaspoons cold water

Bring broth to a boil. Dissolve cornstarch in water and add to broth, Bring to
a boil again and remove from heat. Slowly pour in the egg, stirring constantly
in one direction only.

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Serving Ideas : Serve with Chinese noodles (or toasted farfel)

NOTES : For Pesach, use potato starch

Title: Original CHEX Party Mix Microwave Recipe
Categories: Snacks
Yield: 9 cups

1/4 c Margarine or butter, melted
1 1/4 t Lawry’s Seasoned Salt
4 1/2 t Lea Perrins Worcestershire
-Sauce
8 c CHEX brand cereals
1 c Planters Mixed Nuts or
-Planters Peanuts
1 c Keebler Butter Braids
-pretzels

1. In small bowl add Lawry’s Seasoned Salt and Lea Perrins
Worcestershire Sauce to melted margarine; mix well. Pour CHEX Cereals,
Planters Mixed Nuts or Planters Peanuts and Keebler Butter Braids
pretzels into large GLAD-LOCK Zipper Bag.

2. Pour margarine mixture over cereal mixture inside GLAD-LOCK Zipper
Bag. Seal top of bag securely. Shake bag until all pieces are evenly
coated.

3. Pour contents of bag into large microwave-safe bowl. Microwave on
HIGH 5-6 minutes, stirring every 2 minutes.* Spread on absorbent
paper to cool. Store in airtight container.

Makes 9 cups.

CONVENTIONAL OVEN: 1. Preheat oven to 250’F. 2. Follow steps 1 and 2
above. 3. Transfer mix to open roasting pan. Bake 1 hour, stirring
every 15 minutes. Cool and store as directed above.

* – Due to differences in microwave ovens, cooking time may need
adjustment. These directions were developed using 625-700 watt ovens.

MMMMM

Title: Mocha Cookies
Categories: Desserts Cookies
Servings: 36

1/2 c Butter
3/4 c Sugar
1/4 c Packed brown sugar
1 ea Egg
1 1/2 c Flour
2 T In. coff. powder No crystals
1 t Baking powder
1/2 t Salt
1/2 t Cinnamon
2 t Vanilla
1 c Finely chopped walnuts
12 oz Semi-sweet chocolate chips

1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add
egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon,
vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill
thouroughly in refrigerator (at least two hours).

2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
shape into balls using palms of hands and place 2 inches apart on an
ungreased cookie sheet. Bake 12-15 minutes.

3. Remove cookie sheet from oven and working quickly place 3-4 chocolate
chips in the center of each hot cookie. When chocolate has softened,
spread over top and sprinkle with balance of walnuts. Remove to wire rack
and cool.

from: _Cookiemania_

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BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Title: Fresh Corn Bisque with Green Onions
Categories: Diabetic, Soups/stews, Crockpot, Low-fat/cal
Yield: 2 servings

1/2 tb Vegetable oil; 1/4 Bay leaf;
1/4 Onion; chopped 1 1/4 c Corn; fresh or frozen
1/4 Carrot; chopped 1/8 ts Salt
1/4 Stalk of celery; chopped 1 pn Cayenne pepper;
1/2 Clove garlic; minced 1 tb Green onions; chopped
Or 1/4 tsp garlic powder OR 1 tb fresh parsley
1 pn Turmeric; OR 1 ts dry parsley
1 c Water

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add onion, carrot,
celery, garlic. Cook, stirring for 2 min. Stir in turmeric and cook
for 1 min. Add bay leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in
blender or food processor in small batches. Add salt and cayenne to
taste. Serve hot or cold and garnish with green onions or parsley.
Makes about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4 grams fat, 0 mg
cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay, Heart Stroke
Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with
milk, Nov 93.

MMMMM

Title: Rigatoni Con Pomodoro E Broccoli
Categories: Vegetarian, Vegan, Pasta
Yield: 10 servings

1 bn Fresh broccoli; cleaned and
-cut into bite-sized pieces
3/8 c Olive oil
Salt and pepper to taste
Vegetable oil
1 lb Rigatoni; preferably Italian

MMMMM—————————SAUCE——————————–
5/8 tb Garlic; coarsely chopped
3/8 c Fresh basil; chopped
1/4 c Italian parsley; chopped
1 c Fresh tomatoes; chopped
1/8 c Olive oil
1 bn Whole scallions; thinly
-sliced
3 Ripe tomatoes at room
-temperature; cut into bite-
-sized pieces

Boil the broccoli for about 5 mintues, until al dente–do not
overcook. Drain, place in large bowls and allow to cool. Pour 1/2 of
the olive oil over the broccoli and add salt and pepper.

Cook pasta in boiling, salted water, with one tbs of vegetable. oil.
Stir often with a fork or spoon long enough to reach the bottom of
the pot.

When cooked a little firmer than al dente, drain the pasta well and
allow to cool in wide serving bowls.
Pour the rest of the olive oil over the pasta, add salt and pepper
and mix so that it does not stick.

Make the sauce: blend the garlic, basil, parsley, chopped tomatoes
and oils in a food processor. When the pasta and broccoli are cool,
gently mix togehter (it’s easier to do with your hands). Add
scallions and mix with the pasta and broccoli. Add the sauce and
gently mix. Add 1/2 cup of parsley and the tomatoes.
Check for salt. Do not refrigerate but serve at room temperature.

The components of this recipe may be made ahead of time–the pasta
cooked in the morning; and dressed just with the olive oil, the sauce
made, and the vegetables prepared. It is best to blanch the broccoli,
however, just a little before mixing together so it keeps its
freshness.

Recipe from LaTosca Restaurant, Dallas, Texas/MM by DEEANNE

MMMMM

SHAKER LEMON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lemons
4 Eggs
2 c Sugar
Pastry For 2 Crusts

Slice up lemons, rind and all, into a bowl.
Mix in sugar. Note: if lemons are sweet, less sugar
is required.

Allow mixture to stand for at least two hours

Mix in four beaten eggs.

Place in pie shell. Put on top crust and cut vents
into crust.

Bake at 450 degrees F for 15 minutes. Then bake an
additional 25 minutes at 350 degrees.

Recipe By : Tom Neman

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