Espresso Italiana

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups Coffee — * see note
1 Dash Nutmeg — freshly grated
1 Twist Lemon Peel
1/2 Teaspoon Anise Seed
1/2 Teaspoon Anisette Liqueur

* Use dark roast Italian espresso coffee.

Into each of 6 demitasse cups filled with coffee, pour mixture and
serve at once.

Serve with paper-wrapped macaroons.

Serves 6.

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Title: STEW OF FENNEL WITH CARROTS PEARL ONIONS
Categories: Vegetables
Yield: 6 servings

4 Fennel bulbs
1 tb Butter
1 ts Olive oil
2 c Frozen pearl onions, thawed
1 ts Sugar
4 lg Carrots, cut into matchstix
1 c Up to …
1 1/2 c Defatted reduced-sodium
Chicken stock
Salt pepper to taste
2 tb Finely chopped fennel fronds
Or fresh parsley

Cut off fennel stalks and remove strings from the bulbs with a vegetable
peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring
salted water to a boil in a large saucepan, add fennel and blanch for 5
minutes. Remove with a slotted spoon, blot with paper towels and set
aside.
In a large cast-iron or non-stick skillet, heat 1/2 T butter and 1/2 T oil
together over medium high heat. Add half the fennel and saute until nicely
browned on all sides, about 8 minutes. Transfer to a dish and reserve.
Repeat with the remaining butter, oil and fennel. Add onions to the
skillet,
sprinkle with sugar and saute shaking the skillet back and forth, until
nicely browned, 5 to 6 minutes. Return the fennel to the skillet; add
carrots and 1 c stock. Season with salt pepper and simmer, covered,
until
the vegetables are tender 15 to 20 minutes, adding more stock as necessary
to
keep the stew moist. Garnish the fennel fronds or parsley.

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MONTEREY JACK BREAD (FOOD PROCESSOR)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Monterey Jack Cheese
-cubed — 1-inch
3 Eggs
1/2 c Milk
1/2 ts Rosemary,Dried
1/2 ts Basil,Dried
1 1/2 c Buttermilk biscuit mix
1 tb Black olives,chopped — Opt
1 tb Green chilies,chopped –Opt
1 tb Dried tomatoes,chopped -Opt

Preheat oven to 400~. Grease an 8-inch pie plate. Cut
cheese into 1-inch cubes. Fit the steel knife blade
into the work bowl. Process cheese until chopped into
1/4 inch pieces. Remove 1/2 cup cheese from bowl and
set aside for topping. Add eggs, mil

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BRUNSWICK STEW (SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Bacon fat
1 lg Onion — sliced
1 Chicken — cut in half
1 lb Beef stew meat — in bite-size
1 tb Flour
1 lb Baked ham (leftover)
8 c Cold water
1 tb Salt
Fresh ground black pepper
1/2 ts Dried thyme
1/4 ts Red pepper flakes
1 lg Canned tomatoes
2 md Potatoes — diced
1 c Frozen corn kernels
1 c Frozen lima beans
1 c Frozen okra — sliced
1 c Frozen green beans
1/4 c Fresh parsley — chopped

Recipe by: Someone in Georgia, North Carolina, or
Virginia In a large heavy kettle, heat bacon fat and
add onions. Saute until lightly browned. Dust beef
with 1 tablespoon of flour, add to kettle along with
chicken and brown. Add the ham, cold water, salt,
black and red pepper, and thyme. Bring to boil then
reduce heat and simmer for 2 hours covered, or until
meat is tender. Remove meats from stock and strain
stock. Skim any excess fat from stock, and return to
kettle. Remove chicken from bones, discard skin and
cut into bite size pieces. Return meats to kettle
adding all remaining ingredients except for okra,
beans and parsley. Bring to boil and simmer, covered,
for 45 minutes. Add okra and beans and cook for 15
minutes longer. Garnish with fresh parsley.

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Title: Sea Soup
Categories: Soups/stews, Seafood
Yield: 12 Servings

3 tb Butter
1 c Leeks — julienned
1 lb Yams — peeled diced medium
1 lb Potatoes — peeled diced
Medium
1 1/2 c Clam juice
1 c Frozen corn
12 oz Fresh salmon — diced
Medium
1 qt Heavy cream
1 qt Milk
1 ts Worcestershire Sauce
1 ts Tabasco sauce

In a large saucepan place the butter and heat it on medium high until
it has melted. Add the leeks and saute them for 4 to 6 minutes, or
until they are tender.

Add the yams and the potatoes, and saute them for 3 to 4 minutes, or
until the butter is absorbed.

Add the clam juice and simmer the mixture for 10 to 15 minutes, or
until the yams and potatoes are almost cooked.

Add the corn and the salmon and stir them in.

While stirring constantly, pour in the heavy cream and milk blend
them in well.

Add the Worcestershire Sauce and the tabasco sauce, and stir them in.

Remove the soup from the heat and set it on top of a saucer so that it
rapidly cools to room temperature.

Reheat the soup before serving it. Recipe By
: Whale and Ale Pub-Restaurant, San Pedro, CA

MMMMM

Title: Basque Shepherd’s Pie
Categories: Eggs Breakfast Vegetables
Servings: 4

4 ea Slices Bacon 3 ea Med. Potatoes
2 t Sliced Green Onions/tops 1 T Snipped Parsley
3/4 t Salt 1/8 t Dried Thyme, Crushed
1 x Dash Pepper 4 ea Large Eggs

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine reserved
drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and
pepper. Cover tightly; cook over low heat til potatoes are barely tender,
20 to 25 minutes, stirring carefully once or twice. In small bowl beat
together eggs and milk; pour over potato mixture. Cover and continue
cooking over very low heat til egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto
serving plate, or serve from skillet. Sprinkle crumbled bacon atop.
Serve hot.

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Title: Spiced Basmati Rice (Masaledar basmati)
Categories: Indian Ethnic Side dish Spicy
Servings: 6

2 c basmati rice 3 T vegetable oil
1 ea Small onion finely chopped 1/2 t finely minced garlic
1/2 t garam masala 1 t salt
2 2/3 c chicken stock

Pick over the rice an put in a bowl. Wash in several changes of water.
Drain. Pour fresh water over the rice and let it soak for 1/2 hour.
Drain in sieve for 20 minutes.
Heat the oil in a heavy-bottomed saucepan over a medium flame. When
hot, put in the onion. Stir and fry until the onion bits have browned.
Add the rice, green chili, garlic, garam masala and salt. Stir gently
for 3 to 4 minutes until all the grains are coated with oil. If the
rice begins to stick to the bottom of the pan, turn down the heat. Now
pour in the stock and bring the rice to a boil. Cover with a very
tight-fitting lid, turn heat to very, very low and cook for 15 to 20
minutes.

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Title: DOG BISQUITS
Categories: Pet food
Yield: 24 servings

3/4 c Hot water or meat juices
1/3 c Margarine
1/2 c Powdered milk
1/2 ts Salt
2 ts Sugar
1 Egg; beaten
3 c Whole wheat flour

Pour hot water or juice over margarine. Add powdered milk, salt,
sugar, and egg. Gradually add flour, about 1/2 C. at a time till you
have a stiff dough. Knead 3-4 minutes. Roll out 1/2″ thick and cut
into shapes. Bake in 325 degree oven for 50 minutes. P.S. I use a
food processor with plastic blade.

MMMMM

Rainy Season Chicken Soup

Recipe By : Diane Mott Davidson, The Main Corpse
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 dried porcini mushrooms
2 tablespoons margarine
2 leeks — white part only,
split, rinsed, diced
1 medium carrot — diced
1 medium onion — diced
1 large celery ribs — diced
2 boned and skinned chicken breast halves
2 tablespoons flour
2 tablespoons dry white wine
4 cups chicken stock
1 cup nonfat sour cream
1 cup egg noodles — finely cut
salt and pepper

Using a small pan, bring a cup of water to boiling and drop in the
mushrooms. Cook uncovered over med-high heat for 10 mins., then drain the
mushrooms, pat them dry, and slice thinly. Set aside.
In a large saute pan, melt the margarine over low heat. Put in the leeks,
carrots, onions, celery and chicken and stir gently. Cover and cook over
low heat for 5 mins. Take cover off, stir the vegetables and turn the
chicken and check for doneness. (The chicken should be 1/2 done.) Cover and
cook another 5 mins. or until chicken is just done. Remove the chicken from
the pan and set aside to cool. Sprinkle the flour over the melted margarine
, vegetables and juices. Stir to cook over low heat for 2 mins. Slowly add
the white wine and 2 cups of broth. Stir and cook until bubbly and
thickened. Add the sour cream very slowly, and allow to cok gently while
you slice the chicken into thin bite-sized pieces.
In a large frying pan, bring the remaining 2 cups of broth to boiling and
add noodles. Cook 4 mins. or until almost done. Do not drain. Slowly add
the noodle mixture to the hot vegetables and sour cream mixture. Add the
chicken and the mushroom and bring back to boiling. Serve immediately.

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Title: ALMOND TEA COOKIES
Categories: Cookies, Crisco, Almonds
Yield: 36 cookies

1 c Butter Flavor Crisco
2 tb Milk
1 ts Almond Extract
1/2 c Sugar, Granulated
1 2/3 c Flour, All Purpose
2/3 c Almonds, slivered, chopped
1/4 ts Salt
Confectioners Sugar

Preparation Time: 15 Minutes Bake Time: 10 to 12 Minutes

1. Heat oven to 350 F.

2. Cream Butter Flavor Crisco, milk and almond extract in large bowl
at medium speed of electric mixer until well blended. Beat in
granulated sugar.

3. Combine flour, almonds and salt. Mix into creamed mixture. Shape
dough into balls using one level measuring tablespoon for each. Place
2 inches apart on ungreased baking sheet.

4. Bake at 350 for 10 to 12 minutes. ( Cookies will not brown. DO NOT
overbake. ) Remove to cooling rack.

5. Roll slightly warm cookies in confectioners sugar. Roll in
confectioners sugar again when cookies are completely cool.

Makes 3 dozen cookies.

Source: Butter Flavor Crisco Cookie Collection, page 9.
Shared by: David Knight

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