Black-Eyed Pea_Crab Salad with Ruby Grapefruit

Recipe By : Stephan Pyles in ___The New Texas Cuisine___
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Fish and Seafood
Herbs, Fresh Salads
Salads, Seafood Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups black-eyed peas (soaked overnight) — drained
1 quart ham hock broth or water
salt — to taste
4 slices bacon — diced
1 pound fresh lump crabmeat (Gulf Coast preferred)
1 medium red bell pepper — seeded, finely diced
1 medium yellow bell pepper — seeded, finely diced
1 medium green bell pepper — seeded, finely diced
1 large purple onion — minced
3 whole scallions — thinly sliced
1 large tomato — seeded and diced
1 teaspoon fresh thyme — chopped
1 teaspoon fresh marigold mint or tarragon — chopped
1 teaspoon fresh chervil — chopped
1 cup Grapefruit Vinaigrette (separate recipe)
4 whole ruby grapefruit (peeled) — sections removed
8 whole fresh cilantro sprigs — for garnish

Place the drained black-eyed peas in a saucepan with the ham hock broth
or water, and bring to a boil. Reduce the heat and simmer until tender,
45 minutes to 1 hour. Toward the end of the cooking time, taste the
peas and season with salt. Drain and set aside.

In a skillet, cook the bacon over medium-high heat until all the fat is
rendered. Transfer the bacon to a large mixing bowl and add the
crabmeat, vegetables, peas, and herbs. Mix together until thoroughly
combined.

Combine the salad with the vinaigrette. Mound the tossed salad on a
large serving platter, leaving at least 2 inches around the edge of the
platter. Arrange the grapefruit sections around the salad, and garnish
the grapefruit sections with the cilantro springs.

[Formatted to MasterCook by Terri Law on 8/22/96. Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]

Chef’s Notes: Chef Stephan Pyles of Star Canyon tells us that “This
easy, do-ahead salad is a perfect entree for a summer lunch or picnic.
Black-eyed peas, crab, and grapefruit may not exactly be an orthodox
combination, but they are all staples of Texas cookery and go well
together.”

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NO BAKE FRUIT CAKE 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Seedless raisins
1 1/2 c Pitted dates
1 lb Nuts of choice (I always use
-pecans)
1/2 lb Red candied cherries
1/2 lb Green candied cherries
1/2 lb Candied pineapple
1 cn Sweetened conden. milk
1 1/2 c Crushed graham crackers
To 2 1/2 c.
-(my favorite) or
-vanilla wafers
-Butter to grease loaf pans
-or ring mold

Combine all ingredents except crushed cookies. (I
leave my fruit and nuts whole but may be cut up if
your wish.) Mix well to distribute all the fruit and
nuts in the milk. Gradually add the crushed cookies
to the mixture and stir. As soon as the mixture is
not “real” sticky you will know you have enough
crushed cookies mixed in. Butter your loaf or ring pan
very well and spoon in the fruit cake mixture. Press
down firmly with the back of a greased spoon (I just
grease my “clean” hands and push the mixture down to
pack it well.) Cover with plastic wrap or foil and
place in the refridg. for at least 2 days. When ready
to serve, remove from refridg. and tip out on a
serving plate. IF there are any leftovers….;) you
should store back in the refridg.

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Overnight Cheese Noodle Kugel

Recipe By : “Mirjam Dorn (JPW)”
Serving Size : 9 Preparation Time :0:00
Categories : Jewish Kugels
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Noodles — wide
3 Eggs
1/2 Cup Sugar
2 Cups Skim Milk
1 Cup Cottage Cheese
1/4 Cup Raisins
Cinnamon Sugar

Grease a 9 x 9 inch baking pan. Arrange the raw noodles on the bottom of
the pan. In a large mixing bowl, beat the eggs and sugar until light;
add the milk; beat together. Stir in the cottage cheese and raisins.
Pour the mixture over the noodles, then cover and refrigerate overnight.

Before baking, spinkle cinnamon sugar on the top. Bake for 1 hour and 15
minutes in a 350 degree F oven, the first half of the cooking time
covered and remainder of the time uncovered.

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Witch’s Brew

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pints purple grape juice
1 1/2 pints club soda
grapes
apples

Mix the grape juice and soda in a pitcher. Halve the grapes
and take out the seeds. Cut the apple into small chunks. Float the fruit in
the
brew just before serving; by magic, the grapes and apples will look just like
eyes and teeth. Make a swizzle broomstick from a straw and black paper cut into
a fringe.

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Creamy Tomato Bisque With Lump Crabmeat Basil

Recipe By : Sargento, May 1998
Serving Size : 8 Preparation Time :0:30
Categories : Soups Fish-Shells
Brandnames

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large fresh ripe tomatoes
cut into 1+1/2-cups chopped
1/3 cup extra virgin olive oil
1 small onion
cut into 1/3-cup chopped
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
OR double strength chicken broth
3/4 cup fresh basil — loosely packed
cut into thin strips — divided
4 cups tomato sauce
2 cups tomato juice
1 cup half and half
OR whipping cream
1 tablespoon sugar
1/2 teaspoon salt — or to taste
white pepper — to taste
8 ounces lump crabmeat — fresh or canned

Core and cut “x” in bottom of tomatoes; plunge into boiling water 20 to 30
seconds or until skin begins to peel back. Plunge into ice water. Peel
tomatoes; cut in halves. Seed and coarsely chop tomato; set aside.

Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5
minutes or until transparent. Add flour, whisk over low heat 3 to 5
minutes. Do not brown.

Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat
mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in
tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10
minutes. With large spoon, skim froth from top as it forms. Whisk in cream;
heat to a simmer. Skim again, if necessary. Add sugar and season with salt
and white pepper. Ladle into warm cups or bowls and garnish with remaining
basil and fresh crabmeat, if desired.

[makes 8 cups; 8 servings]

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Notes: Title in full: Creamy Tomato Bisque with Lump Crabmeat Chiffonade
of Fresh Basil VARIATION: omit the crab.

kitpath 9/1/98
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Title: Cinnamon Crisps
Categories: Cookies
Yield: 24 servings

1 x -Dottie Cross TMPJ72B 1 1/4 c All-purpose flour
8 tb Unsalted butter; softened 1 ts Baking powder
1/3 c Sugar 1 ts Ground cinnamon
1 tb Sugar 1/8 ts Salt
1 ea Large egg yolk 24 ea Walnut halves
1/2 ts Vanilla

Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
using a hand-held electric mixer set at high speed, beat the butter until
creamy, about 1 minute. Add the sugar and continue beating until the
mixture is light in color and texture, about 2 additional minutes. Beat in
the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt
onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients
into the creamed mixture to form a stiff dough. Scrape the dough onto
another piece of waxed paper and form into a thick log about 8 inches long.
Wrap the log in the waxed paper and refrigerate until chilled and firm,
about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices,
each about 5/6 inch thick. Arrange the slices about 2 inches apart on the
prepared baking sheets. Flatten the slices slightly with a fork, and top
each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let
cool on the baking sheets for 2 minutes, then transfer to wire cake racks
to cool completely. The cookies will keep, stored in an airtight container
at room temperature, for 3 days. Makes 24 cookies. Source: “An Edible
Christmas” (A Treasury of Recipes for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C

—–

Date: Thu, 01 Sep 94 12:44:51 PDT
From: Katherine Albitz

Bean Lasagne

1 can ff vegetarian refried beans
1 12 oz bottle mild taco sauce
2 cans stewed tomatoes, one drained, one not
1 cup ff cottage cheese
1 cup corn kernels, frozen is ok
10-12 lasagne noodles, uncooked
1/4 cup black olives, sliced

In a bowl mix beans with about half the juice from one can of tomatoes
and a couple of tablespoons of taco sauce. You want the beans to be
almost but not quite pourable. Mix the rest of the taco sauce and
tomato juice and set aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9×13″
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
you want, the beans, corn, cheese, drained tomatoes, sauce and noodles,
being sure to end up with enough beans to cover the top with no noodles
showing. The resulting mess should be pretty wet.

Cover tightly with foil. Bake at 350 for about an hour, until the
noodles are tender. Check every 5-10 minutes after 45 minutes of cooking
to see how the noodles are doing. Remove foil, sprinkle with olives. Bake
another couple of minutes. Let sit for about 5 minutes before serving.

Serves 3-4 as a main dish. Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don’t use as much tomato
juice and cook for only about 30 minutes.

Title: Chinese Mustard
Categories: Appetizers, Sauces
Yield: 6 servings

1/4 c Boiling water 1/2 ts Salt
1/4 c Dry English mustard 2 ts Salad oil

Stir boiling water into dry English mustard. Add salt and salad oil.
For yellower color, add a little turmeric.

—–

Title: NO-BAKE STRAWBERRY PIE
Categories: Bakery, Desserts, Fruits
Yield: 8 servings

—————————-NUTTY DATE PIE CRUST—————————-
1/2 c Walnuts
1/2 c Almonds
1 3/4 c Dates, pitted

———————————-FILLING———————————-
5 c Strawberries, sliced
1 tb Maple syrup

CRUST: Grind nuts finely in a food processor set aside. Place the
dates in a food processor or blender grind to form a paste. With
the motor still running, add the ground nuts blend until the
mixture forms a ball. Press this mixture evenly on the bottom of a
lightly oiled 8″ pie pan. Refrigerate until ready to fill.
FILLING: Toss the strawberries with the maple syrup. Spoon into the
pie crust. Cover with waxed paper refrigerate for 1 hour before
serving.

—–

STUFFING FOR FLOUNDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms (chopped)
6 Scallions
1/4 c Butter melted
1 c Soft bread crumbs
1 t Salt
1/8 ts Pepper
1 tb Ketchup
1 tb Lemon juice
1 c Flaked crabmeat

Chop all ingredients. Saute mushrooms and onions 5
minutes in butter. Stir in bread crumbs and
crabmeat.Cook 2 minutes. Add salt, pepper, lemon
juice, and ketchup. Pour in cream 1/2 and 1/2. Put
in flounder. Bake 425 for 10-15 minutes/ Pat of
butter on top and serve with mornaise sauce.

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