AIGO BOUIDO (GARLIC SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Separated head or about 16
-cloves whole, unpeeled
-garlic
2 qt Water
1 t Salt
1 pn Of pepper
2 Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay leav
4 Sprigs parsley
3 tb Olive oil

This isn’t cream of garlic soup, but it has a creamy
texture. I’ve done this one and it’s great. As Julia
says, “Because the garlic is boiled, its after-effects
are at a minimum, and its flavor becomes exquisite,
aromatic and almot undefinable.”

From Julia Child’s “Mastering the Art of French
Cooking, Vol. I”:

Drop garlic cloves in boiling water and boil for 30
seconds. Drain, run cold water over them and peel.
Place the garlic and the rest of the ingredients in a
3-quart saucepan and boil slowly for 30 minutes.
Correct seasoning.

3 egg yolks 3 to 4 T. olive oil

Beat the egg yolks with a wire whip in a soup tureen
for a minute or until they are thick and sticky. Drop
by drop beat in the olive oil for making a mayonnaise.

Rounds of hard-toasted French bread 1 cup of grated
Swiss or Parmesan cheese

Just before serving, beat a ladleful of hot soup into
the egg mixture by droplets. Gradually strain in the
rest, beating and pressing the juice out of the
garlic. Serve immediately, accompanied by the bread
and cheese.

Posted by Al Martin. Courtesy of Fred Peters.

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Sausage and Spinach Lasagna

Recipe By : Ollie Antrum
Serving Size : 9 Preparation Time :1:30
Categories : Pork/Ham/Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart spaghetti sauce
1 1/2 pounds ricotta cheese, part skim milk
1 1/2 pounds mozzarella cheese, part skim milk
3/4 pound italian sausage
1 1/2 cups parmesan cheese
1 each egg — beaten
6 ounces spinach — cooked
1 teaspoon sugar
1/4 teaspoon nutmeg

Cook sausage in skillet and drain, set aside.
Mix ricotta, spinach, egg and spices until smooth
Pour 1 cup sauce into bottom of baking dish
Cover with a layer of cooked lasagna noodles.
Add a layer of ricotta, mozz and sausage.
Top with a layer of sauce and grated cheese.

Bake in a moderate oven for 35 min.

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Serving Ideas : serve with salad, bread and red wine.

NOTES : The best lasagna I have ever tasted

Title: CHOCOLATE MERINGUE PIE
Categories: Pies, Chocolate
Yield: 1 servings

1 Pie shell, 9"; baked
1/2 c Cocoa, Dutch process
-unsweetened
1/4 c Cornstarch
1 1/2 c Sugar
1/4 ts Salt
3 Egg; separated
2 c Milk
2 ts Vanilla (not extract)
2 T Butter

MMMMM————————–MERINGUE——————————-
3 Egg white
1/4 ts Salt
1 ts Vanilla (not extract)
1/4 ts Cream of tartar
1 ts Baking powder
2/3 c Sugar

Pie: Combine dry ingredients in a medium saucepan and stir to mix thor-
oughly before you add liquids. Now add egg yolks (save the whites for
the meringue) and milk and whisk until there are absolutely no lumps.
Place directly over medium-low heat, stir CONSTANTLY until the pudding
thickens and comes to a plopping boil. Watch it like a hawk and DON’T
TURN UP THE FIRE; at this stage it’ll stick and burn at the least
provocation! Patience is essential here. Remove from heat and stir in
the vanilla and butter. Pour into baked pie shell. Top with meringue.
Bake at 325 F. until the meringue browns, 15 to 20 minutes.

Meringue: Beat egg whites and all other ingredients except sugar until
foamy. Add sugar, ONE TABLESPOON AT A TIME, while beating vigorously
until the whites will hold a firm peak and are satiny looking. Spread
meringue over the hot filling, starting with small amounts at the edges
and sealing to the crust all around. If you don’t make sure the meringue
is well stuck to the crust at this stage, it’ll shrink and pull away
during the baking, which makes a lots less attractive pie. Spread pie
with remaining meringue, making hills and valleys.

Adding the sugar a little at a time helps make sure that it dissolves
completely, and so helps prevent the meringue from weeping. Also,
spreading the meringue over the hot filling helps–I don’t know why.

Adapted from The Only Texas Cookbook
Linda West Eckhardt
per Sam Waring

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Title: HONGSHAO WANYU (RED-COOKED CARP)
Categories: Fish, Oriental, Seafood
Yield: 4 servings

1/2 oz Dried Tangerine Peel
-=OR=- citrus peel
3 lb Firm, white-fleshed Fish
-such as Rock Fish, Cod,
-Halibut, Haddock, Scrod,
-Red Snapper, or Sole,
-(cleaned left whole)
2 ts Salt
4 tb Cornstarch
2 c Peanut oil
2 tb Finely chopped garlic
3 tb Minced peeled fresh ginger
4 tb Finely chopped scallions
3 tb Rice wine or dry sherry
1 tb Whole bean sauce
-(yellow bean sauce)
2 tb Dark soy sauce
1 tb Sugar
6 tb Chicken stock or water

SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it
is soft. Rinse under running water, squeeze out any excess liquid, finely
chop and set aside. Make 3 or 4 slashes on each side of the fish to help it
cook faster and allow the flavors to permeate. Rub the fish on both sides
with the salt. Sprinkle the cornstarch evenly on each side of the fish.
Heat a wok or deep saute pan until it is hot. Add the oil. When hot,
deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.
Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons.
Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions
and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the
fish to the wok, spooning the ingredients over the top of the fish. Cover
wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of
a Chinese meal or 2, as a single dish.

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Christmas Crackers

Recipe By : Jo Merrill (ECGJ65B)
Serving Size : 45 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter or margarine — melted
1/2 cup honey
1/3 cup light brown sugar — packed
2 large eggs
2 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar

In large bowl, with wire whisk or fork, beat margarine
or butter, honey, brown sugar, and eggs just until blended.
With spoon, stir in whole-wheat flour and remaining
ingredients except sugar. Divide dough into 3 balls. Wrap 2
balls in plastic wrap; refrigerate until ready to use.
Preheat oven to 350`F. On floured large cookie sheet, with
floured rolling pin, roll remaining ball of dough into a
rectangle slightly larger than 15×13-inch. Trim side to
make 15×12 inch rectangle. Using dull edge of knife, score
rectangle lengthwise into 3 strips; score each strips
crosswise into 5 rectangles. Decorate center of each
rectangle by pressing favorite holiday cookie cutter into
dough by making sure not to cut all the way through. (Use
the same cookie cutter for all rectangles or choose as many
different ones to decorate rectangles as you like.)
Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes
until edges begin to brown. Cook on cookie sheet on wire
rack 2 minutes; slice onto rack to cook completely. Repeat
with remaining dough and sugar. When cool, break each large
rectangle into 15 smaller rectangle along scored line.
Makes 45 crackers.

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Date: Mon, 29 Aug 94 10:50:19 EDT
From: dgarland@cdplus.com

Pickled Jalapenos

In response to the question how to preserve Jalapenos (or any other
chile). The following is the recipe I obtained originally from my cooking
class in high school in Mexico, but I made some modifications because the
chiles were allways too cooked. As to how tro dry chiles, that is a question
that can be answered only by experimenting, since as a mexican I am use to
find any kind of chiles any time in the market very cheap, and I would
think most of the mexicans wouldn’t know how to dry them…. Any way, I have
a very good recipe for chipotles (dry jalapenos) once I am able to understand
how this system works… Please note that I don’t give the exact amounts
because they would vary depending on what you want to get, but keep in mind
that the important thing always would be the spices.

Fresh chiles (jalapenos or serranos)
Carrots
Coliflower (I use one head only)
Onions
Garlic (1/4 of a head per jar)
The following spices on each jar:
1 or 2 Bay entire leaves
2 cloves
2 or 3 pepper corms
1 little piece of cinnamon
1/4 tsp of mustard seed
salt
white vinegar (I use like 1/2 galon for eight 1 pint jars).

Slice the carrots in rounds. Brake the coliflower in small pieces and
cut the onions in chunks. I cut garlics in such a way that the teeth? are in
halfs. I like to use entire chiles but I always punch them with a toothpick, so
the flavor comes out. If you want you can slice them in longitudinal cuts,
which is the traditional way. I heat a little bit of oil (like 3 or 4
tablespoons) and place all the vegetables at the same time and mix everything
until all the vegetables are covered with a thin layer of oil. Then I fill the
jars with the vegetables (the jars by then already have the spices and salt).
Apart, I heat the vinegar and when it is boiling I pour it over the vegetables.
I close the jars (following the traditional preserving instructions) and let
them boil closed for 15 minutes. I let stand the pickles for at least a week.
Before coming to the states I preserved in this way like 5 jars with only fresh
“piquin chiles” and I have been using them for the last year, by adding here
the vegetables, this works wonderful, because we have had very flavorful picles
for long time. I hope you enjoy this recipe.

Date: Thu, 09 Sep 93 03:09:17 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

Make Fast – Wait Long Liquor

2 cups sugar (raw sugar is best, white is also fine)
1 liter Vodka (the cheapest available)
2 cups nectar (can use herb extracts, coffee, etc.)

Heat the nectar and sugar until disolved, cool, add the vodka
and store in airtight bottles … and let it sit for a year.

I put a piece of firm fruit in the bottle also. Looks great
and adds to the flavor. I also use jackfruit, lychee, guava
and other tropical fruits growing in my (or neighbors’) yard.
A friend made some with anis seeds and it it golden ambrosia!

If these fruit are not available, get a can of fruit in syrup
and mix the syrup with the vodka, adding some of the fruit.
Jackfruit and lychee are very distinctive and delicious.

(For those who like a sweeter, more syrupy liquor, use a little
less vodka or more sugar. This recipe is a little on the tart
side, but after a year on the shelf, it gets as mellow as
as the best. The sweeter ones are a real treat on vanilla
Tofutti or other VLF ices.

Title: SALTED TARO BALLS
Categories: Loo, Chinese, Desserts
Yield: 1 batch

1 lb Taro root, peeled and
-rinsed
1 tb Cornstarch or arrowroot
1 tb Rice flour*
1/2 ts Salt
1/8 ts Pepper
Lots of oil

Here’s another “dessert” that is hardly sweet at all:

Cut taro into thin strips or grate it. Mix all other
ingredients together and sprinkle evenly over taro.
Mix well and form into golf ball sized balls. Deep-fry
until crisp and golden. Serve with tea.

From: Michael Loo

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FISH CHOWDER II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced potatoes
1 c Boiling water
3/4 lb Fish fillets, cubed
1/2 ts Salt
1/8 ts Pepper
2 tb Parsley, chopped
3 sl Bacon
1 Medium onion, chopped
1 c Milk

Place potatoes in Dutch oven with boiling water,
cover and cook 10-15 minutes. Fry bacon until
transparent, add onion and cook until onion is soft
and bacon is lightly browned. Add bacon, onion, bacon
drippings and fish fillets to potatoes. Simmer 10
minutes or until potatoes and fish are done. Stir in
milk, salt and pepper. Simmer 5 minutes. Sprinkle with
parsley.

Yield: 2-3 servings

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Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice
Yield: 6 servings

2 c Cooked rice 1/4 ts Cinnamon
1 c Skim milk 1/4 ts Nutmeg
1 tb Liquid Sugartwin (1/4 c sug) 1 Apple, shredded peel on
1/4 c Raisins 1/4 ts Ascorbic acid col. keeper
1 ts Vanilla

1 tbsp Sugartwin has the sweetness of 4 tbsp or 1/4 cup sugar.
American Diabetes Assoc. guidelines allow 1 tsp sugar per serving or
2 tbsp for a 6 serving recipe which would taste OK to people
accustomed to low sugar recipes.

Combine rice, milk, sweetener (or sugar) raisins, vanilla and spices.
Bring to a boil, reduce heat and stir occasionally until the mixture
is creamy.

Core and shred apple and sprinkle with ascorbic acid color keeper, or
with a little lemon juice. Stir apple into rice mixture. Cook a few
minutes longer until apple is soft. Serve warm or cold.

1/6 recipe made with artificial sweetner – 1 starch choice, 1 milk

Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make pudding as
above without apple and add 2 tbsp coconut.

Adapted from Light Easy Choices by Kay Spicer, published in Canada.
Shared by Elizabeth Rodier Jan 94.

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