DIRTY RICE (G)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Chicken fat
1/2 lb Chicken gizzards — ground
1/4 lb Pork — ground
1 Bay leaves
1 Onions — minced
1 1/2 Celery — minced
1/2 Bell peppers, green — minced
1 Garlic cloves — minced
1 t Tabasco sauce
1 t Salt
1 t Pepper, black
2 ts Paprika
1 t Dry mustard
1 t Cumin
1/2 ts Thyme
1/2 ts Oregano
2 tb Butter
2 c Stock, pork
1/2 lb Chicken livers — ground
1 c Rice — uncooked

Place fat, gizzards, pork and bay leaves in large
heavy skillet over high heat; cook until meat is
thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper,
garlic, Tabasco, salt, pepper, paprika, mustard,
cumin, thyme, and oregano; stir thoroughly, scraping
pan bottom well. Add the butter and stir until melted.
Reduce heat to medium and cook about 8 minutes,
stirring constantly and scraping pan botton well. Add
the stock and stir until any mixture sticking to the
pan bottom comes loose; cook about 8 minutes over high
heat, stirring once. Then stir in the livers and cook
about 2 minutes. Add the rice and stir thoroughly;
cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice
is tender, about 10 minutes. Remove bay leaves and
serve immediately. From: Ellen Cleary (Fidonet
1:396/15.2) Source: Chef Paul Prudhomme, Louisiana
Kitchen.

– – – – – – – – – – – – – – – – – –

Date: Thu, 02 Dec 93 16:14:49 EST
From: Crispin Cowan

Pasta Primavera

1/2 to 2/3 lb pasta (I like fusili–the spirals)
1 onion
1/2 lb mushrooms
4 or 5 cloves garlic
some dry sherry
1 tin SKIM evaporated milk (less than 3 g fat per tin)
1 red pepper
1 green pepper
1 tsp salt
black pepper

Chop the onion, garlic, and mushroom. Saute over high heat in enouch
sherry to keep it wet for about 10 minutes. Put the pasta water on to
boil.

Reduce the heat under the veggies and add the tin of milk. Put the
pasta in the boiling water. Simmer the sauce over low heat while the
pasta cooks. Chop up the red and green peppers and add them to the
simmering sauce. Add salt black pepper to taste. Let simmer for
about 5 minutes, which should be enough time to cook the pasta.

Drain the pasta, pour the sauce over the pasta, and serve. Sprinkle
with a bit of parmisan cheese or nutritional yeast, and more black
pepper, to taste.

Variations: obviously, vary the vegitable content. Sun dried tomatoes
are one of my favourite candidates.

Asparagus Soup

Recipe By : Celestial Seasoning
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bunch asparagus
1/2 cup cheese — grated
2 cups milk
Basil
2 cups water
Celery salt
1 potato — chopped
Vegetable salt
3 tablespoon butter
Pepper
1/2 onion — chopped
Garlic (pinch)
1/2 cup mushrooms — sliced
Parsley (pinch)

Chop asparagus, setting aside tips for use later. simmer chopped
asparagus and chopped potato in 2 cups water, with 2 Tbs. butter, basil,
celery salt, vegetable salt and pepper to taste. Simmer until vegetables
are tender, and cool. Place cooled broth and vegetables in blender and
puree, slowly adding the 2 cups of milk. Saute onion, mushrooms and
reserved asparagus tips with a pinch of garlic and a pinch of parsley in 1
Tbs. of butter. Add to soup mixture, simmer 15-20 minutes. Grate and add
cheese, if desired, just before serving.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 2536 0 0 0 0 0 0 0 0 0 0 0 0

Title: GREEN TOMATO SALSA II
Categories: Relishes, Condiments, Vegetables
Yield: 1 recipe

6 ea Green tomatoes, peeled
— cored, seeded
— coarsely chopped
1 ea Granny Smith apple, peeled
— cored, coarsely chopped
1 md Onion, peeled minced
2 tb Sugar
1 sm Jalapeno, seeded, deveined
— minced
2 tb Ginger, grated
2 tb Lemon zest
1/2 ts Salt
1 ts Freshly ground pepper
1 c Fresh cilantro, minced

Place tomatoes in a large cast-iron skillet. Add
apple, onion, sugar, jalapeno, ginger, lemon zest and
salt and pepper. Cook over low heat until thickened
into a heavy paste, about 35 to 45 minutes. Transfer
to a glass or ceramic bowl. Set aside to cool. Store
in an airtight container in the refrigerator for up to
4 days. Just before serving, toss in the minced
cilantro and season to taste with additional salt and
pepper.

—–

Basil Vinaigrette
—————–

1/4 cup balsamic vinegar
1/4 tsp dried basil (or 1/2 tsp fresh)
1/4 tsp dried oregano (or 1/2 tsp fresh)

Put all ingredients in a small bowl, and stir. Let sit about 10
minutes.

Title: CHINESE: HOT AND SPICY CHICKEN (MA LA TZE GEE
Categories: Main dish, Meats, Chinese, Hunan
Yield: 1 servings

4 tb Oil
1 Scallion
2 To 3 hot peppers
1 tb Shredded ginger
1 tb Sherry
2 tb Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 tb Light soy sauce
2 tb Wine vinegar
1 tb Sugar
1/2 ts Salt
1 ts To 2t anise pepper
1 tb Cornstarch

Cut chicken into bite-sized pieces, marinate 15-20
minutes in ginger, sherry,
soy sauce mixture.

Cut scallion and hot peppers diagonally into 1-inch
pieces. Grind anise pepper to powder. Mix chicken
broth, soy sauce, wine vinegar, sugar, salt and pepper.

Heat oil. Add scallion, and stir fry several times.
Add ginger, sherry, soy
mixture and chicken to scallions and hot pepper, and
stir-fry for 1-2 minutes
more. Add chicken broth mixture, mix well. Cook over
low heat until chicken
pieces are tender. Add cornstarch to thicken. Serve.

Recipe By :

—–

CEREAL BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-Bran cereal
2 ea Egg whites
1 1/4 c Skim milk
3 tb Canola oil
1/2 c Unbleached white flour
3/4 c Whole wheat flour
1 tb Baking powder
1 tb Sugar or less

Preheat oven to 400 degrees. Measure cereal and milk
into mixing bowl. Stir to combine. Add egg whites and
oil. Let stand one or two minutes to soften cereal.
Mix flours, baking powder and sugar. Beat
liquid-cereal mixture with wire whisk. Add dry
ingredients to cereal mixture, stirring only until
combined. Spoon batter gently into lightly oiled or
paper-lined muffin tins. Bake for 25 minutes. Makes
12 muffins.
~——————————————————
~————- ~- 1 Muffin calories 116,protein4.4
gm,carb. 19.5 gm,total fat 3.9 gm,CSI UNITS
0.6,dietary fiber 3.9 gm,sodium 171 mg,potassium 261
mg,calcium 96 mg,iron 2.1 mg
~——————————————————
~————- ~– The New American Diet by Connor
Connor

– – – – – – – – – – – – – – – – – –

Title: Frozen Lemon Souffle
Categories: Desserts
Servings: 6

1 1/2 c Sugar 3 T Cornstarch
1 ea Env. Unflavored Gelatin 1 c Water
2/3 c Lemon Juice OR Lime Juice 3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and gelatine; add water and
lemon or lime juice. Over medium heat, cook and stir until slightly
thickened; stir in a few drops of food coloring in color of juice used, if
desired (yellow or green). Cool. Chill until partially set, about 1 hour,
stirring occasionally. In small mixer bowl, beat egg whites until stiff
but not dry; fold into juice mixture. In small mixer bowl, beat whipping
cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch
waxed paper or foil “collar” securely around rim of 1-qt souffle dish.
Pour mixture into dish. Freeze 6 hours or overnight. Remove “collar”.
Garnish with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer.

TIP:

Souffle can be chilled in refrigerato 6 hours instead of being frozen.

—————————————————————————–

BASLER MEHLSUPPE

Recipe By : Danny Stocker, MR-Freudenberg , Berne Switzerland
Serving Size : 10 Preparation Time :0:50
Categories : Suppen Nationalgerichte

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
80 g Pflanzenfett
630 g Zwiebeln
200 g Halbweissmehl
2 1/2 l Bouillon
2 dl Kochwein rot
1 Salz und Pfeffer — zum abschmecken
95 g Sbrinz (oder anderer Hartkase)

Vorbereitung
– Zwiebeln schalen, fein schneiden oder hacken
– Mehl in einer Lyonerpfanne, im Ofen, langsam braun rosten
– Auskuhlen lassen
Zubereitung
– Zwiebeln in Pflanzenfett langsam braun rosten
– Mit dem gerosteten Mehl stauben und vermischen
– Etwas erkalten lassen
– Mit der heissen Bouillon auffullen, gut verruhren
– Aufkochen, Rotwein zufugen, abschaumen und mind. 1 Stunde sieden
lassen
– die Suppe purieren
– Abschmecken
– Geriebener Sbrinz separat dazu servieren

– – – – – – – – – – – – – – – – – –

NOTES : Swiss national speciality

E-mail from: Natividad Yepez, 28-May-1996

CHESTNUT AND POTATO PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 3/4 c potato — peeled and diced
1 1/2 lb canned unsweetened chestnut
: puree
12 TB sweet butter — at room
: temperature
1/3 c Creme Fraiche — see page
339 Chestnuts For The Holidays
1 egg
1 egg yolk
4 TB Calvados
1 ts ground cardamom
1 1/2 ts salt
: pn cayenne pepper

1. Cover potatoes with 2 quarts salted water and cook
until tender. Drain well. 2. In a food processor
fitted with a steel blade process chestnut puree until
smooth. Transfer to a mixing bowl. 3. Mash the drained
potatoes until smooth with 8 tablespoons (1 stick) of
the butter. Transfer to the bowl with the chestnut
puree. 4. Whisk in creme fraiche, the whole egg and
extra yolk, the Calvados, cardamom, 1 1/2 teaspoons
salt and the cayenne pepper. 5. Smear a 1 1/2 quart
souffle dish with some of remaining 4 tablespoons
butter. Bake in a preheated 350 degree oven for 25
minutes before serving. 6. The dish can be made ahead
and refrigerated, then baked just before serving.

Recipe By : Silver Palate Purees – page 195

From: Jfcoombs@avana.Net Date: Tue, 15
Oct 96 06:13:37 Pdt

– – – – – – – – – – – – – – – – – –