Title: ROUTE 19 SHRIMP CHOWDER
Categories: Shrimp, Soups
Yield: 3 quarts

1 lb Unpeeled medium-size fresh
– shrimp
3 tb Butter or margarine
3 tb All-purpose flour
1 tb Curry powder
2 c Chicken broth
2 Bottles clam juice (8-ounce
– each)
2 c Half-and-half
4 md Baking potatoes, peeled
– coarsely chopped (4 cups)
1 lb Grouper or Amberjack fillet
– cut into bite size pieces

Peel and devein shrimp; set aside.

Melt butter in a large Dutch oven over low heat; add flour and curry
powder, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth, stirring until smooth. Add clam juice,
half-and-half, and potato; stir well. Bring to a boil; reduce heat,
and simmer uncovered, 20 minutes or until potato is tender.

Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until
shrimp turn pink. Serve immediately.

—–

14-Carat Cake with Vanilla Cream Cheese Frost

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Grated raw carrots
2 teaspoons Baking powder
8 1/2 ounces Canned crushed pineapple — dr
1 1/2 teaspoons Baking soda
1/2 cup Chopped nuts
1 teaspoon Salt

2 teaspoons Ground cinnamon
1/2 cup Butter or margarine
4 Eggs
8 ounces Cream cheese — softened
2 cups Sugar
1 teaspoon Vanilla
1 1/2 cups Oil
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and
add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil,
carrots, drained pineapple and nuts. Turn into 3 greased and floured
9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40
minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until
cake springs back when lightly touched. Cool in pans about 10 minutes,
then turn onto wire racks to cool completely.

To make frosting, combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, top and sides of layer cake. Frost top and sides of sheet
cake.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

Title: Wild Rice-Cucumber Salad
Categories: Low, Fat
Yield: 1 servings

1 1/2 c Wild rice, rinsed
3 c Water
3 Cucumbers, sliced thick and
sl Cut into quarters
1 Red bell pepper, diced
1 bn Green onions (or 1 Vidalia
Or red onion), chopped

(the cucumbers can be increased with good results, and other veg.added)
Bring the water to a boil, add the wild rice. Return to boil, turn down to
simmer for 40 minutes or until some of the grains burst. Remove from heat
and allow to cool. Drain any excess water. Toss cooled rice and other
ingredients in a bowl.

You may use any dressing you like, but I like to use one of these:

Basil/Balsamic Vinegar Dressing [T] – I think I derived this from something
McDougall

1/3 c balsamic vinegar 1 T soy sauce 2 T water 2 T fresh basil, chopped
fine 2 cloves garlic, chopped fine 1 T onion, chopped fine 1/2 t black
pepper

Combine in a jar, shake, and allow to sit, preferably overnight. The salad
will also be improved if it is dressed and allowed to sit for several
hours, which is good, since there is a lot of it!

The other dressing I use on this is from the New McDougall Cookbook, called
the Savory Salad Dressing. [T]

1 t Dijon mustard 1/4 c red wine vinegar 1/4 c water 1/4 c soy sauce dash
Tobasco sauce

Combine in jar, shake, allow to sit for a few hours.

(makes a LARGE amount, keeps well)

From: “Anne.Cox” <20676AC@msu.edu>
converted to MM by Donna Webster Donna@webster.demon.co.uk

—–

Title: TENDER BROCCOLI STEMS WITH CLAMS
Categories: Chinese, Seafood
Yield: 4 servings

2 lb Broccoli
4 lg Cloves garlic
1 tb Fermented soy beans
1/4 c Canned baby clams (or
-crabmeat or shrimp)
1/2 c Stock
2 tb Peanut oil for first
-stir-frying
1 tb Peanut oil
Cornstarch paste

Preparation: Wash broccoli and cut off flowerets
(save for another dish). With small paring knife,
carefully peel outer skin off broccoli stems,
beginning at the base. Leave inner stems whole. Cut
stems on the bias into 1/4″ slices.

Rinse fermented soy beans. Peel garlic. Mince
together soy beans and garlic; then mash to a paste
using mortar and pestle; set aside. Place drained baby
clams in stock. If substituting fresh clams, crabmeat
or shrimp, wash, shell and chop into small pieces.

Stir-frying: Heat wok to hot, then add first of oil.
When oil just begin to smoke, add broccoli and toss
quickly to avoid burning. Stir-fry for about 1
minute. Turn heat down to moderate (or on electric
range, remove from heat). Push broccoli up side of
wok; add remaining oil to bottom of wok; add soy bean
mixture. Press and stir until odor of beans and
garlic is present.

Return to high heat and immediately recombine with
broccoli, stirring constantly for about 30 seconds.
Beans and garlic will burn easily, so keep mixture
moving. Quickly add clams and stock; stir-fry for
another 30 seconds. Cover for 30 seconds to finish
cooking broccoli. Remove cover; thicken with
cornstarch paste to light sauce.

Posted by Fred Peters.

—–

Title: TOMATO TART NICOISE
Categories: Cheese/eggs, Greek
Yield: 8 servings

1/3 CORNMEAL PASTRY dough
1 Egg white, lightly beaten
2 Medium-size tomatoes
2 Eggs
1 c Part-skim milk ricotta
-cheese
1 c Shredded mozzarella cheese
6 tb Grated Parmesan cheese,
-divided
3 tb Chopped fresh oregano (Or 1
-Tbl dried), divided
1/8 ts Ground balck pepper
1 Jar marinated artichokes (6
-ounces), drained and
Halved lengthwise
8 Nicoise or Gaeta olives,
-pitted

Preheat oven to 400 F. On lightly floured surface, roll dough to a 14-inch
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick botttom with tines of fork. Lane pastry shell with aluminum foil;
fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove
foil and weights. Bake 5 to 6 minutes longer or just until pastry starts
to turn golden. Brush with egg white; bake 1 minute longer. Cool
completely on wire rack. Reduce oven temperature to 350 F. Thinly slice 1
tomato; arrange over bottom of pastry shell; set aside. In a medium bowl,
beat eggs; blend in ricotta, mozzarella, 4 tablespoons of the Parmesan, and
2 tablespoons of the fresh oregano (or 2 teaspoons of the dried). Spread
over tomato slices. Cut remaining tomato into 12 wedges. Arrange on top of
cheese layer with artichoke halves and olives. Sprinkle with remaining
oregano and Parmesan. Bake 40 minutes or until cheese layer is set. Cool on
wire rack 10 minutes before removing outer ring. Serve warm.

Makes 8 servings.

[ 1001 HOME IDEAS MAGAZINE; June 1990 ]

—–

HIBISCUS “COOLER”
– makes a little over 64oz (2 quarts = 2liters)

64 oz water
3 TB whole hibiscus flowers
12 oz can apple juice concentrate

– boil water with hibiscus
– turn off flame and let it suffuse (?) for a while
– pour tea and apple juice concentrate into container
– refrigerate

Usually there is around a cup extra tea which I drink warm with a
little honey.

You don’t have to use “heaping” TBs of hibiscus.

Title: Caramel Corn
Categories: Snacks
Yield: 6 qts

MMMMM————————-ORVILLE R——————————
2 c Light brown sugar
1/2 c Light corn syrup
1/2 lb Butter
1/4 t Cream of tartar
1 t Salt
1 t Baking soda
6 qt OR popcorn (2 batches)

In 2 1/2 qt saucepan combine brown sugar, corn syrup, butter, cream of
tartar, and salt. Bring to a boil, stirring, over med high heat.
Stirring constantly, boil rapidly to hard ball stage, 260F (about 5
mins). Remove from heat. Stir in baking soda quickly but thoroughly,
pour at once over popcorn in a lg roasting or baking pan. Stir gently
until all kernels are coated. Bake 200F for 1 hr, stirring 2-3 times
during baking. Turn out at once on wax paper, spread apart and allow
to cool completely. Break apart, store in a tightly covered container.

MMMMM

Title: Indian Carrot Salad
Categories: Diabetic, Salads, Vegetables, Vegetarian, Side dish
Yield: 8 servings

1 tb Corn oil
1 tb Lime juice
1/2 ts Cumin; ground
1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Garlic; minced
4 c Carrots; sliced cooked
1/2 c Wheat sprouts or cooked
Wheat berries; for garnish

Whisk oil and lime juice together in large bowl. Whisk in cumin,
cinnamon, salt and grlic. Sir in carrot. Cover and refregerate until
cold. Serve chilled, garnished with wheat sprouts.

Food Exchanges per serving: 2 VEGETABLE EXCHANGES

CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; Low-sodium diets: This recipe is
suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess.,R.D.,M.S. and Matharine Middleton

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: Pumpkin Potatoes
Categories: Vegetables, Canadian
Yield: 1 servings

Pumpkin ;(equal parts of)
– peeled
Potatoes; peeled
1 Onion; finely chopped
Butter
Bacon
-salt pepper to taste

Pommes de terre a la citronuille

The directions for this recipe are very loose; Boil together equal
parts of peeled potatoes and pumpkin. When cooked, drain them, add 1
good sized onion, finely chopped and a piece of butter. Mash all till
creamy, season to taste and serve with golden sliced of fried salt
pork or bacon. To quote Mme. Benoit, “Grand-mere was a wizard with
pumpkin. Her mashed potatoes pumpkin french fried chips were super.
It’s amazing how most of what we enjoyed in our youth remains a
pleasure as we grow older. In the autumn of 1959 I made these on my
television show. The amount of mail requesting the recipe was
unbelievable!”

Source: _My Grandmother’s Kitchen_ by Madame Jehane Benoit

MMMMM

MARTHA WASHINGTON’S DEVIL’S FOOD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Unsweetened Chocolate
1 c Sugar
1/2 c Buttermilk or sour milk
1/2 c Cake Flour — sifted
1 1/2 ts Baking Powder
3/4 ts Soda
1/2 ts Salt
1/2 c Butter or shortening
3/4 c Sugar
3 Eggs — well beaten
1 c Buttermilk or sour milk
1 t Vanilla

Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk
and stir over boiling water until sugar is dissolved. Cool. Sift flour
once, measure, add baking powder, soda, and salt and sift together three
times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream
together until light and fluffy. Add eggs and beat well. Add about 1/4 of
flour mixture, mix thoroughly; add chocolate mixture and blend. Add
remaining flour, alternately with buttermilk, a small amount at a time;
beat very thoroughly after each addition. Add vanilla. Bake in greased
15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until
cake is done. When cold, trim edges, cut in half crosswise, and put
together as a two-layer cake, matching edges carefully. Spread tops and
sides with Martha Washington’s Fudge Frosting (See recipe). Or add chopped
nut meats to part of frosting and use as filling. This recipe has been
adapted to modern measurements from Marthas Washington’s own recipe. It is
an excellent choice for February parties or for any occasion where a deluxe
cake is desired.

Kate Smith Collection, (as adapted from Martha Washington’s recipe)
Published 1940 by General Foods Corp. (Courtesy of Barb Day)

– – – – – – – – – – – – – – – – – –