Title: Curry Butter – Great Chefs
Categories: Basics, Butters, Masterchefs, Frisco, Relf
Yield: 1 servings

1/4 lb Butter, unsalted 1 tb Curry, powder (If Garam
2 ea Ginger, thin slices, — Masala is not
— chopped — available, use 2 tb of
1 lg Shallot, chopped — Curry powder)
1 sm Garlic, clove, chopped 1 tb Juice, lemon
1 sm Chili, green, seeded and 1 pn Turmeric, ground
— chopped Salt (to taste)
1 tb Garam Masala (see any Pepper (to taste)
— Indian cookbook)

Blend all of the ingredients in a food processor until smooth.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

—–

Tart and Tangy Beef on a Bun

Recipe By : Dupree, TVFN
Serving Size : 6 Preparation Time :1:00
Categories : Dupree Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground chuck
1 onion — chopped
2 cups ketchup
3 cups packed brown sugar
3 cups apple cider vinegar
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
2 teaspoons honey
6 hamburger buns

Combine the ground beef and onions in a large skillet and cook over medium
heat, breaking up the chunks with a wooden spoon, until the meat is browned,
about 10 minutes. Drain off the excess fat. In a small mixing bowl, stir
together the ketchup, brown sugar, vinegar, Worcestershire, mustard, and honey
if using until well combined. Stir the sauce mixture into the meat and onions
and bring to a simmer. Serve on hamburger buns.

Serves 6

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Title: CHINESE LAUNDRY CAFE’S FETA AND GARLIC PATE
Categories: Appetizers, Garlic, Chinese
Yield: 1 servings

2 Garlic cloves; minced
4 Anchovy fillets; minced
6 tb Butter; softened
10 oz Cream cheese; 300 g.
6 oz Feta cheese; 175 g.
1/4 c Sour cream
1 tb Chives, fresh; chopped -OR-
1 tb -Green onions
Tabasco sauce; few drops
1 pn -Pepper; freshly ground

“This funky little cafe is a regular hangout for
Queen’s university students. Lucky students.” this
recipe comes from the owner, Ann Marie Rousseau.
Combine all ingredients in food processor until very
smooth and creamy. Spread on crackers, bread or
bagels. Also terrific in sandwiches.

MAKES: 2 CUPS SOURCE: Bonnie Stern’s “Quick
Cuisine”column in the Toronto Star posted by Anne
MacLellan

—–

Wheateana mix

Stir these ingredients together in the bowl:

up to 1/8 cup of farina, yellow grits, or corn meal
enough Wheateana to make 1/2 cup
1/8 teaspoon salt
raisins or other dried sweet fruit
spices, if desired — like nutmeg or cinnamon

Place in microwave, and pour in one cup of water. Cook for 2:40 on
high, or until the water boils for about 15 seconds or so. Take it
out and add the following:

A bunch of rolled oats or wheat or rye or whatever — you can
adjust the runniness of the mixture by adding more or less
Some honey, if desired (I have a sweet tooth)
Non-fat milk

Place the bowl back in the microwave. Heat on Defrost power level for
2:30. If you can program your microwave, I would suggest 0:30 at
high, followed by 2:30 at defrost, for a better cooked cereal.

If you make it the night before, it tastes even better in the morning.

Title: SEAFOOD CHILI
Categories: Chili, Wp
Servings: 6

1/4 c Olive oil
2 c Chopped onions
2 Leeks, white part only,
Trimmed and chopped
1 Large celery stalk, chopped
8 Garlic cloves, minced
5 ts Dried oregano, pref. Mexican
35 oz Italian plum tomatoes,
Undrained if canned
16 oz Clam juice
2 c Dry red wine
1/2 c “Santa Cruz Red Chili Paste”
5 ts Freshly toasted cumin seed
1 tb Salt
1 ts Cayenne pepper
2 Red Bell peppers, seeded,
Deveined, 1/2 inch dice
12 Littleneck clams
12 Mussels, scrubbed
And debearded
1 1/2 lb Scrod or other lean white
Fish, cut into 1 inch pieces
12 Large shrimp, peeled and
Deveined
3/4 lb Bay scallops
1/2 c Minced fresh cilantro
(Chinese parsley, coriander)

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and
celery. Cover and cook until tender, about 15 minutes. Add garlic
and oregano, cook another 10 minutes then add tomatoes, breaking up
with a spoon. Blend in the clam juice, wine, chili paste*, cumin,
salt and cayenne. Bring to a boil, skimming occasionally. Reduce
heat and simmer, partially covered, for about 1 hour, skimming. Mix
in bell peppers. Simmer uncovered for 20 minutes. Cool.
Refrigerate overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly.
Skim well and adjust seasonings. Add clams and mussels. Cover and
cook until shellfish open, 5 to 10 minutes. Discard any that do not
open. Gently stir in scrod and shrimp. Cover and simmer for a
minute. Add scallops, cover and simmer until fish is just opaque,
about 2 minutes.

Ladle chili into bowls. Top with cilantro.

“Santa Cruz Red Chili Paste” is available from The Santa Cruz Chili
and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.

MMMMM

Title: Baseball All-Star Cookie Treat
Categories: Kids, Desserts
Yield: 10 Servings

1 10 oz. pkg. marshmallows
1/3 c Margarine or butter
6 c Crisp rice cereal
1 cn Vanilla frosting
Frosting, tinted desired
-color
Decorating bag tips

Grease 12 inch pizza pan.* In large saucepan over
medium heat, melt marshmallows and margarine, stirring
constantly until mixture is smooth. Add cereal; stir
until evenly coated. Press mixture evenly into
greased pan. Cool completely. Spread frosting over
cereal mixture to within 1 inch of edge. Using tinted
frosting, decorating bag and tips, decorate frosted
area to resemble baseball. Add message, if desired.
Cut into wedges to serve. * To make cookie treat
without a pizza pan, press cereal mixture into 12 inch
circle on large waxed paper-lined cookie sheet. Typed
by cjhartlin@msn.com Source: Pillsbury Party Cookbook.

—–

Two-Egg Cake With Seven-Minute Frosting

Recipe By : Zora Monster YEAR: 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Eat-Lf Mailing List
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1/4 C Butter
1 C Sugar
2 Eggs
1 3/4 C Flour — Unsifted
2 1/4 Tsp Baking Powder
1/2 Tsp Salt
3/4 C Milk
1 Tsp Vanilla Extract
Frosting:
1 Egg White
3 Tbsp Water
1 Tbsp Light Corn Syrup
1 C Sugar
1/8 Tsp Salt
1 Tsp Vanilla Extract

INSTRUCTIONS for cake:
Cream butter until smooth. Gradually add sugar and beat
until light and fluffy. Add eggs, one at a time, beating well after
each addition. Sift flour, baking powder and salt together. Add
to creamed mixture alternately with milk, beginning and ending
with flour. Stir in vanilla. Put batter into two greased 8-inch
layer pans lined with paper (or spray pans with Baker’s Joy).
Bake at 375F for 20-25 minutes. Frost with Seven-Minute Frosting.

Seven-Minute Frosting:
Heat water to boiling in the lower part of double boiler.
Water in lower part should surround upper part. Place water, egg
white, syrup, sugar and salt in upper part of double boiler. Beat the
mixture with a rotary egg beater or electric beater, rapidly at first,
then steadily and continuously for about 7 minutes. Keep water
boiling in lower part of double boiler during the beating. Remove from
heat, pour out hot water and fill with cold water, and replace
upper part of double boiler. Allow mixture to stand for 5 minutes. Add
vanilla and stir.

Frosting Variations:
Brown Sugar Frosting: Substitute 1 cup firmly packed brown
sugar for white sugar; use 2 tablespoons water in place of 3
tablespoons. Omit corn syrup.

Fruit and Nut Frosting: Add 1/2 cup nuts, figs, dates or
seedless raisins, or a combination of these when adding vanilla.

Coconut Frosting: Coconut may be mixed with frosting or
sprinkled on the top.

> From: tpogue@ids2.idsonline.com (terry pogue)

NUTRITIONAL INFORMATION:
Calories per slice: 251; Fat: 5.4g (%cal from fat: 19.5%)

– – – – – – – – – – – – – – – – – –

NOTES : Nutrition according to MC:
Cal 256.2
Fat 5.2g
Carbs 49.6g
Fiber 0g
Pro 3.6g
Sodium 242mg
CFF 18%

Potato-Bean Soup

Recipe By : BH G
Serving Size : 4 Preparation Time :0:00
Categories : Main courses, vegetarian* Soups and stews*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sliced celery
2 medium carrots — shredded
1 clove garlic — minced
2 teaspoons margarine — melted
4 cups chicken broth — OR water
3 medium potatoes, peeled and cup up — about 3 cups
2 tablespoons snipped fresh dill — OR 2tsp dired
1 15-oz can cannellini or great northern beans — drained
– – – – –
1/3 cup low-cal sour cream — OR lowfat yogurt
1 tablespoon all-purpose flour
1/8 teaspoon pepper

In a large saucepan, cook and stir celery, carrots, and garlic in hot
margarine over medium heat for 4 minutes or till tender.
Carefully stir in broth, potatoes, and dill.
Heat to boiling; reduce heat.
Simmer, covered, for 20-25 minutes or till potatoes are tender.
With the back of a spoon, lightly mash about half of the poatoes in the
broth.
Add the drained beans to the potato mixture.

In a small bowl, stir together sour cream or yogurt, flour, pepper, and
salt, if desired; stir into potatoe mixture.
Cook and stir till thickeneed and bubbly.
Cook and stir 1 minute more.

Makes 4-6 main-dish servings.

– – – – – – – – – – – – – – – – – –

NOTES : Yummy

CONSOMME PRIMAVERA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion
2 Stalks celery
1 And
1/2 Carrots
1 Turnip
1 Parsnip
3 lb Chicken backs and necks
1 Bay leaf
1 Cl Garlic
1 Sprig fresh thyme
2 Sprigs fresh parsley
1 t Whole black peppercorns
-Crushed
Salt
1 Yellow squash
1 Zucchini
1 Leek
1/2 c Fresh enoki mushrooms,
-Thinly sliced

Coarsely chop the onion, celery, 1 carrot, the turnip,
and parsnip. Place in a large stock pot. Add 1-1/2
quarts water, the chicken parts, bay leaf, garlic,
thyme, parsley, peppercorns, and salt to taste. Bring
very slowly to a simmer; cook 2-1/2 to 3 hours.

Strain through a double layer of cheesecloth. Set
aside to cool.

Peel the skins off the yellow squash and zucchini,
discarding or reserving the pulp for other use.
Julienne the peels, remaining 1/2 carrot, and the leek
into uniform 1/8 in. by 2 in. matchsticks. Place in a
steamer over boiling water; cook 1 minute. Remove and
allow to cool.

Skim any fat that has risen to the top of the
consomme. Return the broth to a slow simmer; cook
until reduced to one-fourth its original volume.

To serve, divide among four soup bowls. Garnish with
the julienned vegetables the mushrooms.

– – – – – – – – – – – – – – – – – –

Crab Casserole in a Clay Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Fresh whole crab — preferably live
2 tablespoons Peanut oil
5 Unpeeled garlic cloves — crushed
2 Unpeeled fresh ginger — slices, 1/4 inch thi
3 Whole scallions — cut into
pieces
3 tablespoons Fermented black beans
2 Fresh red chili peppers — seeded and shredded
3 tablespoons Rice wine
2 tablespoons Light soy sauce
1/2 cup Rich Chicken Stock

Well here it is, in all its glory. I’ve included Hom’s method for
making stock both because it’s good and to give more of a feel for the
book. Honk Kong is an extremely, almost excessively dynamic city and
this is reflected in the food. T he book is interesting because he
has a finger on the development of the “new” H ong Kong cuisine and
notes traditional recipes from which the ones in the book s pring.

BTW, Michael++my roommate++and I were talking about this dish last
night as we were munching up a plain old steamed Dungeness crab. He
said he *really* liked this recipe. I found it too heavy on the black
beans and spices. Here it is. You be da judge… ;-}
Here is an interesting, innovative technique employed by Hong Kong
chefs. The c lay pot traditionally is used for the long simmering and
braising of foods; nowa days, however it is as often used to infused
intense flavors over high heat in a short length of time, as in this
recipe. the classic Cantonese dish is given a new twist; the fresh
crab is stir-fired with aromatic seasonings and then quickl y finished
over high heat in the covered clay pot. The pungent black beans perm
eate the rich crab meat, enhancing it and adding to its subtle
flavors. This de licious casserole is quite easy to prepare and turns
an ordinary dinner into a s pecial occasion.

If you are using a live crab, prepare it according to the technique
on page 77. [Rinse, scrub and steam for ten minutes. S.C.] Cut the
body into quarters and lightly crack the claws and legs.

Heat a wok or large skillet until it is hot and add the oil. Add the
garlic, g inger, and scallions and stir-fry to flavor the oil. Then
add the black beans, chilies, and crab. Stir-fry for2 minutes and add
the chicken stock. Turn the c ontents of the wok into a clay pot or
casserole, cover, and cook over high heat for 5 more minutes or until
the crab shell turns bright red. Serve immediately.

Makes 4 servings.

From “Fragrant Harbor Taste”, Ken Hom, 1989 Fireside (Simon and
Schuster), New York. ISBN 0-671-75444-0.

Posted by Stephen Ceideberg; October 22 1992.

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