Title: BEIGNETS WITH BUTTERSCOTCH SAUCE
Categories: Cajun, Desserts
Yield: 6 servings

1/4 c Water,warm (105-115’F.)
1 pk Active dry yeast
4 Eggs,at room temperature
1/2 c Butter or margarine,softened
1/3 c Sugar
2 t Orange rind,grated
1 T Rum
1/2 t Vanilla
1/2 t Salt
4 c Flour,all-purpose
Vegetable oil
Sugar,confectioners’,sifted

—————————–BUTTERSCOTCH SAUCE—————————–
3/4 c Brown sugar,light
1/4 c Corn syrup,light
1 T Butter or margarine
1/4 c Half-and-half
1/2 t Vanilla

1. Measure warm water into large warm bowl.

2. Sprinkle in yeast; stir until softened.

3. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until
smooth.

4. Gradually mix in 3 1/2 cups flour until smooth.

5. Turn out onto lightly floured surface; knead in remaining 1/2 cup flour
until smooth.

6. Cover; refrigerate 2 to 3 hours or overnight.

7. Punch down dough; turn out onto lightly floured surface and divide in
half.

8. Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch rounds.

9. Cover; let stand 20 minutes.

10. In large skillet, heat oil (1 inch deep) to 375’F.

11. Fry beignets 2 to 3 minutes, turning once, until golden brown on both
sides.

12. Drain on paper towels and sprinkle with confectioners’ sugar.

13. Serve warm with Butterscotch Sauce.

*** BUTTERSCOTCH SAUCE ***

1. Combine brown sugar, corn syrup and butter in saucepan.

2. Bring to a boil over low heat, stirring constantly.

3. Remove from heat and stir in half-and-half and vanilla.

4. Serve warm.

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Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa

Recipe By : David Garrido of Jeffrey’s, Austin, TX
Serving Size : 4 Preparation Time :0:30
Categories : Ethnic Meat
Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 each beef tenderloins — cleaned
1/2 cup Adobo sauce — see directions
SALSA:
1/2 cup white wine
1/4 cup sugar
1/2 cup Hibiscus flowers — dried
1/2 cup ginger — peeled and diced
juice of 1 lemon
2 tablespoons walnut oil
2 each shallots — diced
2 cups apricots — diced
2 tablespoons basil — chopped
2 tablespoons mint — chopped
2 teaspoons sea salt
1 pound mixed greens — cleaned
1 pound baby vegetables — cut in halves length
3 each basil sprigs

1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree.

2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated until=
ready to use.

3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce=
pan and bring to a boil. Set aside and let ingredients steep for at least=
15 minutes. Strain through a fine sieve without pressing, then and walnut=
oil, peaches, shallots, basil, mint and season with salt. Set aside.

4. In a medium saute pan, at high heat, sear the beef for 45 seconds to 1=
minute on each side. While the beef is cooking in the oven, saute baby=
vegetables with basil sprigs in vegetable oil for 2 minutes and deglaze the=
pan with 1 ounce of vinaigrette. Divide greens in the center of each plate,=
place beef on top and spoon vegetables and salsa around beef and greens.

– – – – – – – – – – – – – – – – – -=20

Suggested Wine: Cakebread Sauvignon Blac Napa ’92

Nutr. Assoc. : 0 2221 1325 0 0 0 3212 0 0 0 0 0 0 0 0 0 0 0

Title: CHESTNUT ROAST
Categories: Vegetarian, Vegetables, Main dish
Yield: 6 servings

2 tb Butter (or margarine or oil)
1 lg Onion; peeled and chopped
2 Celery stalks
– finely chopped
2 lb Chestnuts; peeled cooked
-=OR=-
3 cn -Whole chestnuts (15 oz ea.)
-soaked and cooked
2 tb Chopped parsley
2 tb Lemon juice
1 Garlic clove; crushed
Fresh breadcrumbs (Optional)
-(should be whole wheat)
Salt
Freshly ground black pepper
1/4 c Oil

————————FOR COATING————————
Dried breadcrumbs

Melt the butter (or substitute) and saute the onion
and celery over moderate heat for 10 minutes until
soft but not brown. Transfer to a large bowl. Drain
the chestnuts and add to the bowl. Mix these
ingredients together well.

Mash the chestnuts, onion and celery, then mix into
the bowl the chopped parsley, lemon juice and garlic.

The mixture should be soft but firm enough to form
into a roll, so add a few whole-wheat breadcrumbs, if
necessary, especially if you’re using canned
chestnuts. Season the mixture with salt and pepper to
taste.

Preheat the oven to 400 F. Pour a little of the oil
into a roasting pan and put into the oven to heat.

Form the chestnut mixture into a roll about 8 inches
long, pressing it together carefully, then coat it
well with the dried breadcrumbs. Put the chestnut roll
into the roasting pan and carefully turn it so that it
is coated with hot oil.

Bake for 45 minutes, until it is crisp on the outside,
spooning a little more of the oil over the roll from
time to time during the cooking. Serve the Chestnut
Roast cut into slices.

Source: The Complete Vegetarian Cuisine – by Rose
Elliot ISBN: 0-394-57123-1 Typed for you by Karen
Mintzias

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Cajun Crawfish Jambalaya

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Seafood
Casseroles Crawfish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ANDREA GALLIANO (XJMK24A)
1/4 pound Butter or margarine
1/2 cup Bell pepper — chopped
40 milliliter Garlic — chopped
1 cup Onion — chopped
1/2 cup Celery — chopped
Crawfish fat
1 pound Crawfish tails
1 cup Green onions — chopped
2 tablespoon Parsley — chopped
Cayenne pepper
4 cup Cooked rice

Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the
crawfish fat for flavor.
Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2
T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I
sometimes add a small can of stem and pieces mushrooms. Let this steam for
about 5-10 minutes. Add a little margarine or water if too dry. (wrv)

– – – – – – – – – – – – – – – – – –

Title: Chicken-Vegetable Soup
Categories: Soups, Poultry, Vegetables
Yield: 12 Cups

4 c Chicken broth
1 (28 oz.) can crushed
-tomatoes, undrained
1 (16 oz.) can diced tomatoes
-undrained
1 ( 10 oz.) can diced tomatoes
-and green chiles, undrained
1 sm Onion, chopped
3 sm Carrots, sliced
3 Celery ribs, sliced
1 Garlic clove, minced
3 To 4 cups cooked chicken
1 sm Zucchini, diced
2 ts Sugar
1/2 ts Salt
1/2 ts Pepper
4 Chicken bouillon cubes
2 tb All-purpose flour
1/4 c Water

Bring first 8 ingredients to a boil in a Dutch oven; cover, reduce
heat, and simmer 30 minutes. Stir in chicken and next 5 ingredients.

Stir together flour and 1/4 cup water until smooth. Stir in chicken
mixture, and bring to a boil. Cover, reduce heat, and simmer,
stirring often, 6 to 8 minutes or until thickened. Yield: 12 cups.
Prep time: 15 minutes Cook: 38 minutes Typed in MMFormat by
cjhartlin@email.msn.com Source: Southern Living Magazine March 1999

MMMMM

Title: GRILLED EGGPLANT
Categories: Diabetic, Bbq, Vegetables
Yield: 6 servings

1 lg Eggplant
1/3 c Butter (or marg.); melted
1/2 ts Garlic salt
1/2 ts Italian seasoning
1/4 ts Salt
1/8 ts Pepper

Peel the eggplant, and then cut into 3/4″ slices.

Combine butter, garlic salt, and Italian seasoning; stir well. Brush
eggplant sliced with butter mixture, and sprinkle with salt and
pepper.

Place eggplant about 3 to 4 inches from coals. Grill over medium
coals 10 minutes or until tender, turning and basting occasionally.

SOURCE: Southern Living Magazine, sometime in the 1970s.

MMMMM

Title: BAKED STUFFED FRENCH TOAST
Categories: Breads, Eggs
Yield: 6 servings

4 lg Slices sourdough bread,
-crusts removed,
Cubed
8 oz Cream cheese, cut into cubes
-(1 package)
1 lg Granny Smith apple, peeled
-and chopped
6 Eggs
1 c Milk
1 1/2 ts Ground cinnamon
2 To 3 Tbl powdered sugar

Maple, apricot, blueberry, or raspberry syrup

Preheat the oven to 375F. Place half of the bread
cubes in an ungreased 11 x 7-inch baking dish. Cover
with the cream cheese cubes, distributing evenly.
Sprinkle with the chopped apple. Top evenly with the
remaining bread cubes.

Beat together the eggs, milk, and cinnamon until well
blended. Pour over the bread mixture in the dish.
Bake for about 35 minutes or until set. Sprinkle with
the powdered sugar. Serve with maple or fruit syrup.

Serves four.

[THE EVENING SUN; October 31, 1990]

Posted by Fred Peters.

—–

Cold Plum Soup

Recipe By : Devin Croft, Denver, Colorado
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can purple plums — 1-lb. 13-oz.
1 cup water
2/3 cup sugar
1 cinnamon stick
1/4 teaspoon white pepper
1 pinch salt
1 cup sour cream
1/2 cup heavy cream
1/2 cup dry red wine
1 tablespoon cornstarch
2 tablespoons lemon juice
1 teaspoon grated lemon rind
3 tablespoons brandy

Pit and chop plums, combine with syrup in a saucepan. Add water, sugar,
cinnamon, salt and pepper. Bring to a boil, reduce heat, simmer 5 minutes
stirring occasionally. Mix wine and heavy cream with cornstarch, add to
mixture and cook until thickened. Stir in lemon juice, rind and wine, remove
from heat. Place 1/2 cup soup in small bowl, whisk in sour cream. Add
brandy and stir mix back into the soup pan until smooth. Chill at least 4
hours. Serve in cups, garnish with dollops of sour cream and sprinkle with
cinnamon.

– – – – – – – – – – – – – – – – – –

NOTES : Note: The recipe calls for a can of purple plums weighing 1-lb.
13-oz. You may have to experiment a little to see how this translates to
plums-not-in-the-can.

Title: Fiesta Emu Burgers
Categories: Poultry
Yield: 4 servings

1 lb Ground Emu
Taco seasoning mix
4 Hamburger buns
Sour cream
Cheddar cheese
Tomatoes
Lettuce

1. Mix ground emu with taco seasoning. Form into 4 patties.

2. Cook over very hot grill or in skillet over high heat 4 to 5
minutes per side.

3. Spread buns with sour cream, if using. Add emu patties, cheese,
lettuce and tomatoes, if desired.

Nutritional Information: per serving: 244 calories, 4g fat, 26g
protein, 22g carbohydrates, 1g dietary fiber, 43mg cholesterol, 479mg
sodium Percentage of calories from fat 33%

** Chicago Sun Times – Food section – 29 November 1995 **

Scanned and formatted for you by The WEE Scot — paul macGregor

MMMMM

Title: Oriental Steamed Fish
Categories: Chinese, Seafood
Yield: 6 servings

4 White fish steaks, about
-3/4″ thick
1 tb Slivered fresh ginger root
1/4 c Orange juice
2 tb Soy sauce
1 1/2 ts Distilled white vinegar
1/2 ts Brown sugar
1 ts Sesame oil
2 Green onions and tops,
-minced

Place fish, in single layer, on oiled rack of bamboo
steamer; sprinkle ginger evenly over fish. Set rack
in large pot or wok of boiling water (do not allow
water level to reach fish). Cover and steam 8 to 10
minutes, or until fish flakes easily when tested with
fork. Meanwhile, combine orange juice, soy sauce,
vinegar and brown sugar in small saucepan; bring to
boil. Remove from heat; stir in sesame oil. Arrange
fish on serving platter; sprinkle green onions over
fish and pour sauce over all.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

—–