1 to 1 1/4 lbs fish fillets (I used mahi-mahi)
1 tsp oil
2 onions, thinly sliced
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1/3 cup lemon juice
1/2 tsp salt or to taste
1/4 tsp black pepper
3 Tbl fresh herbs

Makes 4 servings.

Preheat oven to 400 degrees F.

Spread oil in the bottom of a 9×12″ baking. Spread 1/2 of onions,
zucchini and squash in baking pan. Place fish on vegetables. Spread
on remaining vegetables. Sprinkle lemon juice over vegetables. Season
with salt and pepper. Cover with aluminum foil.

Bake for 45 minutes. Remove from oven and sprinkle with fresh herbs
and serve.

I used chives, tarragon, thyme and a few sage leaves. You could also
use parsley or dill. I would steer clear of too much sage or rosemary
since they can be overpowering. And, I wouldn’t replace them with
dried. The more subtle flavor of the fresh herbs is what makes the
dish.

Fat Free Cream Cheese Frosting

Recipe By : Secrets of Fat Free Baking, by S. Woodruff
Serving Size : 16 Preparation Time :0:00
Categories : Fat-Free Baking Fillings Frostings
Icings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup nonfat cream cheese
1 cup ricotta cheese, part skim milk
1/2 cup sugar, brown
1 teaspoon vanilla extract

Place all ingredients in a food processor and blend until smooth

– – – – – – – – – – – – – – – – – –

NOTES : Good on carrot cakes, spice cakes and pineapple cakes.

Title: Introduction To Sushi
Categories: Information, Ceideburg 2
Yield: 12 servings

1 Sushi Information

I wrote this for a lady in Rime Cuisine who is interested in
discovering the wonderful world of sushi. Thought it might be of
interest to some of the folks here (particularly timidly eating,
portly Portlanders… ;-} ).

Helen++you might try “tamago” which is a kind of sweetish egg
omelette on the rice. It’s very good and not at all “odd”. Also, I
highly recommend “toro” and “maguro” which are used to make both
sushi and sashimi. It’s raw tuna and has an indescribably clean and
refreshing taste. (Toro is lean and maguro is “fatty”.) Chances are
if you could taste it and not know what it was, you wouldn’t even
know it was fish. I *hated* tuna until the first time I tried it raw
in a Japanese restaurant. “Unagi” is grilled eel and is something
that almost everyone likes. “Kani” (cooked crab) and “Ebi” (cooked
shrimp) are quite good and not a taste stretch at all. “Ama ebi” is
raw shrimp and a bit more for the adventerous, but I think it’s
actually better than “Ebi”. Once again the taste is subtle and
refreshing.

I think you’ll actually be surprised at how subtle the tastes of sushi
really are. The thing that *will* get your attention is the wasabi.
Be very careful when you first try it as it’s quite easy to o.d. on.
It’ll be easier for you if you’re already a horseradish fan. I’d be
careful about stuff with “shiso”. It’s an herb somewhat like mint,
but it can be quite startling to the uninitiated, somewhat like
cilatro can be.

BTW, there’s an excellent book you might like to check out. It’s
called “Sushi”, by Mia Detrick. Paperback, 95 pages. Chronicle
Books, San Francisco. ISBN: 0-87701-238-5. No publication date
given (unless you can figure it out from the ISBN number). It’s
pretty recent though.

This is a guided tour of sushi eating++the food and the etiquette.
Not a cookbook as such, though it does have a short section on
preparing sushi at home. Primarily, it’s an introduction to the food
with explanations of the ingredients and the most popular types of
sushi. The illustrations are all color plates and the book is
gorgeous. Each type of sushi is illustrated and explained. Good
stuff!

Posted by Stephen Ceideberg; July 10 1991.

MMMMM

Title: RO*TEL Famous Cheese Dip
Categories: Dips, Southwest
Yield: 3 cups

1 lb Pasteurized processed cheese
-spread, cut into cubes
1 cn RO*TEL Tomatoes and Green
-Chilies

STOVE TOP: In saucepan combine ingredients; stir over low heat until
cheese spread is melted.

MICROWAVE: Place ingredients in a covered casserole. Microwave on HIGH
until cheese spread is melted, about 5 minutes, stirring once. Makes
about 3 1/2 cups of dip.

MMMMM

MEATBALL STEW WITH DUMPLINGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Hamburger Main dish
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Recipe Of Basic Meatballs — *
10 1/2 oz Cream of Celery Soup — **
1/4 c Dairy Sour Cream
16 oz Vegetables — ***
15 oz Potatoes — Drained Sliced, 1Cn
1 x Egg Or Parsley Dumplings
—–EGG DUMPLINGS—–
2 c Biscuit Baking Mix — Bisquick
2 ea Eggs — Lg.
2 tb Milk
—–PARSLEY DUMPLINGS—–
2 c Biscuit Baking Mix — Bisquick
2 tb Parsley Flakes
2/3 c Milk

* See Recipe 12
** Use the condensed soup undiluted.
*** Use 1 can of peas, cut green beans, or sliced
carrots.
~——————————————————
~—————– Prepare the basic meatball recipe
~- except cook them in a Dutch oven. Drain off the
excess fat. Add the soup, sour cream, peas (with
liquid) and potatoes, heat to boiling, stirring
occasionally. Prepare the dumplings. Drop the dough
by TBLS onto the boiling stew. simmer uncovered for
about 10 minutes. Cover and simmer another 10 minutes
longer. Serve. EGG DUMPLINGS:
Mix all the ingredients together until a soft dough
forms. PARSLEY DUMPLINGS:
Mix all the ingredients together until a soft dough
forms.

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Bulgur Pilaf with Currants and Pine Nuts

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
Serving Size : Preparation Time :
Categories :New Text Import CDJ

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 small onion, — finely chopped
1 cup medium or coarse bulgur
2 cups defatted reducedsodium chicken broth, — heated
1/4 cup currants
2 tablespoons pine nuts, — toasted
Salt to taste

Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan,
heat oil over moderate heat. Add onions and sautJ, stirring, until soft but
not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly,
until the grains are coated with oil.

Add chicken broth and currants and bring to a boil, stirring. Cover and bake
in the oven for 40 to 45 minutes, or until all the liquid has been absorbed
and the bulgur is tender. Do not stir during this time.

Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts.
Taste, adding salt if necessary.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

Title: PAGODA FRIED RICE
Categories: Chinese, Rice
Yield: 6 servings

2 Strips bacon, cut crosswise
-into 1/4″ wide pieces
6 Green onions and tops,
-thinly sliced
1 Egg, beaten
4 c Cold, cooked white rice
2 tb Soy sauce

Cook bacon in hot wok or large skillet over medium
heat until crisp. Add green onions and stir-fry 1
minute. Add egg and scramble. Stir in rice and cook
until heated through, gently separating grains. Add
soy sauce and stir until mixture is well blended.

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

—–

Title: STEAMED CHOCOLATE PUDDING WITH CREAM SAUCE
Categories: Desserts, Chocolate, Sauces
Yield: 6 servings

3 tb Butter
2/3 c Sugar
1 Egg
1 c Milk
2 1/2 c Flour
4 1/2 ts Baking powder
2 1/2 Squares bitter chocolate
1/4 ts Salt

Cream butter, and add sugar gradually, then add the well beaten egg. Sift
flour with baking powder and salt, and add alternately with milk to first
mixture, Then add chocolate which has been melted over hot water. Turn into
buttered mold. Cover tightly, and steam two hours. Serve with cream sauce.

CREAM SAUCE: 1/4 cup butter 1 cup powdered sugar 1/4 cup heavy cream 1/2
teaspoon vanilla

Cream butter and sugar, add vanilla, and stiffly beaten cream.

—–

Title: Chinese Cooking Sauce – Melinda Lee
Categories: Chinese, Sauces
Yield: 1 servings

1 tb Sugar
1 tb Distilled vinegar
1 tb Dry sherry
2 tb Soy sauce
3 tb Chicken broth
2 ts Cornstarch

Combine all ingredients and mix well. When your
stir-fry is just about done, move the stir-fry to the
outside of the wok. Add the cooking sauce to the
center and mix with juices. When mixed toss with
stir-fry to coat.

—–

GAMBARDELLA’S MINESTRONE SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Italian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dry cannellini or Great
Northern beans
1/2 c Dry red kidney beans
1/2 c Dry garbanzo beans
1/2 c Dry lentils
1/4 c Dry split peas
1 sm White potato, peeled diced
4 Or 5 cups chicken or beef
Broth
2 pk (16 oz pkgs) frozen Italian
Vegetables
1/4 c Olive oil
1 lg Onion, peeled and chopped
4 Cloves garlic, peeled and
Chopped
1 md Red bell pepper, stemmed,
Seeded and chopped
3 lg Stalks celery, diced
1 md Bulb fennel, chopped
1/3 c Fresh basil, chopped
1/2 c Fresh oregano, chopped
1/4 c Parsley stems, chopped
1/4 ts Dried rosemary, crushed
1 tb Fennel seeds
1 tb Coarse salt
1 t Freshly ground black pepper
1 c Fresh ripe tomatoes, diced,
Or peeled and diced canned
Tomatoes
Cooked pasta or rice

1. Soak the cannellini, kidney and garbanzo beans,
lentils and peas in lots of water to cover overnight.
The next day, cook in 3 cups water 20 minutes; skim
the foam from the top. Do not drain. 2. Simmer the
potatoes in 1 cup broth 15 minutes; set aside. (Do
not drain either preparation.)
3. In a heavy-bottomed 8-quart pot heat the olive oil
over medium heat. Add the onion, garlic, bell pepper,
celery and fennel; saute until the onions are golden.
Add the basil, oregano, parsley, rosemary, fennel
seeds, salt and pepper; add simmered beans, undrained
potato and vegetables, and tomatoes. Simmer 1 hour,
stirring occasionally. Add a little more broth if
needed. 4. Serve over pasta or rice

– – – – – – – – – – – – – – – – – –