PORTUGAL: FISH STEW (CALDEIRADA DE PEIXE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fish — whatever available
or
– shellfish
2 pn Salt
4 tb Olive oil
2 Onions — chopped
8 Tomatoes — peeled chopped
1 Green pepper — seeded
– chopped
4 lg Cloves garlic — crushed
1 pn Nutmeg
1/2 ts Ground allspice
3 ts Piri-piri sauce
– see recipe
1 sm Glass dry white wine
1 Handful coriander leaves
– chopped
4 Slices of bread with the
– crusts cut off

This is a real fisherman’s stew, dependent on whatever
the boats have brought in. The spices and hervs give
the dish its special Portuguese identity.

Clean the fish and cut into fairly small pieces,
removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following
sauce. Heat 2-3 Tbsp of the oil in a saucepan and stir
in the onions, tomatoes and pepper. Cook gently until
they start to soften, then put in the garlic, nutmeg,
allspice and piri-piri sauce. Add the wine and a
little water. Cook for about 5 minutes, stirring
frequently, then remove from the heat. Lightly oil the
bottom of a shallow, ovenproff dish (preferably
earthenware). Put in a layer of fish followed by a
layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up.
Cover the top of with the bread and sprikle well with
the remaining oil or dot with a little butter. Cook in
a pre-heated oven at 350 degrees F. for about 30
minutes or until the fish is tender. Serve with boiled
or sliced and fried potatoes, bread and a slad to make
a substantial main meal. If you cannot obtain
coriander leaves, you can use fresh parsley instead,
but this will alter the flavour of the dish.

From “THE WORLD’S BEST FOOD FOR HEALTH AND LONG LIFE”
by Michael Bateman, Caroline Conran Oliver Gillie.
Published in 1981 by Houghton Mifflin Company.

Shared by Robert Rostrup

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Title: Cool Late Summer Borscht
Categories: Soups/stews, Vegetables, Low cal
Yield: 8 Servings

3 lb Beets (about 12 medium)
4 c Apple juice
4 c Water
6 tb Lemon juice
1 ea Pinch of salt
2 c Nonfat plain yogurt
1/2 c Nonfat plain yogurt, garnish
6 lg Red radishes, diced, garnish
1/2 c Seedless cucumber,diced,garn

Preheat oven to 350 degrees F. Wash beets well; trim
stems and roots, leaving one inch of each. Wrap beets
individually in aluminum foil and place on baking
sheet. Bake for 1 1/2 hours or until tender. Remove
from oven and allow to cool slightly. Remove skins.
Coarsely grate the beets. Place beets in a heavy pot.
Add the apple juice, water, lemon juice and salt.
Bring to a boil, reduce heat to a simmer and cook soup
for 15 minutes, partially covered, skimming foam that
rises to top. Remove from heat and cool to room temp.
Place 2 cups yogurt in a bowl and whisk in about 3
cups of the soup. Gradually whisk this mixture back
into the soup pot until thoroughly combined. Chill
completely in the refrigerator. Serve the borscht in
bowls garnished with a dollop of yogurt, then sprinkle
with the diced radishes and cucumbers. Per serving:
147 calories, .3g fat, and 1 mg cholesterol. Recipe
from Sheila Lukins. Typed for you by Diane Newbury.

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SOPA DE ELOTE (CORN CHOWDER)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb BUTTER
1/2 ts CHILI POWDER
1/4 ts CUMIN
1/2 c PEPPERS (OPTIONAL),CHOPPED
3/4 c CORN KERNELS
3 c CHICKEN BROTH
3/8 c MILK
1/8 ts SALT
1/8 c ONION, FINELY CHOPPED

IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND
CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY.
ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND
SIMMER FOR ABOUT 5 MINUTES. STIR IN MILK AND SALT.
SERVE HOT.

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TOMATO DILL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Evans — VPRJ01A
1/8 cup Vegetable oil
1/2 tablespoon Butter
1 large Onion — chopped
10 milliliters Garlic — minced
4 large Tomatoes — peeled chopped
1/4 cup Flour
1 tablespoon Tomato paste
3 cups Chicken broth — heated
1 cup Heavy cream
Salt pepper
1/2 cup Fresh dill — chopped

Heat oil butter in large pan. Add onion and garlic and cook slowly
without browning. Chop tomatoes and add to pan when onions are
transparent. Cook quickly 5-6 minutes. Stir constantly. Add flour and
tomato paste and stir until smooth. Add broth a little at a time. Simmer
for 5-10 minutes. Puree. Add cream; salt and pepper and stir in dill.

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Baked-On-Meringue

Recipe By : “Brown Sugar Recipe Bonanza,” the C and H Sugar Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
1/8 teaspoon cream of tartar
1 cup Brown Sugar — packed
1/4 cup walnuts — finely chopped

Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar,
then gradually beat in 1 cup packed C H Golden Brown Sugar. Continue to
beat until stiff. Spread over unbaked cake batter in pan. Sprinkle
with 1/4 cup finely chopped walnuts. Bake with cake as directed.
Enough to cover one 13 x 9-inch cake

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Title: Baby Ruth Cookies
Categories: Cookies
Yield: 1 servings

1/2 c Butter, softened 3 c Flour, sifted
3/4 c Peanut butter, smooth 1 ts Baking powder
1 1/2 c Sugar 1/2 ts Salt
2 Eggs, beaten 2/3 c Milk
1 1/4 ts Vanilla 5 Baby Ruth bars, 1.9oz,
cutup

Cream butter, peanut butter and sugar until light and fluffy; beat in
beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add
alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from
teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until
golden brown, about 12-15 minutes.

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Date: Tue, 05 Apr 94 10:26:31 EDT
From: csfb1!tramp!jmemon@uunet.uu.net (Janine Memon)

Farfalle with Roasted Red Peppers, Garlic, Greens and Mushrooms

garlic (as much as you like) crushed or minced
vegetable broth (I used the whole can)
portobello mushrooms (or any other wild mushrooms)
greens (arugula, swiss chard, spinach, etc..) chopped, only leaves
red peppers (3)
Farfalle pasta (bowties) others would work just as well
red wine

Roasting peppers:

This can be done on a barbecue or the oven. A barbecue adds
a nice charcoal taste but if one isn’t available, the oven works fine.
Roast peppers until charred on the outside. When this is done,
store them in a paper bag for about 15 minutes. The steam allows the
skin to be peeled more easily. Remove the outer layer of skin.
This can be done while running under cold water. Cut off the top,
slice in half and scrape the seeds. The peppers can now be sliced
however you like. Store until use –

Pour about 1/3 cup broth into pan and bring to a boil
“Saute” garlic until softens
Add red wine, cook down (about 5 mi)
Add mushrooms, saute, add more broth and wine, enough to keep pan
covered
When the mushrooms have cooked down sufficiently, add rest of broth
Add chooped greens and red peppers. Cook until greens are wilted.
The broth can be cooked down to increase thickness.
Add cooked pasta

Stir and enjoy !

The sauce can be thickened by adding bean liquid or a variation
would be to add some white beans. Red peppers and mushrooms go well
together.

Title: Aloha Cookies
Categories: Cookies
Yield: 36 cookies

1/3 c Butter or margarine
1/2 c Sugar
1 Egg
1 1/2 c Sifted flour
1/4 ts Baking soda
1/8 ts Salt
8 oz Canned crushed pineapple
— drained
1/4 c Chopped macadamia nuts
-OR- walnuts
1/2 c Chopped Calif. dried figs

———————————–GLAZE———————————–
1 c Powdered sugar
2 tb Milk
Flaked coconut

In large bowl, beat butter, sugar and egg until fluffy. Combine flour,
soda and salt; beat into butter-sugar mixture alternately with pineapple.
Stir in nuts and figs. Drop by teaspoon on greased cookie sheet. Bake at
350 degrees F. for 10 to 12 minutes. While warm, dip cookies into glaze
of powdered sugar and milk; then in coconut.

Source: California Dried Figs – Recipes…Serving Ideas
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: SZECHUAN-STYLE SLICED FISH B1
Categories: Fish, Chinese, Main dish
Yield: 6 servings

1 lb Fresh red snapper
-OR- grouper
1 ts Cornstarch
1 Egg white
1 ts Peanut oil
1 oz Tree ears
1 lg Red bell pepper
2 oz Snow peas
2 oz Water chestnuts
1 Inch peeled ginger root
1 Scallion
1 ts Minced garlic
2 tb Soy sauce
1/2 c Chicken broth
1/2 tb Sugar
1/2 tb Vinegar
1 tb Cornstarch
1 tb Sherry
2 c Peanut oil; for frying

Slice the fish into pieces 1/3 in. thick and 2 in.
square. Combine the fish with the cornstarch, egg
white, and 1 tsp. peanut oil, and let stand for 20
minutes. Cover the tree ears with warm water and let
stand for 20 minutes. Core and seed the red pepper and
cut it into 1 in. squares. Snap the snow peas. Rinse
the water chestnuts. Cut the ginger into thin slivers,
the scallion, into thin slices, and finely chop the
garlic. Combine the ingredients for the sauce. Heat
the oil in a wok or frying pan ~- it should be very
hot before adding the fish. Add the fish, piece by
piece, and cook for 1 minute. Transfer the fish with a
slotted spoon to a strainer over a bowl to catch the
oil. Discard all but 1/4 cup oil from wok and heat it
again. Add the ginger, scallion, and garlic, and
stir-fry over high heat for 10 seconds. Add the
pepper, water chestnuts, and pea pods, and stir-fry
for 1 minute. Add the tree ear and fish. Thoroughly
mix the sauce and add it to the wok. Cook the fish,
stirring gently, for 1 minute, or until the sauce
thickens.

This recipe calls for a slippery black fungus called
tree ears in North America, cloud ears in China, and
jelly mushrooms in Thailand. Tree ears have very
little flavor and are chiefly prized for their
slippery, crisp consistency. Available dried at
Oriental markets, tree ears will keep indefinately.
They need only be soaked in warm water for 20 minutes
before using.

Temperature (s): HOT Effort: AVERAGE Time: 01:00
Source: CHRISTINE LEE’S Comments: THUNDERBIRD MOTEL,
COLLINS AVE, Comments: MIAMI BEVERAGE: TEA

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Title: FISH BROTH (BRODO DI PESCE)
Categories: Italian, Seafood, Soups/stews
Yield: 2 servings

2 md Onions
2 md Leeks
2 tb Olive oil
1 lb Heads and bones from red
-snapper, rockfish, cod,
Flounder, porgy, or sea bass
1 tb Tomato paste
Salt to taste
2 qt Boiling water
1 Celery stalk
2 Sprigs fresh thyme (or 1 tsp
-dried)

PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green
tops, and reserve white parts for another use.

COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over
medium-high heat until softened, about 2 minutes. Add fish heads and bones
and saute until golden, about 5 minutes. Stir in salt and tomato paste.
Add the boiling water to the soup kettle. Cut the celery stalk in half and
add it to the soup along with the thyme and leek greens. Simmer for 25
minutes. Strain broth through a fine sieve and return it to the soup
kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or
freeze for up to 1 month.)

Makes 2 quarts

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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