CAPE MAY CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
12 Bay Clams — med. to lg. steam
broth — chop clams
Water — combine w/ clam broth
equal 3 c
1/4 pound Fresh Scallops — chopped
3 slices Bacon
1 large Onion — chopped
2 Green Peppers — chopped
2 Carrots — chopped
3 Celery Stalks — chopped
2 Potatoes — peel and dice
2 tablespoons Parsley — chopped
1/4 teaspoon Thyme
1/4 teaspoon Basil
1/4 teaspoon Marjoram
1 tablespoon Sugar
4 medium Tomatoes — peel and chop or
-1 can tomatoes
Salt and Pepper — to taste

Heat bacon in saucepan. Add onion, gr. pepper, carrots and celery. Cook
until tender. Add clam broth w/ water, potatoes, thyme, parsley, salt and
pepper, sugar and scallops. Cook 15 min. Let cool. Add chopped clams and
tomatoes and juice from tomatoes. Reheat for 7 min. Serve Hot! Source: Al’s
Seafood World:
Free-time Cape May newspaper 8/8/80

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Title: TABBOULEH (LEMON-PARSLEY SALAD) (NFXS18B)
Categories: Side dish, Vegetables, Salads, Greek
Yield: 4 servings

1/3 c Bulgar wheat
1/4 c Hot water
1 Medium yellow onion; grated
2 Lg bunches parsley; finely
Chopped (about 4 c)
2 Ripe tomatoes; chopped
1 tb Fresh mint; chopped
1/3 c Lemon juice
1/4 c Olive oil
1/2 ts Salt
1 ds Freshly ground black pepper
1 Head iceberg lettuce;
Separated into leaves

1. In lg bowl mix bulgar with hot water; let stand 1 hr. Pound onion
with pestle of back of heavy spoon into bulgar. 2. Mix chopped
parsley, tomatoes, and mint into bulgar. 3. Combine lemon juice,
olive oil, salt, and pepper and beat with fork until well blended.
Pour over parlsey mixture and mix well. 4. To serve, place Tabbouleh,
surrounded by lettuce leaves, on platter. To eat in the Lebanese
manner, scoop up some Tabbouleh with lettuce leaf and eat with your
fingers.

MMMMM

Title: Ostrich Chili-Corn Tamale (La Times)
Categories: Poultry, Mexican
Yield: 8 servings

10 Ancho chiles, peeled and
– seeded, or 10 tablespoons
– ground ancho
1 tb Ground cumin
2 tb Ground coriander
1/2 tb Ground oregano
1/4 ts Ground cinnamon
2 tb Oil
1 c Diced onion
2 tb Minced garlic
3 lb Ground ostrich
1 Corn tortilla, torn up
1 (12-ounce) bottle dark beer
1 1/2 c Chicken stock
Salt
Lime juice
1 1/2 c Corn puree, cooked
8 Corn husks, tied on each end

Yes, ostrich tamales. The recipe is from Randall Warder of the
Mansion on Turtle Creek in Dallas. At the restaurant Warder serves
this with pan-roasted ostrich fillets and a smoked shrimp enchilada
with a Thai sauce.

Soak chiles in bowl of hot water to cover until soft. Place chiles
and 2 tablespoons soaking liquid from chiles in blender or food
processor. Puree 1 minute. (If using ground chiles, simply mix with 2
tablespoons water.) Add cumin, coriander, oregano and cinnamon and
continue pureeing until smooth.

Heat oil in saucepan until very hot. Add chile puree and fry 1
minute. Add onion, garlic, ostrich and torn tortilla. Stir well to
combine. Add beer and stock, bring to boil, reduce heat and simmer 2
hours.

Remove stew from heat and season to taste with salt and lime juice.
Spread 1 1/2 tablespoons corn puree on each corn husk “boat.” Top
with stew and serve.

Makes 8 servings.

Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY
ROTHSTEIN On 12-31-95

From: Ed Karsten Date: 05-27-96

MMMMM

BLACK-EYED PEA-TEXMATI RICE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black eyed peas — cooked
2 c Texmati rice — cooked
1 c Tomatoes — diced
1/2 c Zucchini — diced
1/2 c Country ham — diced
1/4 c Shallots — minced
2 tb Garlic — minced
1/4 c Scallion whites — minced
2 ts Thyme — chopped
2 tb Cilantro — chopped
2 tb Basil — chopped
2 Canned chipotle chilies —
Chopped
2 tb Malt vinegar
2 tb Lemon juice
1/3 c Extra virgin olive oil
Salt — to taste

Combine all ingredients. Mix well. Allow to marinate
for at least two hours.

To Serve: Place 1/4 cup creens on each plate and top
with 1/3 cup of the black eyed pea rice salad.

Chef’s Notes: It is an old Southern tradition that
black eyed peas, when eaten on New Year’s Day, will
bring luck for the new year. This recipe was
presented by Chef Fearing on his weekly cooking
segment, “Dean’s Cuisine” on KDFW-TV in the Dallas/Ft.
Worth area. Dean Fearing is the Executive Chef of The
Mansion on Turtle Creek in Dallas.

Recipe By : Dean Fearing of The Mansion on Turtle
Creek

From:

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Hearty Celery Soup (Dupree)

Recipe By : Nathalie Dupree
Serving Size : 8 Preparation Time :0:30
Categories : Dupree Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 slices bacon
2 onions — sliced
3 cups chopped celery
2 garlic cloves — chopped
5 cups chicken broth
3 cups milk
1 teaspoon celery seeds
1 1/2 tablespoons fresh thyme — chopped
Salt
Freshly-ground black pepper
1 cup grated cheddar cheese
1 cup celery leaves — coarsely chopped

For the bacon – selecta thick-sliced country-style peppered bacon.
In a large skillet fry the bacon until crisp. Drain on paper towels, crumble
into small pieces, and set aside. Pour off all but about 4 tablespoons of
the bacon drippings. Add the onion, celery and garlic and saute until the
onions begin to turn a golden brown, about 10 minutes. In a large stockpot,
bring the chicken stock to the boil and then add the sauteed vegetables.
Cover and cook for about 20 minutes, or until tender. Strain the vegetable
solids, reserving the broth, and puree them in a blender or food processor
until smooth. Return the pureed mixture to the broth and add the milk,
celery seeds and thyme. Bring to the boil, reduce the heat to a simmer, and
cook 5 minutes longer. Adjust the seasonings with salt and pepper to taste.
Serve sprinkled with the reserved bacon, cheese and celery leaves.

Yields 8 servings

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Title: FIG PRESERVES (SYKO GLYKO)
Categories: Fruits, Preserves, Greek
Yield: 25 servings

50 sm Green figs
Blanched almonds (optional)
3 c Sugar
3 c Water
1 tb Lemon juice
1 Strip of grapefruit peel
-OR- lemon peel

Wash figs and trim stems. Place figs in a large pan and cover with boiling
water. Bring to a the boil and boil gently, uncovered, for 15 minutes.
Drain and rinse with hot water. Return to pan and cover again with boiling
water. Repeat boiling and draining process four times in all. Cook until
figs are tender after last change of water (about 1 hour’s cooking in all).

Drain figs, rinse with cold water and spread out on paper towels to dry.

Insert a whole or split almond into base of each fig if desired.

In a clean pan bring sugar and water to the boil. Add lemon juice and
grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over
moderate heat for 10 minutes, skimming when necessary. Cover pan and leave
overnight.

Next day bring pan contents slowly to the boil and boil gently until syrup
is thick when tested. Put figs and syrup into sterilised jars, seal and
store in a cool place.

Testing syrup: Drip a little syrup onto a cold plate. If drops do not
spread, syrup is ready. If you have a sugar thermometer, cook to a
temperature of 105 C (220 F).

Source: The Greek Cookbook – by Tess Mallos Typed for you by Karen Mintzias

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BEEF AND BACON OVER PASTA (FGKG27A)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Beef
Pasta Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
UNFORMATED

Chop about 6 slices bacon and saute’ until crisp. Remove. Add minced garlic,
1/2 chopped onion and 1/2 chopped green pepper, lightly saute’ in the bacon
grease. Stir in about 2 tablespoons flour, stir until smooth.
Slowly stir in 1 to 1 1/2 cups beef stock. Add sage, salt, pepper and chopped
parsley. Add leftover rare beef (bite size) and 1 can black eyed peas and
bacon. Simmer and serve over warm pasta with Parmesan cheese. Good with chipped
beef too.
Converted by MMCONV vers. 1.00

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Satay Kuah Sauce (Spicy Peanut Sauce)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 each Stalks lemon gress
6 each Shallots — peeled
5 each Garlic cloves — peeled
3 tablespoon Fresh coriander leaves
1 tablespoon Hot chilli sauce
2 teaspoon Cumin seeds
1/4 teaspoon Turmeric
1 tablespoon Water
1/3 cup Oil
1 teaspoon Dried shrimp paste
2 cup Coconut milk
1 tablespoon Brown sugar
1/4 teaspoon Salt
3/4 cup Gr rst unsalted sk peanuts

Peel course outer layer from lemon grass, and remove tough tops.
(Save these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium setting,
heat oil, add lemon grass paste and dried shrimp paste, stirring and frying
for about 4 minutes or until mixture emits a wonderously aromatic perfume.
Stir in about half the coconut milk and continue cooking, stirring almost
constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with
sugar and season with salt.

Blend in peanuts. Taste at this point to adjust sweetening, salt, and
hotness. Thin with more coconut milk or water if desire.

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MINESTRONE LO-CAL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Thinly sliced Celery
1/2 c Thinly sliced Carrot
3/4 c (1 lg) Potato, cut 1″ pieces
Clove Garlic, minced
16 oz Can Tomatoes, undrained
1 c Thinly sliced Zucchini
1/2 lb Green Beans,cut in 1″ piece
1/2 c Broken Spaghetti
3 c Hot Water
2 ts Instant Beef Bouillon powde
1 t Basil leaves
1 tb Parsley Flakes

In 3-qt casserole, combine all ingredients. Cover.
Microwave at High 25-35 minutes or until vegetables
are tender, stirring once or twice. PER SERVING: 35
calories, 315 mg sodium, 0 cholesterol Exchanges: 1
1/2 vegetables

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Title: Little Soup From The 17th Century
Categories: New, Text, Import
Yield: 4 servings

4 1/2 c chicken stock
: Salt and pepper
: Nutmeg
4 raw artichoke bottoms (
: preferably fresh) ,
: quartered and
: into thin slivers and topped
: with some — fresh squeeze
6 raw asparagus spears, cut on
: the bias in — 1/4 inch thi
1 lemon, — halved
2 egg yolks, — beaten
3/4 c shredded green leaf lettuce
3 TB coarsely chopped pistachio
: nuts

In a soup pot, bring the stock to a gentle boil,
season with the salt, pepper, and nutmeg. Then add the
artichoke slivers and boil for 2 minutes. Add the
asparagus and juice of the lemon. Continue to cook for
2 minutes. Turn down the heat and add the yolks , long
strands will form. Adjust the seasonings. Divide the
lettuce and pistachios between 4 bowls. Ladle the hot
soup over the garnishes. Serve immediately.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2241

Date: Thu, 31
Oct 1996 08:27:35 -0500

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