Shrimp Remoulade Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Salad oil

1/4 c Tarragon vinegar

2 tb Tomato catsup

1/2 ts Hot pepper sauce

2 tb Horseradish

1 tb Creole mustard

1 ts Worcestershire sauce

1/2 c Celery,chopped

1/2 c Onions,chopped

1 Garlic clove

2 ts Paprika

1 ts Salt

1. Place all ingredients in blender in order listed.

2. Blend 5 seconds; pause; blend 5 seconds longer.

3. Refrigerate overnight or longer.

4. Serve over cooked shrimp or salads.

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Title: STRAWBERRY YOGURT FREEZE
Categories: Desserts
Yield: 6 servings

8 oz Containers low-fat
-strawberry yogurt
1 pt Basket strawberries, stemmed
1 ts Grated orange peel

Stir yogurt if not premixed. Spoon into ice cube tray
compartments. Freeze until completely frozen, 3 or 4
hours.
Remove cubes from tray, place in bowl of electric
food processor and process until finely chopped. Add
strawberries and orange peel. Process just until
almost smooth.

Serve immediately or place in freezer and stir
occasionally until firm enough to scoop, 1 to 2 hours.
Makes 6 1/2-cup servings.

Each serving: 90 calories, 3 grams protein, 18 grams
carbohydrates, 1 gram fat, 41 milligrams sodium, 3
milligrams cholesterol.

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EASY EGG AND TOMATO BENEDICT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Sized tomatoes
1/2 c Mayonnaise
1/4 c Milk
1 1/2 ts Fresh lemon juice
1/2 ts Basil leaves,crushed
1/8 ts Ground black pepper
4 English muffins, split and
Toasted
Salt
8 Eggs, poached and well
Drained

Hold tomatoes at room temperature until fully ripe.Cut
each tomato into 4 slices;set aside.In a small
saucepan,combine mayonnaise,milk,lemon juice,basil and
black pepper;heat until hot;keep warm.On each English
muffin half arrange a tomato slice;sprinkle lightly
with salt,top with a poached egg;cover with mayonnaise
sauce.Serve two for each portion.Garnish with parsley
if desired.Serves 4.

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Title: MUCZYNSKI’S POLSKA KOLBASA
Categories: Meats, Kooknet
Yield: 10 lbs.

10 lb Pork Butt, coarsely ground
2 tb Salt
1 tb Pepper
1 tb Pepper Corns, crushed
1/4 tb Garlic Powder
3 md Handfuls Of Mustard Seed
10 Feet of Natural Casing

Mix all ingredients well. Cover. Refrigerate overnight.

Soak the natural casing in warm salt water until they become elastic about
30 minutes. Using coarse cut again, grind mixture into casing using sausage
nozzle. Tie off at 6″ to 12″ links or 24″ links with string at the
beginning and end of each link. Refrigerate for long storage. Boil for 15
to 20 minutes. Quench with cold water then cook in pot until meat
thermometer reads 150øF or bake, broil, or smoke until meat turns dark.
Hang for 2-3 days to dry.

Recipe from Mac Muczynski/Cheryl Schroyer May.

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COACH HOUSE BLACK BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces
2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked
-ham
OR 2 smoked ham hocks,
-split
3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled
-with parsley

Wash beans, cover with cold water and soak overnight.
Drain and wash again. Place them in a casserole and
add 2 1/2 quarts water. Cover and simmer 90 minutes.
Cook bacon in heavy kettle for a few minutes. Add
celery and onion and cook until tender; do not brown.
Blend in flour and cook, stirring for 1 minute. Add
ham and beef bones, parsley, bay leaves, garlic,
carrots, parsnips, pepper, salt and beans with the
cooking liquid. Cover and simmer over low heat,
stirring occasionally, for 4 hours. Add more water if
necessary. Remove bone and ham rind or hocks and blend
half of the soup in blender. Remove any meat from ham
bone or hocks, chop fine and return to soup. Add
blended soup. Add wine and chopped eggs. Mix well.
Garnish with lemon.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Fagioli Toscanelli Con Tonno

Recipe By : Don Zajac
Serving Size : 6 Preparation Time :2:00
Categories : Antipasti

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups White Beans — cooked
1/4 Cup Olive Oil
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Cup Scallions — sliced thin
2 Tablespoons Italian Parsley — chopped fine
7 Ounces Tuna Steak — Seared and Cubed

Combine olive oil, lemon juice, salt pepper and pour them over the beans.
Add the scallions and parsley and gently toss them all together. Transfer the
beans to a serving platter, top with the cubed tuna.

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Nutr. Assoc. : 0 0 0 0 0 0 0 5328

Date: Fri, 07 Apr 95 13:09:00 EDT
From: fms@senie.com (Faith Senie)

And now, so I’m not totally off the subject of FF food: my own
Brain-Free Dinner (for those nights when I bring home no brain… 🙂

1 bag frozen onion chunkies
1 bag frozen bell pepper strips (or chunkies, I can get either)
2 cans small red beans
2 cans black beans
1/2 Tbsp. cumin
1/2 teaspoon ground chipotle peppers (optional)
1/4 teaspoon cayenne (less if you’re not into fire…)

OPen the bag of onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all the
beans, add them in. Add about a cup of water, just so there are
some juices. Heat until hot. Once hot, add the cumin, chipotle and
cayenne (adjust the seasonings for your own tastebuds). Serve
over brown rice.

Voila! No chopping, nothing fancy, only one pot to wash (unless you
count the rice pot, in which case it’s 2). This served three of us,
plus supplied 3 leftover containers for future lunches. Guess what’s for
lunch today? 🙂

Oh, I should probably mention that the bean cans are 15oz. cans. Dunno
how big the onion and pepper bags were…

Christmas Log: Buche de Noel

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup eggs (about 5 medium)
1 cup sugar
1/2 teaspoon salt
1 teaspoon French’s Vanilla
1 1/4 cups Pillsbury’s Best All Purpose Flour* — sifted
Funsten’s Nuts or candied cherries for
garnish
Chocolate Butter Cream:
3/4 cup sugar
2 1/2 tablespoons cornstarch
3 eggs or 6 egg yolks
1 1/2 cups milk
1 square chocolate — melted
1/2 cup butter
1 teaspoon French’s Vanilla

BAKE at 350 degrees for 18 to 22 minutes. SERVES 10 to 12 minutes.
Beat eggs until foamy. Gradually add sugar, salt and vanilla. Continue
beating until very thick and ivory colored. Do not underbeat.
Fold in flour, one-fourth at a time. Fold gently but thoroughly after each
addition. Pour into 15 1/2 x 10 1/2 x 1-inch jelly roll pan, well greased on
the bottom, lined with waxed paper, then greased again. Bake in moderate
oven (350 degrees) 18 to 22 minutes. Turn out immediately on towel sprinkled
with confectioners’ sugar. Remove paper. Roll in towel, starting from
15-inch side; cool. Unroll and spread Chocolate Butter Cream down center.
Bring 15-inch sides together so they just meet. Place seam-side down on
serving plate; chill. Cover with Chocolate Frosting. Draw tines of fork
lengthwise through frosting to resemble bark. If desired, garnish with
candied cherries or Funsten’s Nuts.
*For use with Pillsbury’s Best Self-Rising Flour, omit salt.
Chocolate Butter Cream: Combine sugar and cornstarch in saucepan. Add eggs
or egg yolks. Beat until light and fluffy. Stir in milk; cook over medium
heat stirring constantly, until thick. Remove from heat. Blend in melted
chocolate; mix well. Cool to lukewarm. Blend in well-creamed butter and
vanilla. Chill thoroughly.

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NOTES : **Pronounced Bysh Duh No-el
From Pillsbury’s European Recipe Service-A Cake from France

WHOLE WHEAT HONEY-WALNUT BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Walnuts (1 oz) — chopped
2 ts Honey
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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Title: Pasta with Szechwan Peanut Dressing
Categories: Pasta, Dressings, Oriental
Yield: 5 Servings

8 oz Pasta (preferably linguine)
2 c Broccoli florets

————————–SZECHWAN PEANUT DRESSING————————–

——————————-MAKES 3/4 CUP——————————-
1/3 c Peanut butter (smooth/chunky)
1/2 c Hot vegetable stock or water
1 ts Soy sauce
2 tb Rice vinegar
2 tb Safflower oil
2 x Cloves Garlic, minced
1/2 ts Dry crushed red pepper
2 Cups Cherry Tomatoes

GARNISH: chopped scallion, optional Bring large pot of water to boil; cook
pasta until al dente.
While pasta is cooking, steam broccoli florets.
In a med mixing bowl, whisk together peanut butter and stock or water
until smoooth. Stir in remaining dressing ingredients.
When pasta is done, drain well. Pour sauce over pasta; toss to coat well.
Add broccolli and tomatoes; toss again. Garnish with chopped scallions. 4 –
6 Servings VARIATIONS: – add more red pepper to taste

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