SOUPE A L’ONION

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Onions
1/4 c Dry vermouth
1 tb Butter
Salt and Pepper to taste
1 tb Oil
2 ts Oil
1/4 ts Sugar
1 Garlic clove
2 tb Flour
2 tb Cognac
6 c Beef broth
1 c Grated swiss cheese
4 sl French bread cut 1/2″ thick

In a covered 4-quart saucepan, cook the thinly sliced
onions slowly with the butter and 1 Tbs oil for about
15 minutes. Keep covered, stir occasionally. Uncover
and increase heat to moderate. Add sugar and saute
onions until golden brown, about 30 minutes. Sprinkle
onions with flour and stir over heat for 2 or 3
minutes. Blend in hot broth and vermouth, season to
taste. Simmer partly covered for 1 hour.

Place bread slices in a 350 oven for 15 minutes.
Remove and baste each slice with 1/2 tsp oil and rub
with cut garlic clove. Return to oven for about 15
minutes.

Before serving, add cognac to soup and divide into 4
ovenproof bowls. Sprinkle 1/2 cup of cheese in soup.
Float slices of bread on top of soup and sprinkle with
the remaining cheese. Bake in 325 oven 15 to 20
minutes until hot. Set under broiler for 2 or so
minutes until golden brown.

Posted by Bob Blaylock. Courtesy of Fred Peters.

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Wheat-Flour Applesauce Doughnuts

Recipe By : Maine’s Jubilee Cookbook–1969
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 1/2 cups flour — unsifted
1/2 cup wheat flour
4 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon mace
1 cup sugar
1/4 cup shortening
3 eggs
1 teaspoon vanilla
1 cup applesauce
1/2 cup buttermilk

Measure flour and wheat flour, baking powder, soda, salt and
spices onto wax paper. Stir well to blend. Cream shortening,
sugar,eggs and vanilla throughly. Stir in applesauce and
buttermilk, mixing well. Add blended dry ingredients, one
cup at a time beating until smooth after each addition.
Refrigerate dough for 2 hours.

Preheat oil to 375 degrees. Turn dough out onto a well
floured board with additional flour for handling. Cut with
floured 2 1/2-inch cutter. Remove centers. (jar tops make
good cutters) Fry doughnuts a few at a time about 1 minute
on each side. Drain on paper towels. Sprinkle with sugar.
Makes 4 to 4 1/2 dozen.

Recipe by: Marion Hunter, Lincoln, Maine.

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CRAWFISH AND CORN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Crawfish tails – peeled
2 c Corn – cut from the cob,
-reserving about 4 cobs
1 cn Corn – cream-style
1 c Onions – finely chopped
2 Ribs celery – finely chopped
1 Med. bell pepper – finely
-chopped
1 bn Green onions – finely
-chopped (use about 2 or 3″
Of the fresh green part)
4 tb Parsley – minced
3 Clove garlic – minced (3 or
-4 cloves, depending on
-size)
6 tb Butter
6 tb Flour
1 tb Worcestershire sauce
1 lb Tomatoes – canned, drained
-(reserve liquid)
1 Bay leaf – or 2
1 t Thyme
Salt, pepper and Tabasco to
-taste
STOCK:
Shells and claws for peeled
-crawish, NOT the heads
4 tb Butter
1/4 c Brandy – or Cognac
1 c White wine
Water
1 Carrot – cut into large
-pieces
1 Rib celery – cut into large
-pieces
3 Green onions – cut into
-large pieces
3 Sprig parsley – whole
2 Clove garlic
1 Bay leaf
1 pn Thyme

Number of Servings: 8

Make stock first. Ten pounds of boiled crawfish make
one pound of meat. Peel crawfish, reserving shells and
claws. Rinse shells and let drain. Melt butter in a
large pot; add shells and fry until sizzling and hot,
turning them often. When shells are hot enough, heat
a small pot, pour in brandy and ignite. Remove shells
from fire, pour in brandy, tossing and turning until
the flame dies down.

Add wine and water to cover shells. Add onion,
celery, green onions, parsley, garlic, thyme and bay
leaf. Let it all simmer for an hour. Strain carefully
and reserve.

In another pot, melt butter, add flour and let cook on
low fire until medium brown. Add chopped vegetables
and let cook on a low fire until wilted, stirring
often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.

Add stock — just enough to make a soupy consistency
~- then add Worcestershire sauce, bay leaf, thyme,
crawfish, corn and about four of the cobs (for added
flavor). Let simmer an hour. Taste for salt, pepper
and Tabasco. If using boiled crawfish, it is usually
peppery enough.

Remove the cobs and serve.

If the soup is too thick, add more stock or water. If
it’s too thin, cook a little more flour and add to
thicken it.

Serves 8.

NOTE: If you prefer to buy crawfish tails already
picked, buy a couple of pounds of boiled crawfish and
pick them so as to have the shells to make your stock.
Shrimp may be substituted.

Grand Prize Winner by Marguerite Sigur, Times-Picayune
Cooking Contest, 1984.

Posted by Michelle Bass. Courtesy of Fred Peters.

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Title: VIETNAMESE – LEMONGRASS CHICKEN
Categories: Vietnamese, Chicken
Yield: 4 servings

– Joe JPMD44A Comiskey 2 tb Peanut oil
– 2 Red chile peppers; chopped
3 lb Frying chicken 2 ts Sugar
1/2 c Lemongrass, about 4 stalks 1/2 c Chicken stock; fresh /
can’d
– minced ** 1/4 ts Black pepper;
freshly ground
3 Scallion; all of them 1 ts Salt

———————————-GARNISH———————————-
1/2 c Dry-roasted peanuts; chopped Coriander leaves; chopped
2 tb Nuoc Mam **

Hack the chicken into small serving pieces, chopping through the bones
with a very sharp cleaver.
Remove the outer leaves of the lemongrass and finely slice the tender
white part at the base of the stalks. Bruise with a mortar and pestle or
the handle of a cleaver.
Finely slice the scallions, including the green tops.
Mix the chicken with the salt, 1/4 teaspoon pepper, the lemongrass and
scallions and set aside for 30 minutes.
Heat a wok and add the oil, and when the oil is hot add the chicken
mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for 10 minutes or until
chicken no longer looks pink.
Season with sugar and pepper and add the chicken stock. Stir for a few
minutes.
Garnish with the peanuts, “nuoc mam” and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful dish is great served
with rice paper wrappers. I love it with a few leaves of mint and basil.
This is one you must try. It is easily done in a wok. By Jeff Smith The
Frugal Gourmet From the 02/05/1992 issue of The Springfield Union-News

—–

Title: Jalapeno Poppers
Categories: Chiles, Appetizers, Cheese
Yield: 24 servings

Cut jalapeno’s in half, seed and vein. Press cream cheese into each
half. Dip into egg, then roll in bread crumbs. Freeze (to soften the
peppers). Back at 350 for about 20 minutes.

WALT

MMMMM

Wild Rice Dressing

Recipe By : Home Cooking, Nov 1994
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Side Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Wild Rice — uncooked
1 1/4 C Water
1/2 C Onion — chopped
1/4 C Brown Rice
1 1/2 Tsp Chicken Bouillon — vegetarian,
— granules, instant
1/2 Tsp Dried Thyme
1/8 Tsp Pepper
2 C Fresh Mushrooms — fresh sliced
1/2 C Chopped Celery
1/2 C Waterchestnuts — chopped

Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.

Stir mushrooms, celery and waterchestnuts into rice mixture. Return to
boiling; reduce heat. Simmer, covered for 10 – 20 min more, or until
celery is just tender, stirring occasionally.

Serves 8

John Wilson, Lansing Mich.

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NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 110.8
Fat 0.7 g
Carbs 23.4 g
Dietary Fiber 2.1 g
Protein 3.6 g
Sodium 106 mg
CFF 5.1%

Butterscotch Oat Squares

Recipe By : Adapted from USENET COOKBOOK
Serving Size : 16 Preparation Time :0:15
Categories : Cookies To/From Tnt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups oats — quick or instant
1 cup brown sugar — packed
1/2 cup melted butter
1/2 tsp vanilla

Mix oats and brown sugar, mix in butter and vanilla.

Divide mixture evenly in 2 ungreased 8-inch square pans, spreading evenly, or
in a single pan for thicker, more chewy squares. Bake at 375F for about 10
minutes (15 minutes if in a single pan) or until golden-brown. Squares will be
soft, but will harden when cool.

Allow to cool for 5 minutes, then mark in squares with a sharp knife.
Loosen edges and allow to cool before removing from pans.

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Date: Sun, 12 Mar 95 20:17:05 EST
From: “Aliza R. Panitz”

Black Beans Cuban-Style

2 cans (15 oz. each) black beans
1 medium onion
1 green bell pepper
2 cloves garlic
1 tsp cumin powder
1/2 tsp oregano
1/2 tsp salt
1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean liquid
until soft. Add beans with remaining liquid. Add dry spices. Simmer
15-30 minutes. Add vinegar just before serving.

Comments: I haven’t tried this recipe, just drooled over it. The original
version specified, um, a different saute medium.

Title: TOMATO AND HERB BRUSCHETTA – Bon Appetit
Categories: .ba947, Appetizers
Yield: 6 servings

1 1/2 lb Plum tomatoes, halved,
-seeded, chopped
1/3 c Chopped fresh basil leaves
1 tb Chopped garlic
1 tb Chopped fresh oregano leaves
1 tb Balsamic vinegar
1 tb Olive oil
1 ts Fresh lemon juice
6 1/2 to 3/4-inch-thick slices
-crusty bread, toasted

Mix first 7 ingredients in bowl. Season to taste with salt and pepper.
(Tomato mixture can be prepared 2 hours ahead. Let stand at room
temperature.) Cut toasted bread in half. Spoon tomato mixture atop
bread and serve.

Bon Appetit/July/94 Scanned edited by Di Pahl

MMMMM

Asparagus Salad With Raspberry Vinaigrette

Recipe By : LSS Collection
Serving Size : 4 Preparation Time :0:00
Categories : Salads- Other

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus — washed well
— cut into 1′ pieces
1 large red bell pepper — seeded and cut
— into 1″ pieces
1 medium red onion — chopped
1/2 cup raspberry vinegar
1/2 cup water
1 tablespoon honey
1 teaspoon parsley

Steam the asparagus pieces for 2 minutes.
Plunge into cold water to stop cooking. Drain.

Place asparagus, red pepper and onion into a plastic bowl (with cover).

Blend vinegar, water, honey and parsley in a separate bowl; pour over
vegetables.

Adjust seasonings if desired (may want to add more sweetness).

Stir, cover and refrigerate for at least 24 hours.
Stir occasionally.
.
Serve cold.

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