Le Montrachet Lobster Bisque

Recipe By : David Ventimiglia
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
3 pounds lobster tails — chopped, lg. chunks
4 each carrot — sliced
4 each onion — diced
4 stalks celery — sliced
2 cups dry white wine
1/4 cup brandy
3 quarts water
4 cloves garlic — minced
3 tablespoons tomato paste
1 teaspoon paprika
1 pinch cayenne
1/2 teaspoon thyme — dried crushed leaves
1/2 teaspoon tarragon — leaves, dried
3 each dried bay leaves
2 teaspoons cracked black pepper
1/4 cup butter
1/4 cup flour
3 cups whipping cream — heated
salt and white pepper — to taste
1/4 cup dry sherry

Heat olive oil in 6-qt. saucepan until it begins to smoke. Add lobster
pieces. Stir until lobster turns red. Separate shells from meat and
return shells to pot. Chop meat into bite-sized pieces and set
aside.Add carrots, onions and celery to shells and stir until onion is
tender. Add wine and simmer until reduced by half. Add brandy. Bring
to simmer and carefully ignite, keeping face and clothing away from
flames. When flames die down, add water, garlic, tomato paste,
pariika, cayenne thyme, tarragon, bay leaves and black pepper. Stir
well. Bring to boil, reduce heat and simmer 35 minutes, stirring
occasionally. Strain through cheese cloth into clean 2-quart saucepan.

Soften butter in small bowl and knead in flour. Bring lobster stock to
boil. Add flour-butter mixture and stir with whisk until flour-butter
mixture dissolves a nd soup is uniformly thick in texture, about 5
minutes. Add hot cream. Season wi th salt and white pepper. Simmer 1
minute. Add sherry and stir. Remove from heat .

– – – – – – – – – – – – – – – – – –

Per serving: 884 Calories; 59g Fat (65% calories from fat); 48g Protein; 22g
Carbohydrate; 399mg Cholesterol; 1223mg Sodium

UKRAINIAN BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soup Ethnic
Sidedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
1 1/2 lb Sauerkraut
3/4 lb Salt pork
4 ea Potatoes, cubed
1/2 c Vegetable oil
1 1/2 tb Flour
1 ea Onion, lg. chopped coarsely
1 t Salt
1 t Black pepper
4 ea Bay leaves
3 ea Garlic cloves, minced
2 tb Peppercorns
1/2 c Yogurt, plain
1 ea Carrot, lg. chopped

Soak the beans overnight. Cook the meat, potatoes,
beans and sauerkraut separately. Bone the meat when it
is done and cut into 1/2″ cubes. Dice the potatoes.
Crush the beans. Make a roux with the oil, flour
onion. Put meat vegetables into a pot, add the
roux, and the bay leaves. Cover with the stock cook
10 minutes more. Before serving, add the yogurt.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN CAESAR SALAD
Categories: Salads, Poultry
Yield: 4 servings

MMMMM————————–CHICKEN——————————-
2 Chicken breasts, whole,
– boneless, skinned, halved
2 tb Butter
1/2 ts Garlic, fresh, finely
– chopped
1/4 ts Salt
1/4 ts Pepper, coarsely ground

MMMMM————————–DRESSING——————————-
2 tb Parmesan cheese, freshly
– grated
1/4 ts Pepper, coarsely ground
2 tb Vegetable oil
1 tb Vinegar, cider
1 tb Lemon juice
2 tb Sour cream, light or dairy
1 tb Dijon mustard

MMMMM—————————SALAD——————————–
4 c Romaine lettuce, torn
1 md Tomato, ripe, sliced
Garlic melba rounds

Time: 30 minutes Cut each halved chicken breast lengthwise into
thirds. In a 10 inch skillet melt butter until sizzling. Add chicken,
garlic, salt and 1/4 teaspoon pepper. Cook over medium heat, turning
once, until chicken is browned and fork tender ( 7 to 10 minutes ).
Meanwhile, in a small bowl stir together all dressing ingredients. In
a large bowl place lettuce. Pour dressing over lettuce; toss to coat.
On a platter or individual salad plates place lettuce. Place tomato
slices and chicken on lettuce. Arrange garlic rounds on salad. Yield:
4 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories – 330 Protein – 31g
Carbohydrate – 11g Fat – 18g Cholesterol – 92mg Sodium – 448mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

MMMMM

BUTTER NUT TWISTS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Active dry yeast
1/4 c Warm water (110ø to 115øF)
1 c Butter
4 c All-purpose flour
2 Eggs, beaten
3/4 c Sour milk*
1/3 c Sugar
1/2 ts Salt
—–FILLING—–
1 lb Ground walnuts
2 c Flaked coconut
3/4 c Sugar
3 tb Butter, melted

Dissolve yeast inwater, set aside. In a large bowl, cut butter into flour
until coarse crumbs form. Add yeast mixture, eggs, milk, sugar and slt;
mix lightly. Divide dough into thirds. Cover and refrigerate overnight.
Take out one piece at a time from refrigerator; roll out on a sugared board
to a 12×9-inch rectangle. Combine all filling ingredients. Sprinkle 1/3 cup
filling on half of the 12-inch edge of dough. Fold over lengthwise and
seal, forming a 12×4 1/2-inch rectangle. Pat out to press filling into
dough. Sprinkle another 1/3 cup of filling on half of the 12-inch edge of
dough. Fold over lengthwise, forming a 12×2-inch rectangle. Pat down to
12×4-inches. Slice 1/2-inch pieces down the 12-inch side of the dough.
Repeat with remaining two portions of dough. Twist each slice and roll in
remaining filling. Place on greased baking sheets. Bake at 350øF for 15-18
minutes or until golden brown. Serve warm or cool. (*To sour milk, place 2
tablespoons white vinegar in a measuring cup. Add enough milk to equal 3/4
cup.)

Joyce Hallisey Mt. Gilead, North Carolina , Dec/Jan/94

– – – – – – – – – – – – – – – – – –

WINTER VEGETABLE STOCK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or olive oil
1 Onion
– diced into 1/2-in squares
1 c Leek greens — roughly chopped
2 md Carrots — peeled and diced
4 Outer stalks of celery — plus
Celery leaves — diced
1 c Cubed winter squash
-ÿÿSquash Seeds Skins
1 c Chard stems
– cut into 1-in lengths
1 md Potato — diced, -ÿÿ
1 c -Thick Potato Parings
1/2 Celery root — scrubbed, diced
1/4 c Lentils — rinsed
6 Thyme sprigs — -ÿÿ
1/4 ts -Dried thyme
2 Bay leaves
2 Handfuls borage leaves
-ÿÿChard leaves, lettuce
– or nettles
3 Sage leaves
10 Parsley sprigs
– roughly chopped
4 Garlic cloves
– peeled and chopped
1 t Salt
2 ts Nutritional yeast (optional)
8 1/2 c Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour
the stock through a sieve and press out as much of the liquid as possible.
Use it as is, or reduce it further for a richer flavor. Taste and season
with more salt, if needed. Makes 4 to 6 Cups

– – – – – – – – – – – – – – – – – –

Title: Bean Stew
Categories: Diabetic, Main dish, Vegetarian, Vegetables, Beans
Yield: 1 servings

1 tb Pinto beans;*
1 tb Northern beans;
1 tb Lentils;
1 c Beef broth;
1 tb Carrot;
1 tb Hominy;
1 tb Onion; slice
1/2 ts Green chilies; chopped
ds Garlic powder, oregano,
Salt to taste
Fresh ground pepper;

* Makes 1 1/2 cup of soup for ONE, again!!!!! No soup
for BERT!!! Boil beans and lentils in beef broth for
10 minutes, covered. Allow to stand 1 to 2 hours or
overnight. Place softened beans and remaining
ingredients in baking dish. Bake aat 350F for 45
minutes to 1 hour or until ingredients are tender.
Food Exchange per serving: 1 MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 225

Souce: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

—–

MICROWAVE MAPLE BACON OVEN PANCAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bisquick baking mix
1 1/2 c Shredded Cheddar or process
American cheese
3/4 c Milk
1/4 c Maple flavored syrup
1 tb Sugar
2 Eggs
12 Slices bacon (about 1/2
Pound) crisply cooked and
Crumbled

Grease and flour microwaveable pie plate,10 X 1
1/2".Beat baking mix,1/2 cup of the cheese,the
milk,syrup,sugar and eggs with wire whisk or hand
beater until only small lumps remain;pour into pie
plate.Place pie plate on inverted microwaveable dinner
plate in microwave oven.Microwave uncovered on
high (100%),rotating pie plate 1/4 turn every 2
minutes,until most of top no longer appears doughy,5
1/2 to 7 1/2 minutes.Sprinkle with remaining cheese
and the bacon.Microwave uncovered on inverted plate
just until cheese is melted,1 to 1 1/2 minutes
longer.Serve with maple flavored syrup if
desired.Makes 8 servings.

– – – – – – – – – – – – – – – – – –

Title: QUICK CHOCOLATE MOUSSE
Categories: Desserts, Chocolate, Diabetic
Yield: 6 servings

3 oz Of a diabetic mix of
-Dream whip
1/2 c Ice water
1 tb Cocoa
Strawberries for garnish .

Beat all ingredients until soft peaks form. Spoon into
dishes. Per serving: 67 calories, 0.7 gms protein, 4
gm fat, 0 cholesterol, 6 gms carbohydrates, 13 mg
sodium From: The Pointe Restaurant and Spa – the
largest all-suite resort in the nation. Located in
Phoenix, Arizona. Jean Bolls JXCT09A

—–

Sauteed bamboo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
3 cups bamboo — parboiled, sliced
1 teaspoon salt
pepper — to taste

Heat the fat in a frying pan, add the bamboo, saute for about 5 minutes until
slightly brown, and stir occasionally . Add the seasoning and serve on hot
cooked rice with acheese sauce.

– – – – – – – – – – – – – – – – – –

Title: STEWED FISH A LA JUIVE
Categories: Jewish, Nathan, Seafood
Yield: 6 servings

-PAT DWIGANS FWDS07A
1/2 c Choppe parsley
3 sm Onions, sliced in rounds
2 c Water
1 ts Ground white pepper
1/2 ts Grated nutmeg
1 tb Matzah meal
1 Sprig saffron
Juice of 3 lemons
3 Egg yolks
1 3 lb carp, pike or salmon,
Cut into 1 inch steaks,
Reserve the head and tail

Bring the parsley, onions and the water to a boil then
reduce the heat, and simmer until tender, about 5
minutes. Add the white pepper, nutmeg, matzah meal,
saffron, and the lemon juice. Put all the fish pieces,
head and tail as well as the steaks, into the water,
adding more water to cover if necessary. Cover and
poach for 10-15 minutes or until the fish is cooked.
remove the steaks to a platter, arranging them in the
original form of the fish. Leave the head and tail in
the broth. reduce the broth by 1/2 over a high heat,
cooking about 15 minutes, then adjust the seasoning,
and strain. Return the broth to the pot, add the
yolks, whisking well, and bring just to a boil. When
cool chill over night. Remove the head and tail from
the broth and arrange them with the fish steaks to
make the original shape of the fish. Refrigerate
overnight, Garnish with the onions and parsley and
some of the reduced broth. Serve the fish at room temp
with any remianing broth in a separate bowl.

—–