Title: BACCALA ALLA BOLOGNESE (BTVC62A)
Categories: Main dish, Fish, Italian
Yield: 4 servings

1 3/4 lb Dried codfish
Flour; for dredging
4 tb Butter
2 tb Olive oil
1 Clove garlic; minced
3 tb Fresh parsley; minced
Salt and pepper to taste
1 Lemon; juiced

Put the cod in a deep dish, add cold water to cover, and let it soak
for 2 days in the refrigerator in order for it to “plump” up and
change the water several times. Rinse and dry the fish and cut it
into 2-inch chunks. Dredge the fish in the flour, shaking off the
excess. In a large skillet, heat 2 Tbl of the butter and the olive
oil. Add the fish pieces and brown them well on all sides over
medium-high heat. Sprinkle the fish with the minced garlic and
parsley and stir the mixture gently. Cut the remaining 2 Tbl butter
into bits and add it to the pan. Sprinkle the fish with salt and
pepper and pour over the lemon juice. Serve immediately.

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Title: Delmonico Sauce
Categories: Sauces
Servings: 4

1/2 c French Dressing; Plain
1 ts Tomato Catsup
1 ts Worcestershire Sauce
1/4 ts Green Peppers;Finely Chopped
1 ea Egg; Large, Hard Boiled, *

* Finely chop the hard boiled egg or rub it through a fine sieve.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix all the ingredients and serve on freshly cooked broccoli or green
beans, or use as a superb salad dressing on very fresh crisp greens.

NOTE: This sauce was created by Oscar of The Waldorf Hotel many years ago
and is now a classic.

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BROAD BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
120 g Onion — chopped
Salt, ground pepper
60 g Butter
1/4 ts Sugar
250 g Broad beans — shelled weight
60 ml Thick cream
1/2 ts Sage -ÿ OR
1/2 ts Savory -ÿ OR
1/2 ts Parsley — chopped
1 l Water
Cro–tons

Sweat the onion with the butter in a saucepan without
colouring, until soft. Add the broad beans, together
with the water and bring to the boil. Add whichever
herb you have chosen, chopped fine (I recommend the
use of savory), season with salt, sugar and pepper.

When the beans are cooked, take out a tablespoonful or
so, refresh on cold water, skin and reserve them. Puree
the soup, either in a blender or through a sieve.
Reheat to simmering point, stir in the cream, correct
the seasoning and add the reserved beans.

Serve hot with freshly cooked home made croutons.

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Title: Caper Sauce (Quick Method)
Categories: Sauces
Yield: 1 servings

1/2 pt Sour cream Salt and pepper
1 c Mayonnaise 1/4 c Capers
1 ts Lemon juice

Mix all together, refrigerate. Goes well with fish.

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Chupe De Camarones (Shrimp Chowder)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Salad oil
2 Cl Garlic — peeled, minced
1 Lg Onion — peeled, chopped
2 Lg Tomatoes — cut into eighths
2 Sm Raw potato cubes
1/2 Ts Ground chili pepper
1 1/2 Ts Seasoned salt
2 Ts Salt
1/4 Ts Crushed red pepper
Few drops Tabasco
— water
1 1/4 C Milk
3 Md Flounder fillets
1/4 C Cream cheese ( 2 oz)
1/2 Lb Raw shrimp — shelled and
-cleaned
12 Oz Can whole-kernel corn
Few sprigs fresh mint

About 45 minutes before serving, in Dutch oven heat salad oil; in
it saute garlic and onion until golden (about 10 minutes). Add
tomatoes, potatoes, chili pepper, seasoned salt, 1-1/2 tsp. salt,
red pepper, Tabasco, 3 cups water, 1 cup milk; stir occasionally,
while bringing to a boil, then simmer, covered, 20 minutes.
Meanwhile, in 1-1/2 cups water and 1/2 teasp. salt in skillet,
simmer flounder fillets 6 minutes, or until fork-tender but still
moist. Also, beat cream cheese with 1/4 cup milk until very smooth.
Now stir cream-cheese mixture, then shrimp and corn, into soup; cook
over medium heat 5 minutes. Next, drain flounder fillets, divide
each in half crosswise, then place a half in each of 6 soup plates.
Spoon hot soup over fillets, garnish with mint sprigs and serve at
once.

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SWEET CORN TOMATO SAUTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
2 c Cooked whole kernel corn
1/4 c Chopped onion
1/4 c Chopped green pepper
2 tb Brown sugar
1/2 ts Salt
1 lg Tomato, diced

In a saucepan, melt butter. Add corn, onion, green
pepper, brown sugar and salt. Cover and simmer 10
minutes. Stir in the tomato; simmer 5 minutes longer.
Yield: 4 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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KEMA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c TVP® granules or flakes
7/8 c Boiling water
1 tb Olive oil
1 lg Yellow onion, minced
1 lg Garlic clove, minced
1 sl Ginger, 1 inch — minced
3 tb Tomato paste
1 c Stewed tomatoes
2 ts Curry powder
1 t Salt
1/8 ts Cayenne
1 c Green peas
1 c Mushrooms, sliced

Combine TVP® water in a bowl. Let syand for 10
minutes. Heat oil in a large cast-iron skillet or
wok. Stir-fry onion, garlic ginger for 5 minutes.
Add TVP® stir-fry another 5 minutes. Add tomato
paste, tomatoes, curry powder, salt cayenne. Simmer
a few minutes. Add peas mushrooms. Bring to a
boil, cover simmer over low heat for 5 minutes.

VT February 1992

Posted by Mark Satterly

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Diablo Jalapeno Jelly
Categories: relishes/preserves
Yield: 2 servings

1 green bell pepper
5 jalapeno peppers
3 c sugar
3/4 c cider vinegar
3 oz pectin
2 dr green food coloring

1. Sterilize jelly jars and lids according to manufacturer’s instructions.
2. Remove seeds from green pepper and chilies (Be very careful with
chiles — don’t touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for j
elly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of peppers.
Pour strained liquid into sterilized jars. Cover tightly and store in a coo
l
place up to 6 months.

Makes 2 cups.

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Serving Ideas : Serve with scrambled eggs and meats.

NOTES : See recipe for “Southwest Scrambled Eggs.”

Contributor: Jo Anne Merrill
Preparation Time: 0:45
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Title: MOROCCAN SPICED OLIVES
Categories: Appetizers, Moroccan, Snacks
Yield: 10 servings

1 ts Cumin seeds
1 ts Fennel seeds
1 ts Coriander seeds
1/4 ts Cardamom, ground
1 pn Crushed red pepper flakes
1 pn Nutmeg, ground
1 pn Cinnamon
1 tb Olive oil
1 1/2 c Green olives, brought to
— room temperature
1 tb Lemon juice
1 tb Orange juice
3 Garlic cloves, minced

Heat first 8 ingredients in a small skillet over medium heat until
fragrant, about 2 minutes. Remove from heat add olives toss to
coat.
Stir in remaining ingredients. Refrigerate in an airtight container
for at least 4 hours or up to 3 weeks. The longer the marinate, the
better they taste. Drain serve at room temperature.

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Title: Chicken Tandoori #1 of 2
Categories: Chicken, Barbecue, Indian, Low-cal
Yield: 4 Servings

8 Chicken legs with thighs
– attached
1/3 c Lemon juice
2 1/2 ts Meat tenderizer
– unseasoned; natural

—————-FOR LOVELY VERMILLION COLOR—————-
1 tb Red food coloring
2 tb Yellow food coloring

———————–FOR MARINADE———————–
1 c Yogurt; plain
2 lg Garlic cloves
1 tb Ginger root; fresh; chopped
1 ts Cumin seeds; roasted;ground*
1/2 ts Cardamom; ground
1/2 ts Red cayenne pepper
Ghee or vegetable oil;
– for basting

*HOW TO ROAST CUMIN SEEDS: Take a small sauce pan or
frying pan and heat it until moderately hot. Put in
the cumin seeds and shake pan back and forth or stir
until seeds turn from dark green to brown. This
happens very quickly. Remove seeds immediately. When
cool, grind to a powder. If this seems like a big
hassle, just use powdered cumin. Flavor of dish will
be only slightly different from original.

**ABOUT GHEE: Ghee is clarified butter. I usually use
a mixture of half margarine and salad oil.

DIRECTIONS: 1. Remove skin from chicken legs. Prick
the chicken all over with fork or thin skewer. Make
diagonal slashes, 1/2- inch deep, 1 inch apart on the
meat. Mix food colors together, and using a pastry
brush, paint chicken. Coloring will stain fingers, so
be careful. Put the meat in a large bowl.

2. Add meat tenderizer and lemon juice to the chicken,
and rub them into the slashes and all over for 2
minutes. Cover and marinate for 1/2 hour.

3. Put all the ingredients of the marinade into the
container of an electric blender or good processor,
and blend until reduced to a smooth sauce.
(Alternatively, garlic and ginger may be crushed to
paste and blended with the remaining ingredients.)

4. Pour this marinade over the chicken pieces and mix,
turning and tossing, to coat all the pieces well.
Cover and marinate for 4 hours at room temperature, or
refrigerate overnight, turning several times. (I
refrigerated chicken) Chicken should not remain in the
marinade for more than 2 days, because the marinade
contains a meat tenderizer which, with prolonged
marinating, alters the texture of the chicken meat to
very soft and doughy.

SOURCE: “Classic Indian Cooking” by Julie Sahni.
SPXB77A@prodigy.com.

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