Title: SMOKED TROUT TARTLETS
Categories: Appetizers, Seafood
Yield: 48 servings

——————–PHYLLO TART SHELLS——————–
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14×18″

——————-SMOKED TROUT FILLING——————-
2 pk Cream cheese, low-fat (8 oz)
1/2 lb Trout fillets; smoked, skin
–and pin bones removed
1/3 c Scallions; chopped (2 scall
4 ts Horseradish; well drained
1 c Cucumber; shredded

To make phyllo tartlet shells: Preheat oven to 325
degrees F. Lightly coat 2 mini-muffin pans with
nonstick cooking spray. In a small bowl, whisk
together egg white, oil and salt.
Lay a sheet of phyllo on a work surface and with a
pastry brush, lightly coat it with the egg-white
mixture. Lay a second sheet smoothly on top, taking
care to line up the edges before setting the sheet
down. (Once you set down the sheet, it cannot be
moved.) Brush with the egg-white mixture and repeat
with 1 more sheet. Lay a fourth sheet on top but do
not brush it.
With a knife, cut the dough into 4 strips
lenghtwise and 5 strips crosswise, making 24 squares.
Press squares into muffin cups and bake for 8 to 12
minutes, or until golden brown and crisp. Transfer the
tartlets to a rack and let cool. Repeat the procedure
with the remaining 4 sheets of phyllo and egg-white
mixture. (The baked tartlet shells may be stored in a
closed container at room temperature for 1 week or in
the freezer for up to 2 months.)

To make smoked trout filling: In a food
processor, combine cream cheese and smoked trout;
process until fairly smooth. Add scallions and
horseradish and pulse until just combined.
(Alternatively, finely mince the smoked trout with a
knife and combine with the cream cheese, scallion and
horseradish in a small bowl.) (The smoked filling may
be made ahead and refrigerated for up to 2 days.)
Shortly before serving, spoon or pipe about 1 heaping
tsp. of filling into each tartlet shell and garnish
with shredded cucumber.

50 calories per piece: 3 g protein, 2 g fat, 5 g
carbohydrate; 94 mg sodium; 5 mg cholesterol.

**“The rich, creamy filling contrasts with the
pleasant crunch of the tartlet shell.” ~-From Eating
Well, May/June 1993.

—–

Title: Gourmet Dog Biscuits
Categories: Misc, Pets
Yield: 1 Servings

12-16 ounces raw liver
1 1/2 lb White flour
8 oz Quaker Oats
3 Bouillon cubes, meat or
Chicken flavored
1 c Water- approx.
2 Eggs, beaten

Recipe received from Thora.

Preheat oven to 350. Grease 3 cookie sheets. Chop the
liver finely, or put briefly in a blender. Mix flour
and oats, crumble in the bouillon cubes, add eggs and
the chopped liver. Add enough water to make a firm but
slightly sticky dough. Spread evenly on the cookie
sheets, about 1/2″ thick. Dip a small dog-cookie
cutter in flour before cutting out each portion. Bake
1 hour. Can be kept for about 2 weeks. Store in
refrigerator.

—–

Basic Chicken Marinade

Recipe By : Marinades by Jim Tarantino
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Specialties Garlic! Wonderful Garlic!
Healthy And Hearty Make Ahead
Marinades Bastes Timesavers-30 Minutes Or Les
Outdoor Grilling Roasting Skillet Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup orange juice
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon worcestershire sauce
1/4 cup canola oil
3 cloves garlic — pressed
1/4 cup fresh parsley — chopped
1 teaspoon dried oregano
kosher salt — to taste
black peppercorns — freshly ground

Combine the orange juice, lemon juice, mustard, and worcestershire in a
nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
garlic, parsley, oregano, salt and pepper.

Makes about 1-1/2 cups.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Chicken breasts (3-4 hours), chicken wings (4-6 hours).

NOTES : This combination of citrus, mustard, and herbs, is one of the author’s
favorite year round recipes for chicken breasts. This marinade is perfect for
the grill or the skillet.

Sweet and Sour Soybeans

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sweet-sour sauce (see below)
2 Tablespoons Salad oil
1 Each Large onion cut 1″ squares
2 Each Large carrots cut 1/4″ slice
1 Each Clove garlic — minced/pressed
1 Each Green Peppers,Sweet,Fresh,Seeded
3/4 Cup Fresh pineapple chuncks
2 Each Tomatoes — cut in wedges
2 1/2 Cups Cooked soybeans

Prepare sweet-sour sauce and reserve.

In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup
each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a
wide frying pan over high heat; add onion, carrots, and garlic and cook
stirring for about 3 minutes or until vegetables are crisp-tender. Add green
pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook
for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue
to cook, stirring, until sauce bubbles and thickens.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 1000 260 620 0 1129 1514 1400

West Indies Pepper Pot Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Salt Pork
1 1/2 pounds Short Rib of Beef — 3″ pieces
1 1/2 pounds Stew Beef — cut into 2″ cubes
12 cups Water
1/2 teaspoon Dried Thyme
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
Lg Onion — peeled diced
Cloves Garlic — crushed
Scallions — with some tops *
2 tablespoons Salad oil
Lg Green Pepper — cleaned **
10 ounces Fresh Spinach, washed — trimm
10 ounces Fresh Kale — washed trimmed
1 can Okra — drained (15 1/2 oz.)
Med Sweet Potatoes — ***
Lg Tomato — peeled cubed

* cleaned and sliced ** and chopped *** peeled and cubed Put salt pork
and short rib pieces in a large kettle; brown ribs on all sides. Add stew
beef and brown on all sides. Pour in water and slowly bring just to a boil.
Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour,
occassionally removing any scum that rises to the top. While meat is
simmering, saute onion, garlic, and scallions in heated oil in a skillet
until tender. Add green pepper and saute 1 minute. Remove from heat and set
aside.
After meat has cooked 1 hour, add sauteed vegetables and other ingredients to
the kettle. Continue to cook slowly, covered, about 30 minutes, until
vegetables and meat are cooked. Remove from heat and cool slightly. Take out
short ribs and cut off and discard any fat. Cube meat and return to kettle.
Reheat, if necessary. Serves 8.

– – – – – – – – – – – – – – – – – –

Title: TRUE CORNISH PASTIES
Categories: Pies, Lamb/mutton, Beef
Yield: 12 servings

MMMMM—————————PASTRY——————————–
3/4 c Butter, unsalted; cold
6 T Shortening; chilled
3 c Flour, bread
1/2 ts Salt
1/3 c ;Water, ice (about)

MMMMM————————MEAT FILLING—————————–
3 Lamb kidneys
1/2 lb Steak, fat free
2 md Potato
1 md Onion
1 lg Carrot
1 Garlic clove
2 T Parsley; chopped (opt)
3/4 ts Salt
1/4 ts Nutmeg
1/4 ts Pepper, black
1 lg Egg; beaten

Cut fat into the flour with a pastry blender or 2 knives or an
electric mixer until the mixture is blended and forms lumps the size
of peas. Rub mixture between your fingers until you have a fine
grained texture. Add just enough ice water to make it stick together
and quickly knead it into a smooth and shiny ball. Speed is
important. Cover and refrigerate for 60 minutes before rolling out.
Halve the kidneys and remove film and fatty core. Dice the kidneys
and steak very fine. Peel and chop the vegetables equally as fine.
Mix well in a bowl with parsley and spices. Preheat the oven to 375
degrees F. Roll out the unsweetened pastry to a thickness of 1/8
inch and cut into 3-inch rounds with a cookie cutter. Put a spoonful
of the meat mixture in the center of the rounds. Paint the edges
lightly with water. Cover with the remaining rounds, pinching the
edges together very firmly. Prick well with a fork. Place on a
baking sheet and paint with the egg. Bake 30 minutes.

MMMMM