COLD ORZO SALAD WITH SHRIMP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Pasta
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raw orzo
– cooked until tender
– and drained
10 oz Frozen tiny peas
– quickly cooked drained
8 oz Pitted black olives
– thinly sliced
2 lg Red bell peppers
– seeds membranes removed
– finely chopped
3/4 lb Med-small shrimp — peeled,
– deveined and cooked,
– cut into thirds
– (remove a few whole
– for garnish)
1 md Red onion
– peeled and finely chopped
1/2 c Minced flat-leaf parsley
3/4 c Extra virgin olive oil
5 tb Red wine vinegar
1/2 Garlic clove
– peeled and minced
Salt
Freshly ground black pepper
Cherry tomatoes — for garnish
Olive slices — for garnish

IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers,
shrimp, onion and parsley. Pour the olive oil over the salad and mix well.
Add the vinegar, garlic, salt and pepper and taste to adjust the
seasonings, adding more vinegar or oil sparingly as needed. Don’t make the
salad too moist. Spoon the mixture into a mixing bowl just large enough to
hold the salad, packing it down slightly, cover and chill thoroughly.
Unmold the salad onto a serving platter and garnish with cherry tomatoes
and black olives. Split the reserved shrimp in half lengthwise and place
them on the top for decoration.

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CARROT AND APPLE SOUP WITH MARJORAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, peeled and chopped
2 tb Sunflower oil
15 g Butter (1/2 oz)
4 Apples (Cox’s orange or
— similar), unpeeled, cored
— and chopped
8 md Carrots, peeled and chopped
1 t Salt
1 tb Fresh marjoram leaves
Black pepper, freshly ground
1 1/4 l Water (2 pints)

Soften the onions in sunflower oil in a heavy, covered
pan. Add the butter and the carrots and continue
softening for 10 to 15 minutes (the onions does not
brown !); then add the apples. Soften for another 5 to
10 minutes, stirring occasionally, until the apples
have begun to desintegrate. Cover with the water,
bring to a boil and simmer for 20 to 30 minutes. Allow
to cool slightly, then liquidize, adding the salt,
black pepper and marjoram before you do so.

From: Brigid Allen, The soup book, M Papermac 1993,
ISBN 0-333-58224–1

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JACK-O-LANTERN CHOCOLATE CAKE *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Chocolate
Cakes Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———–PATTI –
VDRJ67A———————-
2 c Cake Flour — sifted
1 t Soda
1/2 ts Salt
1 c Butter — or shortening
1 1/3 c Brown sugar — firmly packed
3 Eggs — well beaten
4 oz Unsweetened Chocolate — melt
2/3 c Water

Sift flour once, measure, add soda -and salt, and sift
together three times. Cream butter thoroughly, add
sugar gradually, and cream together until light and
fluffy. Add eggs and beat well; then chocolate and
blend. Add flour, alternately with water, a small
amount at a time, beating after each addition until
smooth. Bake in two greased deep 9″ layer pans in 350~
oven for 30 minutes, or until done. Use Halloween
Frosting (See recipe) Spread orange tinted frosting
between layers, reserving about 1/4 for pumpkin
decoration. Spread chocolate frosting on top and sides
of,cake, reserving sinall amount for decorating.
Decorate top of cake with pumpkin of orange tinted
frosting. Outline eyes, nose, and mouth of
jack-o’-lantern- face with chocolate frosting, using
pastry tube or or a small knife. Melted chocolate may
be used for outlining jack-o’-lantern faces.

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Gardner’s Awesome Turkey Loaf

Recipe By : Gardner’s Market- Miami (4-18-96)
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Stuffing
Turkey Vegetables
Florida

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med carrot — finely chopped
1 med onion — finely chopped
1 rib celery — finely chopped
2 1/2 lb lean ground turkey
1 lg egg white — lightly beaten
1 c herb stuffing mix — crushed
1 tbsp prepared horseradish — undrained
1 10 oz. box frozen chopped spinach,
defrosted and squeezed almost dry
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 c plus 2 tablespoons ketchup

Preheat the oven to 350 degrees. Spray a 9x5x2 3/4-inch loaf pan with
no-stick cooking spray.
In a large mixing bowl, thoroughly mix all the ingredients, except for 2
tablespoons ketchup.
Bake in the center of the oven for 50 to 60 minutes or until the temperature
of the loaf reaches 160 degrees. Let cool in the pan for 10 minutes, then
transfer to a serving platter. Let cool another 5 minutes before slicing.

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Title: Etta’s Oatmeal Cookies
Categories: Cookies
Yield: 24 Servings

———ingredients—
1/2 c Margarine; (1 stick)
1/4 c Sugar
1/4 c Brown sugar
Dry sugar substitute equal
To 1/4 cup of sugar
1/4 c Egg; whites
1 ts Vanilla
1/2 ts Black walnut flavoring
1/4 c Water; at room temperature
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c Black or english walnuts
-chopped

Cream margarine, sugars and dry sugar substitute together at medium
speed until light and fluffy. Add egg whites, flavorings, and water,
and mix at medium speed for 30 seconds, scraping down the bowl before
and after adding egg whites, flavorings, and water. Stir flour,
baking powder, salt, oatmeal and walnuts together to blend, and add
to creamy mixture. Mix to blend. Drop dough by 1 1/2 T onto cookie
sheets that have been sprayed with pan spray or lined with aluminum
foil. Press each cookie down lightly with the back of a tablespoon
dipped in color water. Bake at 350 for 12 to 14 minutes, or until
cookies are lightly browned. Remove them to a wire rack and cool to
room to temperture. Yield: 24 Food exchanges per serving: 1
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 122 Fat: 6g, CHO:
15g, PRO: 3g, NA 120 mg, Cholesterol: 0 Source:

Desserts for Diabetics by Mabel Cavaiani, R.D. Brought to you and

Title: Chocolate Crackles
Categories: Cookies
Yield: 48 cookies

1 c Semi-sweet chocolate pieces
1 c C and H Brown Sugar; packed
1/2 c Salad oil
2 Eggs
1 ts Vanilla
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/2 c Chopped walnuts
1/2 c C and H Powdered Sugar
— (approximately)

Melt chocolate. Combine with sugar and oil. Add eggs one at a time; beat
well. Add vanilla. Combine flour, baking powder and salt. Add to
chocolate mixture. Stir in nuts. Chill dough. Drop teaspoonfuls of
dough in powdered sugar. Roll to coat. Place on greased cookie sheet.
Bake in 350 degree oven 10 to 12 minutes. Cool on rack.

Makes 4 dozen cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: Senator’s Navy Bean Soup
Categories: Soups
Yield: 8 servings

1 c Dried navy beans
1 tb Olive oil
3/4 c Diced onion
1/4 c Diced carrot
1/4 c Diced celery
5 c Chicken broth
1/2 ts Thyme
Salt and pepper; as desired
3 tb Lemon juice

COVER THE BEANS with cold water and soak overnight. The next day,
drain and discard water. Place oil in a 2-quart pot over medium heat
and add the onions, carrots and celery. Cook for 5 minutes. Add the
broth, beans, thyme, salt and pepper. Cover, reduce heat to low and
cook until beans are soft, about 1 1/2 hours. Add lemon juice and
serve.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: Basurs Zalda (Garlic Soup) or Moscor Zalda (Drunkard’s So
Categories: Basque, Soups
Yield: 2 servings

Oil
3 eggs
3 cl garlic, sliced thin
Parsley
Dry French bread,
broken into small chunks
Water

Coat bottom of cast iron fry pan with oil. Add Garlic and brown
gently. Add Bread and stir to coat with oil. Add water to cover. Add
parsley. Simmer 15-20 minutes. After the soup has simmered, add eggs.
The eggs can either be stirred in or poached.

This soup is good for sinusitis, colds and hangovers. However, please
stand down wind from people. Walt

MMMMM

Title: STIR-FRIED SHRIMP WITH PEPPERS
Categories: Chinese, Seafood
Yield: 2 servings

6 oz Fresh OR frozen, shelled and
-deveined shrimp
2 tb Vegetable oil
1 tb Chopped fresh ginger root
2 Scallions, cut into 2-inch
-lengths on the bias
2 sm Sweet green peppers, cored,
-seeded, and sliced
1/2 cn (8 oz) water chestnuts (7 to
-8), sliced
1 1/2 tb Dry sherry
1 1/2 tb Soy sauce
1 ts Cornstarch
2 tb Water
1/4 ts Hot red pepper flakes, OR to
-taste

1. In a wok or heavy skillet stir-fry the shrimp in 1
tablespoon of the oil until pink, about 4 minutes.

2. Remove shrimp with a slotted spoon to a bowl. Add
the remaining oil to the wok and stir-fry the ginger,
scallions, and peppers for 3 minutes.

3. Return the shrimp to the wok. Mix together the
sherry, soy sauce, cornstarch, and water until smooth.
Stir into shrimp mixture with hot pepper flakes and
cook, stirring, until sauce thickens and coats.

From: COOKING FOR TWO TODAY by Jean Hewitt and
Marjorie Page Blanchard, Little, Brown and Company,
Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin
Brewer, Cooking Echo, 7/93

—–

Title: Chicken Stock – Master Chefs
Categories: Basics, Stocks, Masterchefs, New york
Yield: 4 quarts

5 lb Chicken, parts, (backs, 2 Garlic, cloves, crushed
— necks, carcasses, and 1 bn Parsley, stems
— giblets), (no livers) 2 Thyme, sprigs, OR
2 lg Onions, coarsely chopped 1 pn Thyme, dried
2 md Carrots, peeled, trimmed 1 Bay leaf
— coarsely chopped 1/2 ts Salt, coarse
2 lg Celery, stalks, with leaves, 6 Peppercorns
— trimmed, coarsely chopped

Wash chicken parts well and place them in a large stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil,
skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the
peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the “soup” into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to extract
all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the
surface. Discard the fats.

Pour the stock into containers for storage, label and date.

Stock keeps for about 3 days in the refrigerator, and up to six months
in the freezer.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

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