Mad Alice’s Wild Rice Soup

Recipe By : Dunghanrach Stoneware Pottery
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups wild rice — cooked
2 tbls butter
1 tbls chopped onion or leek
1/4 cup flour
4 cups chicken broth
1/2 tsp salt
1 cup cream
2 tbls white or red wine
parsley — minced
1 can mushsrooms — (4 oz)
1/3 cup carrots — grated
1/2 cup almonds — slivered

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan,
bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until
most of kernels have popped. Pre-heat over to 350 degrees, melt butter
in sauce pan and saute onions until transparent, blend in flour and
gradually add broth. Cook-stir until mix thickens slightly. Stir in
rice and salt and simmer about 5 minutes. Transfer to soup tureen and
blend in cream. Place in oven (20 to 30 min) Remove to base and garnish
with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will
wish you had made a double batch.)

NOTE: I always use fresh mushrooms when I make this soup. Usually using
about 1 pound (sliced). I have also substitued canned condensed milk for
the cream or used half and half.

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Title: CHOCOLATE MADELEINES
Categories: Cookies, Personal
Yield: 24 servings

2 Eggs
1/2 c Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c All-purpose flour
1/3 c Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
inside of each madeleine form. Be sure to completely cover with
butter–don’t leave spots. Combine the eggs, sugar and lemon or
orange rind in a large mixing bowl, and stir them together. Set in a
pan of simmering water and stir until the egg mixture is very warm to
your finger. Remove from the heat and beat with a mixer at high speed
until fluffy, pale yellow, and tripled in volume, about 3 minutes.
Add the vanilla and salt. Dump the flour and cocoa into a sifter or
strainer. Sift once, return to sifter or strainer and sprinkle half
of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
butter and sprinkle on the remaining flour, and fold gently just
until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in
the oven. Bake for about 10 minutes, until the edges of the cakes are
golden and they lift easily from the molds. (If you have only 1 pan,
and can bake only 12 at a time, let the mold cool, wipe it out,
grease with butter, then refill with batter and bake again.) Remove
from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the madeleines to a rack to cool. Serve
within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners’ sugar.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Vegetarian Pasta Shells

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Olive oil
1 lb Shells, giant for stuffing
1 T Garlic clove minced
1/4 c Onion chopped
1 md Green pepper, chopped
1/4 c Zucchini sliced
1/4 c Mushrooms sliced
10 oz Spinach, frozen
1 lg Egg
6 T Ricotta Cheese
2 c Spaghetti sauce
1/2 c Mozzarella Cheese
1 T Parmesan grated
1 t Nutmeg

Cook pasta shells in boiling water for 15 minutes. Rinse under cold
water and set aside. The mushrooms, onions, zucchini, and peppers are
diced. Saute’ them in olive oil. Season with 1 tsp ground nutmeg and
1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach
and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the
shells. Pre heat oven to 350 degrees. In a large casserole dish
arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes.
Remove top with shredded mozzarella cheese and bake 5 minutes more.
Options: You can use 1 lb (14 pieces) manicotti instead of shells. If
you can only get jumbo shell (34 to a lbs) fill with about a tbs per
shell.

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Couscous Des Legumes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — coarsely chopped
4 Garlic cloves — chopped
2 To 3 tablespoons olive oil
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Curry powder
1/2 teaspoon Coriander
1/4 teaspoon Cinnamon
1/4 teaspoon Turmeric
1/4 teaspoon Powdered cloves
1/4 teaspoon Ground coriander
1/4 teaspoon Ground dried ginger
3 Tomatoes — chopped (canned
-OK)
6 cup Broth of choice
1 sm Sweet potato, peeled — cut
-into 1 or 2-inch chunks
1 sm Carrot, peeled — cut into
1/2 -inch slices
1 md Or 2 smallish new potatoes
-cut in chunks
1 sm To medium turnip, peeled
-cut into 1-inch chunks
1/2 Head green cabbage — cut
-into chunks
-Handful green beans
-trimmed — cut into 2-inch
-lengths — or 1/2 cup
-frozen green beans
2 Zucchini, trimmed — cut into
3/4 -inch slices or chunks
1 Green pepper, stemmed
-seeded — cut into strips
1 cup Cooked — drained chick-peas
-(canned OK)
2 cup Couscous grains
2/3 cup Raisins
3 tablespoon Butter
1 To 2 tablespoons orange
-flower or rose water

Saute onion and garlic in olive oil until softened, then stir in spices and
cook a few moments to bring out the flavors. Add tomatoes, broth, sweet
potato, carrot and potatoes. Simmer for 15 minutes, then add remaining
vegetables and simmer another 15 minutes, or until vegetables are tender.
Add chick-peas and remove from heat.

Combine couscous and raisins in a large bowl or saucepan.

Remove 2 cups of the broth from the vegetable stew and bring to a boil,
pour it over the couscous and raisins, cover, and let stand for 10 minutes.
Add butter and fluff with a fork.

To serve: Mound couscous on a platter, then sprinkle with orange flower or
rose water, and ladle on vegetables and broth. Serve immediately.

Serves 6.
Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

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Shellfish Soup With Cilantro

Recipe By : Bon Appetit April 1996
Serving Size : 4 Preparation Time :0:00
Categories : Asparagus Beans Peas
Bon Appetit Magazine Chowder, Soups Stews
Seafoods Shrimp
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons olive oil
24 large shrimp — peeled, deveined,
— shells reserved
1 cup chopped carrots
1 cup chopped leeks
1 cup chopped onion
1 1/2 cups dry white wine
4 1/2 cups water
3/4 bunch fresh cilantro
3/4 vanilla bean — split lengthwise
2 bay leaves
6 ounces green beans — trimmed, cut in
— half
6 ounces asparagus — trimmed, cut into
— 3-inch length
6 ounces snow peas — trimmed
1 1/4 cups chopped green onions
12 sea scallops — cut horizontally in
— half
chopped fresh cilantro

Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; saute
3 minutes. Add carrots, leeks and onion and saute 5 minutes. Add wine; simmer
5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; sim
mer over low heat 30 minutes. Strain stock into large saucepan. (Can be made
1 day ahead. Chill.)

Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green o
nions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are
cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup int
o bowls. Sprinkle with chopped cilantro.

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Notes: Here’s a light, fresh-tasting soup-stew from Hotel Château Erenstein in
Kerkrade, the Netherlands.

Converted by MC_Buster.

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