Title: MY BOUILLABAISSE
Categories: Soups, Seafood
Yield: 8 servings

2 Onions; chopped
5 Garlic cloves; minced
1/2 c Parsley; chopped
1 Leek; sliced (reserve dark)
2 tb Olive oil
4 Tomatoes; peel,seed,chop
1/4 ts Sugar
4 c Doxee clam juice
1 c Dry Sherry
1 c Water
2 Orange zest
1 ds Cayenne
3 Saffron threads
1 Bay leaf
1 ts Dried basil
1 ts Dried thyme
1 tb Salt (or more-fish is bland)
1 lb Red Snapper
1 lb Rock Shrimp
1 lb Bay scallops
1 Dozen clams;steamed*
12 Appalachacola oysters

Skin fish and cut into serving sized pieces. Use fillets. Flounder or
other firm white fish may be substituted. *Reserve broth from steamed clams
for use in the bouillabaise. Heat olive oil in a lg. pot and cook garlic
and onion til soft over mod. heat. Add the leek and cook for 10 min. Add
tomatoes and sugar. Simmer 5 min. Add all rem. ingred. except seafood and
simmer 30 min., covered. Strain the broth discarding the orange zest and
bay leaf. Puree the remaining veg. with some of the broth and return it to
the pot. Add the salt and pepper adjusting to suit your taste. This portion
can be refrigerated or frozen at this point. Strain the broth from the
steamed clams and add to the pot. Add the clams (may be diced, if
preferred). Add the remaining seafood and the dark portion of the leek and
simmer for 3-5 min. DO NOT OVERCOOK. Correct the seasonings. Ladle into
bowls and serve with garlic bread and Sauce Rouille. I do not serve the
shellfish in the shells as restaurants do due to the difficulty and
awkwardness in the ability for guests to eat it while “fiddling” around
with the shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS

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RAZZLE-DAZZLE BERRY TRIFLE

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Cyberealm Kooknet
Desserts Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Boiling water
2 pk (3 oz each) raspberry jello
1 c Cold water
24 Ice cubes
2 c Sliced bananas
1 cn (21 oz)blueberry pie filling
4 c (1") angel food cake cubes
1/2 c Orange juice
1 pk (5.1 oz) vanilla instant
.low-fat pudding/pie filling
2 1/2 c 2% milk
1 c Frozen reduced calorie
.whipped topping, thawed
Blueberries raspberries
Mint sprigs (optional)

Combine boiling water and gelatin in a large bowl;
stir until gelatin dissolves (about 2 minutes). Add
cold water and ice cubes, stirring until slightly
thickened. Remove any unmelted ice cubes. Stir in
bananas and blueberry pie filling; set aside. Place
cake cubes in a large bowl. Drizzle orange juice over
cake cubes, and toss well. Spoon gelatin mixture over
the cake cubes; cover and chill 30 minutes.
Prepare pudding according to directions, using 2 1/2
cups of 2% milk. Fold whipped topping into the
pudding, and spread over gelatin mixture. Cover and
chill. Garnish with blueberries, raspberries, and mint
if desired.

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Title: Apple strips
Categories: Desserts, Cakes, Fruits
Yield: 30 servings

3/4 c Unsalted Butter or margarine
1/4 c Sugar
1/2 ts Grated Lemon Rind
1 ds Confectioners Sugar (opt)
2 c Flour
3 tb Sour Cream
Egg yolk for wash

MMMMM————————–FILLING——————————-
4 x Med Apples, peeled *
1/2 c Sugar
1 tb Raisins

* 4-5 medium Macintosh apples, peeled and thinly sliced
Work butter into flour with a fork and add sugar, sour cream, and
lemon rind, kneading to form a dough. Form into a roll, wrap in waxed
paper, and let rest for 1/2 hour.
Cut roll in half. Roll out 1 part to fit a 9"x9″ pan. Line with apple
slices and sprinkle with raisins and sugar. Roll out remaining dough
and cut into strips to form a lattice pattern on top of the apples.
Brush with egg yolk, to which a little cold water has been added.
Bake at 325 deg F. for about 20 minutes, until golden brown. Dust
with confectioners’ sugar while still warm, if desired, and cut into
1″ x 2″ strips. Makes about 30. Serve warm or cold.

MMMMM

Title: Lois’ Coconut Oatmeal Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Sugar
1/2 c Brown sugar
3/4 c Flour
1 c Oatmeal
1 c Coconut
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Baking powder
1/2 c Margarine
1 Egg
1 ts Vanilla

Recipe by: Lois Kosick
Preparation Time: 0:45
Cream margarine and sugars.
Beat in egg.
Add mixed dry ingredients.
Bake at 350* for 8 to 10 minutes.

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Title: Chocolate-Dipped Almond (Or Hazelnut) Cookies
Categories: Cookies
Yield: 1 servings

1 c (2 sticks) unsalted butter
2/3 c Sugar
1 lg Egg yolk
1 ts Vanilla extract
2 c Sifted all-purpose flour
1/4 ts Salt
1 1/3 c Finely chopped blanched
-almonds
6 oz Semi-sweet chocolate
3 ts Unsalted butter
1 ts Hot water
Chopped almonds; for garnish

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Cream the butter and sugar until light and fluffy. Add the egg yolk and
vanilla, then flour, salt, and finely chopped almonds, mixing well.Shape
the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls
(using waxed paper or plastic wrap) and refrigerate until firm, about 2
hours.

Preheat oven to 350 deg F. and line baking sheets with parchment paper.
With a sharp knife, cut the dough into 1/4-inch-thick slices. Place 1 to 2
inches apart on baking sheets and bake for 8 to 10 minutes, just until
lightly browned. Cool on a rack.

In the top of a double boiler, melt the chocolate and butter for the
topping. Add the hot water and stir until smooth. Dip an edge of each
cookie into the chocolate, then sprinkle with the chopped almonds (I just
put them in a cup and then dip the chocolate edge into the nuts, allowing
some to stick). Cool on a rack until the chocolate hardens.

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CAPE MAY CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
12 Bay Clams — med. to lg. steam
broth — chop clams
Water — combine w/ clam broth
equal 3 c
1/4 pound Fresh Scallops — chopped
3 slices Bacon
1 large Onion — chopped
2 Green Peppers — chopped
2 Carrots — chopped
3 Celery Stalks — chopped
2 Potatoes — peel and dice
2 tablespoons Parsley — chopped
1/4 teaspoon Thyme
1/4 teaspoon Basil
1/4 teaspoon Marjoram
1 tablespoon Sugar
4 medium Tomatoes — peel and chop or
-1 can tomatoes
Salt and Pepper — to taste

Heat bacon in saucepan. Add onion, gr. pepper, carrots and celery. Cook
until tender. Add clam broth w/ water, potatoes, thyme, parsley, salt and
pepper, sugar and scallops. Cook 15 min. Let cool. Add chopped clams and
tomatoes and juice from tomatoes. Reheat for 7 min. Serve Hot! Source: Al’s
Seafood World:
Free-time Cape May newspaper 8/8/80

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PEA SPROUT SALAD

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound fresh pea sprouts
3 tablespoons rice wine vinegar
2 tablespoons thin soy sauce
1 tablespoon sugar
1 dash sesame seed oil

Combine all and toss with pea spouts.

Slice rolls in half on the bias. Plate 2 rolls per plate in front of
salad and
drizzle with mango puree.

Yield: 4 portions

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NOTES :

Title: Wild Rice Mushroom Soup
Categories: Soups, Appetizers, Rice, Vegetables
Yield: 4 servings

1 1/2 pt Vegetable stock
1 sm Onion, finely chopped
1 sm Green bell pepper, diced
1 tb Parsley, chopped
1 oz Wild rice, washed drained
4 oz Button mushrooms, sliced
5 tb Red wine
Salt pepper

Put the stock into a soup pot. Add the chopped onions, bell pepper
parsley. Bring to a boil, cover simmer for 15 minutes. Add the
washed wild rice continue to simmer for another 40 minutes.

Add the mushrooms the wine. Season to taste. Cover simmer for a
further 15 minutes. Serve hot.

Mary Norwak, “Grains, Beans Pulses”

—–

Subject: GREAT ff cookies

Oatmeal Cookies

Blend in blender until creamy: (preheat oven 350)

1.5 bananas
1/2 c. applesauce
2tsp vanilla
1/2 c. brown sugar (or honey or brown rice syrup)

Sift together:
1 scant cup of Whole wheat flour
1.5 tsp baking powder
dash salt
1 tsp cinnamon
dash nutmeg
1-2 tbsp sesame seeds (optional)

mix dry and wet. Stir in 3/4 c. oatmeal (the regular cereal type)
stir in 2 tbsp raisins (optional but delicious)

drop by generous spoonfuls onto cooking-sprayed cookie sheet.

Bake at 350 for 20-30 min or until just browning. (without the oil they
take longer to bake than you think!… check them though after 15 min to
see how they are doing)

TA DA!!! This recipe has worked very nicely for me twice.

HOME STYLE CHICKEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Chinese
Masterchefs New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHICKEN—–
2 ea Chicken, legs with thigh
— attached ( 1 to 1 1/4
— pounds)
1/4 ts Salt
1/4 ts Pepper, white, ground
1 tb Wine, rice, OR
1 tb Sherry, dry
1 tb Egg, beaten + 1 ts
1 tb Cornstarch
1 tb Oil, peanut OR
1 tb Oil, vegetable
—–SAUCE—–
1/3 c Stock, chicken **
1 t Cornstarch
1 t Wine, rice, OR
1 t Sherry, dry
1 t Soy sauce
1/2 ts Vinegar, Chinese, rice
1/2 ts Sugar
—–FINISHING MIXTURE—–
4 ts Vinegar, Chinese, rice
1 tb Wine, Chinese, rice OR
1 tb Sherry, dry
2 ts Oil, sesame
—–SPINACH—–
2 tb Oil, peanut OR
2 tb Oil, vegetable
3 c Spinach, leaves, large
— stems removed
1/4 c Stock, chicken
1/4 ts Garlic, finely chopped
1/4 ts Salt
2 1/2 c Oil, peanut OR
2 1/2 c Oil, vegetable
2 ea Garlic, cloves, thinly
— sliced
2 tb Scallion, sliced
1/2 ts Ginger, finely chopped

** See recipe for Chicken Stock.

For Chicken:
ÿÿÿÿ

Hold each chicken portion by the end of a leg and use a kitchen
towel to grab the skin at the thigh end. Pull off the skin and
discard. With a sharp boning or paring knife, slit the meat on the
legs and thighs, cutting parallel to the bone. Scrape the meat away
from the bone. Cut through the joint between the leg and the thigh.
Scrape away all of the remaining meat and cut or pull out the bones.
Place each boned piece of chicken, skinned side down, on a work
surface and break up tendons by scoring the meat with a cleaver. Cut
the meat into 1 1/2-inch pieces and transfer them to a small bowl.

Sprinkle the chicken with salt, pepper and rice wine. Stir in
the beaten egg, sprinkle with cornstarch and toss to combine. Drizzle
with oil, toss, cover and refrigerate for at least 1 hour.

For Sauce:
ÿÿÿ
In a small bowl, stir together a little of the stock and the
cornstarch. Add remaining sauce ingredients and set aside.

For Finishing Sauce:
ÿÿÿÿÿÿÿ

Blend together ingredients in a small bowl and set aside.

For Spinach:
ÿÿÿÿ

In a wok, or a large skillet, heat the oil until nearly smoking.
Add spinach, stock, garlic and salt and stir-fry until just wilted, 1
to 1 1/2 minutes. Arrange in a large ring on a warm serving plate.

To Assemble:
ÿÿÿÿ

In a second wok, or skillet, heat oil to 360 F (a piece of garlic
will sizzle steadily when placed in oil). Add chicken pieces,
separating them with skimmer,and fry, turning once or twice, until
lightly golden, 2 to 3 minutes. Remove and drain on paper towels.
Raise heat of oil to 400 F and return the chicken to the wok. Fry
until golden brown, about 1 minute, then remove and drain. Pour off
al but 1 tablespoon of oil. Add garlic, scallions, and ginger an cook
for about 30 seconds. Add sauce, then chicken and toss to coat. Add
finishing mixture, tossing to combine. Arrange chicken on spinach and
serve immediately.

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

Chef: Simon Teng, Auntie Yuan Restaurant, New York
Co-Owner: Ed Schonfeld
Co-Owner: David Keh

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