Recipes published in ‘Epona’

Asparagus Mushrooms in Tarragon Cream

Recipe

19 Sep

Recipe By : =

Serving Size : 6 Preparation Time :0:30
Categories : Vegetarian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus
2 tablespoons butter
3 cloves garlic — minced
1 tablespoon dried tarragon
3/4 pound mushrooms — thickly sliced
1/2 teaspoon salt
1 tablespoon unbleached flour
1 1/2 cups half and half
1/2 teaspoon nutmeg
1/2 cup parmesan cheese
black pepper — to taste
1 lemon — cut in 6 wedges
12 ounces pasta

Break off the tough ends of the asparagus stalks cut the asparagus at a
slant into 3″ lengths. Melt the butter in a large skillet; add the garlic
tarragon and stir to distribute. Add the asparagus mushrooms, sprinkle with
the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the
flour over the vegetables stir to distribute. Add the half and half
nutmeg. Reduce the heat to low. Bring to a simmer cook for about 5 minutes
until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil cook the pasta al dente.
Drain the pasta very well. Toss the pasta with the sauce in a warm serving
bowl. Add the parmesan cheese and a few grinds of fresh black pepper toss
again. Serve immediately with the lemon wedges. Pass additional parmesan, if
desired.

Serving Ideas : Serve with steamed or glazed carrots.

NOTES : This dish is perfect in spring when fresh slender asparagus is at its
peak.

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Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
54g Carbohydrate; 38mg Cholesterol; 375mg Sodium

Filed under: Cookies, Epona, Polkadot, Spicy

Fihsermans Chowder

Recipe

15 Apr

FIHSERMAN’S CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Bacon cut in small pieces
1 t Paprika
1/2 c Chopped onion
1 c Diced raw potato
1 cn (6.5-oz) chopped clams
-with liquid
1/4 c White wine
1 c Crab legs/imitation crab
1 c Shrimp
1 c Scallops halved/quartered
1 t Salt
1/2 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 1/2 c Skim milk
1/3 c Instant mashed
-potatoes to thicken
Any other shellfish you
-like

In a heavy soup pot or kettle, brown the bacon
with the
paprika, onion and potato, sauteing until potato
and onions are
soft and bacon is cooked. Add the clams, wine, crab
legs,
shrimp, scallops and nay other seafood or fish.
Season with
salt and pepper, bay leaf and thyme. Stir in the
milk and heat
over low flame, stirring constantly. Do not allow
mixture to
boil. When seafood and fish are thoroughly heated
through,
thicken chowder by adding instant potatoes. Remove
bay leaf and
serve. Chowder may be prepared ahead, refrigerated,
then
reheated in a crock pot or over very low heat.

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Filed under: Cookies, Epona, Polkadot

ChineseCabbage Salad

Recipe

22 Jul

ChineseCabbage Salad

Recipe By : Pat Cameron
Serving Size : 6 Preparation Time :20:00
Categories : Entrees Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 head cabbage — shredded
4 stalks scallion — minced
1/2 cup almond slivers — toasted
2 Tablespoons sesame seeds — toasted
1/3 cup oil
1 Tablespoon soy sauce
1 Tablespoon sesame oil
2 Tablespoons rice vinegar
2 Tablespoons sugar
1 packet Ramen flavoring
1/2 teaspoon ginger — grated
1 can mandarin oranges
1 package Ramen noodles

Combine all vegetables and fruit. in a large bowl. Mix oil, sesame oil,
rice vinegar, sugar and flavor packet in a jar and shake well. Just before
serving break Ramen noodles into small pieces, mix with sesame seeds and
toss into salad. At the very last minute before serving pour the dressing
onto the salad and toss to combine.

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^ ^ ^
/ /
| / /
/ / / Suechef@sover.net Sue Meachem
Soigne Catering
|_____|

Filed under: Cookies, Epona, German, Polkadot

Pumpkin Custard

Recipe

4 Mar

Title: Pumpkin Custard
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

3 Saccharin tablets, (1/4 1/8 ts Salt
-grain each) 1/4 ts Nutmeg
1 tb Water, warm 1/4 ts Cinnamon
1/2 c Milk -dash
1/2 c Pumpkin, canned -Ginger
1 Egg, well beaten

Dissolve saccharin in warm water. Combine with remaining
ingredients; Pour into custard cup. Place in shallow pan of hot
water. Bake in moderate (350 degree F.) 45 minutes, or until knife
inserted near edge of custard comes out clean.

MMMMM

Filed under: Epona, Polkadot, Soups, Summer, Vegetables

Cherry Or Blueberry Topped Ice Box Cake

Recipe

16 Jan

CHERRY OR BLUEBERRY TOPPED ICE BOX CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Whole graham crackers
2 c Cold milk
1 pk Vanilla or Chocolate Instant
Pudding/Pie Filling
1 3/4 c Thawed non dairy whipped
Topping
2 cn (21 oz each) cherry or blue
Berry pie filling

Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if
necessary. Pour cold milk into bowl. Add pudding mix. With electric
mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5 min,
then blend in non dairy whipped topping. Spread half of the pudding mixture
over crackers. Add another layer of crackers. Top with remaining pudding
mixture and remaining crackers.

Spread pie filling over crackers. Chill about 3 hours.
Source: Jello Co Submitted: Dale/Gail Shipp

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Filed under: Epona, Polkadot, Soups

Confetti Salad

Recipe

25 Dec

Title: Confetti Salad
Categories: Salads, Vegetables, Apples
Yield: 6 servings

3 tb Lemon juice
2 tb Cider
1/2 ts Salt
3 Granny Smith apples
2 c Carrots; finely shredded
1 Sweet red pepper; fine chop
1 tb Scallion greens; minced
Sugar; to taste (opt)

Combine lemon juice, cider and salt in a non-reactive bowl.Peel an
apple and grate it into the bowl,using the graters large holes so you
get shreds rather than pulp.Discard core.Stir to coat shreds with the
dressing so they don’t brown,then repeat with the remaining apples..
Toss the carrots,red pepper and chives.The salad tends to clump,so a
large fork works better than a spoon.Let it sit for 10 minutes or so
to develop flavor,then add sugar to taste.The amount needed will not
be constant,since carrots and apples both vary greatly in
sweetness.Makes 6 to 8 servings..

MMMMM

Filed under: Epona, Polkadot, Poultry, Soups

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Recipes published in ‘Epona’

Asparagus Mushrooms in Tarragon Cream

Fihsermans Chowder

ChineseCabbage Salad

Pumpkin Custard

Cherry Or Blueberry Topped Ice Box Cake

Confetti Salad

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