1 part Tequila
1 part Amaretto di Saronno (your proportion may vary)
on the rocks

Mix.

Title: Cream of Crab Soup
Categories: Soups/stews, Appetizers, Fish/sea, Londontowne
Yield: 6 servings

1 lb Crabmeat 1/4 c Chopped onion
1/4 ts Celery salt 1 qt Milk
1 ea Chicken bouillion cube 1 c Butter
1 c Boiling water 1 x Chopped parsley
1 x Dash pepper 3 tb Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

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CLAY POT SHRIMP WITH BEAN THREAD NOODLES – GO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Bean Thread Noodles
2 tb Vegetable Oil
1/4 c Cilantro Pesto (See Recipe)
1 tb Fresh Ginger, Finely Chopped
1 lb Shrimp, Peeled Deveined
1/3 c Coarsely Chopped Green Onion
1/4 c Chicken Stock
2 tb Fish Sauce (Nam Pla)
1 tb Oyster Sauce
1 tb Chinese Rice Wine Or:
Dry Sherry
1 t Dark Soy Sauce
1 t Asian Sesame Oil
1 t Sugar
1/4 ts Salt
Handful Of Cilantro Leaves
—–CILANTRO PESTO—–
1 t Whole White Or Black
Peppercorns
2 tb Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tb Coarsely Chopped Garlic

CILANTRO PESTO: Using a mortor and pestle or a spice
grinder, crush or grind the peppercorns to a fine
powder. Combine the pepper, cilantro roots and
garlic; work the three inngredients innto a fairly
smooth paste in the mortor or in a small blender or
food processor. If you use a blender or food
processor, you may need to add a little vegetable oil
or water to ease the grinding. Make about 1/4 cup.
For an industrial strength batch use 1 tb peppercorns,
1/2 cup cilantro roots and 1/2 cup garlic. To store
the pesto for later use, put in a glass jar, pour a
little oil onto the surface to cover it and seal
tightly. It will keep nicely for about 1 week in the
refrigerator.

CLAY POT SHRIMP: Place the noodles in a large bowl
and add warm water to cover. Soak the noodles until
they become limp and white, about 15 minutes. Drain
and set aside. You should have about 5 cups softened
noodles. In a large clay pot or flameproof,
heavy-bottomed casserole, heat the oil over medium
heat until hot, about 1 minute. Add the pesto and
stir-fry until fragrant, about 1 minute, adding a
little more oil if it sticks or burns. Add the ginger
and shrimp and stir-fry for 1 minute. Toss in the
green onion, turning the mixture once more. Transfer
the shrimp
to a plate and set aside while you prepare the noodles
and sauce. In a small bowl, combine the chicken stock,
fish sauce (Nam Pla), oyster sauce, rice wine, soy
sauce, sesame oil, sugar and salt; stir to mix well.
Place the
soaked noodles in the clay pot in which you cooked the
shrimp mixture. Scrape the shrimp mixture over the
noodles and pour in the chicken stock mixture. Toss
the noodles and shrimp a little to combine them with
the sauce, then cover the pot tightly. Place the clay
pot over medium heat and cook until the noodles are
soft and clear and the shrimp is done, about 10
minutes. Sprinkle with the cilantro leaves and serve
at once.

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COACH HOUSE BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces
2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked
-ham
OR 2 smoked ham hocks,
-split
3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled
-with parsley

Wash beans, cover with cold water and soak overnight.
Drain and wash again. Place them in a casserole and
add 2 1/2 quarts water. Cover and simmer 90 minutes.
Cook bacon in heavy kettle for a few minutes. Add
celery and onion and cook until tender; do not brown.
Blend in flour and cook, stirring for 1 minute. Add
ham and beef bones, parsley, bay leaves, garlic,
carrots, parsnips, pepper, salt and beans with the
cooking liquid. Cover and simmer over low heat,
stirring occasionally, for 4 hours. Add more water if
necessary. Remove bone and ham rind or hocks and blend
half of the soup in blender. Remove any meat from ham
bone or hocks, chop fine and return to soup. Add
blended soup. Add wine and chopped eggs. Mix well.
Garnish with lemon.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Title: Christopher’s Snickerdoodles
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
3/4 c Sugar
1 x Egg
1 1/2 c Flour (scant)
1 ts Cream of tartar
1/2 ts Baking soda
1/8 ts Salt
2 tb Sugar
2 ts Cinnamon

Heat oven to 400. Mix shortening, sugar egg thoroughly. Sift flour,
cream of tartar, baking soda salt. Add to shortening mixture stir
well. Form into balls the size of walnuts roll in the mixture of 2
Tbls. sugar 2 tsp. cinnamon. Place about 2″ apart on ungreased
cookie sheet. Bake 8-10 minutes.

MMMMM

Title: ROJO LOBO CHILI
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
– boneless
2 tb Bacon grease
5 ea Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea Jalapeno peppers
– whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube
size. Cook the meat in large cast iron pot in the baco
grease with the onions, Bell peppers, garlic, capers,
and 1 T of cumin. Add the beer, tequila, 3 T of cumin,
the other spices, and tomatos. Cook on low heat for 30
minutes. Add the remianing ingredients except the last
t of cumin. Raise heat and bring to a boil. Lower heat
and simmer for 3 hours, stirring frequently. Just
prior to serving, approx. 5 minutes, add the remianing
cumin and stir well. ORIGIN: Don’s Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95

—–

Title: Blackberry Cobbler
Categories: Pastry, Desserts, Fruits
Yield: 1 servings

2 tb Cornstarch
1 tb Lemon juice
1 c Flour
1/2 ts Salt
Vanilla ice cream
1 1/2 c Sugar
4 c Blackberries, picked over, r
1 ts Baking powder
6 tb Unsalted butter, cold, cut i

In a large bowl, stir together the cornstarch an 1/4 cup cold water
until cornstarch is completely dissolved. Add 1 cup sugar, lemon
juice, and blackberries, and combine the mixture gently but
thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl,
combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4
cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and
bake the cobbler on a foil lined baking sheet in the middle of a
preheated 400f oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite

MMMMM

YUMMYCROCKPOT BARBECUE PORK

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Ethnic
Vegetarian Vegan
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 boneless pork roast
15 whole cloves
1 large onion
1/2 cup water
1 bottle your favorite barbecue sauce 1
tsp.
sugar
Place onion slices into the bottom of a
large crockpot. Dot roast
with cloves — place roast in
crockpot along with the water. Cover and
cook
at least 8 hours (or
overnight). Take — remove cloves
roast from crockpot
and shred pork. Discard liquid and onions
from crockpot. Place shredded
pork — barbecue sauce and
sugar in crockpot and cover. Cook at
least 2 more
hours. Serve on toasted buns with slices
of fresh onion (if desired).
Eileen

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Carbonnade (Belgian Beer Stew)

Recipe By : Ana Kurland
Serving Size : 1 Preparation Time :0:00
Categories : Beef Meat, Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lb Chuck Roast
1 Smoked Ham Hock — (optional)
1/2 Cup Oil
2 1/2 Tsp Salt
1 Lg Onion — thinly sliced
3 Tbsp Flour
Beer
1 Cup Beef Broth
1/2 Tsp Black Pepper
2 Tsp Sugar
2 Tbsp Parsley Flakes
1 Pinch Marjoram
1 Pinch Thyme
1 Clove Garlic — chopped fine
4 Carrots — cut into 1″ pieces
3/4 Cup Walnuts — (optional)
2 Tbsp Red Wine Vinegar — or red wine
2 Tbsp Scotch Whiskey

Cut beef into 1 x 2 inch strips. (I cube them, 1 ") Remove ham from bone
and cut into cubes. brown beef and ham in oil in large skillet. Lift meat
out, sprinkle with 1 tsp salt and set aside. Brown onions in same oil. Lift
and set aside. Drain and save all but 3 Tbsp oil. Sift flour into oil to make
light brown roux. Gradually add 1 1/2 cup beef, stirring until mixture
boils.

Add broth, rest of salt, pepper, sugar, herbs and garlic. Alternate layers
of meat, onions and carrots in large casserole. Add sauce and enough
beer to cover meat. cover and cook in 300 F oven for 2 1/2 hours (I cook
on stove top) Check occassionaly and add beer if needed. Shortly
before stew is ready, saute walnuts in reserved oil. It takes only a
couple of minutes to get them crisp. do NOT scorch. Add them to stew.
Just before serving, add vinegar and scotch.

– – – – – – – – – – – – – – – – – –

RISOTTO PARMIGIANO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c To 6 Cups Chicken Stock
1 tb Olive Oil
1 sm Onion — minced
1 1/2 c Arborio Rice
3 tb Unsalted Butter — at room
Temperature
Salt And Pepper
2/3 c Grated Parmesan Cheese

Bring the stock to a simmer in a saucepan.

Heat the olive oil in a 3-quart saucepan and cook the
onion over medium heat, stirring until the onion is
golden but not brown – about 3-5 minutes.

Add the rice and stir to coat the rice. Turn the heat
to medium-high, add about 1/2 cup of the stock and
keep the mixture boiling, stirring constantly. As
soon as the stock has been absorbed, add another 1/2
cup of stock and stir. The risotto must keep boiling,
but it must not stick to the pot. The whole cooking
process may take 25-30 minutes. Once all the stock
has been absorbed, and the risotto is tender, remove
the pan from the heat and quickly stir in the butter
and parmesan.

Recipe By :

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