Recipes published in ‘Gourmet Magazine’

Conch Chowder

Recipe

13 Feb

Title: CONCH CHOWDER
Categories: Fish/shellf, Soups/stews, Vegetables
Yield: 1 Batch

6 1/2 c Canned tomatoes; peeled
3 Onions; diced
6 Carrots; peeled and sliced
4 Potatoes; peeled and sliced
3 Jalapeno peppers; sliced
2 tb Beef-flavored bouillon
5 lb Conch
1 c Butter; melted
3 1/4 c Canned corn
Salt to taste
13 c ;Water

In a large pot, break up tomatoes. Add onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender.

Clean conch; mince and saute in butter. Add to tomato mixture. Stir
in corn, water and salt. Cook until it boils.

From Harbor Docks restaurant, in _Sugar Beach: A Cookbook by The
Junior Service League/Ft. Walton Beach, FL_. Orlando, FL: Moran
Printing Company, 1984. Pg. 262. ISBN 0-961356-0-0. Typed for you
by Cathy Harned.

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Filed under: Breakfast, Gourmet Magazine

Pacific Mushroom Caps

Recipe

29 Sep

Title: PACIFIC MUSHROOM CAPS
Categories: Appetizers, Seafood
Yield: 6 servings

24 ea Large mushroom caps, cleaned
1/3 c Butter/margarine, melted
6 oz Snow crab meat
1 tb Prepared horseradish
1/4 c Dry bread crumbs
1/4 c Grated parmesian cheese
2 tb Minced green onion
1 tb Minced parsley
3 tb Mayonaise

Oven:
Preheat oven to 375 deg F. Adjust rack to upper 1/3 of
oven Brush mushrooms with melted butter, place rounded
side down on an ungreased baking sheet.
Drain crab meat, discard liquid, set crab meat aside.
In a medium bowl, stir together mayonaise and
horseradish. Add bread crumbs, cheese, green onion and
parsley, stirring until well mixed. Add crab meat and
toss with a fork. Mound 1 level tablespoon of the
mixture into each mushroom.
Bake 5 minutes or until warm, then broil 4″ from the
heat source for about 1 minute or until golden brown.
Serve immediately. Microwave:
On a paper plate, lined with a paper towel, arrange
mushrooms in a circle. Cover with waxed paper. Cook at
100% power (700w) for 2-3 minutes or until hot. Rotate
plate once. Try 12 at a time.

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Filed under: Gourmet Magazine, Salads

Green Beans

Recipe

6 Jun

Title: Green Beans
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

1 lb Green beans; 2 tb Margarine;
1/2 c Shallots; chopped 2 tb Olive oil;
1 c Tomato; diced Salt and freshly ground
4 oz (1 c) mushrooms; sliced -pepper

Remove ends from beans. Leave beans whole or cut crosswise into 1″
pieces. Place beans in 1″ salted water (1/2 ts salt to 1 c water).
Bring to a boil and cook uncovered for 5 minutes. Cover and cook
until tender, 5 to 10 minutes longer. Drain beans, turn into a warm
bowl, and set aside. Cook and stir shallots, tomato and mushrooms in
margarine and oil until mushroom are tender, about 4 minutes. Season
with salt and pepper to taste. Add vegetable mixture to beans and
toss. I would cut back on the fat in this recipe….
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;

Souce: All-In-One Diabetic Cookbook

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Filed under: Beans & Peas, Chowder, Gourmet Magazine, Soups, To Post

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Recipes published in ‘Gourmet Magazine’

Conch Chowder

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