Title: Maryland Cream of Crab Soup
Categories: Soups/stews, Fish seafoo
Yield: 1 Servings

1 lb Crab meat
1 ts Celery salt
1 Vegetable bouillon cube 1
1/8 ts Pepper; cup boiling water
1/4 c Chopped onion
1/4 c Margarine or butter
1 qt Milk
2 tb Flour
For garnish

Remove cartilage from crab meat. Dissolve bouillon cube in the boiling
water. In a 4-quart saucepan, cook onion in margarine or butter until
tender. Blend in flour and seasonings. Add milk and bouillon gradually and
cook over medium heat, stirring constantly, until mixture thickens enough
to coat spoon. Add crab meat; heat, but do not boil. Garnish with parsley
before serving (Recipe from “An Eastern Shore Sampler” prepared by
Delamarva Poultry Industry, Inc.) From Call It Delmarvalous From
Cookie-Lady’s Files

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ROSETTE COOKIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs
1 tbsp. sugar
1/4 tsp. salt
1 c. sifted flour
1 c. milk
1 tsp. vanilla

Combine eggs, sugar and salt; beat well. Add remaining
ingredients; beat until smooth. Heat rosette iron in deep, hot oil
(375 degrees) 2 minutes. Drain excess oil from iron; dip in batter
to 1/4 inch from top of iron, then immediately into hot oil (375
degrees). Fry rosette until golden, about 1/2 minute. Lift out;
tip upside down to drain. With fork, push rosette off iron onto
rack placed over paper towels. Reheat iron 1 minute; make next
rosette. Sprinkle rosettes with confectioners’ sugar. Makes 5 1/2
dozen.

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ROOT VEGETABLE DAHL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1″ piece ginger, grated
1 pn Chili powder
1 tb Coriander
1/2 ts Turmeric
2 ts Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tb Cilantro, chopped
Salt pepper

Heat oil in a large pot saute the onion, garlic
carrot for 5 minutes. Add the parsnip, turnip, ginger
the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season,
bring to a boil, simmer for 20 minutes, stirring
occasionally. The dahl should be sfot but not watery.
Check the seasoning. Garnish with cilantro.

“BBC Vegetarian” January, 1996

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Title: CHOCOLATE RASPBERRY LINZER COOKIES
Categories: Cookies
Servings: 36

2 1/3 c All-purpose flour
1 t Baking powder
1/2 t Cinnamon
1/2 t Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 t Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 T Raspberry jam or preserves
Confectioners’ sugar

In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and
almond extract. Gradually add flour mixture. Divide dough in half. Wrap in
plastic wrap; refrigerate until firm.

Preheat oven to 350’F. On lightly floured board, roll out half of dough to
1/8″ thickness. Cut with 2 1/2″ round cookie cutter. Repeat with remaining
dough. Cut 1″ round centers from half of unbaked cookies. Place on
ungreased cookie sheets. Reroll dough trimmings, if necessary.

Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth. Spread 1 measuring teaspoonful melted
chocolate on flat side of each whole cookie. Top with 1/2 measuring
teaspoon raspberry jam. Sprinkle confectioners’ sugar on cookies with
center holes; place flat side down on top of chocolate-jam cookies to form
cookie sandwiches.

Makes about 3 dozen sandwich cookies.

MMMMM

Title: HEAVENLY CHOCOLATE DELIGHT
Categories: Desserts
Yield: 8 servings

2 c Water
1 c Uncooked rice*
1 ts Ground Mexican cinnamon
— or regular cinnamon
3 ts Vanilla extract; divided
3 c Milk
1/2 c Sugar
4 oz Mexican chocolate
1 Envelope gelatin
1/4 c Cold water
2 c Heavy cream
1/2 c Powdered sugar
1 tb Coffee liqueur
Chocolate sprinkles

Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and
simmer 15 minutes or until rice is tender and liquid is absorbed. Add
milk, sugar, and chocolate to rice mixture; simmer over low heat stirring
occasionally until thickened, about 30 minutes. Soften gelatin in cold
water. Add to thickened chocolate mixture. Stir well. Remove from heat.
Place pan with mixture in bowl of ice water to cool. Whip cream and
remaining vanilla at low speed until soft peaks form. Increase speed to
high. Gradually add powdered sugar, continue beating until stiff but not
dry. Fold half of whipped cream into cooled rice mixture. Add coffee
liqueur to remaining whipped cream. Spoon rice mixture into dessert
glasses; top with remaining whipped cream and sprinkle with chocolate
sprinkles. Refrigerate until set.

*Recipe based on regular-milled long grain white rice. If using other
types of rice refer to rice cooking chart.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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SOPA DE ELOTE (CORN CHOWDER)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb BUTTER
1/2 ts CHILI POWDER
1/4 ts CUMIN
1/2 c PEPPERS (OPTIONAL),CHOPPED
3/4 c CORN KERNELS
3 c CHICKEN BROTH
3/8 c MILK
1/8 ts SALT
1/8 c ONION, FINELY CHOPPED

IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND
CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY.
ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND
SIMMER FOR ABOUT 5 MINUTES. STIR IN MILK AND SALT.
SERVE HOT.

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Mediterranean Garlic Soup

Recipe By : COOKING RIGHT SHOW #CR9601
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Large heads of garlic
2 Cups white onions — sliced
3 Tablespoons vegetable oil
2 Quarts rich chicken or vegetable stock
1 Cup dry white wine
1 Large bay leaf
1 Tablespoon chopped fresh sage leaves (1 teaspoon drie
3 Whole cloves
salt and freshly ground white pepper
drops of fresh lemon juice
1/3 c olive oil
4 egg yolks
<>
toasted sour dough croutons
fresh grated Asiago or Gruyere cheese
fresh chopped chives

Separate garlic into cloves and crush slightly with side of knife. Do not
peel.

Add garlic, onions and vegetable oil to a soup pot and saute until onions
just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves.
Bring to a boil, reduce heat and simmer partially covered for 45 minutes.
Strain pressing down firmly on the solids to extract all flavor. Return
soup to pot and correct seasoning with salt, pepper and lemon juice.

In a bowl, whisk olive oil into egg yolks by drops to form an emulsion
(mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a
thin stream. Gradually beat in remaining soup. Return to pot and reheat
gently being careful not to over heat or egg will scramble. Serve
immediately garnished with croutons, cheese and chives.

Yield: 6 to 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights

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Title: Hot Buttered Cider
Categories: Alcohol, Hot beverag, Apples
Yield: 10 servings

7 c Apple cider OR apple juice
1/3 c Brown sugar; packed
4″ stick cinnamon
1 ts Whole allspice
1 ts Whole cloves
1 Lemon peel; cut into strips
1 1/2 c Rum
Butter or margarine
Thin apple slices

Combine apple cider or apple juice and brown sugar in a large
saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon
peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice
bag to cider mixture. Bring cider mixture to boiling. Reduce heat and
simmer, covered, for 15 minutes. Remove and discard spice bag. Stir
in rum. Pour cider mixture into mugs. Float about 1/2 tsp butter or
margarine on each. Top each serving with one or two thin apple
slices. Makes about 10 (6-oz) servings.

MMMMM

Title: Eve’s Miso-Tahini Dip
Categories: Breakfast, Dips
Yield: 4 servings

1/4 c Tahini (sesame seed paste)
3 T Rice wine vinegar
2 T Miso (soy bean paste)
2 T Vegetable stock
2 t Honey
2 t Dark sesame oil
2 t Low-sodium soy sauce
-OR
2 t Tamari

In a food processor or blender, puree the tahini, vinegar, stock,
honey, oil and soy sauce or tamari until smooth.

Spread the dip on whole-grain English muffins (or a brand with oat
bran added).

Serve with fresh fruit.

MMMMM

FETTUCCINE WITH SHELLFISH, TOMATOES AND OLIVE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
2 lb Ripe romatoes, peeled,
– seeded, chopped
3 tb Drained capers
2 tb Chopped anchovies
1 tb Chopped garlic
3/4 lb Medium uncooked shrimp,
– peeled, deveined
1/2 lb Sea scallops, halved
– horizontally
2 tb Chopped pitted Kalamata
– Olives **
3/4 lb Fettuccine

Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes,
capers, anchovies and garlic and cook until tomatoes release their juices
and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp
and sea scallops and saute’ just until cooked through, about 2 minutes. Mix
in Kalamata olives.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm enough to bite, stirring occasionally to prevent
sticking. Drain. Transfer pasta to bowl. Toss with remaining 2
tablespoons olive oil.
Add pasta to seafood mixture and toss to heat through. Season to taste with
salt and pepper. Divide among plates and serve.
* Black, brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.

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