CRAWFISH WONTONS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Cajun
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1/2 c Butter
2 c Spanish onions — dice fine
1 c Celery — dice fine
1/2 c Green onion tops — slice thin
3 lb Crawfish tails — peeled
2 ts Granulated garlic
1 t Black pepper
3/4 ts Chili powder
1/4 ts Cayenne pepper
10 oz Can Rotel tomatoes w/chiles
1 1/2 c Heavy cream
1/8 c Chicken broth
1/3 c Blond roux — recipe follows
-below
8 oz Pk pasteurized process
-cheese spread
1 pk Wonton skins
3 Eggs — beaten
Oil for deep-frying
BLOND ROUX
3 tb Butter
3 tb Flour

Melt butter and saute onion and celery for 8 to 10
minutes or until tender. Add green onion and crawfish
and saute for 5 minutes. Add garlic, peppers, chili
powder and cook for 1 minute. Add tomatoes, cream and
chicken broth; bring just to a boil and stir in roux.
Cook and stir until thickened. Reduce heat to low and
add cheese; stir until melted. Cool in fridge for 1
hour. Lay 4 wonton skins on a clean, dry surface.
Brush outer edges of each with beaten egg. Place 1 tb
filling in center; put of 4 corners of each over
filling and pinch edges together to seal. Place on
waxed peper and repeat with remaining skins.
Refrigerate until ready to fry. Heat enough oil for
deep-frying to 350~. Fry wontons, a few at a time, for
3 minutes or until golden brown. Drain on paper towels
and serve immediately. BLOND ROUX-Melt butter over
medium heat. Add flour and cook and stir until roux is
the color or honey. Source: Chef James Graham of
Prejean’s Restaurant, Lafayette, LA

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Title: INDIVIDUAL THAI PIZZAS
Categories: Pizza
Yield: 6 servings

6 Italian bread shells,small 1/3 lb Tiny shrimp,rinsed/drained
1 c Bean sprouts,rinsed/drained 1/4 c Finely chopped green onion
6 oz Jack cheese,shredded Crushed dried red hot
chiles

—————————–THAI PEANUT SAUCE—————————–
2/3 c Smooth peanut butter 2 ts Sugar
2 tb Water 2 tb Seasoned rice vinegar
2 ts Soy sauce 1 ts Oriental sesame oil
2 ts Cider vinegar

1. Place bread shells, cup sides up, on 2 baking sheets, each 12×15".
Spread sauce equally over cups in bread. Scatter bean sprouts equally on
crusts, then sprinkle with cheese.
2. Bake in a 350’F. oven until cheese has melted and begin to brown, 12-15
minutes (if using 1 oven, switch pan positions after 7 minutes). Place
pizzas on dinner plates; top equally with shrimp and onion. Add chilies to
taste; eat with knife and fork, or cut into wedges to pick up and eat.

*** THAI PEANUT SAUCE ***
Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut
butter, rice vinegar, and sesame oil.

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Title: Spanakopita Nistisimi (Lenten Spinach Pie)
Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
Yield: 8 servings

Karen Mintzias
1 lb Curly endive
3 lb Fresh bulk spinach
-washed, large stems removed
3 bn Large scallions
– white and green chopped
– together
5 tb Fruity olive oil
1 Lemon
1 1/2 c Finely chopped fresh dill
1 ts Salt
Freshly ground black pepper
1 tb Rice or cracked wheat

MMMMM—————————PASTRY——————————–
1 1/2 c All-purpose flour
Extra flour for rolling
1 ts Sea salt
1 ts Baking powder
5 tb Olive oil (about)
1 tb Sesame seeds

Start by making the pastry. Sift the flour with the salt and baking
powder. Mix in about 6 tablespoons water, a little at a time, until
the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus
another teaspoonful, and a little more flour, if needed, to make a
cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
elastic. Cover it and set aside to relax for an hour or two.

For the filling, separate the curly endive leaves, so the vegetable
will cook in the same time. Steam the spinach and endive together in
a large pan, in the water clinging to the leaves, plus just an extra
1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When
they are wilted, but not mushy, drain them in a colander, pressing
firmly with the back of a wooden spoon to remove as much excess
liquid as possible. (Reserve the liquid for use in soup, or drink
with a squeeze of lemon juice, as the Greeks do.)

Saute the scallions in 2 tablespoons olive oil, until barely soft.
Add a few tablespoons of water if they stick to the pan. Roughly
chop the cooked spinach and curly endive and finely grate the zest
from the lemon. Then toss the cooked vegetables with the scallions,
parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
pepper, adding 3 tablespoons olive oil. Set aside until you are ready
to fill the pastry.

Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
inches deep and about 2-quart capacity and brush the inside with oil.
Divide the pastry into two unequal parts, and then again into halves.
On a floured surface roll out one of the larger pieces of pastry.
This should be large enough to line the dish, coming up and over the
sides – this should make it very thin. Fit it into the baking dish
and brush it with olive oil. Do the same with the second piece of
pastry, placing it on top of the first, and brush again with olive
oil.

Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
soak up excess juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the
top of the dish. Place the first on top of the spinach, brush with
olive oil, then place the second on top of that. Prick the pastry
with a fork in an attractive pattern and brush the entire top with
olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to
350 F for 45-50 minutes, until golden brown.

Source: Recipes from a Greek Island – by Susie Jacobs ISBN:
0-671-74531-X

Typed for you by Karen Mintzias

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SOURDOUGH DRESDEN-STYLE GERMAN STOLLEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Candied orange peel
Finely chopped
1/2 c Milk
2 c Sourdough starter
-sponge*
1/2 c Golden raisins
1/2 c Seedless raisins
1/2 c Currants
1/2 c Slivered almonds
1/2 ts Salt
1 t Almond flavoring
1 t Grated lemon peel
5 c All-purpose
-flour, unsifted
1 Egg white,beat w/1 Tb water
1/4 c Butter, melted
1/3 c Powdered sugar
(more or less)
2 Eggs

In small pan combine milk, butter and sugar. Place
over medium heat and bring mixture to scalding,
stirring to dissolve the sugar. Set aside to cool.
Beat the eggs into the cooled mixture; add this
mixture to the 2 cups of sourdough starter, beat until
well blended. Add salt, almond flavoring, lemon peel
and 3 cups of the flour. Mix until well-blended. Stir
in orange peel, raisins, currants and almonds. Add
enough flour to knead. Turn out onto a floured board
and knead until smooth and elastic, about 10 minutes.
Turn dough over in a greased bowl. Cover and let rise
in a warm place until double in size. Punch dough
down; divide in half. On a lightly greased baking
sheet shape the dough, each half, into a 7×9-inch
oval, about 1 inch thick. Brush the surface with some
of the egg-white mixture, then crease ovals and fold
them lengthwise, but not all the way over leaving a 2″
lap on bottom. Brush top with egg-white mixture .
Cover and let rise until double in size. Bake in 375F
oven for 40 minutes or until richly browned. Brush
top with melted butter and sift the powdered sugar
over top. Return Stollens to oven and beke 3 minutes
longer to set sugar. Cool on wire racks. *Take
sourdough starter out of refrigerator the night before
and mix with 2 cups water, 2 cups flour and 1
tablespoon sugar. Cover. Let set overnight. Next
morning put original amount of starter back in
refrigerator and use the rest for the stollen.

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CANTALOUPE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ripe small cantaloupes *
6 oz Orange juice concentrate
1 c Honey **
1/2 t Cinnamon (more to taste)
1 c Whipping cream
1/2 c Calvados
Mint sprigs (garnish)

*Note: Cantaloupes should be peeled, seeded, and cut into 1-inch chunks.
** Amount of honey may be decreased if cantaloupes are very sweet.
Puree cantaloupe in blender or processor until smooth. Stir in remaining
ingredients except mint and mix well. Chill thoroughly. Serve in chilled
stemmed glasses or glass bowls and garnish with mint sprigs.
Makes 8 to 10 servings.

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Title: Tiramisu–Italian Dessert
Categories: Italian, Desserts
Yield: 1 dessert

1 ea Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 T Brandy
6 ea Egg ; separated
6 T Sugar
2 lb Mascarpone cheese ; or
1 1/2 lb Cream cheese ; mixed with
1/2 c Heavy cream;- and
1/4 c Sour cream
4 T Cocoa ; unsweetened powder

1.Spread ladyfingers on a large baking sheet. In small bowl combine the
coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.
2.In medium bowl, beat egg yolks and sugar with electric mixer until thick
and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed
until combined. 3.In a large bowl, beat egg whites, until soft peaks form,
2 to 3 minutes. Using a spatula, fold whites into mascarpone mixture. Line
the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread
half the mascarpone mixture on the ladyfingers and sift 2 tablespoons of
cocoa over the surface. Repeat layers, ending with the cocoa.

Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon
onto serving plate.

—–

Title: SWEETENERS FOR VEGANS
Categories: Info/tips, Vegetarian
Yield: 1 servings

—————————ALTERNATIVE SWEETENERS—————————
Amazake
-(Rice culture sweetener)
Maple Syrup
Maple sugar
Brown date sugar
Molasses
Fructose
Date spread
Fruit sugar (unrefined)
Fruit butter
Fruit juice
Fruit concentrate
Fruit juice concentrate
Honeyleaf (setvia)
Natural raw Sugar (SUCANAT)tm
Sorghum
Barley malt powder syrup
Natural Granular sugar
(FRUITSOURCE tm)
Natural Liquid sweetener
(FRUITSOURCE tm)
Rice syrup

“SWEETENERS

The amount of sweetener called for in a recipe may be altered to suit
your own taste. if you like less sweetener, add less. A recipe can be made
sweetener by reducing the amount of flour by about 1/4-1/2 cup and adding
the same amount of granulated or powdered sweetener. Maple syrup or other
sweetener may be substituted for honey in most recipes from other books.
Fruit concentrates may be used in place of honey or maple syrup, in about
equal proportions.
Regular fruit juice may be used as a sole sweetening agent in some
recipes, with small variations in flavour. For example, if a recipe calls
for 2 cups maple syrup and 1 1/2 cups nut milk, use 3 1/2 cups of a thick
variety of peach or pear juice (other fruit juices are not sweet or as
light coloured.) There will be a slight change in flavour. If a recipe
using only fruit juice is not sweet enough, substitute 1/2 cup or so of one
of the recipe’s dry ingredients (like flour) with the same amount of
natural powdered or granulated sweetener.
When a recipe calls for a liquid sweetener, it is best to use maple
syrup, fruit concentrate or natural liquid sweetener for the best flavour.
if any other liquid sweeteners are used, the amount of sweetening must be
increased. Some sweeteners, like molasses or sorghum, can greatly change
the flavour of the recipe and must be experimented with.”

SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne Maclellan

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Shrimp Creole Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Shrimp in shells

1 Large garlic clove

4 Celery tops

2 Ribs celery,finely chopped

1 Hard-cooked egg,fine chopped

1 Small sweet pickle,fine chop

1 ts Chopped hot peppers

2 tb Mayonnaise

Salt (to taste)

Cayenne pepper (to taste)

Lettuce leaves

Avacado halves

Whole tomatoes

1. Drop shrimp, garlic and celery tops into boiling water; boil for about

15 minutes.

2. Peel and devein shrimp; cut each into 2 or 3 pieces.

3. Combine chopped celery, egg, pickle, hot peppers, mayonnaise and shrimp;

mix thoroughly, adding salt and cayenne to taste.

4. Serve on lettuce leaves or use to fill avacado halves or hollowed

tomatoes.

– – – – – – – – – – – – – – – – – –

Mayonnaise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Salad oil
1 Egg
OR
2 Egg yolks
2 tablespoons Lemon juice
OR
2 tablespoons Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1
teaspoon oil at a time beating well after each addition, until 1/3 cup has
been added. Add a few drops lemon or vinegar. The mixture should be quite
thick and perfectly smooth. If it isn’t you added the oil too quick or
didn’t beat it enough. Continue to add the oil and acid alternately until
it’s used up. Add seasonings to taste. Store covered in the refrigerator.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Title: Popeye’s Fried Chicken
Categories: Poultry, Meats, Cakes
Yield: 1 Servings

WALDINE VAN GEFFEN
VGHC42A—–
3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix
Powder
1 pk Onion Soup Mix — (1 1/2
Ounces)
1 pk Spaghetti sauce mix — (1/2
Ounce)
3 tb Sugar
3 c Corn flakes — crush
Slightly
2 Eggs — well beaten
1/4 c Cold water
4 lb Chicken — cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1″ deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don’t crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose fro steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months. Source: Gloria Pitzer

Recipe By :

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