Recipes published in ‘New England’

Pumpkin Spice Soup

Recipe

28 Jul

Title: Pumpkin Spice Soup
Categories: Main dish Vegetables Soups
Servings: 8

16 oz Pumpkin; 1 Can
26 oz Evaporated Skimmed Milk; 2cn
1 tb Molasses
1/2 c Light Corn Syrup
1/2 ts Salt
1/2 ts Pumpkin-Pie Spice
———————————-GARNISH———————————-
1 x Nutmeg; To Taste

Place all the ingredients in a 2 1/2 to 3-quart mixer bowl. Beat until
well blended. Refrigerate for several hours and stir before serving.
Sprinkle with nutmeg for a garnish.

Each 3/4 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
154 7 G 32 G 1 G 0 0 4 Mg 252 Mg

From The Cookbook For The 90s By Helen V Fisher

—————————————————————————–

Filed under: Beverages, Holiday And Gift Idea, Holiday Christmas, Holiday Gift Giving Recipes, Holiday Gift Ideas, Holiday Meals, Holiday Treats, Holidays, New England

Bombay Monkfish

Recipe

26 Jul

BOMBAY MONKFISH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Monkfish, skinned
Milk to cover
1/4 lb Shrimp, shelled
2 Eggs
3 tb Tomato paste
1/2 ts Curry powder
2 ts Lemon juice
1/4 ts Fresh rosemary, chopped or
-pinch of dried
1 pn Of saffron or tumeric
3/4 c Light or single cream
Salt and pepper to taste

Preheat oven to 350 degrees F. Put the monkfish in a
pan just large enough to hold it. Pour the milk over
and place the pan over moderate heat. Bring to a
simmer, cover, and cook for 8 minutes. Turn the fish
and cook 7 minutes longer, or until the fish is cooked
through. When the monkfish is nearly done, add the
shrimp and cook 2-3 minutes, or until they turn pink.
Drain fish and shrimp, discarding milk. Cut the
monkfish into bite-size pieces.

Beat the eggs with the tomato paste, curry powder,
lemon juice, rosemary, saffron and 1/2 cup cream. Mix
in the fish and shrimp and season to taste with salt
and pepper. Turn into 4 individual ramekin dishes and
pour an equal amount of the remaining cream over the
top of each dish. Bake for 20 minutes, or until set.
Serve hot with a ssqueeze of lemon and a crusty french
type bread.

This is an appetizing and stylish way to start a meal.
For a light lunch dish for two, cook this in one
ovenproof dish and serve it with a green salad and
boiled new potatoes.

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Filed under: Desserts, New England, Pastry

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Pumpkin Spice Soup

Bombay Monkfish

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