Recipes published in ‘Norleans’

Empanadillas Filled With Rabbit And Olives

Recipe

31 Jul

Title: EMPANADILLAS FILLED WITH RABBIT AND OLIVES
Categories: Main dish
Yield: 4 servings

——————————–INGREDIENTS——————————–
1 Rabbit, cut up
3 tb Oil, olive
1/4 c Fennel, fresh; sliced
2 tb Garlic; chopped
1 c Onions, Sweet; sliced
2 tb Tomato Paste
1/2 c Wine, White dry
1/2 c Stock, chicken
1 c Tomatoes; diced
9 oz Olives, Green, pitted
-sliced (jar)
3 tb Parsley, fresh; chopped
————————
1 c Flour
1 1/2 ts Baking flour
1/2 tb Sugar
1/2 ts Salt
2 tb Thyme, dried
2 tb Butter
1/2 c Milk
1 Egg; beaten with
1 ts -water

Brown rabbit in heated olive oil. Add the garlic, sweet onions,
and fennel. Saute until onions are translucent. Add the wine and
tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives.
Simmer in a 350 degree over for 1 1/2 hours. Add more stock to
the sauce as needed.
Cool the rabbit and remove the meat from the bones. Dice into chunks
and add fresh parsley. Season with salt and pepper. Keep chilled.
=============================> Dough <================================ In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and milk into the dough. Form into a ball and let rest for 20 minutes. Roll out the dough 1/8 inch think and cut 4 inch circles. Spoon rabbit mixture into the middle of each circle and fold over. Seal sides and top with egg wash. Bake at 450 degrees until golden. -----

Filed under: Basics, Masterchefs, Norleans, Stocks & Chowder

Basic Recipe For A Tea Smoke

Recipe

1 Jul

BASIC RECIPE FOR A TEA SMOKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Info

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ENOUGH SMOKE FOR 4 —-
—- CHICKEN BREAST ——
2 tb Raw brown rice
1 tb Brown sugar
4 Whole cloves
Tea leaves from 2 earl Grey
– tea bags, removed from
– packets
1/4 ts Olive oil
2 6oz boneless skinless
– chicken breasts

Take 3 sheets of heavy-duty aluminum foil 15 inches
square and start rolling the edges under to from a
circle that fits in the bottom of your Dutch oven —
in our case, a foil saucer approximately 5 inches in
diamerter. When the edge is rolled to about 1 inch
high, stop and flatten it. Then, depress the center to
hold the smoke ingredients.

In the depression of the aluminum foil saucer first
sprinkle the rice, then the sugar, cloves and the
contents of the tea bags. The order of ingredients is
very important. Place the foil dish in Dutch oven,
cover tightly and cook over high heat until
ingredients in the foil start smoking ~- about 5
minutes.

Brush a steamer platform with the olive oil. Place
the chicken on platform, skinned side up. Put into
Dutch oven over the smoke ingredients, cover and
continue smoking over high heat until done — about 11
minutes.

Graham Kerrs Mini-Max cookbook, page 74 > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95;
0609

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Filed under: Custards, Desserts, Lariv, Masterchefs, Norleans

Hot Cheese Dip

Recipe

29 Oct

Title: HOT CHEESE DIP
Categories: Sauces, Cheese/eggs, Appetizers, Microwave
Yield: 8 servings

7 oz Can minced clams, drained
1/4 c Green pepper, finely chopped
4 Scallions, finely chopped
2 dr Tabasco sauce
10 oz Sharp cheese spread
Garlic salt, to taste.

1. Combine all ingredients in a deep, 1 1/2-quart, heat- resistant,
non-metallic casserole.
2. Heat, uncovered, in Microwave Oven 5 minutes or until cheese melts. Stir
at the end of each minute.
3. Serve very hot with crisp corn chips for dipping.
Makes 1 1/2 cups.

—–

Filed under: Desserts, Masterchefs, Norleans, Pastries

Creamy Tater Soup

Recipe

14 Feb

CREAMY TATER SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-fat Lunch
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Defatted chicken broth
1 c Chopped onion
3 c Chopped celery, including
– leaves
2 ea Small potatoes, peeled
– cubed
1/2 ts Salt
1 d Cayenne pepper
1 c Low-fat milk

1. In large saucepan, combine all ingredients except
milk. Cook until vegetables are very tender, about 10
minutes. Cool slightly. 2. Transfer to blender and
blend until smooth. Stir in milk. 3. At this point,
may be stored in refrigerator up to 1-week. 4. Heat
before serving.

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Filed under: Desserts, Masterchefs, Norleans, Pudding

Polenta Pie (From MY Garden)

Recipe

15 Nov

Polenta Pie (From MY Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 cups corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan

In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture
into an 8-inch greased springform pan, pressing the mixture with a spoon
to move the mixture up the sides of the pan forming an empty shell.
Allow the shell
to cool and harden.

Grill all vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold. Serve
at room temperature.

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Filed under: Dressings, Lapro, Masterchefs, Norleans, Salads

Vichyssoise

Recipe

18 Sep

Vichyssoise

Recipe By : Mrs. Joseph Goodwin
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Potatoes — peeled and sliced
3 C Leeks* — sliced
1 1/2 Qt Chicken Stock — **see note
Salt — to taste
1 C Whipping Cream
Minced Chives

*Use 2 large leeks. Slice yellow onion to make 3 cups if needed.

**May use 6 tbs. instant chicken bouillon dissolved in 6 cups hot water.

Simmer the vegetables in the chicken stock until tender (about 45 minutes).
Use an electric blender to purée the cooked vegetables and the lliquid to
a smooth soup. Stir whipping cream into the soup. Chill. Serve in
chilled bowls, and decorate with minced chives.

This keeps well and can be thinned to the desired consistency with cold milk.

Serves 6 to 8

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Filed under: Italian, Lariv, Masterchefs, Meats, Norleans

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House Of Munch

Recipes published in ‘Norleans’

Empanadillas Filled With Rabbit And Olives

Basic Recipe For A Tea Smoke

Hot Cheese Dip

Creamy Tater Soup

Polenta Pie (From MY Garden)

Vichyssoise

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