Title: Cinnamon Orange Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
1 Grated peel of orange
2 tb Orange juice concentrate
2 tb Brown sugar
1/2 t Cinnamon

Cream together all ingredients.

MMMMM

Gazpacho Cocktail

Recipe By : Travis Henderson II of Newport’s Seafood, Dallas, TX
Serving Size : 3 Preparation Time :0:30
Categories : New American Cuisine Healthy And Hearty
Fish And Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chili sauce
1/2 cup ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
1 large jalapeno pepper — seeded, chopped fin
1/4 bunch cilantro — chopped
1 large avocado — 1/4-inch dice
1/2 bunch green onions — sliced thin
1 fresh tomatoes — 1/4-inch dice
1 1/2 cups hot water
6 ounces crab — cooked
9 scallops — poached sliced
6 medium poached shrimp (16 to 20 per pound) — sliced
lengthwise

STEP ONE:
Mix the garlic and onion powder with 1/2 cup of hot water to dissolve. Add the
rest of the ingredients, except the seafood and the remaining water. Whisk in
the water slowly until the sauce is not so thick.

CHEF’S NOTE:
The sauce needs to be a little thin so it will mix well with the seafood.

STEP TWO:
For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced), and 2
shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce. Serve.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 1099 384 62 679 1514 1582 462 1343 2842

CHICKPEAS WITH TOMATOES AND RICE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegan
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — chopped
1 Garlic clove — chopped (opt)
4 tb Vegetable oil
2 c Tomatoes — crushed
2 c Garbanzos — cooked
2 c Brown rice — cooked
Salt, pepper, other
-seasonings to taste

Saute onion and garlic in oil. Add tomatoes and simmer for 15 minutes,
uncovered. Add garbanzos, rice, salt, pepper and other seasonings. Simmer
for 10 minutes.

From DEEANNE’s recipe files

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Title: Applique Cookies
Categories: Cookies
Yield: 1 servings

1 Recipe chocolate pepper
-cookie dough (see
1 Recipe sugar cookie dough
-(see index)
Beaten egg white
Semisweet chocolate for
-drizzling on cooki — for d

Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Roll out each dough until 1/8 inch thick. With cookie cutters or cardboard
forms, cut cookie shapes of different sizes from each dough. Preheat oven
to 350 deg F. and line baking sheets with parchment paper.

With a pastry brush, coat the underside of the smaller cookies with egg-
white “glue”; place on top of contrasting-color larger cookies. Set 1 to 2
inches apart on baking sheets.

Bake for 8 to 10 minutes; do not allow to brown. Cool on racks.

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Title: MASHED BEAN DIP
Categories: Texmex, Appetizers
Yield: 1 servings

2 c Drained,cooked pinto beans
2 Green onions, minced
3/4 c Jack or Cheddar,grated
1/4 ts Cilantro, minced
1 tb Chili powder
1/2 ts Salt
1 Clove garlic, crushed
2 tb Bacon drippings

Mash beans, add the other ingreds. except the fat, and
mix well, seasoning with salt and garlic to taste.

Heat fat in chafing dish, add the mixture and stir
until cheese is melted and the dip is bubbling. Serve
warm with freshly made tostadas.

Yield: approx. 2 cups

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VEGETARIAN PAELLA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
1 1/4 c Long-grain brown rice
1 lg Onion — peeled and sliced
2 lg Garlic cloves — crushed
1 pn Saffron strands
3 c Light Vegetable Stock
-(generous measure) OR water
1/2 Lemon — thinly pared rind,
– cut into thin shreds
Salt
Freshly ground black pepper
1 lb Washed and trimmed leeks
– cut into 1-inch lengths
1/4 c Frozen peas
1/4 c Black olives, or more
—–TO GARNISH—–
Parsley — chopped

Heat the oil in a large, deep pan. Add the long-grain
brown rice and onion slices and stir until the rice is
coated and begins to turn opaque. Add the garlic,
saffron, stock or wate, lemon rind and salt and
pepper. Mix well, then bring to a boil. Mix again, to
distribute the saffron coloring.
Arrange the vegetables and olives attractively on top
of the rice. Bring to a boil. Cover with a lid or
foil and simmer for 45 minutes. Sprinkle with parsley
and serve straight from the pan. May be served with
blanched almonds, slivered Brazil nuts or whole cashew
nuts- separately, in a bowl – for people to help
themselves to if they like.
Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to
6 globe artichokes instead of the leeks. Very tender
baby artichokes can simply be quartered; otherwise cut
the leaves and choke from the artichokes, then halve
or quarter the artichoke bottoms. Garnish with
artichoke leaves.

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Peanut Butter Chiffon Pie:

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch pie shell — baked
2 envelopes unflavored gelatin
1 cup cold water
2 eggs — separated
1/4 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
sweetened whipped cream

Prepare the prebaked pie shell; cool completely. Mix the gelatin with
1/4 cup of the water. Set aside. Beat the egg yolks. In the top of a
double boiler set over simmering water, combine the egg yolks, 1/8 cup
of the sugar, and 1/4 cup of the water. Mix well. Stir in the gelatin
mixture until completely dissolved. Cook, stirring constantly, for 5
minutes. Remove the pan from the heat and cool. Combine the peanut
butter, the remaining water, and the vanilla. Beat until smooth. Beat
in the egg mixture. Chill until slightly thickened. Beat the egg whites
until they form stiff peaks. Beat the remaining sugar into the egg
whites, a little at a time. Gently fold the egg white mixture into the
custard. Turn the filling into the pie shell. Chill until set. Serve
with sweetened whipped cream.

One 9-inch single-crust pie
VARIATION: Peanut Brittle Chiffon Pie: Follow the above recipe adding
1/2 cup of crushed peanut brittle to the custard.

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Title: BLACK BEAN RAGOUT WITH SNAILS
Categories: Chinese, Snails, Appetizers
Yield: 4 servings

1/2 c Dried black beans*
1 Ham hock
1 1/2 tb Chinese fermented blk. beans
1 tb Butter
1/4 c Julienne of fresh fennel
1 Clove garlic; crushed
1/4 c Hot salsa
1 1/2 tb Red wine vinegar
2 tb Bucheron or Montrachet*
8 Thin slices French bread
28 Snails (available in cans)
1/4 c Julienned roasted red pepper
1 tb Chopped fresh cilantro

*Note: Dried black beans should be soaked overnight in
cold water to cover. Amount of Bucheron or Montrachet
may be increased to 1-1/2 times amount given.

Drain the beans and put them in a 2-quart saucepan
with the ham hock and fermented black beans. Add cold
water to cover ingredients by 2 inches. Bring the
water to a boil, skimming of any froth that rises to
the surface. Reduce the heat and simmer for 2 to 3
hours, until the beans are tender. Remove and discard
the ham hock. Reserve the beans and about 1 cup of
the liquid, or enough to give the beans a stew like
consistency.

Preheat the broiler.

Heat the butter in a large skillet. Add the fennel
and cook over moderate heat, for about 5 minutes,
until tender. Add the beans, the bean liquid, the
garlic, salsa and vinegar and stir. Cook over low
heat for 20 minutes, stirring occasionally.

Spread the goat cheese on the bread slices. Place
under the broiler for 1 to 2 minutes, just until
golden.

Taste the beans and adjust the seasonings if needed.
Add the snails and cook for 5 minutes, until they are
heated through. Remove the beans from the heat and
stir in the roasted peppers.

Divide the ragout among 4 serving plates and sprinkle
with cilantro. Place 2 cheese-topped croutons at the
sides of each plate.

Source: Chef Jimmy Schmidt. From “American Bistro” an
Irene Chalmers book, Contemporary Books, Inc.

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Black Beans and Garden Tomatoes on Potatoes

1. Cook up black beans (proportions are whatever you like)
(The more you rinse , the less undigestible sugars are left and I believe
hot rinsing is best for this)
2. Go out to your garden and pick 10 or so ripe tomatoes and some cilantro and
a couple hot peppers. For those of you without a great garden, go to the
corner farmers market and buy some.
3. Buy 12 or so ears of fresh corn at the same farmers market
4. Look in your cupboard and find some balsamic vinegar and cumin
5. Clean several potatoes

Cook the corn (I let it steam for not even 1 minute- don’t overcook!)
and strip off the cob, chop the tomatoes (big hunks) and peppers
(teeny bits), chop up the cilantro (I use alot),throw the beans into a
big bowl, add the rest of the goodies. Add cumin if you wish and more
red pepper and toss in as much vinegar as you like.

Bake some potatoes and put heaping spoonfuls of this good fresh stuff
onto your potato. I also add non-fat yogurt to mine. This is
delectable. Try it. And if you don’t have that much time, used
canned beans and corn. It is still good but not quite AS good.

Title: MANDERIN ALMOND SALAD
Categories: Salads
Yield: 4 servings

1/4 c Slivered almonds
1 tb Sugar

———————————-DRESSING———————————-
1 1/2 ts Salt
2 tb Vinegar
2 tb Sugar
1/4 c Salad oil
1 tb Parsley
1 ds Pepper
1 ds Tabasco

—————————–SALAD INGREDIENTS—————————–
2 Butter lettuce;
Preferred
1 c Celery; diced fine
3 Green onions;fine chopped
With tops
11 oz Mandarin oranges; drained

Carmelize almonds by mixing with sugar and stirring constantly over low
heat until lightly browned. Cool on waxed paper and break into small pieces
and set aside. Combine dressing ingredients and mix wll. Refrigerate for a
few hours to marry the flavors. (That is to marry the flavors of the
dressing, not you and your guest) Just before serving, tear lettuce into
bite-size pieces and combine with celery, onions and mandarin oranges. Toss
with dressing and nuts and place on one larger piece of butter lettuce to
cradle the salad. This will serve 6 so I suggest you cut it in half. –From
Savor the Flavor

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