BARBECUE SAUCE (CHEF PAUL PRUDHOMME)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 1/2 ts Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 ts White pepper
1/2 ts Ground cayenne pepper
—–MAIN INGREDIENTS—–
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange)
1 x Rind pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon)
1 x Rind pulp from 1/4 lemon
2 tb Minced garlic
1 t Tabasco sauce
4 tb Unsalted butter

Combine the seasoning mix ingredients in a small bowl
and set aside. In a 2-quart saucepan fry the bacon
over high heat until crisp. Stir in onions, cover pan,
and continue cooking until onions are dark brown,
about 8 to 10 minutes, stirring occasionally. Stir in
the seasoning mix and cook about 1 minute. Add the
stock, chili sauce, honey, pecans, orange juice, lemon
juice, orange
and lemon rinds and pulp, garlic, and Tobasco,
stirring well. Reduce heat to low; continue cooking
about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat; let cool about 30 minutes, then pour
into a food processor
or blender and process until pecans and bacon are
finely chopped. This sauce may be used to barbecue
chicken, pork or ribs. Makes about 5 cups.

– – – – – – – – – – – – – – – – – –

Colourful Corn Chowder

Recipe By : Sue Kreitzman’s Low-Fat Vegetarian Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Low Fat
Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 spring onions — sliced
2 drypacked sundried tomatoes — chopped
2 carrot — chopped
1 large red bell pepper — chopped
1 fresh chilli, deseeded — chopped
2 garlic cloves — crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
4 1/2 cups water
2 vegetable stock cubes
2 medium potatoes — 1/2 inch cubes
1 pound frozen sweetcorn
salt and pepper
1 cup skimmed milk
2 tbsp skimmed milk powder
to serve:
3 tbsp fresh coriander — chopped
3 tbsp fresh mint

1. Put the onions, tomatoes, carrots, red pepper, chilli, garlic and
spices in a large heavy based saucepan with 1/2 pint//1 cup of stock.
Cover and bring to boil and boil for 3-5 minutes. Stir in the potatoes
and simmer for 3-4 minutes more until liquid has nearly gone.
2. Stir in remaining stock, simmer partially covered until the potatoes
are almost tender, about 5 minutes. Stir in the corn, season with salt
and pepper and simmer until all the veg are tender.
3. Take out 1 cupful and liquidise it. Return it to the pan. Mix
together the milk and milk powder and add it to the soup. Simmer for
another few minutes and adjust the seasoning.

– – – – – – – – – – – – – – – – – –

Serving Ideas : with crusty bread

NOTES : Sue Kreizman’s Low-Fat Vegetarian Cookbook published by Piatkus
£9.99
ISBN 0-7499-1575-7

Title: Peanutty Butternut Squash
Categories: Vegetarian, Vegan, Vegetables
Yield: 2 servings

3 oz Butternut squash
1 1/2 oz Shallots; chopped fine
1 1/2 oz Peanuts
2 tb Sunflower oil
1 ts Fresh dill; chopped
1/4 ts Thyme
1/2 ts Basil
1/2 ts Salt
3 oz Avocado; sliced

Preheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with
sunflower oil. Cut squash in half; remove the seeds and discard them.
Place squash halves in a baking pan cut side down, with 1/3-inch
water. Bake for 40 mintues. Take squash out of oven, and lower heat
to 350 degrees. When cool enough to handle, remove skin from squash
and cut the squash into 1-inch cubes. Combine the shallots with the
squash and transfer to baking pan. IN a blender, place penuts, oil,
dill, thyme, basil and salt. Puree until smooth.
Pour over squash and shallots, and bake for 20 minutes. Top with
avocado.

From DEEANNE’s recipe files

MMMMM

FOR THE ELEGANT SET (MENU RECIPES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Onion juice
Juice from 1/2 lemon
8 oz Pacakge softened cream
-cheese
Toast rounds
1 sm Jar of caviar

FROM: Shelley Rodgers (Jolly Rodgers:the
Portuguese Pirate!)

Food fit for the most exquisite of palates! Build
your reputation as a hostess. Don’t be faint hearted
when it comes to serving your gourmet friends. Bring
out your best silver and dazzle them with your
culinary skill. The recipes that follow will bring you
compliments and you won’t have to spend hours in the
kitchen to bring it off.

~ÿMenu Red Caviar Canapes Strawberry Surprises
Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise,
Anchovy, Garlic, Mustard Plum Elite Espresso coffee
(no recipe) Light California champagne (no recipe)

~ÿServing Suggestion Starched blue linen, crystal
serving dishes, white porcelain and sterling champagne
glasses all bring a touch of elegance to an intimate
deck-side gathering. Arched candelabra with tall white
tapes would be perfect for illuminating the fondue
dish. Each guest could be handed a porcelain salad
size plate with blue linen napkin folded on top and
frosted sliver champagne glass. Remember to preheat
your best demitasse cups for the expresso.

~ÿRed Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using
a pastry tube, form a crown of this mixture on rounds
of toast. From the jar of caviar, take a dab to fill
each center. Decorate the edges with chopped chives.

~ÿStrawberry Surprises (note: NO LIE!!!) 2 lbs
fresh strawberries 1 cup powdered sugar 1 cup light
rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the
strawberries are exposed. Place them in a plastic
container and sprinkle the powdered sugar over them.
Add the rum, vodka and Triple Sec and gently tumble
until well mixed. Refrigerate covered for at least 2
days occasionally tumbling. Gently remove
strawberries from marinade and serve cold in
pre-chilled crystal bowl. Sip the marinade!!!

~ÿFondue Bourguignonne 1 1/2 lbs beef tenderloin
(cheaper cuts may need to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour
oil into your fondue dish or chafing dish until it is
at least 3 inches deep. Heat the oil t about 360~ or
until it will cokk a test chunk of meat in three
minutes. Each guest spears a chunk of beef with a
fondue fork and cooks it to taste in the hot oil.
(It’s nice to mark the forks with a colored dot on a
piece of tape so they will be recognized). After the
pieces of meat are cooked, each guest dips the choice
morsel into one of the variety of elegant sauces.

~ÿMeat Dip Sauces –ÿMock Bernaise Soak 1 tsp
tarragon in 1 Tbsp tarragon vinegar. Add 1 cup
mayonnaise, 3 shallots and a pinch of dry mustard.
Whirl in a blender for 1 minute.

~-ÿAnchovy Combine 2 tsp anchovy pate with 1 cup
mayonnaise. Mix thoroughly.

~-ÿGarlic Cream together 1 stick of softened butter
and 1 clove finely minced garlic.

~-ÿCurry Combine 2 tsp curry powder (or more) witha
dash of garlic powder, dash oflemon juice and 1 10-oz
can of beef gravy.

~-ÿMustard Combine 1 cup mayonnaise, 2 Tbsp sour
cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar
and a little salt.

~ÿPlum Elite 4 parts Sake 1 part Plum wine sqeeze of
lime fresh pineapple wedges for garnish

Combine sake and plum wine. Add a squeeze of lime.
Pour over cracked ice in a prechilled tall silver or
crystal stemmed water glass. Garnish with a slim wedge
of fresh pineapple for stirring and nibbling. [ Food
for Wet Fingers, Sharon R. Hines, 11/81 ]

** -ÿthis comes from the bottom of the files of
Shelley Rodgers <ÿ - - - - - - - - - - - - - - - - - -