Title: FILE GUMBO
Categories: Cajun, Soups, Appetizers
Yield: 12 servings

1 3 to 3-1/2 lb. whole chicken
1 1/2 lb Andouille sausage, sliced
1 c White onions, chopped
1/2 c Celery, chopped
1/4 c Scallions, chopped
1/4 c Bell pepper, chopped
2 Cloves garlic, minced
1 Bay leaf
1/2 ts Ground cayenne pepper
1/2 c Butter, softened
1 ga Water
Salt and pepper to taste
File powder

In a 7 quart stock pot boil whole chicken until meat separates from bone.
Remove meat and return bones and all organs except liver and simmer 1/2
hour to make stock. Strain and skim fat. Return stock to pot. Heat butter
in cast iron skillet and add flour. Stir with wooden spoon until roux
becomes dark brown. Add onions, celery, scallions and bell pepper. Saute
for five minutes, then add to stock. In skillet, lightly brown chicken and
andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage
and add meat to stock with one bay leaf. Simmer for one hour at a very low
boil. Immediately before serving sprinkle with file powder and serve over
bowl of rice.

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Title: Mexican Chicken Salad
Categories: Salads Mexican Chicken Vegetables Main dish
Servings: 4

2 c Cooked Chicken; Cut Up
1/4 c Dairy Sour Cream
1/4 c Mayonnaise Or Salad Dressing
1/4 c Carrot; Finely Chopped
2 T Cilantro;Fresh,FinelySnipped
2 T Capers
2 T Pimentos; Canned, Chopped
2 T Lime Juice
1/2 t Cumin; Ground
1/2 t Oregano Leaves; Dried
1/4 c Onion; Chopped, 1 Small
1 x Lettuce Leaves
1 ea Avocado; *
1 x Paprika

* Avocado should be peeled and cut into wedges.
————————————————————————–

Toss all ingredients except lettuce, avocado and paprika. Serve on
lettuce with avocado; sprinkle with paprika.

—————————————————————————–

Title: Italian Lemon Cheesecake
Categories: Desserts, TRIED, Cheese/eggs
Yield: 10 servings

1 1/3 c Part-skim ricotta cheese
4 oz Neufchatel or light cream
-cheese
1/3 c Sugar
2 Eggs; separated
1/2 c Low-fat milk
1/4 c White all-purpose flour
2 tb Lemon juice
2 ts Grated lemon rind
1 ts Vanilla extract
4 Sheets phyllo pastry
1 1/2 tb Unsalted butter or margarine
-melted

MMMMM———————–APRICOT SPREAD—————————-
3 oz Dried apricots; roughly
-chopped
1/2 c Unsweetened apple juice

1. Preheat the oven to 325F. Generously coat a 9″ pie plate with
vegetable cooking spray.

2. In a food processor or blender process the cheeses, sugar, egg
yolks, milk, flour, lemon juice, lemon rind, and vanilla until
smooth. In a bowl whip the egg whites until stiff and gently fold
into the mixture.

3. Place the 4 sheets of phyllo pastry into the prepared pan,
crisscrossing them on the bottom and brushing each lightly with some
of the butter or margarine. Trim the overhanging pastry leaving a 2″
border all around.

(There’s an illustration that I can’t really reproduce here that
shows how to place the phyllo leaves. Basically, the bottom 2 are
crossed and then one is placed horizontal and the other vertical.)

4. Place the filling in the pan, roll the outer edges of the
overlapping pastry toward the filling, tucking it in and rolling it
to create a rim. Brush the edges lightly with the remaining butter or
margarine.

5. Place the pan on a cookie sheet, put in the center of the oven.
Place a baking pan with 2″ of water on the lower rack of the oven.
Bake for 50 to 55 minutes or until set. Remove from the oven and
allow to cool on a rack. Chill for 6 hours or overnight.

6. Top with the apricot spread, if desired, and serve the pie
chilled, cut into wedges.

*This pie can be baked without the crust as a pudding.

200 calories per serving

APRICOT SPREAD

1. In a small saucepan bring the apricots and juice to a boil, cover,
reduce heat, and simmer very slowly for 45 minutes, or until smooth
and softened, stirring occasionally.

2. Allow the mixture to cool slightly, then process in a food
processor or blender until smooth.

3. Place in a covered container and chill for 4 to 6 hours or
overnight. Serve chilled.

*Other dried fruits such as peaches or prunes can be substituted for
the apricots.

This can be used as a fruit spread on toast, a topping on pies or as a
natural low-sugar flavoring for plain yogurt.

281 calories per cup; 18 per tablespoon

from Make It Easy, Make It Light by Laurie Burrows Grad typed by
Tiffany Hall-Graham

MMMMM

Title: ANISE COOKIES #1
Categories: Cookies, Dessert, Italian
Yield: 5 dozen

3 Eggs, at room temp
1 c Plus 2 tb sugar
1 3/4 c Unsifted all-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1 1/2 ts Anise extract

1. Grease and flour three cookie sheets. 2. In large bowl, with
electric mixer at medium speed, beat eggs until very thick and light.
3. Gradually beat in sugar. Continue beating 20 minutes longer. 4.
At low speed, beat in flour, baking powder, salt; beat 1 minute. Add
anise extract; beat just until blended. 5. Drop by teaspoonfuls, 1/2
inch apart, on prepared cookie sheets. Swirl each, to make into a
circle. 6. Let stand at room temperature, uncovered, 8 hours, or
overnight. 7. Preheat oven to 325F. Bake cookies about 10 minutes, or
until smooth and firm when pressed with fingertip. Cool cookies on
wire rack. Then store in airtight container. Makes about 5 dozen.

MMMMM

Pie Shell for Pecan Pie

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups all-purpose flour — plus extra for dough and
surface
2 tablespoons confectioners’ sugar
1/2 teaspoon salt
8 tablespoons chilled unsalted butter — cut into 1/4-inch
pats
2 tablespoons vegetable shortening — frozen solid and cut
into small
1 large chilled egg white — thoroughly mixed with ice
water (ab
1 large egg yolk — beaten with 1/8 teaspoon water

1. Mix flour, sugar, and salt in food processor
fitted with steel blade. Scatter butter and
shortening over dry ingredients and pulse until
mixture resembles coarse cornmeal, 10 to 15
seconds. Turn mixture into medium bowl.

2. Sprinkle egg white mixture over flour
mixture and, with blade of rubber spatula,use
folding motion to mix. Press down on dough
with broad side of spatula until dough sticks
together. Shape dough into ball with hands,
then flatten into 4-inch disk. Dust dough
lightly with flour, wrap tightly in plastic
wrap, and place in refrigerator for at least
1 hour or up to 2 days.

3. Roll dough on lightly floured surface into
13-inch circle and transfer to 9-inch pie pan,
preferably glass. Press dough into corners and
sides of pan, being careful not to stretch
dough. Trim edges of dough to make 1/2-inch
overhang. Tuck overhanging dough under so that
folded edge is flush with rim of pan. Flute
edge.

4. Chill shell until firm, about 1 hour. Prick
sides and bottom with fork and line entire
shell with heavy-duty aluminum foil, pressing
foil firmly against shell and extending it over
fluted rim. Prick foil with fork and return
shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat
oven to 400 degrees. Bake, pressing once or
twice with mitt-protected hands, if necessary,
to flatten any puffing, until crust is firmly
set, about 15 minutes. Remove foil and continue
to bake until bottom begins to color, about 10
minutes longer. Remove from oven, brush sides
and bottom with egg yolk, and return to oven
until yolk glazes over, about 1 minute longer

– – – – – – – – – – – – – – – – – –

NOTES : For a 9-inch single pie shell

PINK FISH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Haddock or cod fillets,
-skinned and cut in bite
-size peces
-Stock:
-Skin, bones and heads of
-several fish
5 c Water
2 Onions
1 Carrot
1 tb Chopped parsley
1 Bay leaf
1/4 ts Thyme
6 Peppercorns
1/2 ts Salt
-Soup:
3 tb Butter
1 Onion, finely chopped
2 sm Carrots, finely sliced
2 Leeks, sliced
1 Stalk celery, sliced
1 Clove garlic, crushed
2 tb Flour
2 tb Tomato paste
1 c Canned tomatoes, pushed thru
-sieve
-Mace or nutmeg to taste
1 tb Chopped parsley
1/2 Cooked shrimp
-Paprika to taste

Refrigerate fish fillets while making stock. Combine
all stock ingredients; bring to a boil. Lower heat and
simmer 30 minutes. Strain and reserve. To make soup,
cook, covered over low heat for 5 minutes, the butter,
onion, carrot, leek, celery and garlic. Stir flour
into vegetables; blend well. Add tomato paste and
tomatoes, stirring until well mixed. Add mace or
nutmeg and parsley; cover and cook over low heat 10-15
minutes. Add strained stock and fish pieces to
vegetables.
Bring to a boil, then simmer for 10 minutes. Add
shrimp and simmer until heated through. Serve
sprinkled with paprika.

Source: Creative Cooking: Fish and Other Seafood
Carolyn Shaw’s
Collection
Submitted By RBULLOCK@CONLINE.COM (RAYMOND BULLOCK)
On THU, 30 NOV 1995 032410 GMT

– – – – – – – – – – – – – – – – – –

CREAMY PUMPKIN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cuban

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
2 lb Butternut squash, diced
4 c Stock
1 c Water
1 d Tabasco
Salt to taste
Pimento strips to garnish

Heat olive oil overl ow heat add onion garlic. Cook, stirring till
tender. Add squash stock, cover simmer for 40 to 50 minutes or till
the squash is very soft.

In a food prcessor, process soup till its very smooth return to pot. Thin
with water season. Pour into a tureen garnish with pimento.

Adapted from Randelman Schwartz, “Memories of a Cuban Kitchen”

– – – – – – – – – – – – – – – – – –

Hand Ice Mold Dragons Blood Punch

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Apple juice
Cranberry juice
Ginger ale
New rubber glove
Red food coloring
1 pound Coffee can
Water

To make the hand, fill a new rubber glove with water.
Tie at the wrist with string and freeze one or two days. Unmold. Sometimes a
finger will fall off when unmolding, this only addts to the goulish effect. To
make a base for the hand, fill a one-pound coffee can about 1/3 full with
water.
Insert the hand and freeze until firm.

To make the punch: Mix equal parts of apple and cranberry juice and ginger
ale.
Refrigerate. When ready to serve, place half the mixture in the punch bowl.
Insert hand ice mold in the center. Fill bowl with remaining punch. FOR ADDED
EFFECT, PLACE A FEW DROPS OF RED FOOD COLORING ON THE TIPS OF THE FINGERS JUST
BEFORE SERVING.

– – – – – – – – – – – – – – – – – –

THAI HOT AND SOUR SHRIMP SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Uncooked, unpeeled shrimp
2 Sticks Lemon Grass
4 Kaffir Lime Leaves
-(or 1 ts finely grated
-lemon rind)
15 oz Straw mushroom (can)
3 Fresh hot green chilies
2 1/2 pt Chicken stock
3 tb Fresh Coriander leaves
1 tb Fish sauce
3 tb Lime Juice
1 t Chili Paste (Nam Prik Pow)

1. Wash the unpeeled shrimp well. Peel and devain
them, keeping
the peelings. Wash the shrimp again and pat them
dry. 2. Cut 3 X 2″ pieces from each stick of lemon
grass starting
from the bottom end, and crush lightly. Discard the
top. 3. Combine the stock, lemon grass, lime leaves
and shrimp
peelings in a pan. Bring to a boil and simmer
gently for 20
minutes. Strain. Add fish sauce, lime juice and
chile paste.
Adjust seasoning if required (Fish sauce and lime
juice). 4. Add the drained mushrooms. The soup can be
stored like this. 5. Before serving cut the chilies
into very fine rounds. Wash
and dry the coriander leaves.
6. Bring soup to a boil. Add shrimp and cook 2 minutes
or until
the shrimp are opaque. Add garnishes to serving
bowl (s).

– – – – – – – – – – – – – – – – – –

Title: CARAMEL POPCORN
Categories: Appetizers
Yield: 1 servings

8 c Popped popcorn (about 1/3 to
3/4 c Packed brown sugar
1/3 c Margarine or butter
3 tb Lt. corn syrup
1/4 ts Baking soda
1/4 ts Vinilla

Pre heat oven 300 Remove all unpopped kernals from
popped corn. Place popcorn in greased 17x12x2-inch
baking pan. Keep popcorn warm in a 300 oven while
making carmel mixture. Butter the sides of a heavy 1
1/2 quart saucepan.in Saucepan combine brown
sugar,margarine or butter,and corn syrup. Cook and
stir over medium heat to bioling. Clip candy
thermometer to side of pan. Cook and stir medium heat
to 255 hard-ball stage (about 4 min.) Remove saucepan
from heat. Stir in baking soda and vanilla; pour over
popcorn. Stir gently to coat. Bake in a 300 oven for
15 minutes; stir. Bake 5 minutes more. Transfer
popcorn mixture to large pieces of foil; cool
completly. Break into clusters. Store tightly covered.
Makes about 9 cups. For an extra bonas you may want to
add your favorite kind of peanut.
FROM MARY IN BOSTON,MA.

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