Title: ORIENTAL STYLE BEEF FILETS
Categories: Beef, Oriental
Yield: 4 servings

4 4 oz. beef filets
1 ts Seasoned salt
4 ts Soy sauce
4 ts Vegetable oil
1 c Chopped peanuts
8 Water chestnuts, coarsely
Grated
1 md Clove garlic,minced
1/4 ts Lemon and pepper seasoning
1/2 c Snipped parsley

———————AUGUST MOON SAUCE———————
1 tb Cornstarch
1/2 ts Ground ginger
2 1/2 tb Sugar
3/4 c Orange juice
2 tb Small orange rind,slivered

————————–GARNISH————————–
Remaining chopped peanuts
Savoy or leaf lettuce
Green onion flowers

Prick filets with fork.Mix salt,soy sauce and
vegetable oil.Brush over filets;let set 30
minutes.Reserving 2 tbsp. for garnish,blend together
peanuts with chestnuts,garlic and lemon and pepper
seasoning. Spread mixture on top and sides of
filets.Pat parsley on tops and sides.Place filets in
greased 9 x 12 x 2″ baking pan.Bake @ 400 degrees 18
to 20 minutes or until desired doneness.

Sauce: In small saucepan,combine
cornstarch,ginger,sugar,orange juice and orange rind
slivers.Cook over low heat,stirring constantly,for 5
minutes or until thickened.Remove filets to
platter.Spoon 2 tbsp. sauce over each filet.Serve
remaining sauce in small pitcher.Sprinkle remaining
peanuts over tops.Surround with lettuce and green
onion flowers.Serves 4.

—–

BASIC BREAD STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Poultry
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 Large onion, diced
1 c To 2 c diced celery w/leaves
15 c Toasted 1/2-inch bread cubes
1 1/2 ts Salt
1/4 ts Black pepper
1 tb Dried sage *
1/2 c Chopped parsely
1 c Turkey stock, water, or milk

* or 1/4 cup minced fresh sage
ÿÿÿÿÿÿÿÿÿÿ
Melt butter in large stockpot. Add onion and celery
and cook until vegetables are tender but not browned.
Add to bread cubes in large bowl. Add salt, pepper,
sage, and parsley and toss until well mixed. Add
turkey stock and blend well. Use to stuff 12 to
14-pound turkey. Bake leftover stuffing in lightly
greased casserole at 325 degrees 45 minutes to 1 hour
or until heated through.

Each serving contains about: 181 calories; 635 mg
sodium; 22 g cholesterol; 9 g fat; 20 g carbohydrates;
4 g protien; 0.3 g fiber. 46% of calories from fat.

– – – – – – – – – – – – – – – – – –

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.

—–

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

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”

– – – – – – – – – – – – – – – – – –

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).

– – – – – – – – – – – – – – – – – –

Date: Sat, 8 Apr 1995 18:59:36 -0700
From: manicd@SIRIUS.COM

Easy Spinach Sauce

1 package frozen spinach, cooked and drained of all water
1/2 cup vegetable broth
3 cloves garlic, more or less to taste
1 tsp onion powder
salt pepper to taste

Put spinach, garlic and spices in blender and add 1/2 of the vegetable
broth. Blend until smooth, adding more vegetable broth if necessary (more
broth = thinner sauce). After blending, return to saucepan and heat until
hot. Serve over rice or pasta.