PAELLA PARA ELLA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main dish Spanish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
1 (2-lb) fryer, cut in 8 pcs.
2 Thick pork chops — cubed
2 Thick lamb chops — cubed
1 md Onion — finely chopped
1/2 md Green pepper — finely chopped
2 Garlic cloves — minced
1 Bay leaf
1 lg Ripe tomato — peeled,
— quartered, seeded,
— and finely chopped
1 pn Toasted saffron
2 c Chicken broth — hot
1 tb Salt
1/2 ts Hot sauce
18 md Raw shrimp
— cleaned and deveined
18 Tender raw bay scallops
12 Raw oysters
1/2 lb Fillet of red snapper
— cubed
12 sm Clams in shells
1/2 lb Raw lobster meat — cubed
12 Stone crab claws
4 oz Canned squids (optional)
1 1/2 c Chicken broth — hot
2 c Long grain white rice
1/2 c Dry sherry
Additional dry sherry
— for sprinkling
9 oz Frozen artichoke hearts
12 Canned asparagus spears
2 Whole pimientos
1/2 c Cooked small peas
Parsley bouquets for garnish

Pour oil into a large skillet. Heat and brown chicken pieces; remove to
casserole, which should measure 14 inches in diameter. Brown cubed pork
and lamb chops in skillet and remove to casserole. To the drippings, add
the onion and the green pepper. Saute until onion is transparent. Add the
garlic, bay leaf, and finely chopped tomato. Stir to mix and cook 5
minutes. Combine the toasted saffron, 2 cups of hot broth, salt, and hot
sauce. Stir into skillet; bring to a boil, then pour over meat and chicken
in casserole. Again bring to a boil, lower heat, cover, and cook until the
meat is tender (30 minutes). Now, add shrimp, scallops, oysters, cubed red
snapper, scrubbed clams, lobster meat, stone crab claws, and squids (remove
part of the ink of the squids and chop squids coarsely). Cook approximately
15 minutes at moderate heat, or until the shellfish turn pink. Remove stone
crab claws for later use. Half the shell of the clams may be removed if
desired. There should be enough liquid in casserole to measure about 3-1/2
cups; add more broth if necessary. Stir in the 2 cups of rice and mix well
to distribute evenly in csserole. When it starts to boil, add the 1/2 cup
wine. Cover the casserole and place in preheated 325 degree F oven for 20
minutes. Meanwhile cook artichokes according to direction on package. Drain
and use only 6 to 8 perfect ones. Five minutes before removing casserole
from oven, uncover and place artichokes around edge of casserole. Place the
asparagus spears in between artichokes cartwheel fashion. Place the stone
crab claws in decorative arrangement around the casserole. Cut 1 pimiento
in strips and place over the rice. Fill the remaining pimiento with peas
and place in center of casserole, pressing down to avoid toppling over. Add
parsley bouquets here and there for color. Sprinkle all with dry sherry
and return to oven uncovered for 5 minutes longer. Remove from oven and let
stand for at least 15 minutes before serving. NOTE: In many parts of Spain,
a lemon wedge to squeeze over the paella is served with each portion.

– – – – – – – – – – – – – – – – – –

Title: FRENCH ONION SOUP COCA-COLA
Categories: Soups/stews
Servings: 4

1/4 c butter or margarine
4 c onion
2 beef broth
3/4 c Coca-Cola
1 t salt
1/2 t vinegar
1/8 t pepper
French bread
Parmesan cheese

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
minutes.
In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
servings or about 6 cups.

—–

1 cup oleo
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
1 tsp soda
2 tsp cream of tarter
1/2 tsp salt
Mix oleo, sugar, eggs, and vanilla. Add flour mixture
and chill for 1 -2 hours. Roll in balls. Roll in
3 TBsp sugar and 1 1/2 tsp cinnamon. Bake 6 minutes
on ungreased cookie sheet.

Title: Cock-A-Leekie (Chicken and Leek Soup)
Categories: Appetizers, Soups/stews, Poultry
Yield: 7 servings

2 1/2 lb Frying chicken cut up 4 c Water
1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced
1/2 c Barley 2 ts Chicken bouillon
2 ts Salt 1/4 ts Pepper
1 ea Bay leaf 1 1/2 c Sliced leeks, with topps

Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat.
Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly. Remove chicken from
bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove
bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.

—–

CRACKLING CORNBREAD MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cornmeal
1/2 c All-purpose flour
1 tb Baking powder
2 ts Salt
1 Egg, beaten
2 c Milk
1 c Cracklings

Combine ingredients. Heat two greased muffin pans in
a 400 degree oven for 3 minutes or until very hot.
Pour batter into hot muffin pans, filling 2/3 full.
Bake at 350 degrees for 30 minutes or until golden
brown.

– – – – – – – – – – – – – – – – – –

ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Quickbreads
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 tb Orange peel, grated
1 Eggs
3/4 c Orange juice
1/4 c Butter
1 tb Milk
1 t Vanilla

Preheat oven to 400. Grease 12 muffin cups or line with paper
liners; set aside. Combine dry ingredients (including orange peel)
in medium bowl. Combine and add egg, orange juice, melted butter,
milk, and vanilla; mix just until dry ingredients are moistened.
Spoon batter into prepared cups, filling each cup 1/2 full. Bake
18-20 minutes, until golden brown. Let cool in pan on wire rack 5
minutes. Remove from pan. Serve warm or at room temperature.

Nutrition information per muffin: 127 calories, 3 gm protein, 18 gm
carbohydrate, 5 gm fat, 28 mg cholesterol, 196 mg sodium, 1 diabetic
starch/bread exchange, 1 diabetic fat exchange

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005

– – – – – – – – – – – – – – – – – –

Scandinavian Cucumbers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Diary sour cream
2 tablespoons Parsley — snipped
2 tablespoons Tarragon vinegar
1 tablespoon Sugar
1 tablespoon Chives — snipped
3 small Unpeeled cucumbers — thinly
(3 cups)

Stir together sour cream, parsley, vinegar, sugar, and chives. Gently fold in
cucumbers. Cover and chill.

– – – – – – – – – – – – – – – – – –

Title: SPRING MIX SALAD WITH SHRIMP AND FENNEL
Categories: Salads, Fish, Seafood
Yield: 10 servings

1/3 c Sherry wine vinegar
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/3 c Extra virgin olive oil*
1 ts Extra virgin olive oil*
2/3 c Chicken or vegetable broth
4 Shallots; finely chopped
1 lb Shrimp; shelled, deveined,
— split lengthwise
2 Fennel bulbs; trimmed,
— thinly sliced, blanched
1 Lemon; juiced
10 c Spring greens mix

*Whole Foods (or other high quality) olive oil is recommended.

Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup olive
oil, broth and shallots. Mix vigorously. Set aside. Season shrimp with
remaining salt and pepper. In a large skillet over medium heat, heat 1
tsp olive oil until very hot. Add shrimp and sauté stirring constantly
until cooked through (2-3 minutes). Transfer shrimp to a bowl and toss
with 1/2 the dressing. Toss fennel with lemon juice in a large bowl.
Combine with spring salad mix and remaining dressing. Toss in the shrimp
marinade. Serve immediately.

Nutritional information per serving (10): 164 calories, 11g protein, 11g
fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium
Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market

—–

Title: Chunky Peanut Soup
Categories: Soups
Yield: 8 servings

2 tb Unsalted butter
1 md Onion, peeled and diced
2 md Carrots, peeled and diced
8 c Chicken stock
1 c Unsalted crunchy peanut
-butter
1 sm Tomato, quartered
4 sm Potatoes, peeled and cubed
1 sm Green pepper, roasted,
-cored, seeded, peeled, and
-diced
3 tb Minced fresh parsley
1 lg Zucchini, trimmed and diced
1 c Button mushrooms, stems
-drimmed, caps diced
1 lb Firm white fish such as
-halibut or snapper, bones
-removed,
Cut into bite-sized pieces
1 c Fresh peas
3 tb Freshly squeezed lemon juice

Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991

Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as
Raymond California Select 1989

Makes 8 to 10 servings.

salt cayenne pepper

1. Melt the butter in a large stockpot over medium heat. When it is
hot, add the onion and carrots and cook, stirring constantly, until
the onion begins to turn translucent, about 5 minutes.

2. Meanwhile, mix 1 cup of the stock with the peanut butter in a
medium-sized bowl until smooth.

3. Add the remaining 7 cups chicken stock to the vegetables. Stir,
and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of
the parsley. Pour in the peanut butter mixture, and stir. Cover and
bring almost to a boil. Simmer, partially covered, until the
potatoes are cooked through, about 15 minutes. Then add the zucchini
and the mushrooms, stir, and continue cooking until the zucchini is
tender but still has texture, about 10 minutes. Stir in the fish and
the peas, and cook until the fish is opaque and the peas are still
bright green, 5 to 7 minutes. Add the lemon juice, stir, and season
to taste with salt and cayenne pepper.

4. Ladle the peanut soup into warmed soup bowls, garnish with the
remaining 1 Tablespoon parsley, and serve immediately.

MMMMM

CABBAGE TOFU OVER RICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOFU MARINADE—–
24 oz Pressed tofu
1 tb Vegetable oil
2 1/2 tb Tamari
1 tb Worcestershire sauce
1/2 ts Ground allspice
—–CABBAGE—–
1 md Onion, chopped
2 tb Vegetable oil
4 c Shredded cabbage
—–SAUCE—–
2 tb Tomato paste
1 tb Vinegar
1 t Dill
1 t Salt
1/2 ts Sweet Hungarian paprika
Black pepper
1/4 c Water
—–TOPPING—–
1 tb Currants
Cooked rice, barley or
— mashed potatoes
1 ea Dill pickle, minced

Bake the tofu in its marinade in a 375F for about 35
minutes, turning the cubes 2 or 3 times during the
baking. Saute the onion in the oil till translucent.
Add cabbage, stirring occasionally, for about 5
minutes. Combine sauce ingredients pour over
cabbage. Add currants stir to coat cabbage evenly
with the sauce. Remove from the heat. Cover the
skillet bake in a 375F oven for 30 minutes. Serve
cabbage over rice, barley or mashed potatoes. Top
with minced pickle baked tofu.

– – – – – – – – – – – – – – – – – –