Conch Chowder

Recipe

13 Feb

Title: CONCH CHOWDER
Categories: Fish/shellf, Soups/stews, Vegetables
Yield: 1 Batch

6 1/2 c Canned tomatoes; peeled
3 Onions; diced
6 Carrots; peeled and sliced
4 Potatoes; peeled and sliced
3 Jalapeno peppers; sliced
2 tb Beef-flavored bouillon
5 lb Conch
1 c Butter; melted
3 1/4 c Canned corn
Salt to taste
13 c ;Water

In a large pot, break up tomatoes. Add onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender.

Clean conch; mince and saute in butter. Add to tomato mixture. Stir
in corn, water and salt. Cook until it boils.

From Harbor Docks restaurant, in _Sugar Beach: A Cookbook by The
Junior Service League/Ft. Walton Beach, FL_. Orlando, FL: Moran
Printing Company, 1984. Pg. 262. ISBN 0-961356-0-0. Typed for you
by Cathy Harned.

MMMMM

Filed under: Breakfast, Gourmet Magazine

Blue Cheese Dressing

Recipe

13 Feb

Blue Cheese Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Mayonnaise
1/3 cup Blue Cheese — Crumbled
8 ounces Yogurt — Plain

Mix the mayonnaise and blue cheese together in a small bowl. Fold in the
yogurt. Cover and chill until serving time.

Makes about 1 1/2 cups of dressing.

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Filed under: Cakes

Feta Greek Salad

Recipe

13 Feb

FETA GREEK SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALAD—–
1 sm Romaine lettuce
– torn into bite size pieces
3 Tomatoes — cut up
1 Onion — thinly sliced
1 Green pepper
– seeded and chopped
1 Cucumber — peeled sliced
1 c Black olives, Greek
1/2 lb Feta cheese
– sliced or cut into chunks
—–DRESSING—–
1/4 c Olive oil
2 tb Vinegar
1 pn Oregano
– salt and pepper to taste

Chill all vegetables, olives and cheese. Combine
dressing ingredients. When ready to serve, toss all
vegetables and olives. Top with cheese and serve with
dressing.

From “Fabulous Salads” by Johna Blinn Typed by Jack
Busst, Calgary, Alberta 94/09/02 and posted on the
“Gourmet” echo 94/10/17. From: Jack Busst Date:
10-16-94

Date:

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Filed under: Fish, Main Dish Low Cal 999, Main Dish Meats 999, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes, Soups

Chocolate-almond Velvet

Recipe

13 Feb

Title: CHOCOLATE-ALMOND VELVET
Categories: Desserts
Yield: 10 servings

2/3 c Chocolate syrup; canned
2/3 c Condensed milk
2 c Heavy cream; whipped
1/2 ts Vanilla
1/2 c Almonds; slivered, blanched,
-toasted (opt.)

Combine syrup, milk, cream and vanilla; chill. Whip until fluffy and soft
peaks form. Fold in nuts. Pile into refrigerator tray, freeze until firm.
Serve sprinkled with toasted almonds.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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Filed under: Antipasti

Popeyes Pick-Me-Up

Recipe

13 Feb

POPEYE’S PICK-ME-UP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Spinach — chopped
3 oz Okra — sliced
3 oz Red pepper — chopped
3 oz Split peas — cooked
1 1/2 tb Sunflower oil
1/2 ts Soy sauce
1/2 ts Tarragon
1/2 ts Salt
3 oz Brown rice — cooked

Steam spinach, okra and pepper for 7 minutes or until
tender. Puree split peas in blender along with oil,
soy sauce, tarragon, salt and 2 ounces water until
mixture achieves sauce consistency. Pour split peas
over vegetables and brown rice and serve warm.

From DEEANNE’s recipe files

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Filed under: Desserts, Low Cal

Pasta Puttanesca

Recipe

13 Feb

Title: PASTA PUTTANESCA
Categories: Pasta, Italian
Yield: 4 servings

1/4 c Olive oil
1 lg Garlic cloves, peeled
6 Fillets of anchovies,
-drained
3 Heaping teaspoons capers
1/8 ts Crushed red pepper flakes
20 Black kalamata olives,
-pitted
1 sm Bunch fresh basil leaves
28 oz Plum tomatos, drain, break
-up with hands
1/2 c Finely chopped parsley
12 oz Spaghetti or 1 lb. fresh
-pasta
Grated parmesan or pecorino

1. Heat the olive oil over low heat in a large
skillet. Add the garlic and mashed anchovies, stir
until almost dissolved, about 5 minutes.

2. Stir in the capers, red pepper and olives; cook 1
minute. Add the basil and tomatoes; bring to a slow
boil. Reduce the heat and simmer 10-12 minutes. Add a
little of the reserved juice if the sauce seems too
dry. Remove from the heat and stir in the parsley.

3. Pour the sauce over the cooked pasta. Serve
Parmesan on the side.

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Filed under: Poultry, Thai

Crab Delights Stir Fry

Recipe

13 Feb

Title: CRAB DELIGHTS STIR FRY
Categories: Chinese, Seafood
Yield: 6 servings

8 oz Crab delights flakes
-or chunks
10 oz Frozen oriental style
-vegetables with seasoning
1/8 ts Garlic powder
1/8 ts Ground ginger
Soy sauce optional

Combine crab delights, vegetables with seasoning,
garlic and ginger. Heat according to directions on
vegetables package. Stir and serve. Season with soy
sauce, if desired.

—–

Filed under: Desserts, Godiva

Spaghetti Squash with Shallot Butter

Recipe

13 Feb

Title: Spaghetti Squash with Shallot Butter
Categories: Diabetic, Side dishes, Vegetables
Yield: 8 sweet ones

1 md Size spaghetti squash; 2 tb Minced shallots;
-about 1 1/2 lb 2 ts Unsalted butter;

Preheat oven to 350 degrees. Pierce in several places with a fork.
Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until
squash gives when pressed. Turn over after 30 minutes. Cut squash in
half; scrape out and discard seeds. Loosen squash strands, scoop out
into a warm serving bowl. In a small nonstick skillet, saute
shallots in butter over low heat until wilted, about 4 minutes. Pour
over spaghetti strands and toss lightly.

Food Exchange per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g;
CAR: 6g; CHO: 3mg; SOD: 156mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin
Frances Towner Giedt.

MMMMM

Filed under: Pasta, Poultry, Soups

Whiskey Eggnog

Recipe

12 Feb

WHISKEY EGGNOG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz To 3 oz bourbon or rye
1 t Sugar
1 Egg
Milk
Nutmeg

Shake all ingredients, except the milk, with ice and strain into a
collins glass. Top with milk and sprinkle with nutmeg.

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Filed under: Cereal, Low Fat Cal, Low Fat Low Cal

Curried Squash Soup

Recipe

12 Feb

Curried Squash Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon extra virgin olive oil
2 cloves garlic — thinly sliced
2 tablespoons surry powder
2 cups chicken or vegetable stock
1 11 oz. pkg. frozen butternut squash — thawed
2 scallions, green part only,very thinly — sliced, for
garnish
2 tablespoons sour cream — garnish
salt pepper to taste

In a heavy pan over medium heat, add oil. Add garlic and cook until golden.
Stir in the curry powder. Add the chicken stock and bring to a simmer.
Fold in the squash and stir until well blended. Let simmer for 5 minutes.
Garnish with scallions and sour cream. Serve immediately.

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Filed under: Misc Recipes

House Of Munch

Conch Chowder

Blue Cheese Dressing

Feta Greek Salad

Chocolate-almond Velvet

Popeyes Pick-Me-Up

Pasta Puttanesca

Crab Delights Stir Fry

Spaghetti Squash with Shallot Butter

Whiskey Eggnog

Curried Squash Soup

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