Shrimp Risotto with Portobello Mushrooms

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Broccoli Main Dishes
Mushrooms Recipes From Mysteries
Rice Seafood
Shrimp Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon dry sherry
1 1/2 cups chopped portobello mushrooms
4 to 4 1/2 cup lowfat chicken stock — recipe in file
1 cup water
1 teaspoon Old Bay Seasoniong
3/4 pound large “Easy-Peel” shrimp — about 20-22
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic — minced
1 1/4 cups Arborio rice
1 teaspoon fresh thyme — finely chopped
4 cups broccoli florets

Pour the sherry over the chopped mushrooms, stir and set aside to marinate
while you prepare the risotto.=20
In a large saucepan, bring 1 cup of the chicken stock, the water, and the
Old Bay Seasoning to a boil. Add the shrimp and poach for 3-5 minutes or
until just pink. Remove and shell. Set aside.=20
Heat 2 teaspoons of the olive oil in a heavy-bottomed skillet. Add the onion
and saute over Medium heat for 2-5 minutes or until itis limp. Add the
garlic and rice. Cook and stir for 1 minute or until the rice just begins to
change color. Continuing to stir over Medium-Low heat, add the remaining
chicken stock 2/3 cup at a time, stirring until the liquid is absorbed.
Continue the process until the rice is tender and the mixture is creamy
(This can take up to 30 minutes.)
Heat the other teaspoon of olive oil in a small saute pan and briefly saute
the marinated mushroom pieces over Medium-High heat until they release their
liquid. Remove from the heat.=20
Steam the broccoli for 5-6 minutes or until it is bright green and tender.
Stir the cooked shrimp, fresh thyme and mushrooms into the cooked risotto
and stir over Medium-Low heat until heated through. Place the broccoli
around the edge of a large platter. Fill the center with the risotto.
Serves 4-6

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NOTES : MCformatting and posted by bobbi744@sojourn.com

BUTTERMILK BISCUITS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breads Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour
2 tb Baking powder
1 t Baking soda
3/4 ts Salt
1/2 tb Sugar
2/3 c Butter, softened
1 1/2 c Buttermilk
1/4 c Butter

Sift flour with baking powder, soda, salt, and sugar.
Cut in 2/3 cup butter until mixture resembles coarse
meal. Add buttermilk, stirring until dry ingredients
are moistened. Turn dough out onto a lightly floured
surface; knead lightly 4 or 5 times. Roll dough to
1/2 inch thickness; cut with a 2 1/2 inch biscuit
cutter. Place biscuits on a lightly greased baking
sheet. Brush tops with 1/4 inch melted butter. Bake
at 450 F for 8 minutes or until golden brown.

Note: When cutting biscuits, never twist the cutter;
that will seal the edges and prevent proper rising.
If the cutter is not cutting all the way, consider a
new cutter.

From “TRADITIONS” by Houston A M University Mother’s
Club.

Contributed by Wesley Pitts 11/7/93

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COLD CUCUMBER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Leeks, chopped fine
1/4 c Onion, chopped fine
1/4 c Celery, chopped fine
3 Cucumbers, peeled, seeded,
And chopped
Butter
1/4 c Sherry
2 c Chicken stock
Roux*
Salt and pepper to taste
Pinch of sesame seeds, dry
Mustard, thyme, chervil
1 pt Light cream
1/4 c Orange juice

Saute the leeks, onions, celery, and cucumbers in butter. Add sherry,
chicken stock and seasonings and let cook 20 minutes. Add roux* to
thicken and then add light cream. Cook 15 minutes and cool. Add the
orange juice and serve cold.
*Roux-Mixture of melted butter and flour used to thicken soups and
sauces

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Clam Chowder – New England Home Style

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Stews Fish Seafood
Homestyle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Slice Bacon
2 Tablespoons Onion
1 Sm Potato
1/2 Cup Water
1/2 Teaspoon Salt
1 Dash Pepper
1 Can Minced Clams
1 Cup Milk
1 tbsp Butter

Cook bacon, drain on paper towels and reserve drippings. Saute onion in
reserved drippings until tender. Set aside. Combine potato, water, salt,
pepper and cook until tender. Stir in clams, milk, butter and onion.
Heat thoroughly. Springle crumbled bacon over each serving

From: Charlotte Grunwald’s Private Collection of Authentic New England
Cooking

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Date: Wed, 27 Oct 93 10:08:29 EDT
From: epochsys!aiko@uunet.uu.net (Aiko Pinkoski)

Here is my mothers fatfree version of a Japanese “home” dish.

Stewed Hijiki
————-

About 2/3 of 2.1 oz bag of dried hijiki seaweed
5 dried shiitake mushrooms
half a carrot, a few green beans
a little konnyaku if you have it (only found at Japanese food stores?)
1 TBSP sugar
about 1/4 c reduced sodium soysauce

Soak the hijiki 15 minutes in water to cover. Soak the mushrooms in warm
water till soft, then thinly slice (keep the water).

Drain the hijiki (if strands are long, you might want to cut it–
but my 3 yo enjoys eating the long pieces like spaghetti).
Simmer hijiki and the mushrooms in the soaking water and additional
water (enough to cover). Simmer til soft (best guess 20 minutes?).

Cut carrot into matchsticks, french/sliver the green beans, cut
konnyaku into small cubes. We don’t usually have konnyaku at home
so we usually omit it. You can experiment with other additions but
usually all the additions are not more than 1/8 of the hijiki.

Add whatever additions you chose, soy sauce, and sugar to the hijiki.
Taste (you may want more soysauce if you like a stronger flavor).
My mother says to not add salt though, it makes the hijiki tough.
Simmer covered till the carrots are soft.

I like it best slightly warm or at room temperature but good cold also.

Title: Honey Dough (Edible)
Categories: Kids
Servings: 6

1 c Powdered milk
1/2 c Creamy peanut butter
1/2 c Honey

Mix together well. Butter the childs hands, and have them shape dough into
balls, trees, animals, etc. Then eat and enjoy. (Note: This dough is
somewhat sticky, so a child who gets frustrated easily may need the parent
to help.)

MMMMM

Title: Canning Pumpkins Winter Squash (Cubed)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
an average of 10 pounds is needed per canner load of 9 pints–an average
of 2-1/4 pounds per quart.

Quality: Pumpkins and squash should have a hard rind and stringless,
mature pulp of ideal quality for cooking fresh. Small size pumpkins
(sugar or pie varieties) make better products.

Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel.
Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not
mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

For making pies, drain jars and strain or sieve cubes.

Table 1. Recommended process time for Pumpkin and Winter Squash in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Pumpkin and Winter Squash in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

VIETNAMESE CREPES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vietnam Update
Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea (12 oz) package Bot Banh
-Xeo mix (rice flour with
-tumeric)
3 c Water (divided use)
1 t Sugar
1 ea (116 oz) package Orients
-Delight coconut milk
-(heavy cream can be
Substituted) frozen, not
-canned coconut milk
4 ea Green onions
1 lb Lage shrimp (36 – 48 size)
1/2 lb Lean pork, thinly sliced
2 ea Yellow onions
Oil
16 ea Handfuls fresh bean sprouts
-(put in microwave for a
-little while to
Soften)
1 ea Head red leaf lettuce
1 bn Cilantro, basil or mint
Fish Garlic Sauce

Prepare crepe batter the night before serving. Thinly
slice green onions. Place one cup water in small pan
on high heat. Thoroughly blend the 12 ounce package
of bot Banh Xeo mix with the two remaining cups water
until completely moistened. Bissolve sugar in boiling
cup of water and add to batter. Add coconut milk and
green onions and mix thoroughly. Refrigerate
overnight. The next day, peel and devein shrimp. Cut
in half lenghtwise. Cut pork in 2″ slivers. Cut yellow
onion into quarters, then in thin slices. Heat a few
drops of oil on medium-high heat in a 10″ heavy frying
pan. Add 3 slices yellow onion and two slices pork.
Cook for a few seconds until onion is slightly
translucent and pork is white. Add 5 shrimp halves and
cook for 10 seconds. Pour in 1/2 cup batter and
quickly tilt pan to form a 10″ circle. Cover one half
crepe with one cup bean sprouts. Reduce heat to
medium. Cook until batter looks solid. Cover partially
(if you cover completely, water will condense on
crepe) and cook one minute. Uncover and flip crepe
using a spatula. Cook until slightly crisp
(approximately 1 minute). Serve immediately to keep
warm. Serve with fresh cilantro, mint or basil leaves
(optional) and large leaves of red lettuce. To eat,
tear off a piece of crepe, fill with cilantro and wrap
in lettuce leaf. Dip in sauce and eat. Serves 4.
Nguyan dangSubj: Vietnamese Crepes

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Chocnut Pate

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup roasted hazelnuts (about 10 mins in a hot
does the job)
200 g plain chocolate (1/2 pound)

Grind nuts in a blender. Melt the chocolate in a double boiler.
Mix the two and serve with toast, or use as a filling for making your own
chocolates. If the pate is too stiff, add a little cream.

– – – – – – – – – – – – – – – – – –

Title: Vanilla Wafer Crumb Crust
Categories: Diabetic, Pies, Desserts
Yield: 1 crust

2 tb Margarine melted -1 3/4 inches in diameter
30 Vanilla Wafers 1/4 ts Pure vanilla extract

Pre pare a 9″ pie plate by rubbing inside, bottom and sides with 1
teaspoon of the margarine; set aside. Crush vanilla wafers to make
very fine crumbs 1 1/2 cups. Place crumbs in a large bowl; combine
vanilla and melted margarine and drizzle all over crumbs. Mix
thoroughly with blending fork to make sure all is well blended.
Remove about 2 tablespoons of crumb mixture and set aside to use as a
garnish if desired. With back of a large spoon, press remaining
crumbs evenly all over bottom and sides of prepared pie pan. Chill in
refrigerator for 2 hours or longer before filling.

CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) — (g)
(mg) (mg) :11 1 5 95 0 71 9

Food exchanges per serving crust only 1 starch exchange plus 1 fat
exchange

Shared by Al Massey

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