PORTUGUESE FISHERMAN’S STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Main dish
Fish Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Onions, sliced
1/2 ts Garlic, minced
2 tb Margarine
16 oz White Beans, drained
2 qt Water
2 Bay Leaves
16 oz Chicken Stock
16 oz Stewed Tomatoes
1 1/2 ts Thyme
1 lb White Fish
1/4 c Lemon juice
1/2 c Water

In a large soup pot, cook onions and garlic in
margarine until onions are transparent, about 5
minutes. Add beans, 2 quarts water, bay leaves,
chicken stock, tomatoes and thyme. Bring to a boil;
reduce heat and simmer 30 minutes.

In a seperate skillet, simmer fish in lemon juice and
1/2 cup water until fish flakes easily with a fork,
5-10 minutes.

Drain lemon water; add fish to stew and heat
thoroughly before serving.

Source: Medford Mail Tribune, 16 November 1993

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WALNUT BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Walnuts (1 oz) — chopped
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

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Title: Cream Cheese Burekas
Categories: Miamiherald, Ethnic, Jewish, Pastries
Yield: 1 Pieces

—————-FORMATTED BY LISA CRAWFORD—————-
1/2 c Farmer’s cheese
1 lg Egg, lightly beaten
1 c Finely grated cheddar cheese
2 oz Cream cheese
1/8 ts Salt
pn Nutmeg
pn Ground white pepper
8 Sheets phyllo dough; cut in
-3″ strips
1/2 c Butter (1 stick); melted

Preheat oven to 350 degrees F.
In a bowl mash the farmer’s cheese with a fork until
crumbly. Mix in egg, cheddar cheese, cream cheese,
salt, nutmeg, and white pepper. Blend well. Brush
each phyllo strip with butter and spread 1 teaspoon of
the cheese mixture in a corner. Fold over like a flag
to make a triangle, fold again to make a square, then
a third time to make a triangle. Using a pancake
turner, place on a greased baking sheet. Brush the
top with butter. Repeat with the remaining filling and
the remaining phyllo dough. Bake for about 15 minutes,
until golden. Eat immediately, or refrigerate and
reheat the next morning.

Nutritional info per pastry: 47 cal; 2g pro, 3g carb,
3g fat (61%), 13mg chol, 80mg sodium

Source: Miami Herald, 12/14/95

—–

Title: Glossary for Computer Lover’s Recipes #2
Categories: Info, Glossary
Yield: 1 servings

35. ENTER: Put in oven
36. ESCAPE: Order out
37. EXPANSION: Too much yeast
38. EXPORT: Take leftovers to the neighbors
39. EXTRACT: Usually vanilla
40. F.A.T.: See “Access denied”
41. FASTOPEN: Do to oven when you overbake
42. FLOPPY: Bake longer next time
43. FOLDER: Blender
44. FRAGMENT: What’s left of brownies
45. FREEZE: Do when you accidently quadruple the recipe
46. GIGA-BYTE: Enough for an army
47. GOTO: As in “Goto restaurant when recipe bombs”
48. HELP: Julia Child
49. HIGH DENSITY: Forgot to fold in the eggs
50. HIGHLIGHT: Top with white icing
51. ICON: I con cook anything better than you con
52. IMPORT: Borrow a cup of sugar
53. INTERFACE: Where a lady puts her dinner
54. LAPTOP: Eat only the icing
55. LOADHIGH: Put in freezer
56. LOG ON: Cook in fireplace
57. LOGIC: Why somebody else should cook
58. LOOP: Why somebody else thinks you should cook
59. LPT1: Put on front burner
60. MAINFRAME: Oven
61. MEG: Mc chickens lay ’em
62. MEGA-BYTE: Slow down!
63. MEGA-HERTZ: When you forget to use a potholder
64. MEMORY: Forget it – use a timer
65. MENU: Surely you’re kidding
66. MERGE: Nickname for margarine
67. MICROCHIPS: Serve with micro salsa
*From “Quick Bytes: Computer Lover’s Cookbook” by Diane Pfeifer*
~Typed for you by Michelle Bruce

MMMMM

Title: Stir Fried Fresh Lotus Root
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 8 servings

6 Dried Chinese black
-mushrooms
14 c Dried tree ear mushrooms
-(torn into 1/2 inch pieces)
1/2 lb Fresh lotus root
3 tb Peanut oil
1/2 ts Salt
2 qt Slices fresh ginger, crushed
2 Fresh garlic cloves, crushed
1 sm Onion, cut into
-1/4-inch-thick slices
8 Peeled water chestnuts,
-sliced
1/4 lb Snow peas, stems and
-strings removed
1/4 ts Sugar
Big pinch of white pepper
2 ts Soy sauce
1/4 c Chicken stock
1 ts Asian sesame oil

I belong to the school that feels that a meal isn’t a meal unless
there’s meat involved, but this looks like a satisfying vegetarian
dish. Use vegetable stock instead of chicken stock if you’re adamant
about avoiding animal products.

The article says that for cooking purposes, lotus roots can be
treated as potatoes and talks about the Japanese using them in
tempura dishes and coming up with an “exotic potato chip”. Sounds
good to me! In 2 separate bowls, cover dried black mushrooms and tree
ears with water until soft and pliable (about 30 minutes). Rinse and
squeeze out excess water from both mushrooms. Remove and discard
stems from black mushrooms; cut caps in half and set aside. Pinch
off and discard hard center from tree ears; tear large pieces in half
and set aside.

Rinse lotus root with cold water. Trim and discard both ends of the
bulb. With a vegetable peeler, peel the skin. Cut bulbs in half
length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices;
set aside.

Plunge slices into acidulated water. Drain.

Over medium-high heat preheat wok until hot. Add oil and tilt wok to
coat sides. Add salt, ginger and garlic; stir-fry until fragrant.

Add onions; stir-fry for 15 seconds or until they begin to wilt. Add
black mushrooms, lotus root, tree ears, water chestnuts and snow
peas; stir-fry for about 2 minutes or until snow peas turn bright
green.

Sprinkle in the sugar, white pepper, and soy sauce; toss a few
seconds.

Splash the chicken stock against sides of hot wok and use to deglaze
sides. Cover, reduce to medium heat; cook for 30 seconds. Remove
cover, dribble in the sesame oil Serve hot.

Serves 8.

San Francisco Chronicle, 11/6/90.

Posted by Stephen Ceideburg November 7 1990.

MMMMM

Clam Dip

Recipe By : Mrs. Thos. H. Edelblute, Jr.
Serving Size : 20 Preparation Time :0:45
Categories : To Post Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — minced
6 Tbsp Butter
1 Green Pepper — minced
1 Red Pepper — minced
3 Cans Minced Clams — drained
1/4 Lb Sharp Cheddar Cheese* — cut in small pcs.
8 Tbsp Catsup
2 Tbsp Worcestershire Sauce
2 tbsp Sherry
1/2 tsp Pepper

*Use up to 1/2 lb. cheese as desired.

In large saucepan or Dutch oven, saute onion in melted butter. Add
peppers and saute until soft. Add remainder of ingredients, except
sherry, and cook gently over low heat until cheese melts. Add sherry
last. This can be made three to four days before serving. Store in
covered containers. To serve, keep warm in a chafing dish surrounded by
Melba rounds.

Serves: 20 to 25

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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Buckwheat Pasta

Recipe By : The Pasta Cook Book, Donna Rathmell German, pg 32
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta Machine
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Extruder: — (hand:)
1 C Semolina Flour — (3/4 C)
1/4 C Buckwheat Flour — (1/4 C)
1 Tbsp Vegetable Oil — optional, (1 T)
1 Egg Beaters® 99% Egg Substitute — or equiv to 1, (1)
1 Tbsp Water — to 2 T, (1-2 T)

Add all ingredients in the order of your machine and extrude.

Original recipe calls for 1 egg.

I do not use oil in any of my pasta recipes.

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NOTES : Cal 218
Fat 4.1g
CFF 17%

GADO-GADO (MIXED VEGETABLES IN PEANUT SAUCE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Green beans
20 oz Spinach, fresh
1/2 ea Cabbage — sliced fine
1 lb Bean sprouts
1 lb Potato, new
3 ea Egg, hard boiled

Calories per serving: 150
Fat grams per serving: 5 Approx. Cook Time: 0:10
Cook potatoes with the skins on. Blanch vegetables until tender-
crisp. Chill all cooked vegetables; arrange attractively. Serve with
saus ka‡ang.

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QUINOA TABOULI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Spices
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1/2 c Quinoa
3 md Ripe tomatoes
1 c Parsley
1 c Scallions
1/3 c Freshly squeezed lemon juice
1/3 c Safflower oil
2 tb Fresh mint
Salt — to taste

Note: The author says that 1 tsp. dried mint could be
used, but dried mint is nasty stuff, IMHO!

Pour water into a 1-quart saucepan. Add quinoa; bring
to a boil. Reduce heat to a simmer; cover. Cook for
10 to 15 min., or until all water has been absorbed.

While the quinoa is cooking, finely chop the tomatoes,
parsley, and scallions. Add lemon juice, oil, and
mint to tomato mixture. Stir in cooked quinoa and
salt. Mix well.

Let tabouli sit in the refrigerator for a day to blend
flavors.

Note: Also, she neglected to mention that tabouli is
traditionally served at room temperature.

The recipe was from Linda Najjar of Seattle,
Washington, and the “Herb Companion” note on it said:
“Substituting quinoa for the traditional bulgur wheat
gives this tabouli a lighter, fluffier, and slightly
nutty taste and enables people allergic to wheat to
experience the flavorful joys of this Middle Eastern
dish.”

(The Herb Companion, June/July 1993)

Posted by Cathy Harned

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Cucumber Pea Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Short chunky cucumbers
1 cup Cucumber pulp
Salt, pepper — and paprika
1 cup Cooked peas
1 cup Minced cooked chicken
2 Tomatoes

Mayonnaise dressing Pare cucumbers. Cut slice from each end. Cut cucumbers in
halves crosswise. Scoop out the center.s, making thin-shelled cups. Chill
thoroughly. Combine cucumber pulp, peas, and chicken.

Season to taste. Moisten with mayonnaise. Mix lightly with 2 forks. Fill
cucumber cups with the mixture.

Stand each cup on a slice of tomato which rests on a bed of lettuce. Serve
with mayonnaise. Garnish with paprika. 6 servings.

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