Title: Catfish and Crawfish Mold
Categories: Cajun, Salads, Fish
Yield: 8 Servings

1.00 c Chopped parsley
1.00 c Cream cheese
0.50 c Dry white wine
1.00 x Salt, to taste
1.00 tb Lemon juice
1.00 lb Catfish meat, cooked
1.00 ts Louisiana hot sauce
1.00 lb Crawfish meat, cooked
1.00 tb Lea Perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea Perrins
Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce. You can use shrimp of crawfish aren’t available. From Justin
Wilson’s “Outdoor Cooking With Inside Help”

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PORTUGUESE ALMOND POTATO CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Baking potato, about 10
-ounces
1 c Almonds, with skins
2 ts Baking powder
3 lg Eggs, separated
3/4 c Sugar
1/4 c Unsalted butter, softened
1 tb Brandy
1/2 ts Almond extract
Powdered sugar
Marzipan “potatoes,”
-optional (see recipe)

Bake or microwave potato until soft. Force pulp
through a coarse sieve or potato ricer. There should
be 1 cup lightly packed. Set aside to cool.

Preheat oven to 350F. Butter sides of an 8 1/2-inch
spring form pan, line base with a circle of baking
parchment; butter the parchment. Using a nut mill,
grind almonds to powder, stir in baking powder; set
aside.

Beat egg whites until they start to stiffen, sprinkle
with half of the sugar, a little at a time, and
continue beating until stiff and glossy.

Beat butter with remaining sugar, then beat in egg
yolks, brandy, and almond extract. Using a large
rubber spatula, fold in potato, ground almonds and egg
whites.

Spoon into prepared pan; bake for 35 to 40 minutes,
until a tester comes out dry. Let cool in pan for 10
minutes.

Run a knife blade around edge before releasing sides
of pan. Place cake, on the base, on a rack and let
cool completely. Cake will sink slightly in the
middle. Reverse cake onto a plate, peel off paper and
place right side up on a serving plate. Dust with
powdered sugar before serving.

MARZIPAN “POTATOES”: You’ll need 4 ounces marzipan or
almond paste and powdered unsweetened cocoa.

Pinch off pieces of marzipan and roll into elongated
balls, each about the size of a large marble. Make
these slightly irregular, like tiny new potatoes.
Roll in cocoa to simulate brown potato skin. Cut
several in half to show the white interior. Arrange a
little group on top of the cake, and place the rest in
twos and threes around the edge of the plate.

Serves 10.

PER SERVING: 235 calories, 5 g protein, 23 g
carbohydrate, 14 g fat (5 g saturated), 76 mg
cholesterol, 131 mg sodium, 2 g fiber.

From an article by Jacqueline Mallorca, San Francisco
Chronicle, 2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

– – – – – – – – – – – – – – – – – –

Title: Vegetable Me’lange
Categories: Mcdougall, Vegetarian, Soups
Yield: 8 servings

1 md Red onion chopped
4 md Carrots sliced
1 Celery Stalk, sliced
1/2 c Corn
1/4 c Barley
5 cl Garlic, minced
2 tb Parsley, minced
5 c Water
3 ts Marjoram
1 c Peas
1/2 c Tomato paste
1 tb Soy sauce
1 c Spinach, Chopped/packed

Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups
of the water in a large sauce pan.

Place the remaining 2 cups of water, the tomatoes and marjoram in a
blender and process on low to medium speed until smooth.

Add to the sauce pan. Bring to a boil, then turn down heat, cover and
simmer for 1 1/4 hours.

Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10
min. more.

Note: If you are using very mature garden peas, add them 10-15 minutes
sooner.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: MAGERITSA (EASTER LAMB SOUP)
Categories: Greek, Soups/stews, Lamb
Yield: 8 servings

Karen Mintzias
Intestines, heart, lungs,
liver of 1 lamb.
1 lamb’s feet and tripe, opt
1 Lamb’s head (optional)
Salt
2 Lemons (juice only)
1 sm Bunch scallions; chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 tb Raw long-grain white rice
1/2 ts Aniseed (optional)
Freshly ground pepper
3 Whole eggs

Note: If using the lamb’s head, wash it, then soak it
in cold water for 3 hours. Drain. Cut the head in
half, using a sharp knife, and tie with a clean string.

If using the lamb’s feet and tripe, prepare as
follows: If tripe is not parially cooked, cut open
with a sharp knife and clean the inside thoroughly
under running water. Put in a pan with cold salted
water to cover and soak for 30 minutes, then drain and
wash with cold water. Cut into small pieces and put in
a large soup pot with the lamb’s feet. cover with cold
water, and simmer until tender, adding salt to taste
during the last minutes of cooking. Cube the tripe,
remove the meat of the feet from the bones, and add to
the mageritsa at the same time as the cut-up
intestines, adjusting the liquid by adding more water.

Clean the intestines thoroughly by turning them inside
out, using a long skewer or stick (this turning will
be quicker if the intestines are first cut into 2-foot
lengths), then wash under cold running water until
clean. Rub the intestines with salt and the juice of
1/2 lemon, rinse again in cold water and drain. Braid
the intestines or tie the ends together with clean
string. Put in a large soup pot with the lamb’s head,
if using, and cove with cold water. Bring to a boil,
then lower the heat, skim, and simmer for 30 minutes.
Remove the intestines, drain them, and cut into 1/4
inch pieces with the scissors and set aside to add to
the soup later. (Use the remaining portion of the head
for another dish.)

Bring the soup stock to a boil and add the scallions,
parsley, dill, and celery leaves. Cut the heart,
lungs, and liver into small bite-sized cubes, and add
them to the soup, and simmer for 15 minutes. Add the
rice, cut-up intestines, aniseed, salt and pepper to
taste and continue simmering until the rice is tender,
approximately 15 minutes, adding more water as needed
and the brains during the last few minutes of cooking.

Half an hour before serving, bring the soup to a boil,
then remove from the heat and prepare the avgolemono:
Beat the eggs for 2 minutes. Continue to beat,
gradually add the remaining lemon juice. Then 1 to 2
cups of the hot soup by droplets, beating steadily,
until all has been added. Add the avgolemono to the
soup. Stir over minimum heat until thickened. Serve
warm but avoid boiling the soup after adding the
avgolemono.

A richer Mageritsa can be made by sauteing the
scallions in 3 tablespoons butter or oil before adding
to the soup.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

—–

Title: Avocado Cream Sauce
Categories: Other sauce
Yield: 4 servings

2 Avocados 1/2 tb Fresh tarragon — chopped
1 Clove garlic — quartered Juice of half a lime
2 tb Fresh chives — chopped 2 tb Butter
1 tb Fresh cilantro — chopped 1/4 c Light cream

In food processor fitted with chopping blade, puree avocado with garlic,
lime juice, and herbs. Melt butter in a saucepan over low heat. Stir in
avocado puree and cook over low heat, stirring occasionally, until heated
through. Add cream and continue to heat, but do not allow to boil. Salt to
taste and serve.

Recipe By : Elizabeth Powell

—–

Title: Angel Biscuits (no rising necessary)
Categories: Breads Londontowne
Servings: 1

1 ea Cake yeast 3 t Baking powder
2 T Lukewarm water 4 T Sugar
5 c Plain flour 1 t Salt
1 t Soda 1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about 12 minutes. Dough may be kept refrigerated and used about a week.

Mrs. Leslie M. Smith

—————————————————————————–

STIR-FRIED FIDDLEHEADS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fiddlehead Ferns
1 Clove Garlic, minced
1 Scallion, minced
2 ts Fresh Ginger Root, minced
1 1/2 tb Vegetable Oil
1 tb Hot Water
1 t Soy Sauce
1 tb Oyster Sauce

Clean fiddleheads and remove the skin. Trim the ends.
Mince garlic, scallion and ginger.

Heat a wok almost to smoking and swirl in the oil.
Add the garlic, scallion and ginger and stir-fry for
10 seconds. Add fiddleheads (drained, if using
canned); stir-fry for 30 seconds. Add hot water and
cook the ferns for 1 to 2 minutes, or until still
crisp yet tender. Stir in soy sauce and oyster sauce
and cook for 20 seconds. Correct seasonings, adding
more oyster sauce if desired. Serve at once.

Per serving: 83 calories; 4 gm protein; 5 gm
carbohydrates; 6 gm fat; 0.8 gm saturated fat; 1 mg
cholesterol; 117 mg sodium.

From Steven Raichlen’s 05/02/90 “No Time to Fiddle
Around: The Season is Short for the Elusive Ostrich
Fern Sprout” article in “The Washington (DC) Post.”
Pg. E16. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1445)

– – – – – – – – – – – – – – – – – –

Spicy Carrots

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Carrots,fresh

Salt

1/4 c Butter or margarine

1/2 c Dark brown sugar

1 cn Orange juice,froz/conc.(6oz)

1 pn Cinnamon

1. Scare carrots and cut up.

2. Cook until crisp-tender in boiling salted water; drain.

3. In same saucepan, melt butter; add brown sugar and orange juice

concentrate, blending thoroughly.

4. Add carrots and cinnamon; heat for a few minutes, tossing carrots gently

to coat.

– – – – – – – – – – – – – – – – – –

Seafood Delight Dip

Recipe By : Saint Julie’s Parish Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup fresh mushrooms — chopped
8 oz. pkg. cream cheese — softened
1 can chopped clams
1 sm. pkg. shrimp
1/2 cup sour cream
1 package Good Seasons Blue Cheese
salad dressing mix (dry)

Saute mushrooms in butter. Drain. Add cream cheese and mix. Drain
chopped clams and add. Add shrimp. Stir. Blend in sour cream. Add blue
cheese salad dressing to taste. Place in refrigerator to let flavors
mix. Makes about 1 quart. Recipe from Walt Zemaitis. Formatted by Lynn
Thomas. Source: St. Julie’s Parish Cookbook, San Jose, CA.

– – – – – – – – – – – – – – – – – –

From: loring@psl.nmsu.edu (Steve Loring)
Date: Wed, 17 May 1995 13:14:41

SZECHUAN CHICKEN

2 chicken breast halves, boned and skinned (or other meat–see above)
1/2 to 1 Tablespoon red pepper flakes
3 Tablespoons soy sauce (we use low-salt soy sauce)
1 Tablespoon dry sherry
1 Tablespooon cornstarch
2 teaspoons sugar
1 teaspoon vinegar (we usually use rice or rice wine vinegar, but cider
vinegar also works)
1 teaspoon minced ginger
1 clove minced garlic (optional, but we always use it)
2 or 3 green onions, chopped

Mix sugar, vinegar, dry sherry, and 2 Tablespoons soy sauce. In another bowl,
mix 1 Tablespoon soy sauce and the cornstarch. Cut meat into 1/2 to 1-inch
pieces and mix with the soy sauce/cornstarch mixture.

Heat wok and add about 2 Tablespoons oil. Add red pepper flakes and cook for
about 10 or so seconds, add meat and stir-fry for about 1 minute, then remove.
Stir-fry ginger, green onions, and garlic in remaining oil for about 1
minute, then return the meat and add the sugar/vinegar/sherry/soy sauce
solution. Stir-fry for about 1 minute. Serve over hot rice.