CRANBERRY BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Fresh cranberries
4 c Dried bread crumbs
1/2 c Melted butter
3 To 4 Tbsp granulated
-white sugar
1/2 c Finely minced onion
1/2 c Finely diced celery
1/2 ts Dried marjoram
1 t Salt
1 t Ground sage
ds Black pepper
ds Dried mace
ds Dried thyme
ds Dried oregano
1 Clove garlic (minced)

Puree cranberries in food processor. Place cranberry
puree in saucepan with bread cubes, butter, sugar,
onion, celery, marjoram, salt, sage, pepper, mace,
thyme, oregano and garlic. Mix well and cook over
medium heat, stirring constantly, about 10 minutes.
Cool before stuffing bird or meat. Makes enough
stuffing for 1 (8 – 10 pound) turkey

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Title: CHOCOLATE CUPS WITH RASPBERRY MOUSSE
Categories: Desserts, Holiday
Yield: 4 servings

—————————–FOR CHOCOLATE CUPS—————————–
8 oz Semisweet chocolate
Balloons, small

——————————RASPBERRY MOUSSE——————————
2 c Raspberries;fresh or frozen
-you may substitute mango,
-strawberries or kiwi for
-flavour colour changes
1/4 c Sugar
1 c Whipping cream

Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up
as many balloons as cups you need. Use small balloons and don’t blow them
up very big (Anne’s note: in accompaning picture, they are about the size
of an apple.) Dab a little melted chocolate onto a wax paper lined cookie
sheet. Dip bottom of balloon in melted chocolate and sit on cookie sheet.
Refrigerate until hard. Repeat for remaining balloons. If cups are very
thin, dip again. When the chocolate has hardened, snip the top of the
balloon with scissors and pull out gently from cup. Discard. Fill cups with
chocolate mousse or raspberry mouse for Valentine’s Day or fill with ice
cream. Here is a possible filling: Puree raspberries in food processor with
sugar. Whip cream until stiff. Fold in raspberry puree.

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Title: TURNIP, CARROT, AND SPLIT PEA SOUP
Categories: Soups, Vegetables
Yield: 4 Servings

0.75 c Dried split peas
2.00 tb Margarine
1.00 md Onion, chopped
1.00 c Carrots, chopped
1.00 c Turnip, chopped
2.00 c Vegetable stock
Salt pepper to taste

Wash peas and soak them overnight in cold water, or in hot water for
one hour. Drain them and set aside. Heat the butter in a saucepan
and saute the onion until light brown. Add the carrots and turnip and
continue cooking 5 mins. Add the peas and veg stock, and stir well.
Cover the pan, bring to a boil, and simmer 1 – 1 1/2 hours until the
peas are really tender. Stir occasionally, and add water if
necessary. Season to taste.

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Cold Oriental Noodles With Peanut Sauce

Recipe By : Lemlin, Jeanne. Quick Vegetarian Pleasures (1992)
Serving Size : Preparation Time :
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb spaghettini
4 Tbsp Oriental sesame oil
1/2 c natural-style peanut butter
1/3 c tamari soy sauce
3 Tbsp Chinese rice wine, or sherry
1 Tbsp water
1 1/2 Tbsp rice vinegar, or other vinegar
1 Tbsp vegetable oil
1 Tbsp light brown sugar — firmly packed
3 cloves garlic — minced
1 tsp fresh ginge — minced
1/2 tsp crushed red pepper flakes
–(or less for a milder version)
1 cucumber peeled cut lengthwise — thinly sliced

Cook the spaghettini al dente. Drain and rinse under cold water. Drain very
well again. With your hands, toss the noodles with 2 tablespoons of the sesame
oil. Cover and chill until ready to combine with the peanut sauce, or up to
24 hours.

To make the sauce, combine the remaining 2 tablespoons sesame oil with all the
other ingredients except the cucumber and scallions. Beat until well mixed.
The sauce can be kept in the refrigerator, covered, up to 24 hours before
using.

Just before serving, gently toss the noodles with the sauce, cucumbers, and
half the scallions. Garnish with the remaining scallion

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NOTES : Serves 4 as a main course.

Title: Brown Vegetable Stock (Lf)
Categories: Soups, Stocks, Vegan, Lo/no-fat
Yield: 4 servings

2 ea Onions, yellow; cut in 1/4’s
1 ea Onions, red; cut in 1/4’s
5 ea Carrots; cut in chunks
3 ea Leeks; cut in chunks
3 ea Celery; stalks, cut in chunk
1 cl Garlic; cut in half
1 ea Bay leaf;

MMMMM————————-PER 1 CUP——————————
29 x *cals
1/8 x *gm fat
13 1/3 x *mg sodium

Preheat the oven to 450^F. Put the cut vegetables in a heavy baking
pan. Roast in the oven, uncovered, stirring occasionally, for about 1
hour. Transfer the vegetables to a stockpot. Cover with 2 quarts
water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool
to room temperature and refrigerate for up to 4 days or freeze for up
to 1 week. Makes 4 cups.

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BROCCOLI RICE CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box frozen broccoli
2 c Uncooked minute rice
2 cn Cream of mushroom soup
1 1/2 c Sauteed onions
16 oz Cheese whiz

Servings: 1

Combine all ingredients and bake at 350 degrees for
approximately 1 hour.

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Title: Algerian Cooked Carrot Salad – Kitchen Safari
Categories: Salads, Algerian, African
Yield: 6 servings

1 lb Carrots
3 ea Garlic cloves, chopped
1 pn Salt
1 pn Sugar
Lemon Juice
1/2 ts Cayenne pepper
1/4 ts Cumin
Parsley, chopped

Scrape the carrots and quarter lengthwise. Cook in a little water with
garlic and a pinch of salt and sugar, for 15 minutes. Drain and
chill. Just before serving, cover with lemon juice, aobut 1/4
teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.

Harva Hachten, “Kitchen Safari A Gourmet’s Tour of Africa” Posted by
Dorothy Hair

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GULASCHSUPPE (GOULASH SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Onion — Chopped
1/4 c Shortening
3 ea Green Bell Peppers — Chopped
3 tb Tomato Paste
1 lb Beef Cubes — 1-inch Cubes
1 x Red Pepper — Dash
1 t Paprika
2 ea Garlic Cloves — Minced
6 c Beef Broth — *
1 tb Lemon Juice
1/4 ts Caraway Seeds

* Beef Broth can be either canned or home made (home
made is preferred.)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Fry onions in hot fat until
transparent. Add green peppers and tomato paste.
Cover and simmer 10 minutes. Add lean beef cubes and
remaining ingredients. Simmer about 1 1/2 hours,
until meat is tender. (Add cubed potatoes if you like
and simmer until potatoes are done.) Best when
reheated and served the second day.

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Title: Sopa Leao Vellosa
Categories: Soups/stews, Fish/shellf, Brazilian
Yield: 8 Servings

4 lb Grouper
1 lb Shrimps in shell
1 ds Salt
1 Bouquet Garni
24 Mussels or clams in shell
1/4 c Olive oil
3/4 c Green onions, chopped
3 Garlic cloves, crushed
4 Tomatoes, peeled, chopped
1 tb Fresh chopped coriander
1 c Fresh chopped parsley
1 ds Cayenne Pepper
1 lb Crab meat
1 lb Lobster meat
1 ds Ground Pepper

The bouquet garni is made with a celery stalk tied with whole
peppercorns, cloves and parsley.
Cut head from grouper. Slice fish into 1 inch steaks and set aside.
Place fish head in a large pot of cold water. Add salt and bring
water to a boil, then add bouquet garni. Cover and simmer for 1 1/2
hours. Discard fish head and bouquet garni, reserving edible parts of
fish head.
Using fish stock, cook shrimps in their shells for 10 minutes or
until they turn pink. Remove, discard shells and black veins, and
reserve. Using the same stock, heat mussels or clams in their shell
for 5 minutes or until shell open. Remove from stock, remove seafood
from shells, and reserve seafood. Strain stock to remove any sand or
shell particles.
Use a little of the oil to saute onions, garlic, tomatoes,
coriander, parsley and cayenne pepper just until vegetables soften,
then add mixture to fish stock. Heat remaining oil and gently fry
grouper steaks. remove skin and bones, break grouper into pieces and
add to stock mixture along with crab, lobster, shrimp, mussels and
edible part of grouper head.
Norma Hernandez specializes in the cuisines of her native Brazil,
plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo.
From The Gazette, 91/01/30.

From: Ian Hoare Date: 02 Sep 96

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Title: ROAST LUNG KONG CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 lb Chicken, cut in half
Looing sauce:
4 c Water
1 c Light soy sauce
1 c Dark soy sauce
1 Star anise
1/2 c Dry sherry
5 tb Sugar
4 sl Fresh ginger
Additional
6 c Peanut oil for deep frying

Blanch the chicken halves in boiling water for 2
minutes. Drain. Place the bird halves in a pot with
the looing sauce ingredients and bring to a boil.
They should be covered with the sauce. Turn the heat
to a simmer and cook lightly for 15 minutes, then
allow the halves to cool in the sauce. Remove and
place on a rack on the counter. Pat dry with paper
towels and dry the meat using an electric fan. Aim
the fan at the bird halves for about 3 hours, or until
the skin is dry to the touch. Deep fry one half at a
time in oil at 350 degrees. Be very careful when
sliding the half into the hot oil. A wok lid will be
helpful in protecting your hands and face in case the
oil should pop and spit at you. Deep fry each half
until the skin is crispy and golden. Drain on paper
towels before cutting up to serve. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith,
Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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