Seafood And Shells

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 7 Oz Pkg. Tiny Shells Or Cavatelli — uncooked
1/4 Cup Butter
1/2 Cup Celery — thinly sliced
1/4 Cup Onion — chopped
1 Clove Garlic — minced
1 Tbls Flour
3/4 Cup Milk
1 Cup (4 Oz) Monterrey Jack Cheese — shredded
12 Oz Shrimp
1 Can 6 1/2 Oz. Clams Minced And Undrained
1 Tbls Fresh Parsley
1 Tbls Dry Sherry

Cook pasta according to directions. Rinse under cold water and seet aside.
Melt butter in a large skillet over medium heat. Add celery, onion, and
garlic. Saute 3 minute. Add flour, stir until smooth. Gradually add
milk; cook over medium heat stirring constantly until thickened. Stir in
cheese until melted. Stir in shrimp, clams, parsley and sherry. Stir in
pasta.

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Eileen

Title: BRANDIED PEACH BUTTER WITH SPEARMINT
Categories: Can/preserv, Fruits, Herb/spice
Yield: 1 servings

18 -to
20 Peaches, fully ripe
1/2 c -Water, or more as needed
1/4 c Brandy
3 tb Lemon juice
2 c Sugar
18 -to
25 Sprigs spearmint
-OR other mint

Pit, skin, and slice the peaches. Place them in a large pan with
enough water to prevent sticking and cook 15 to 20 minutes or until
soft. Puree the peaches in a food processor and return to the
saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer
over low heat, stirring frequently, 30 to 35 minutes or until the
puree thickens. Remove the mint and fill clean 1/2-pint jars with
peach butter to within 1/4-inch of the top. Wipe, seal, and process
in a boiling water bath for 10 minutes.

MMMMM

Title: Orange or Grape Blocks
Categories: Diabetic, Candies
Yield: 64 squares

2 c Orange juice 1 c Water
OR 4 tb Unflavored gelatin (4 pkg)
1 c Unsweetened grape juice 2 ts Vanilla

Pour 1 cup of fruit juice into a bowl. Sprinkle gelatin over top to
soften. Let stand 5 minutes.

Boil remaining 1 cup orange juice (or water). Stir into gelatin
mixture until it dissolves, about 3 minutes. Stir in vanilla.

Pour into a rinsed 8 inch square cake pan. Chill about 4 hours until
firm. Cut into 1 inch squares to serve.

2 squares = 12 calories, 2 grams carbohydrate, 1 gram protein, 1++
Extra

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested with white grape juice by Elizabeth Rodier, Feb 94.

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Title: SPLENDIFEROUS GUACAMOLE DIP
Categories: Appetizers, Dips, Vegetables
Yield: 8 servings

4 ea Ripe Avocados; Md.Lg.
1/4 c Lime Juice
2 c Tomatoes; Fresh, Ripe, Diced
1 c Yellow Onion; Diced
1 tb Jalapeno Pepper; Diced
1/4 t Hot Sauce
1/4 c Fresh Cilantro; Chopped, OR
4 t Dried Cilantro; Crushed

———————————GARNISHES———————————
1 x Cilantro
1 x Sour Cream

Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
Mix in the lime juice, blending well. Add the other ingredients one at a
time, blending well after each addition, in the order given. Garnish with
sour cream and sprinkle a little cilantro on top. May be served at room
temperature or chilled.
Makes about 5 1/4 cups of dip.
SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama,
Mushrooms

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Title: [THAI] kaeng khua saparot (prawn and pineapple curry)
Categories: Thai, Seafood/pra, Chiles
Yield: 6 servings

1 tb Kratiem (garlic)
-finely chopped
2 tb Red curry paste
2 tb Chopped tomatoe
2 c Coconut milk
1 c Pineapple
-(cubed or pulped)
4 tb Fish sauce
2 ts Palm sugar
1 ts Lime juice
16 Prawns about 3″ long
3 Bai makrut (lime leaves),
-slivered
-OR
1 tb Lime zest
1 tb Prik ki nu daeng (red
-birdseye chilis)slivered
15 Bai kaprao (holy
-basil leaves).

The pineapple adds a touch of tart sweetness to this dish. It has a
rich creamy texture, and a red coloration that i an attractive
complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin
bowls. method

Peel, devein, and behead the shrimp, leaving only the small tail
shells on.

Drop two tomatoes into boiling water for about a minute, then remove
to cold water, peel, quarter, discard the seed pulp, and chop the
flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok, briefly saute the garlic and
basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste briefly to develop the aroma, then add half the
coconut milk, the fish sauce, tomatoes, pineapple, lime juice and
sugar, and stir to combine fully. Add the prawns and cook until they
turn slightly pink and opaque.

Add the remainder of the coconut milk, the lime leaves and slivered
chili, at the same time returning the sauted garlic and basil to the
pan.

Transfer to a serving dish and serve with steamed jasmine rice. WALT
MM

Colonel Ian F. Khuntilanont-Philpott

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Zucchini Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium zucchini,quartered and sliced
2 cans chicken broth (15 ounce)
1 teaspoon salt
1 teaspoon pepper
dill weed–to taste
2 packages cream cheese (8 ounce each)
1 cup sour cream
chopped chives or paprika — for garnish

In a saucepan, add zucchini, chicken broth, green onions, salt, pepper and
dill weed to taste. Cook mixture until soft, approximately 20-30 minutes.
Blend the cream cheese and sour cream in a blender until smooth. Then blend
in zucchini mixture, a portion at a time until smooth. Chill overnight or
until very cold. Garnish with chopped chives or paprika.

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Eliopulos Stew

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :2:30
Categories : Main Course Make-Ahead Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
3 large onions — thinly sliced
16 ounces canned tomatoes — undrained
1 cup dry red wine
6 ounces tomato paste
3 teaspoons brown sugar
1/4 cup dried currants
2 bay leaves
3/4 teaspoon ground cinnamon — or to taste
3/4 teaspoon ground cumin
1 pinch ground cloves
4 1/4 pounds lean beef — cut into 1-inch cube
salt and freshly ground pepper — to taste
1/2 pound Muenster or jack cheese — cut into 1/2″ cubes
1 cup broken walnut pieces — toasted

1. In a large, flameproof casserole over medium heat, heat oil. Saute
onions in oil over medium heat until soft, about 5 minutes.

2. Break up tomatoes into small pieces. Stir together tomatoes and their
juice, wine, tomato paste, brown sugar, currants, bay leaves, cinnamon,
cumin, and cloves; add to casserole.

3. Add beef and simmer, covered, about 2 hours, or until meat is
fork-tender. Season to taste with salt and pepper, and adjust other
seasonings to taste. If stew is too liquid, uncover pan the last 30
minutes of cooking so that excess liquid will evaporate.

4. To serve immediately: Preheat oven to 350 degrees F. Remove casserole
from heat and scatter cheese and nuts over top. Bake at 350 degrees F
until cheese melts (about 5 minutes).

* Timesaver Tip: Stew can be made up to 2 days ahead. Cool to room
temperature, cover, and refrigerate or freeze. If you plan to defrost and
reheat it in microwave oven, prepare stew in microwave-safe casserole or
individual serving dishes. Wrap in heavy-duty foil; seal with freezer
tape. Label; freeze at 0 degrees F up to 3 months. To serve, remove foil
and cover loosely with waxed paper. Microwave 15 to 20 minutes on Defrost
setting. Reheat on 50% power until hot, 3 to 5 minutes. If you plan to
defrost and reheat stew in the oven, prepare recipe in an ovenproof
casserole or individual heat-and-serve dishes. Wrap in heavy-duty foil;
seal with freezer tape. Label; freeze up to 3 months. Remove tape, but not
foil. Place dish in cold oven. Turn oven to 375 degrees F and heat 30 to
60 minutes, until mixture is hot.

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NOTES : You can use the food processor to slice the onions, and also to
combine the tomatoes, wine, tomato paste, and brown sugar.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4184 5471

CUBAN BLACK BEAN SOUP (FRUGAL)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Gallon water
1 1/2 c Black beans
1 t Crushed red pepper
Salt and pepper, to taste
2 Cloves garlic, crushed
1 pn Oregano
2 Yellow onions, chopped
1 tb Prepared mustard
1 Handful chopped fresh
— parsley
1 Handful chopped celery

Soak the beans in 2 quarts of water overnight, then
drain.

Add the fresh water to the beans in a large pot.
Simmer for 5 hours. Add the remaining ingredients.
Simmer for another 2 hours. Watch that you don’t burn
this great soup.

Adapted from Jeff Smith, “The Frugal Gourmet”

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Hard Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Confectioners’ sugar
1 teaspoon Vanilla
1/2 cup Butter
2 tablespoons Brandy or rum
1/8 teaspoon Salt

Cream sugar, butter, salt and vanilla in a bowl. Add brandy, and if too stiff,
add a little cream. Beat until you have a creamy consistency.

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One Bowl Honey Cake

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bundt Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
3 cups Sifted Flour
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Cloves
1 teaspoon Nutmeg
1 cup Honey
1 cup Strong Coffee — cooled
3/4 cup Oil
1 teaspoon Vanilla
3 Eggs
1/2 cup Chocolate chips
1/2 cup Nuts — chopped

Sift all dry ingredients into large bowl. Make a well and add all liquid
ingredients. Mix together thoroughly and add chips and nuts. Bake at 350~ for
45-60 minutes in a well-greased tube pan.

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