WALLEYE PIKE SANDWICHES WITH CAMBRIDGE SAUCE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 4 ounce piec Walleye Pike
1 egg beaten with 2 tablespoons buttermilk
Vegetable oil for frying
3 tablespoons cornmeal
3 tablespoons flour
Creole spice-recipe included
4 slices pumpernickel bread
2 dill pickle spears
For the Cambridge sauce:
1 hard cooked egg
1 can rinsed and chopped anchovy fillets
1 teaspoon crushed capers
1/2 teaspoon chopped chervil
1/2 teaspoon chopped tarragon
1/2 teaspoon chopped parsley
1/2 teaspoon chopped chives
1 teaspoon Dijon mustard
1 teaspoon champagne vinegar
1 Pinch cayenne pepper
1/2 cup olive oil
Salt and pepper

Place the fish fillets in the egg and buttermilk mixture. Now, the Cambridge
sauce. In a small bowl
combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar,
cayenne, and salt and
pepper. Stir and mash together thoroughly. Then gradually add the oil and
incorporate completely.
You should end up with a mayonnaise type consistency. Place vegetable oil in a
deep saute pan to
come no more than 1/3 up the side of the pan. Heat until a deep fat fry
thermometer registers 350
degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and
season with the Creole
spice. Coat the fish fillets with the flour mixture. Carefully drop the fish
fillets into the saute pan and
fry until golden, about 8 minutes. Meanwhile, spread the bread slices with a
generous coating of the
Cambridge sauce. Remove the fish from the pan and drain on paper towels. Place
each piece on a
slice of bread and top with another slice. Garnish with the pickles.

Yield: 2 serving

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Title: Baked Catfish A’la Meuni`ere
Categories: Cajun, Fish
Yield: 6 Servings

4.00 ea Catfish fillets (5 oz ea)
0.25 c Parmesan cheese
1.00 ea Egg
1.00 tb Water
0.50 c Cracker meal
1.00 tb Lemon and herb seasoning
1.00 x Meuni`ere suace

1. Thaw frozen fish accoding to package directions. 2. Beat Egg and
Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet
in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in
shallow bakin dish; place fillets in dish, turning once or twice
to coat both sides well. 5. Bake i preheated 350 F. degree oven 40
minutes. or until fish flakes ea sily.

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Aebleskivers

Recipe By : Chef Ulrich Riedner
Serving Size : 1 Preparation Time :0:00
Categories : Danish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 each egg
2 cups buttermilk
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom

Beat yolks of eggs with buttermilk.

Mix together sugar, salt, flour, baking powder, baking soda, and
cardamom.

Beat egg whites until stiff.

Mix egg yolk-buttermilk mixture with dry ingredients. Add egg
whites, carefully folding them in so that they don’t break down.

Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill
completely with batter. Let bake until slightly crusty on bottom.
Turn slightly with a knitting needle or skewer. Continue cooking,
turning the ball to keep it from burning, until the knitting needle
comes out clean when stuck in the center.

Serve aebleskive hot with powdered sugar, jam, and jelly.

Notes included with recipe: For those of you who are unfamiliar with
aebleskive, it is a baked delight made with a pancake-like batter,
cooked in a special pan that turns the aebleskive into a crusty ball,
and is known as the “Danish Doughnut.” As you can tell, it is a little
difficult to give aebleskive an easy definition other than to tell you
that it is good enough to go ahead and order the pans if you are
likely to serve breakfasts and brunches to family and friends.

Aebleskive pans are available through most gourmet cookware shops or
can be ordered from Pea Soup Andersen’s Santa Ynez Valley Wine Center,
(805)-688-5581.

Source: Pea Soup Andersen’s Scandinavian-American Cookbook

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Title: Fresh-Roasted Raw Peanuts
Categories: Snacks
Servings: 8

Peanuts
Salt

1. Roast single layer of raw shelled peanuts on flat pan or cookie sheet in
preheated 350’F. oven for 15-20 minutes, stirring occasionally. Salt to
taste.
2. For roasting raw, unshelled peanuts, increase roasting time to 30-35
minutes.

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Title: JUS SENATUS
Categories: Soups
Yield: 6 servings

—————————-ROMULAN LENTIL SOUP—————————-
1 c Lentils
1 c Water
1/4 lb Bacon; cut into small pieces
2 c Onion, chopped
1 Clove of garlic
2 c Carrots, shredded
1 c Celery, shredded
20 oz Water
20 oz Beef broth
Salt and pepper

Put the lentils in the saucepan and add 1 cup of water. Bring to a boil,
then simmer for about 5 minutes. Remove from the heat and let stand while
you prepare the vegetables.
Fry the bacon in a pot until it is browned. then add the onion and garlic
and fry until the onions are golden. Add the broth, water, lentils. and
the rest of the vegetables. Taste for seasoning and add salt and pepper if
necessary. Simmer for about 30 minutes, or until the lentils are tender.

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TANGY LENTIL SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Dkuhnen msn
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c (250ml) dry lentils
3 Bay leaves
4 cl Garlic, peeled and crushed
1/4 ts (1ml) dried oregano
6 tb (90ml) olive oil
6 tb (90ml) vinegar
2 Garlic cloves, minced
1/2 ts (2ml) ground cumin
Salt and Pepper
1 Small red onion
1 Red pepper, seeded, diced
3 tb (45ml) chopped fresh parsley
6 oz (175g) feta cheese, crumbled
18 Kalamata olives

Pick over lentils, wash and place in a large saucepan
with bay leaves, crushed garlic and oregano. Cover
with water by 2 inches, bring to boil then simmer
uncovered 30 minutes until tender. Drain, cool and
remove garlic and bay leaves. To make vinaigrette,
whisk together olive oil, vinegar, minced garlic,
cumin, salt and pepper in small bowl. Toss with
lentils, onion and red pepper. Let sit 20 minutes.
Taste and season as needed with salt, pepper and
vinegar. Salad can be prepared to this point 6 hours
in advance. To serve, toss salad with parsley and
place on platter. Garnish with crumbled feta cheese
and olives. Source: The Toronto Star Newspaper, April
15th, 1996.

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GERMAN BLACK BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Ethnic
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast
1 tb White sugar
12 c Bread flour
12 c Medium rye flour
2 c Whole wheat flour
1/2 c Unprocessed bran flakes
1 tb Caraway seeds
1 t Salt
1 t Instant coffee powder
1/4 ts Fennel seeds
1 c Water
2 tb Water
2 tb Molasses
2 tb Cider vinegar
1/2 oz Unsweetened chocolate

(I would cut back on that a bit) Cool the mixture to 105-115 degrees
and add to dry ingredients. I suspect the exact ingredients don’t
really matter all that much. As long as the flour-to-liquid
proportions are such as to make a dough of good consistency, the
result will probably be highly edible.

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Title: CRAN-APPLE TAMALE TURNOVERS
Categories: Mcdougall, Vegetarian
Yield: 18 servings

2 c Cranberries
1 c Raisins
4 md Granny Smith Apples
1 c Apple Juice
1/4 c Water
2 tb Arrowroot powder

Finely Chop apples In a large saucepan combine all
filling ingredients except water and arrowroot. Bring
to boil, cover, reduce heat to low and simmer until
tender, about 30 minutes. If filling is too thin
remove cover and evaporate excess liquid by simmering
over low heat.
Dissolve arrowroot in water and add to cranberry
mixture. Stir until thick lkie stewed fruit.
Fill and cook tamales, according to “Tamales: Basic
Procedure” ** Hint: experiment using different types
of Fruit filling. *** Vegetarian Gourmet – Summer
1993, Don Matesz ***

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Title: COYGIMWCH DELL PATAGONIA (PRAWN PATAGONIA) W
Categories: Main dish, Seafood
Yield: 8 servings

1 Small cauliflower
1 pt Thick Bechamel sauce
1 Teacup double cream
1/2 lb Peeled prawns
1/4 lb Caerphilly cheese
1 ts Garlic salt
1 tb Tomato ketchup
1 ts Celery salt
1 ts Ground bay leaf
1 ts Turmeric
1 ts Mustard powder

Cook small cauflower untill the florettes are soft,
but still firm. Break the florettes and put a
desertspoonful into individual hors a’ceuvres dishes
or an oven proof dish. Keep hot. Make a pint of
Bechamel sauce using Welsh butter to Panada
consistency. Add to sauce the cream, tomato ketchup,
garlic salt, celery salt, ground bay leaf, tumeric,
mustard powder and a little freshly ground pepper.
Beat the sauce well, add the peeled prawns and
caerphilly cheese (crumbled) and heat gently. Do not
boil. Pour the mixture over the cauliflower and grill
until golden brown. pipe creamed potatoes around the
individual portions. Mrs. M Neal, Plas Fron Deg,
Church Walks, Llanduduno.

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CUCUMBER SOUP WITH LEMONGRASS AND SPINACH

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted butter
2 Ribs celery, strings removed
– with a vegetable peeler,
– chopped
1 sm Onion, minced
2 Stalks fresh lemongrass,
– tender inside only, minced
2 md Cucumbers, peeled, seeded,
– chopped
2 c Chicken stock or broth
1 1/2 c Spinach leaves
1/4 c Fresh cilantro leaves
3 tb Whipping cream, if desired
Salt, pepper to taste

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5
cups. 1. Melt butter in a large saucepan. Add celery, onion and
lemongrass. Cook gently until onion is tender, 15 minutes. Add
cucumbers and stock. Heat to a boil; reduce heat, cover and simmer
until cucumber is tender, 10 minutes. 2. Strain solids from liquid,
reserving both. Puree solids with spinach and cilantro in a blender
or food processor. Add reserved liquid, cream, salt and pepper; mix
until smooth. Serve warm or chilled.

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