Title: BROKEN FISH TRAP SOUP
Categories: Soups, Seafood
Yield: 4 servings

2 c Fish stock
2 Lime leaves
1 Lemon grass piece
1/2 ts Ginger
3 tb Nouk Mam (Vietnamese fish sa
1 Lemon
1/4 lb Shrimp
1/4 lb Oysters
1/4 lb Crab meat
1/4 lb Fish pieces
1/4 lb Scallops
3/4 c Coconut milk
3 Red chili peppers, crushed

Chop lime leaves. Juice lemon. Heat stock and add lime leaves, lemon
grass, ginger, Nouk Mam lemon juice. Bring to a low boil, stirring well.
Add seafood coconut milk. Simmer at just below boiling until seafood is
cooked, stirring constantly. Add chilis at the last moment. Serve with lime
wedges and steamed rice.

—–

Title: CHOCOLATE MINT PINWHEELS
Categories: Chocolate, Cookies, Desserts
Yield: 10 servings

1 1/2 c Chocolate Mint Chips; *
3/4 c Butter; Softened
1/3 c Sugar
1 ea Egg; Large
1 t Vanilla Extract
1/2 t Salt

* One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir
until smooth. Cool to room temperature, set aside. In a large bowl,
combine butter and sugar; beat until creamy. Add egg and vanilla
extract, blend well. Gradually beat in flour and salt. Place 1 cup of
dough in a small bowl. Add melted chips; blend thoroughly. Shape into a
ball, flatten, (mixture will appear curdled). Cover with plastic wrap.
Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill
until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between
sheets of waxed paper, roll each ball of dough into a 13 x 9-inch
rectangle. Remove top layers of waxed paper and invert the chocolate
dough onto the plain dough. Peel off waxed paper. Starting from the long
side, roll up jelly roll stype. Cut into 1/4-inch slices; place on
ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool
completely on wire racks. Melt over hot, (not boiling), water remaining 1
cup of chips; stir until smooth. Spread flat side of cookie with 1/2
slightly rounded teaspoonful melted chocolate. Chill until set.

—–

Title: BLACKBERRY COFFEE CAKE
Categories: Fruit, Coffeecake
Yield: 1 servings

3 oz Cream cheese
1/2 c Sugar
1/2 c Strawberry preserves
1/2 c Coconut
1/2 c Nuts
1/2 c Milk
1 Pack blackberry muffin mix

Cream together cheese sugar. Stir in preserves, coconut, nuts
milk. Then add muffin mix, stirring just to mix. Pour into greased,
round 9″ cake pan. Bake at 350 for about 30 minutes or unitl done.
The top can be sprinkled with powdered sugar.

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HOT AND SOUR SHRIMP SOUP – TOM YAM GOONG *

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shrimp/Prawns, Shelled and
-Deveined, With Shells
-Reserved
3 c Water
2 Cloves Garlic, Minced
5 Kaffir Lime Leaves
3 Thin Slices Fresh Or Dried
-Galangal (Kha) *
1/4 c Fish Sauce (Nam Pla)
2 Stalks Lemon Grass, Lower
-1/3 Portion Only, Cut Into
-1″ Lengths
2 Sliced Shallots
1/2 c Sliced Straw Mushrooms
5 Green Thai Chili Peppers
-(Prik Khee Noo) Optional
1/4 c Lime Juice
1 tb Chopped Cilantro Leaves
1 t Black Chili Paste,
-(Nam Prik Pow) **

* Galangal: A relative of the ginger root, galangal is pale yellow
and has a delicate flavor. ** See recipe.
~———————————————————————
~– A subtle blend of hot and sour with citrus overtones, Tom Yam
Goong is the most famous of all Thai Soups. Each region has its own
particular variation of the recipe. This recipe is from Bangkok and
the Central Plains
~———————————————————————
~– Rinse the shrimp shells and place them in a large pot with the
water. Heat to boiling, strain the broth and discard the shells.
Add the garlic, lime leaves, galangal, fish sauce, lemon grass and
shallots to the stock, then the mushrooms and chili peppers, if
using. Cook gently for 2 minutes.
Add the shrimp to the soup, and reheat to boiling. When the shrimp
are cooked, place the lime juice and black chili paste in a serving
bowl. Pour the soup into the bowl, stir, garnish with the cilantro
leaves and serve.

– – – – – – – – – – – – – – – – – –

Title: WINTER GREENS PUTTANESCA
Categories: Italian, Pasta
Yield: 6 servings

2 Roasted bell peppers
1 c Pitted imported olives
6 c Tender fresh spinach or
-arugula, washed with tough
-stems removed
1 lg Garlic clove, finely minced
Greshly ground black pepper,
-to taste
1 cn Anchovies, drained (2 oz)
1/3 c Extra-virgin olive oil
8 oz Rigatoni or other wide-tube
-pasta
Coarsely grated Parmesan
-cheese, for garnish (opt)

When buying cheese for grating, get the best quality –
Parmigiano Reggiano. A wedge will keep for a long time
in your refrigerator if it’s very well wrapped in
plastic. As it may be expensive, consider that you’ve
made a worthwhile investment.

1. Cut roasted peppers lengthwise into 1/4″ strips.

2. Coarsely chop the olives.

3. Place the spinach or arugula in a large bowl.
Sprinkle with minced garlic and season generously with
black pepper. Add the pepper strips and chopped
olives. Toss everything together well.

4. Cut anchovies in half crosswise and add to spinach
mixture. Toss the mixture with olive oil.

5. Before serving, bring a large pot of salted water
to a boil and cook the pasta until AL DENTE. Drain
pasta and rinse under warm water to remove excess
starch; toss with the spinach mixture. Serve
immediately, sprinkled with coarsely grated Parmesan
cheese, if desired.

Per serving: 330 calories, 17 grams fat, 7 milligrams
cholesterol.

—–

Title: Great Gazpacho
Categories: Rosanne’s, Soups
Yield: 8 Servings

4 c Tomato Juice
1 pt Mild Salsa (I used ChiChi’s)
2 Bell Peppers, red
1 Cucumber, peeled, seeded
1 c Onion Garlic croutons
1/2 c Chicken broth
1/3 c Fresh cilantro, chopped
4 lg Garlic cloves
2 T Balsamic or red wine vinegar
1 T Olive Oil
1 t Cumin, ground
ds Tabasco sauce

Coarsely chop all vegetables to ready for blending.
Working in batches, blend all ingredients except hot sauce in processor to
coarse puree. Transfer gazpacho to large bowl. Season to taste with hot
sauce, salt and pepper. Refrigerate until well chilled, about 2 hours.
Can be prepared the day ahead. Ladle into bowls and serve.
Serves 8-10
Bon Appetit January 1996

—–

Irish Stew

Recipe By : ohegarty@watserv1.uwaterloo.ca (Orla Hegarty)
Serving Size : 1 Preparation Time :0:00
Categories : Irish Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean mutton pieces
1 pound carrots
1 pound onions
1 pound potatoes
salt pepper
1 pinch thyme

Place mutton with thyme in sauce pan and add cold water to cover. Bring
slowly to the boil and simmer for one hour. Add onions, potatoes,
carrots, and peeled and roughly copped. Season. Continue cooking until
vegetables are tender. Adjust seasoning. May be served alone or with
cooked green cabbage or sprouts.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 3831 0 0 0 0 0

RIBOLLITA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Vegetables
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 c Chicken stock
1/2 c Dry white wine
8 oz Chicken wings
7 tb Olive oil
1 c Chopped leeks
2 c Chopped onions
1 c Chopped carrots
1 c Chopped celery
3/4 c Chopped red bell pepper
3/4 c Chopped green bell pepper
1 Small yellow summer squash,
1 Small zucchini, sliced into
2 c Diced green cabbage
2 c Chopped cooked spinach
1 tb Dried oregano
Salt and freshly ground blac
1 cn (16 oz) plum tomatoes, drain
1 cn (16 oz) dark red kidney bean
7 Very thin slices white bread
2 tb Minced garlic
1/3 c Freshly grated parmesan chee

1. In a large saucepan, combine the stock, wine and chicken wings. Bring
to a boil, reduce the heat and simmer for 25 minutes. Strain the stock,
discarding the winds (or reserving them for another use) and set aside.

2. Preheat the oven to 350F.

3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions,
carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red
and green peppers and saute another 5 minutes. Then add the yellow squash,
zucchini, and cabbage, and cook another 10 minutes.

4. Remove the skillet from the heat. Add the spinach, oregano, salt,
pepper, tomatoes, and kidney beans.

5. Cut the crusts off the bread and lightly toast the slices.

6. Spread half the vegetable mixture in the bottom of a large ovenproof
cassarole. Layer the toast next, and then top with the remaining vegetable
mixture.

7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic
and saute until lightly browned. Spoon the garlic over the vegetables.

8. Add the reserved stock to the cassarole, and sprinkle with the Parmesan
cheese. Bake for 40 minutes. Serve piping hot. Source: “The New Basics
Cookbook,” Julee Rosso Sheila Lukins

– – – – – – – – – – – – – – – – – –

Title: Vinegar Taffy
Categories: Candies
Yield: 6 servings

1 c Sugar
1/2 c Water
1/4 c Light corn syrup
1/2 ts Salt
2 tb Vinegar
1 ts Vanilla or other flavoring
-such as orange or lemon, or
-use:
1/2 ts Peppermint or:
1 oz Bitter chocolate, grated

From Grandma Ruby’s recipe file: newspaper clipping

Cook sugar, water, corn syrup, salt and vinegar until a few drops of
the mixture will make a hard ball in cold water, 260 degrees on a
candy thermometer. Pour onto a greased dish or platter, sprinkle
flavoring over top and turn the outer edges of the candy in toward
the center until cool and firm enough to handle.

Best results are obtained in pulling if the tips of the thumbs and
fingers are dipped in cornstarch or fat. Use only the fingertips to
pull taffy. When mixture can be handled, take up and pull out with
both hands. Fold over and pull out again.

As the mixture becomes cooler and the longer it is pulled, it will
become stiffer and can be pulled out in a longer strand. Pull until
it is difficult to pull out and the mixture seems quite firm.

Pull into long thin strips and cut immediately with greased scissors
and roll each piece in powdered sugar or wrap in wax paper. Store
cooled taffy in an air tight container in a cool dry place.

If the taffy sugars, it can be recooked by putting it in a pan with 2
Tablespoons corn syrup and 1/4 cup water. Stir until dissolved and
then recook according to original directions.

Finely chopped nuts or fruit, as well as other flavorings, are added
as the taffy is being pulled.

I wish I had a date for this…I’d say recipe is at _least_ 30 years
old…possibly 40, maybe even more… This is a lesson to all of you
to date your recipes, including newspaper clippings!

From Florence “Ruby” Williams’ files.

Valerie Whittle

MMMMM

Title: Fern Tips Vinaigrette
Categories: Harned 1994, Salads, Side dish, Wild foods
Yield: 4 servings

2 tb Vinegar or lemon juice
6 tb Melted butter or salad oil
1/2 ts Prepared mustard
1/2 ts Each paprika and salt
Freshly ground black pepper
1 ts Chopped chives or
1 ts Grated onion
2 Hard-boiled eggs; chopped
2 c Fiddlehead ferns
— cooked and chilled

Combine all ingredients except the last two; mix well. Arrange
hard-boiled eggs over top of the chilled, cooked fiddleheads and pour
vinaigrette sauce over all.

The author wrote: “Fiddleheads, the coiled tips of young fern
fronds, are a springtime delicacy especially prized by New Englanders
and wild foods enthusiasts. Their season lasts only two weeks or so
in May. Three kinds of the curled crosiers are gathered: those of the
ostrich fern, the cinnamon fern, and the common bracken fern.

”The fiddlehead is ready to pick when it is pushing up swiftly
through the ground with its tightly coiled tip, shaped like the head
of a fiddle. Fiddleheads are picked in the morning when they are
woodsy-smelling and fresh flavored and snap off crisply into the hand
of the picker. By afternoon the glowing green-coiled crosiers can
have outgrown the edible stage, becoming unfurled fern fronds.

“The cinnamon fern (Osmunda cinnamomea) fiddlehead is gathered when
it is about eight inches tall. The crosiers and one-half inch to two
inches of the stem are eaten. A grayish-yellow woolly covering on
the stems and tips must be removed (sometimes with difficulty) before
the fiddleheads are cooked. They are washed and then rubbed to
remove the fuzz. Fiddleheads will keep for a couple of days in the
refrigerator after picking, but wild flavors and freshness are
transitory. Better to pick fiddleheads in the morning and eat them
before night – or freeze them.”

“The ostrich fern (Pteris nodulosa)…is the tall, graceful plant that
grows on stream and river banks where the water comes up in the early
spring. So abundant are the ostrich ferns in the lush natural
ferneries of the Winooski valley near Waterbury, Vermont, that
quantities of the fiddleheads are harvested, packed in snow, and
transported to Maine where they are canned for sale in specialty food
stores.

”Fresh, crisp fiddleheads are steamed or boiled in salted water for
20 to 30 minutes, until just tender. Their flavor hints of asparagus
and mushrooms combined, and they are delectable served with either of
these compatibly flavored foods. But the best dish of plump
fiddleheads is simmered gently and served hot, enhanced only by the
simplest adornment of melted butters, served within hours after the
crosiers are gathered…"

From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pp. 245-248. ISBN 0-87477-338-5. Typed for
you by Cathy Harned.

MMMMM