Estelle Harris’s Cobb Salad

Recipe By : TV Guide Magazine, May, 6 ’95
Serving Size : 4 Preparation Time :0:00
Categories : Artichokes Bacon
Carrots Eggs
Salads – Main Dish Turkey
Vegetables Cucumbers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head romaine lettuce — washed/torn
1 cucumber — peeled/diced
2 carrots — peeled/grated
4 hard-boiled eggs — diced
2 tomatoes — diced
1 cup broccoli florets
3/4 pound cooked turkey breast meat — diced
12 ounce jar oil-packed artichoke hearts — diced
8 slices bacon — cooked/crumbled
2 ripe avocados — sliced
1/2 cup vinaigrette
sesame seeds — for garnish
sunflower seeds — for garnish

Combine all ingredients except seeds in large mixing bowl. Toss to
distribute dressing. Top with seeds.
Posted by bobbi744@sojourn.com

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NOTES : Estells plays George’s mother on Seinfeld.Absolutely delicious with
any kind of dressing. We used Fatfree Wine and Ranch.

THAI HOT SOUR SHRIMP SOUP (TOM YUM GOONG)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Soups
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shrimp, peeled deveined
3 1/2 c Water
4 Kaffir lime leaves
2 Stalks lemongrass
— cut into 1″ pieces
— and smashed. Use 2″ from
— base only. Discard leaves
1/2 c Straw mushrooms
— (canned or fresh)
2 tb Lime juice
3 tb Fish sauce (Nam Pla)
1 t Thai red curry paste
2 ts Sliced red green chilis
— (or to taste)
1 tb Chopped cilantro leaves

In a medium saucepan, bring water to a boil over high
heat. Stir in the curry paste, lime leaves and
lemongrass. Bring to a boil again and add shrimps and
mushrooms. Cook just until the shrimps are done but
not overcooked. Stir in fish sauce and remove from
heat. Spoon the soup into a serving bowl and add lime
juice, stir to mix well. Sprinkle chilies and cilantro
leaves before serving. Serve hot with cooked rice.
Makes 2 servings.

NOTE: Boneless chicken pieces may be used instead of
shrimps. Omit the chilies if desired. Additional fish
sauce may also be added to the soup at the table.

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Second Time Around Veal Stew Normandy Style (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : 1 Preparation Time :0:00
Categories : Stew-Ss Veal-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 granny smith apple — peeled
–cored and cut into 1/2 inch dice
1/2 cup apple cider
1/2 recipe blueprint for veal stew
4 kirby cucumbers — seeded and diced
–into 3/4 inch cross pieces
1/4 cup cream — optional

Saute apple in butter until almost tender. Add the apple cider and reduce
until almost entirely absorbed by the apples. Add the veal stew and cream
and bring to a simmer. Set the cucumbers on the top, cover and steam for a
minute or so just to heat through. Adjust the seasoning.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Frittata William

Recipe By : Bill Camarota
Serving Size : 2 Preparation Time :0:00
Categories : Eggs Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Land of Lakes Roasted Garlic Butter
3 slices prosciutto — julienned
3 slices Sopresso salami — julienned
1/2 cup fried cubed potatoes
1/2 tablespoon fresh parsley — chopped fine
3 tablespoons Locatelli cheese — grated
1 tablespoon water
4 large eggs — beaten
1 tablespoon Wine cured Italian black olives — sliced

Heat the roasted garlic butter in a medium size oven proof skillet over medium
heat. Saute the prosciutto, salami and parsley for a minute or two. Add the
cooked potatoes. Saute another minute. Reduce the heat to medium-low. In a
bowl, beat the eggs, water, and Locatelli cheese together. Pour the egg
mixture over the sauted items in skilet. Cook over medium-low heat for 15
minutes. Remove from stove top burner and place skillet under broiler until
brown on top. Slide the frittata out of the skillet and onto a serving dish.
Garnish with sliced wine cured Italian black olives.

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Japanese Rosy Pickled Ginger (Gari)
(Originally from the _Washington Post_ Food Section)

1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger
(Note: regular ginger tends to be stronger and tougher, but works
quite well anyway)

Peel (if necessary), rinse, and pat dry.
Put in a bowl and coat with about a heaping tablespoon of salt
(preferably the pickling variety). Set in a cool place for 24 hours.

(24 hours later:)
1/2 cup sugar
2 cups rice vinegar (unseasoned light)
1 cup less 2 tablespoons water

Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution. Close jar and refrigerate at least a week.

The vinegar will turn the ginger a rosy pink. Just before serving, slice
thinly with the grain.

You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.

Title: EASY SUNFLOWER PATE
Categories: Appetizers, Vegetarian
Yield: 6 servings

———————-DRY INGREDIENTS———————-
1 c Sunflower seeds, ground
1/2 c Cornmeal
1/2 c Nutritional yeast
3 ts Parsley
1 1/2 ts Basil
1 ts Thyme
3/4 ts Sea salt
1/2 ts Sage
1/4 ts Sea kelp

———————OTHER INGREDIENTS———————
1 c Potato, finely grated
1 1/3 c Water
1/4 c Sunflower oil
2 tb Tamari
3 ts Horseradish, prepared

Mix the dry ingredients together in a bowl. Grate the
potato and rinse it thoroughly to remove excess
starch. Squeeze and drain it after rinsing. Add the
remaining ingredients in the order given, stirring in
the potato last. Mix well.

Preheat the oven to 375F. Generously oil a 9″ glass
pie plate and scoop in the pate mixture. put in the
oven and immediately turn the heat down to 350f. Bake
35-45 minutes until well browned. Let the pate cool
1-2 hours and then chill it thoroughly before serving
to set it completely. It may be reheated later if
desired. It is tasted when served at room temperature.

Enjoy the pate as an appetizer, snack or protein main
dish. May be served on crackers or bread. Great for
picnics, lunches or parties. Keeps 7 days refrigerated
or may be frozen into pie wedges.

Jeanne Marie Martin, “Vegan Delights: Gourmet
Vegetarian Specialities” Posted by Anne MacLellan

—–

CROCKPOT BEEF BRISKET

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Beef brisket — choice size
1 Bottle liquid smoke*

Servings: 4

Select a brisket the size you want for the number of people you are
serving. The best kind of liquid smoke to use is Colgin’s. I can’t
get in in Indiana, and have to import it from Texas! Shake the
desired amount of liquid smoke on the brisket. I use about half a
bottle for a large brisket. Sometimes I add a clove or two of
garlic, but not always, and not necessary. Cook on low for about 16
hours. I usually start this the evening before I want to serve it the
next day–cook it all night, put in in the fridge until afternoon,
and then return it to cooking for about 4 to 6 more hours that
evening. This long amount of cooking makes it nice and tender. Slice
against grain. Serve with potato salad and baked beans. Yum! Yum Yum.
I have also wrapped brisket in foil, and cooked it with liquid smoke
in the oven for a long time–but crock pot is easier. A recipe of
Judy Lausch DGSV43A.

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Impossible Burrito Bake

Recipe By : =20
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Ethnic
Meats 1
Vegetarian Polish
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDY WALTER NWTP92A—–
1 cup Bisquick
Salt pepper to taste
1/3 cup Water
1 cup Salsa
1 can Refried beans — any variety
1 cup Or more — shredded cheddar ch
1 pound Ground beef

Mix Bisquick, water and refried beans together and put it in the bottom of a=
greased pie plate. Brown and drain seasoned ground beef; put on top of=
mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30=
minutes at 350 or till golden brown. We have found if you let it sit for=
about 15 min, it tends to cut more like a pie. Serve with extra salsa, sour=
cream and mexican chips. Can be made the night before and refrigerated;= then
put in the oven. (wrv)

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TURBOT WITH FENNEL, TOMATOES, OLIVES, AND

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the Braised Fennel:
1 extra virgin olive oil
8 heads organic baby fennel
Salt and pepper to taste
2 cups chicken stock
For the Confit Tomatoes:
4 field-ripened organic tomatoes
Coarse sea salt to taste
1/4 cup extra virgin olive oil
8 thyme branches
4 cloves garlic — (4 to 6)
Pepper to taste
For the Preserved Lemon Zests:8 lemons
1 cup sugar
Salt to taste
1 cup fresh lemon juice
For the Turbot Stock:
2 tablespoons olive oil
5 pounds turbot bones (gills removed and iced) 1
cup shallots
1 cup fennel root
1/2 cup garlic cloves
10 basil stems
20 dried fennel sticks
2 gallons chicken stock
For the Turbot Panises (Chick Pea
Fritters):
2 cups whole milk
4 tablespoons butter
Salt to taste
Pepper to taste
5 cups chick pea flour
1 cup flour
1 cup peanut oil
For the Turbot:
1 cup turbot stock with fennel
Sea salt to taste and pepper to taste
8 fillets fresh turbot (3 ounces each)
2 tablespoons extra virgin olive oil
8 heads organic baby fennel
1/2 cup pitted late harvest olives
4 field ripened organic confit tomatoes
2 tablespoons basil leaves
8 preserved lemon zests

Preparation of the Braised Fennel:
Heat a heavy sauce pan over high heat. Add the olive oil and trimmed
heads of baby fennel and sweat for one minute. Season with salt and
pepper and deglaze with chicken stock to cover. Cover and bring to a
boil. Simmer, covered, until fennel is tender, approximately fifteen
minutes. Chill in stock over ice and set aside.
Preparation of the Confit Tomatoes:
Preheat oven to 275 degrees.
Boil the tomatoes in water for ten seconds then peel and quarter them.
Place in a pan with the salt, oil, thyme, and garlic. Cook at a low
temperature for three to four hours or until tomatoes are half their
original size. Reserve in the oil.
Preparation of the Preserved Lemon Zest:
Zest the lemons with no pith into strips 1/3-inch wide and two inches
long. Place them in a pot of cold water and bring to a rolling boil.
Strain
and repeat two more times. Mix the sugar, salt, and lemon juice in a
sauce pot and add the blanched lemon zests. Simmer for twenty minutes
at low heat until zests are soft, tart, and sweet. Reserve in liquid for
up
to one week refrigerated.
Preparation of the Fritters:
Boil the milk with the butter and salt. Sift the flour and chick pea
flour
together, whisk into the milk and cook until the mixture is very thick.
Spread the mixture on an oiled sheet pan. Place a sheet of buttered
parchment on top and flatten it with a sheet pan. Chill and cut into
3×1/2-inch pieces. Dredge the chilled pieces in flour and fry in the oil
until crisp and golden brown.
Preparation of the Turbot Stock:

Heat a large-bottomed heavy sauce pan over a high flame. Add olive oil
and cut up fish bones that have been patted dry. Sweat for two minutes
and add chopped vegetables, garlic, basil stems and fennel sticks. Sweat
five minutes and cover with the cold chicken stock. Bring to a boil,
skim, and simmer gently for forty-five minutes. Strain through a cheese
cloth and cool.
Preparing the Sauce:
Reduce the turbot stock to 1/3 of a gallon and add 1/4 cup of the syrup
from the candied lemon. Season with sea salt and white pepper. Reserve
warm.
Presenting the Dish:
Season the fillets with salt and white pepper and sear in a hot pan with
olive oil. Warm the fennel, olives, tomatoes, and basil with a few strips
of the lemon, finish with extra-virgin olive oil and serve under the fillets
of turbot.

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NOTES :

Title: CREAMY MUSTARD HORSERADISH SPREAD
Categories: Sandwiches, Spreads
Yield: 1 servings

1/2 c MIRACLE WHIP or MIRACLE WHIP
-LIGHT Dressing
1 tb KRAFT Pure Prepared Mustard
2 tb KRAFT Prepared Horseradish

Mix dressing, mustard and horseradish. Refrigerate.

Makes 1/2 cup.

—–