CREAMY ARTICHOKE AND OYSTER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Artichoke hearts
12 Oysters; jar — or fresh
4 tablespoons Butter
4 tablespoons Flour
1 cup Milk
3 Green onions — chopped
1 Cl Garlic
1/4 cup Parsley — chopped
_ Generous pinch of thyme
1 cup Cream
Salt and freshly ground pepp — er to taste

Reserve four artichoke hearts for garnish; cut each in two or four pieces and
set aside. Buzz the rest with their liquid in the blender.
Make a white roux with the butter and flour, letting them cook together,
stirring, without browning. Stir in the artichoke puree, any liquid from the
oysters and 1 cup milk. Simmer with the green onions, garlic, thyme and
parsley,
salt and pepper for about 10 minutes or until the flavors are well blended. Add
the oysters and the cream and heat just until the oysters plump and curl around
the edges.
Serve in deep bowls immediately, the top garnished with the reserved
artichokes.
This was printed years ago in a column in the Times-Picayune called “Pot au
Feu”. Source: Myriam Guidroz

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Title: Peach Apricot Preserve
Categories: Relishes, Preserves, Pickles, Fruits
Yield: 8 cups

3 c Peaches, peeled chopped
3 c Apricots, chopped
2 c Shiro plums, sliced
2 tb Lemon juice
6 c Sugar
1 ts Margarine

In a Dutch oven, combine 2 c each of the peaches apricots with the
remaining ingredients excepting the margarine. Mash enough to break
the fruit. Stir in the remaining peaches apricots. Add margarine
Bring to a slow boil, stirring. Boil, continuing to stir frequently,
for 20 minutes or until setting point is reached.

Ladle into sterile 250mL canning jars leaving 1/2″ headspace. Wipe
rim seal. Process for 5 minutes in a boiling water bath. Remove,
cool, label store.

Recipe by Foodland Ontario

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JENELL MCKINNEY’S SQUASH RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Salt
8 c Squash, chopped
1 c Chopped onion
1 c Chopped green pepper
1 c Chopped green tomato
2 c Vinegar
2 1/2 c Sugar
1 t Mustard seed
1 t Celery seed

Sprinkle salt over vegetables. Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10
minutes. Place in sterilized jars and seal.

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Black Walnut Pound Cake

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Post To Bakery-Shoppe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Lb Butter — softened
1 1 Lb. Box Powdered Sugar
6 Eggs
4 C Flour
1/2 C Water
2 Tsp Vanilla
4 Oz Black Walnuts — chopped

Grease and lightly flour a 9″ tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.

Serves 12 to 16

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Title: Garden Paprikash
Categories: Main dish, Vegetarian
Yield: 6 Servings

2 t Olive oil
1 c Diced onion
1 c Diced carrots
1 c Peeled, diced potatoes
2 c Diced cabbage
1 c Seeded, diced green bell
Pepper
1 c Seeded, diced red bell
Pepper
3 T Tomato paste
1 1/2 T Sweet paprika
4 Cloves garlic, minced
2 t Caraway seeds
1/2 t Cayenne pepper
2 c Tomato juice
2 c Milk
1/2 c Plain yogurt
2 T Minced fresh dill for
Garnish
Cooked noodles or rice

In a large, heavy, nonreactive saucepan, heat the oil over medium high
heat. Add the onions, carrots, potatoes and cabbage. Saute 2
minutes. Add the peppers, tomato paste, paprika, garlic, caraway
seeds and cayenne pepper. Saute 2 minutes, stirring well, until
tomato paste begins to turn light brown. Add the tomato juice and
milk; stir to combine well. Simmer about 30 minutes or until
vegetables are tender and sauce is thickened. Stir in yogurt and
garnish with dill. Serve over cooked noodles or rice.

MMMMM

Scotch Shortbread

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
3/4 cup C and H Powdered Sugar — – unsifted
1/2 teaspoon Almond extract
2 1/2 cups All-purpose flour
1/4 teaspoon Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

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Title: Bara Brith (Currant Bread) Welsh
Categories: Breads
Servings: 16

1/4 lb Dried fruit 4 oz Candied peel
1 pt Warm water 1/2 t Mixed spice
2 lb Plain flour 2 t Salt
6 oz Lard 1 oz Fresh yeast
1/2 lb Demerara sugar 2 ea Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough.

Sift the flour and salt and rub in the lard; cream the yeast with the
sugar and a little of the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a firm, yet elastic
dough.

Knead well, leave to rise and knock back; blend in the drained fruit and
knead again.

Shape the dough into loaves and set into greased 1 lb tins in a warm place
to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh
currants or blackberries.

Bara Brith is often served as part of the traditional Welsh tea. It can
also be purchased at many of the small bakeries found throughout Wales.

British Cookery (BTA/BFPC)

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Title: MCDONALD’S BIG MAC SAUCE
Categories: Sauces, Beef
Yield: 2 Cups

1 c Miracle Whip
1/3 c sweet relish 1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion

Mix Ingredients Well.

MMMMM

EEL LIVORNESE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds eel, from sea or river, peeled and gutted
2 cups basic tomato sauce
1 cup dry red wine
12 caper berries
12 Gaeta olives
1 tablespoon hot chili flakes
1/8 cup chopped fennel fronds

Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 F.

In an oven and stove-proof earthenware pot, place tomato sauce, red
wine,
caper berries, olives and chilies over medium heat and bring to a
boil.
Season eel pieces with salt and pepper and place into boiling sauce.
Put
eel into oven and bake until cooked through, about 20 minutes. Remove
from
oven, sprinkle with chopped fennel and serve immediately.

Yield: 4 serving

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EGGNOG BREAD PUDDING WITH RUM SAUCE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BREAD PUDDING—–
2 c Skim milk
1 t Vanilla
1 c Sugar
1 t Nutmeg
2 Eggs
10 c 12 oz French bread cubes 1″
2/3 c Raisins
—–RUM SAUCE—–
1 c Firmly packed brown sugar
1/2 c Light corn syrup
2 T Rum
2 T Margarine or butter
1/2 t Vanilla

1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding
ingredients except bread and raisins. Blend until smooth with a wire whisk.
Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for
40-45 minutes or until knife inserted in center comes out clean. 3.
Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook
over medium heat until mixture comes to a boil, stirring constantly. Boil 1
minute. Remove from heat. Cool slightly. Serve over warm bread pudding.

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