BOUILLABAISSE ET ROUILLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
3 lb Assorted white fish *
1/3 c Olive oil
5 Garlic cloves, chopped
5 To 10 Saffron threads
1 pn Thyme
2 lg Onions, coarsely chopped
3 lb Clean fish bones **
5 lg Tomatoes ***
1 Bouquet garni ****
2 Carrots, coarsely chopped
2 Leeks, coarsely chopped
Salt and freshly ground
-pepper
6 c Water
1 1/4 c Dry white wine
2 lb Clams, washed
1 t Saffron threads
2 ts Pernod
2 Baguettes (French bread) cut
-diagonally into thin slices
2 lg Garlic cloves, peeled
1 Rouille (see recipe)

* such as sea bass, flounder, red snapper, grouper,
perch, sole, pike, haddock, and cod. ** (remove fins,
skin, etc. and all traces of blood) *** peeled, cored,
seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6
parsley sprigs pinch each of grated orange peel,
ground fennel seeds, basil, and oregano.

Provencal fish stew with garlic toast and Red Pepper
Mayonnaise

Fillet the fish or have your fishmonger do it for you.
Save the bones. Cut the fish into 1-in (2.5-cm)
chunks. Marinate with 2 tablespoons olive oil, 1 clove
chopped garlic, a few saffron threads, and a pinch of
thyme for at least 1 hour.

Saute the onions and remaining chopped garlic in 4
tablespoons olive oil for 4 minutes. Add the fish
bones, tomatoes, bouquet garni, orange peel, fennel
seeds, basil, oregano, carrots, leeks, salt and
pepper, and cook covered for 10 minutes. Add the water
and 1 cup of the wine and bring to a boil. Simmer
uncovered for 30 minutes, using a wooden spoon from
time to time to crush the bones. Remove from the heat.
Blend the mixture in a blender for a few seconds and
then strain it into a soup pot through a fine strainer
lined with cheesecloth. Discard the residue in the
strainer. Taste the stock for seasoning. If it tastes
a little thin, reduce over high heat for a few minutes
until the flavor is more fully developed.

Add the clams and simmer until they just begin to
open. Add the fish and the remaining wine and cook at
a rolling boil for 10 minutes. Add the saffron threads
and continue to cook for another 5 minutes. Taste and
season with Pernod, salt and pepper. Pour into warmed
individual bowls.

Meanwhile dry the baguette slices in the oven for a
few minutes and then rub them with the whole cloves of
garlic. Top the slices of bread with plenty of rouille
and float them in the bowls of soup. Serve immediately.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg

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QUINOA OLIVE MEDLEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Eden Quinoa — rinsed
2/3 c Black olives — cut in half
2/3 c Green olives — cut in half
1/4 c Pine nuts — lightly roasted
1 bn Green onions — finely chopped
1/4 c Parsley — finely chopped
1/2 sm Red pepper
— cut into thin strips
2 Garlic cloves — finely minced
2 tb Eden Extra Virgin Olive Oil
2 tb -to…
4 tb Eden Ume Plum Vinegar

Cook Quinoa according to package directions. Cool, then mix in remaining
ingredients, adding Ume Vinegar last and seasoning to taste. Delicious as
a salad or side dish.

Prep Time: 20 min. * Cooking Time: 20 min. * Yield: 6-8 servings

Copyright 1994 Eden Foods, Inc.

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Title: LEMON PEPPER MARINADE
Categories: Marinades, Sauces
Yield: 1 servings

1/4 c Lemon juice
1 tb Oil
1/2 ts Pepper, black, cracked
1/4 c Water
1/2 ts Dill, fresh
1/2 ts Salt

Combine. Makes 1/2 cup.

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Cranberry Sauce Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes And Frostings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

CRANBERRY SAUCE CAKE

3 cups sifted all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 can (1-lb) whole cranberry sauce
1 cup chopped pecans
1 cup mayonnaise or salad dressing
2 tablespoons grated orange rind
1/2 cup orange juice
2 tablespoons butter or margarine
2 cups sifted confectioners sugar. Heat oven to 350 degrees. Sift flour,
sugar, baking soda and salt into mixing bowl. Reserve 1/4 cup cranberry
sauce and set aside. Stir remaining cranberry sauce, pecans, mayonnaise,
orange rind and orange juice into dry ingredients; stir well. Turn in
greased 13x9x2″ pan. Bake 45 minutes. While cake bakes, mix the reserved
1/4 cup cranberry sauce, butter and confectioners sugar until creamy.
Spread on warm cake.

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CHERRIES JUBILEE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Alcohol Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cornstarch
1 tb Sugar
1 cn (1 lb) pitted black bing
1/3 c Warm cognac
Cherries
2 Strips orange peel
1 Strip lemon peel

Add cornstarch, sugar and 1 cup syrup from cherries. Drop in orange and
lemon peel. Cook, stirring constantly over med heat until thick. Let boil 3
min. Discard peels and add cherries. Transfer to chafing dish and add
cognac. Blaze with a match. Ladle flaming over vanilla ice cream.

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Title: CHINESE CHICKEN CASSEROLE
Categories: Poultry, Chinese
Yield: 4 servings

10 1/2 oz Cream Of Mushroom Soup
1/2 c Water
1 c Parboiled Celery, Drained
1 1/2 c Cooked Chicken Meat
5 oz Chinese Noodles *
8 oz Water Chestnuts
2 tb Chopped Onion

* Reserve some of the Chinese noodles for the top.
~——————————————————
~————- ~– Mix all ingredients together and
top with the extra noodles. Bake in a 350øF oven for
45 minutes, or until browned. From: Syd’s Cookbook.

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Title: Sizzling Goat Cheese Salad
Categories: Vegetarian, Ovolacto, Salads
Yield: 4 Servings

4 c Torn mixed greens
1/2 c Pitted ripe olives
6 Whole dried tomatoes in oil
;drained and chopped
2 ts Sliced green onions
1/4 c Salad oil
1/4 c Tarragon vinegar
2 tb Water
1 tb Walnut oil or salad oil
1 tb Dijon mustard
1 Egg
1 tb Water
2 tb Cornmeal
1 tb Fine dry bread crumbs
1 tb Sesame seed; toasted
1 tb Grated Parmesan cheese
8 oz Chevre (goat’s cheese)
2 tb Margarine
4 sm Pita rounds; split
-horizontally, cut in wedge,
-and toasted

On a serving platter arrange greens, olives, tomatoes,
and green onions. Cover and chill.
For dressing, in a screw top jar combine salad oil,
vinegar, 2 tablespoons of water, walnut or salad oil,
and mustard. Cover and shake until well combined.
In a small bowl combine egg and 1 tablespoon water.
in a shallow bowl combine cornmeal, bread crumbs,
sesame seed, and Parmesan cheese. Divide chevre into
16 equal portions; shape into balls and flatten into 1
1/4-inch diameter patties. Dip each patty into the
egg mixture; coat with cornmeal. Cover and chill.
At serving time, in a large skillet melt margarine or
butter. Add cheese patties and cook over medium heat
for 3 to 5 minutes or until golden, turning once.
Arrange on top of greens mixture and cheese. Serve
with pita bread wedges.

Per serving: 539 cal; 19g pro, 25g carb, 42g fat

Source: Cooking for Today, Vegetarian Recipes
Better Homes and Gardens
format by Lisa Crawford

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Title: EGGPLANT KOTTU (EGGPLANT AND CHICKPEAS (OR MOONG BEANS)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1/2 c Split chickpeas or mong dahl 1/2 ts Cumin seed
1 1/2 c Water 3 ea Green chilies (optional)
1 pn Salt 2 tb Vegetable oil
1/8 ts Turmeric 1 ts Mustard seed
4 ea Eggplants, medium 3 ea Bay leaves
2 c Water 3 ea Red chilies (optional)
1 pn Salt 1 tb Lemon juice
1/8 ts Turmeric 1 pn Salt
1 c Coconut, fresh and grated 2 tb Coriander
leaves-fresh/chopd

Boil chickpeasd or moong dahl in 1 1/2 cups water with a pinch of salt and
1/8 ts turmeric until done. Then mash them well.

Slice the eggplants lengthwise. Boil them in a large saucepan filled with
2 cups water, a pinch of salt and 1/8 ts turmeric. When eggplants are
tender, add mashed chickpeas/moong dahl.

Grind the coconut, cumin seed and green chilies together.

Heat 1 tb of the vegetable oil in a skillet and add mustard seed, bay
leaves and red chilies. When mustard seeds stop cracking, add this
mixture to the eggplants. Add lemon juice. Stir a few times. Add salt
to taste and sprinkle with coriander leaves.

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Gold Medal Corn Zucchini Casserole

Recipe By : FWD: Foodwine List (listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 12 Preparation Time :0:10
Categories : Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons butter
1 cup onion — chopped
2 medium zucchini, trimmed, quartered lenghtwise — thinly
sliced
(about 1 lb.)
3 1/2 cups fresh corn kernels or frozen — thawed
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons flour
1 1/2 cups 2% low-fat milk
Crumb Topping
2 tablespoons butter
2 teaspoons garlic — minced
3/4 cup bread crumbs
1 teaspoon oregano
6 ounces Monterey Jack or Italian Fontina — cut into 1/2″
cubes

For casserole: Melt butter in a large skillet over medium heat. Add onion
and cook, stirring often, until soft, but not browned, about 6 minutes. Add
zucchini and cook 5 minutes until crisp tender. Stir in corn, salt and
pepper. Cook about 3 minutes until hot, then stir in flour and cook 2
minutes more. Gradually stir in milk. Bring to a simmer, stirring often and
cook 5 minutes until thickened and creamy. Let cool.

For topping: Melt butter in a large skillet. Add garlic and stir over low
heat 1 minute without browning. Add bread crumbs and oregano; cook, stirring
often, until crumbs are toasted. Let cool.

Stir cheese into corn mixture and spoon into a shallow 2-quart baking dish.
Sprinkle with topping. Heat oven to 350. Bake casserole for 30 minutes or
until hot and bubbly.

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Low-Fat Pesto

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 milliliters Garlic
2 cups Fresh basil; loosely packed — wash, dry
4 Green onions — cut 1″ pieces
2 tablespoons Parmesan — grated
1/8 teaspoon Ground black pepper
1 tablespoon Olive oil
1/3 cup Water

Start food processor, drop garlic into feed tube and process until chopped.
Add basil, onions, Parmesan and pepper. Pulse on and off (about 6 times) until
finely chopped. Pour in oil and water and process until mixed well, scraping
down sides with spatula once or twice.
Makes about 3/4 cup. Use in Vegetarian Pesto Lasagna.

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