CARIBBEAN FISH CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Small shrimp
1/2 lb Fish filets
1/4 lb Clams
3 c Fish stock
1 c Clam juice
1/2 c Burgundy wine
1 tb Corn oil
3 Cloves garlic, crushed
3 Stalks celery, diced
1 Potato, peeled diced
1/3 c Stewed, chopped tomatos
1 Green Bell pepper, diced
1/2 ts Basil
1/2 ts Oregano
2 Bay leaves
1 t Paprika
1/2 ts Celery seed
1/2 ts Dry mustard
1/2 ts Dried cilantro

Salt pepper to taste

Many recipes come out of the Caribbean that people
either like or hate on first taste. This particular
recipe is for a chowder that is excellent.

Heat the oil in a large soup pot. Saute’ the onion
and garlic until the onions are transluscent. Add all
of the other ingredients except the shrimp, clams and
the fish. Simmer for 1 hour or until the veggetables
are tender. Add the seafood and cook for 7 to 10
minutes at a low boil.

NOTE: I have added on occassion 1/4 cup rice to this
recipe and it is good that way too.

Serves 8 to 10.

Posted by Penny Plant. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Cactus Honey Sherbet
Categories: Frozen, Desert, Shara
Yield: 8 servings

3 md Peaches
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Prickly pear juice
1 1/2 c Prickly pear pieces
1/2 c Honey
5 tb Lemon juice
1/2 c Whipping cream

Plunge the peaches into a large pot of boiling water for one minute;
using a slotted spoon, transfer them immediately to a large bowl of
cold water. The skins should slip off easily. Slice the peaches.
There should be about 1 1/2 cups.

Sprinkle gelatin over the 1/4 cup of cold water in a small bowl. Set
aside. Combine 1 cup prickly pear juice with peach slices and prickly
pear pieces in a medium saucepan. Simmer over low heat for five
minutes.

Turn off the heat under the fruit and strain off 1 cup of juice. In a
small saucepan, combine the juice and honey and cook gently just at a
simmer for eight minutes. Add the softened gelatin and lemon juice
to the honey mixture and stir until gelatin is dissolved.

Puree the fruit and remaining juice in a blender. Combine with the
gelatin and honey mixture and freeze in a bread pan or similar
container. When nearly hard, remove from freezer, transfer to a bowl,
and beat with an electric mixer. Beat the whipping cream until stiff
and fold into the fruit mixture. Return to the bread pan. Refreeze
until firm.

MMMMM

Puerto Rican Rice With Pigeon Peas

Recipe By : Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : * Puerto Rican Rice
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Dried gandules (pigeon peas) —

3 cups Water
1 ounce Salt pork — chopped small
2 Garlic cloves — peeled and crushed
1 tablespoon Olive oil
1 medium Red bell pepper — cored, seeded
— and chopped small
1 medium Green bell pepper — cored, seeded
— and chopped small
1 medium Yellow onion — chopped small
1 medium Tomato — chopped small
1 tablespoon Annatto Oil — * see note
1 cup Uncle Ben’s converted rice
Black pepper, freshly ground — to

2 cups Cold water
Salt — to taste

In a small pot bring the gandules and 3 cups of water to a boil. Cover,
turn off the heat and allow to stand for 1 hour. Drain the peas, reserving
the water. In a 6-quart pot sauté the salt pork, ham and garlic in the
olive oil for a few minutes. Add both bell peppers and the onion, cover
and cook over medium heat until the onion begins to turn transparent.
Add the tomato, drained gandules and 1 1/2 cups of the reserved water.
Simmer, covered, over low heat for 15 minutes until peas are almost tender
and most of the liquid is gone. Stir in the Annatto Oil, rice, black
pepper and 2 cups of
cold water. Bring to a boil and simmer, covered, for 15 to 20 minutes
until liquid is absorbed and rice is tender. Add
salt if needed. This recipe serves 8 as a side dish. Comments: This
substantial dish is a staple in the Puerto
Rican household, found at the dinner table as often as potatoes are in this
country. Please note that if you cannot find pigeon peas, also called
gandules, try black-eyed peas. Recipe Source: THE FRUGAL GOURMET by
Jeff Smith From the 10-23-1991 issue – The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID #
JPMD44A} on 09-06-1995

– – – – – – – – – – – – – – – – – –

DUBLINER DIP WITH RUSTIC VEGETABLES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
3 c Mixed fresh greens, such as
-spinach, parsley,
-watercress, or
Fresh dill, washed and
-patted dry
1/4 c Chopped green onion
1 Clove Garlic, minced
1 c Sour Cream or yogurt
1 d Hot pepper sauce

Mixed fresh vegetables, such as radishes, green onions, celery or turnip
sticks, boiled and chilled small new potatoes, blanched carrots,
cauliflower and broccoli pieces.

Combine mayonnaise, mixed greens, onion and garlic in food processor or
blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream
and blend well. Season with hot pepper sauce. Chill overnight. Serve with
vegetables. Makes 2 1/2 cups.

SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93

– – – – – – – – – – – – – – – – – –

Title: Cantaloupe Cooler
Categories: Fruits Low-Cal Main dish Soups
Servings: 8

2 lb Cantaloupe; 1 Md.
1 1/2 c Orange Juice
1/4 ts Salt
1/4 ts Ginger; Ground
1 tb Lime Juice
5 1/3 oz Sweetened Condensed Milk;1Cn
———————————-GARNISH———————————-
1 x Mint Sprigs
1 x Lime; Thinly Sliced

Cut the cantaloupe in half and remove the seeds, then peel and slice into
wedges. Chop the wedges in to pieces that will fit a food processor or
blender. Add all of the ingredients, including the cantaloupe, and puree
until very smooth. Refrigerate for several hours to blend the flavors.
(As this soup can separate very easily, be sure to stir just before
serving.) Serve cold with a garnish of fresh mint or lime slices.

Each 1/2 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
122 3 G 25 G 1 G 2 G 1 G 6 Mg 101 Mg

From The Cookbook For The 90s by Helen V Fisher

—————————————————————————–

MU SHU VEGETABLES
Serves 8

Ingredients
3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 tsp minced garlic
1 tsp. minced fresh ginger
4 cups loose packed shredded cabbage
1 green onion, with top, thinnly sliced
1/4 cup vegetable broth
2 tbsp. soy sauce
1/2 tsp sesame oil (flavor only)
1/2 tsp sugar
1/2 tsp cornstarch mixed with 1 tsp water
1/3 cup hoisin sauce

Soak lily buds and mushrooms separately in warm water for 30 min., drain.
Cut off and discard mushroom stems and slice caps into matchstick pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot. Set aside
buds a nd shrooms.

Cut jicama, zucchini, and celery into matchstick pieces, set aside in separate
bowls.

Wrap tortillas in clean towel, place in steamer and heat over simmering water
for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or use a
bit of water to protect from sticking.) Add garlic and ginger, cook while
stirring
until fragrant, not burnt, about 5 seconds. Add carrots and Stir fry
for 30 seconds. Add jicama, Zucchini, celery, cabbage, green onion, and
broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.
Add shrooms, buds, stir in soy sauce, sesame oil,and sugar. Add cornstarch
solution, stirring, until sauce boils and thickens.
To serve: spread a small amount of Hioisin sauce on each tortilla. Place about
3 tbsp. vegies in center of pancake, wrap like a burrito and eat out of hand.

Title: Creamy Avocado With Bacon Dip
Categories: Appetizers
Yield: 4 servings

1 Ripe Avocado
1 ts Lemon Juice
1/2 c Sour Cream
2 ts Bacon; Crumbled, 2 strips,OR
2 ts Imitation Bacon Bits
1/4 ts Onion Powder
1/4 ts Hot Sauce
2 ts Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon
juice, blending well and then add the sour cream, blending well. Mix
in all the rest of the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper,
Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese
Crackers
: RECIPE CLIPPED by Michael Prothro

MMMMM

Title: STUFFED ARTICHOKES – CARCIOFI RIPIENI
Categories: Italian, Vegetables
Yield: 1 servings

4 Artichokes; large
1 Lemon
4 White bread; slices
1/2 c Olive oil
1/3 c Parsley; chopped
3 Garlic cloves; chopped
Salt pepper; to taste
Water
4 tb Olive oil

Cut off artichoke stems; slice and reserve. Remove and discard hard outer
leaves of artichokes. Cut sharp tips off remaining leaves with scissors.
Slice off about 1/2 inch from top end of each artichoke. Open artichokes
gently with your hands. Remove fuzzy chokes with a knife or melon-baller.
Wash artichokes under cold running water. Slice lemon in half and rub over
cut tops of artichokes. Set artichokes with cut part down on paper towels.
Remove crusts from bread. Chop bread into small pieces and place in a
medium bowl. Add 1/2 cup oil, parsley, garlic and salt and pepper. Mix
well. Arrange mixture between artichoke leaves and in centers. Place
artichokes and reserved stems in a large saucepan. Pour water about 1 inch
deep in pan. Add 3 to 4 tablespoons oil. Bring water to a boil. Reduce heat
to medium and cover pan. Cook artichokes 40 to 60 minutes, depending on
size. If water evaporates, add a little more. There should be 4 to 5
tablespoons of sauce left in pan. If too much liquid is left, uncover pan
and boil liquid down. Spoon sauce over artichokes and stems. Serve hot.
Makes 4 servings.

—–

Title: Chicken Salad with Rosemary and Mayonnaise
Categories: Salads
Yield: 4 servings

3 Celery ribs
3 c Cubed cooked chicken
1/2 c Fat-free mayonnaise
1/2 c Fat-free sour cream
1 t Dried rosemary, crumbled
-OR
1 tb Fresh rosemary

Adapted from “The 5 in 10 Cookbook” by Paula Hamilton. Hearst, $15.

Thinly slice the celery and combine it in a bowl with the chicken.

Blend together the mayonnaise, sour cream and rosemary. Pour the
dressing over the chicken and celery, stirring until the ingredients
are thoroughly mixed.

Serve immediately or refrigerate for up to 24 hours.

Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2
grams saturated fat; 29% or calories come from fat); 95.7 milligrams
cholesterol; 301 milligrams sodium.

MMMMM

Title: IRISH CREAM FROZEN YOGURT
Categories: Desserts, Irish, Ethnic, Chocolate
Yield: 6 servings

2 tb Water
1 ts Unflavored gelatin
3 oz Semi-sweet chocolate,
-coarsely chopped
3/4 c Lowfat milk
1/4 c Light corn syrup
1/4 c Sugar
3 tb Bailey’s Irish Cream Liqueur
1 c Plain lowfat yogurt stirred
1 Egg white
1/3 c Water
1/3 c Nonfat dry milk

In small saucepan, combine 2 tb water and gelatin: let stand 1
minute. Stir over low heat until gelatin dissolves; set aside. In med
saucepan, combine chocolate, milk, corn syrup and sugar. Cook and
whisk over low heat until mixture is smooth. Stir in dissolved
gelatin mixture; cool. Add Irish Cream and yogurt. Beat egg white,
1/3 cup water and non-fat dry milk until stiff but not dry. Fold into
yogurt mixture. Freeze in ice-cream maker according to manufacturer’s
directions; or follow refrigerator-freezer instructions previously
posted.

A touch of Irish Cream teams up with chocolate for a mouth-watering
change of pace.

Food Wine RT [*] Category 4, Topic 6 Message 8 Wed Nov 06, 1991
D.MORRISSEY [DEE] at 00:04 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005

MMMMM