PESCE SPADA IN SALMORIGLIO (SWORDFISH IN OLIVE OIL SAUCE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Main dish
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Swordfish steaks
Extra virgin olive oil
1 Lemon
2 cl Garlic, large, fine chop
Parsley, fresh, fine chop
pn Oregano
Salt
Fresh ground black pepper
2 Celery sticks, fine chop

Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil, the
lemon juice, garlic, celery, oregano, parsley, salt, pepper and 1TB boiling
water. Beat thoroughly and set aside at room temperature.
Prepare the fish steaks. Pour plenty of oil into a bowl and season lightly
with salt and pepper. Immerse each steak in the mixture for 1 minute, then
grill for a few minutes on each side. Be sure not to overcook the fish
(timing depends upon the size of the steaks). Place the cooked swordfish on
a serving platter, add the salmoriglio sauce and serve immediately.

– – – – – – – – – – – – – – – – – –

NURNBERGER COOKIES

1 cup honey
1/4 cup eggbeater or equiv.
1 tsp grated lemon rind
1/4 tsp. cloves
1/2 tsp nutmeg
3/4 C brown sugar
1 tablsp lemon juice
2 3/4 Cups flour
1 tsp cinnamon
1/2 tsp. baking soda
slivered almonds for decoration, (optional)

Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount
of dough at a time to 1/4 " thick. Cut into 2″ rounds. Place on nonstick
cookie sheet, place a slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup
water until first indication of a thread appears (230 degrees). Remove from
heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when
icing gets sugary, reheat slightly, adding a little water until clear again).

Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)
Categories: German, Soups/stews
Yield: 4 servings

1 ea Cucumber; Medium 1 c Cream; Heavy
4 ea Potatoes;Med, Peel And Dice 1/2 c Milk
1 ts Salt 1 ea Green Onion; Grated
2 c Water; Cold 1 ts Dillweed; Dried OR
1/4 ts Pepper; White 1 tb Fresh Dill; Chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn
and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil
potatoes in salted water until the potatoes are very soft. Pour potatoes
and cooking liquid into a sieve or food mill set over a large bowl. Force
potatoes through. Return to the saucepan. Stir in pepper, cream, milk,
grated onion and the cucumber. Simmer gently about 5 minutes or until the
cucumber is tender. Add dill and season to taste. Serve hot.

—–

Title: Hot Spiced Blueberry Sauce
Categories: Desserts, Ceideburg 2
Yield: 1 servings

Text Only

An American recipe of World War II vintage, this simple sauce is
excellent on pancakes or served over top-quality ice cream.

Combine a cup of blueberries, 1/4 cup sugar. 1/2 teaspoon cinnamon
and 1/4 teaspoon nutmeg in a saucepan and bring to the boil. Boil
for 5 minutes, stirring occasionally. Serve hot.

Makes 1 1/4 cups.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

MMMMM

Title: SHERBAT (LEMON DRINK COOLER)
Categories: Indian, Vegan, Vegetarian, Beverages
Servings: 4

1 c Sugar 2 ea Lemons
1 c Ice, crushed 2 tb Rose water
4 c Water

Squeeze juice from the 2 lemons and reserve juice.

In a saucepan, combine sugar, crushed ice, 4 cups water, lemon In a
saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and
rose water.

When sugar is completely dissolved, strain and serve the Sherbat in frosty
glasses.

—–

Casablanca Couscous

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : African Beans
Main Dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Couscous
1 1/2 Pounds Tofu — cubed
1 Onion — chopped
1 Cup Carrots — sliced
1 Cup Celery — sliced
1 Cup Mushrooms — sliced
1/2 Cup Walnuts — chopped
1 Can Chickpeas
1 Can Tomato Sauce
1/2 Cup Raisins
1 1/2 Cups Water
2 Teaspoons Curry Powder
1/4 Teaspoon Cayenne
1 Teaspoon Paprika
1 Teaspoon Salt

In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add
remaining ingredients, bring to boil, cover and simmer for 40 minutes.
Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous,
stir, cover, reduce heat and simmer for 5 min. Serve vegetables over
steaming couscous.

– – – – – – – – – – – – – – – – – –

PEACHES KEEN (SMOKED PEACHES) – S S

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Ripe but rirm peaches
-halved but with peel left
-on
Oil — preferably walnut
2 tb Raspberry or other fruit
-vinegar

: Prepare the smoker for barbecuing, bringing the
temperature to 200 F to 220 F degrees.

: Rub the peaches liberally with the oil.

: Spoon a teaspoon of vinegar into the cavity of
each peach half and transfer them to the smoker. Cook
for 35 to 45 minutes, until the peaches are heated
through and softened. Remove them from the smoker and
serve warm. _Smoke Spice_, Cheryl Bill Jamison,
1994. Harvard Common Press. ISBN 1-55832-060-1 Typos
by Jeff Pruett. From: Jeff Pruett Date: 23 Nov 96

– – – – – – – – – – – – – – – – – –

Title: REALEMON TOUCHDOWN
Categories: Beverages
Yield: 5 cups

3 c Orange juice, chilled
1 1/3 c Rum, tequila, vodka OR
-lemon-lime carbonated
-beverage
1 c ReaLemon Lemon Juice from
-Concentrate
1/2 c Sugar
Ice

In pitcher, combine all ingredients except ice; stir to dissolve
sugar. Serve over ice.

MMMMM

Old-Fashioned Onion Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds large onions — peel, slice thin
1/2 cup butter — melted
6 slices French bread (up to 8 slices) — cubed
4 cups chicken broth (up to 5 cups)

Place sliced onions in Crock-Pot; pour in butter and mix to coat onions thoroug
hly. Stir in cubed bread. Add chicken broth to cover; stir well. Cover and c
ool on Low for 10 to 18 hours or on High for 4 to 5 hours, stirring occasionall
y. Stir well during last hour.
Serves 6 to 8

– – – – – – – – – – – – – – – – – –

Title: Two-Bean Chili
Categories: Main dish, Soups/stews
Yield: 10 servings

1 lb Lean ground beef
1/2 c Chopped onion
28 oz Canned whole tomatoes
– undrained, cut into pieces
15 1/2 oz Mexican Style Chili Beans
— (Van Camp’s), undrained
15 oz Van Camp’s Red Kidney Beans
— (New Orleans Style)
— undrained
15 oz Tomato sauce
2 ts Chili powder
1/4 ts Garlic powder
1/8 ts Ground red pepper
Shredded cheddar cheese
— (optional)

In 4-qt. saucepan or Dutch oven, brown ground beef with onion; drain. Add
remaining ingredients except cheese. Simmer 20 to 25 minutes or until
flavors are blended. Top with cheese, if desired.

TEN 1 CUP SERVINGS

MICROWAVE DIRECTIONS: In 3-qt. microwaveable bowl, combine ground beef and
onion. Microwave at HIGH 4 to 6 minutes or until meat is no longer pink,
stirring once; drain. Add remaining ingredients except cheese. Microwave
at HIGH 25 to 30 minutes or until flavors are blended, stirring after 15
minutes. Top with cheese, if desired.

NUTRITIONAL ANALYSIS per serving:
* calories 208
* carbohydrates 20 g
* protein 14 g
* fat 8 g
* calcium 57 mg
* sodium 670 mg
* cholesterol 30 mg
* dietary fiber 6 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–