Title: Hilda’s Stuffies
Categories: Emeril, Appetizers, Ethnic, Am/la
Yield: 4 servings

1 tb Olive oil
2/3 c Chorizo sausage; chopped
1/2 c Onions
2 tb Shallots; minced
1 tb Garlic; minced
1/2 c Green peppers; chopped
1 ts Salt
1/4 ts Cayenne pepper
1 tb Parsley; chopped
16 Quailhog clams; shucked and
-chopped (reserve the shells
-fully intact)
1 tb Creole mustard
3/4 c Bread crumbs
Butcher’s twine
1 c Garlic butter sauce; hot
1 c Sizzled leeks (julienned
-leeks, lightly fried)
2 tb Brunoise red peppers
2 tb Parsley; chopped

Preheat the oven to 400 degrees F. In a saute pan,
heat the olive oil. Add the chorizo and render for 2-3
minutes. Add the onions, shallots, garlic, and
peppers. Saute the mixture until the vegetables are
light in color, about 2 minutes. Remove from heat and
turn into a mixing bowl. Season with salt, cayenne,
and parsley. Stir in the clams and creole mustard.
Fold in enough bread crumbs to bind the mixture. Pack
the mixture into each shell and tiwe with butcher’s
twine. Place on a baking sheet and bake for 8-10
minutes, or until stuffing is cooked through. Remove
from oven and place untied clams on a platter.
Drizzle the butter sauce over the clams. Place a
small bundle of leeks in the center of each clam,
Garnish with red peppers, parsley and Essence.

Source: Essence of Emeril, #EE2334, TVFN
formatted by Lisa Crawford, 6/21/96

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ITALIAN MERINGUE FROSTING

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup water
2/3 cup sugar
1/3 cup large egg whites — (about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla

In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat
to dissolve the
sugar, then increase the heat to medium high and boil, without stirring,
until a candy
thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the
sides of the pan
with a brush dipped in cold water.) Near the end of the boiling time, whip
the egg whites with the
cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar, and
continue to whip until the
whites are stiff butnot dry. With the mixer running, pour the syrup onto the
whipped whites.
Continue to whip onmedium speed, about 3 minutes more. Mixture will thicken,
cool and form
glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8 to 10
minutes, then frost
cake right away.

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Title: Impossible Tuna And Cheddar Pie
Categories: Fish, Easy, Eggs
Servings: 6

2 c Onions; chopped
1/4 c Butter
2 cn Tuna; 6/2 oz -drained
2 c Cheddar; shredded
3 Eggs
1 1/4 c Milk
1 c Bisquick
1/4 ts -Salt
1/8 ts -Pepper
2 Tomatoes; thinly sliced

Preheat oven to 400F. Grease pie plate 10×1 1/2". Cook onions and butter in
10″ skillet over low heat, stirring occaisionally, until onions are a light
brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk,
Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1
minute with hand beater. Pour into plate. Bake till knife inserted in
centre comes out clean, 25 to 30 minutes. top with tomato slices and
remaining cheese is melted 3 to 5 minutes. Cool 5 minutes.

Source: _The Best of Bisquick_

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Title: Taboule
Categories: Salads
Yield: 2 servings

1 c Fine bulgur wheat
3/4 c Diced onion
1/2 c Diced green onions
(including tops)
1 1/2 ts Parsley
1 ts Basil
1/2 c Fresh mint, cut fine
1/2 c Lemon juice
3/4 c Oil
2 Tomatoes, cut in slices

Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet
over low heat, stirring occasionally. Add remaining ingredients and
mix well. Chill at least 1 hour; serve.

MMMMM

TOMATO BLOSSOMS /AK

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 CHERRY TOMATOES
1 cn SMOKED OYSTERS, 3 OZ SIZE
PARSLEY GARNISH

CUT AN X IN TOP OF EACH TOMATO. TUCK SMOKED OYSTER INTO EACH. PRESS
CLOSED AND/OR SECURE WITH TOOTHPICK. NINE TOMATOES EQUAL ONE SERVING.

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Rhubarb Custard Pie

Recipe By : R. Banghart
Serving Size : 8 Preparation Time :0:00
Categories : Eggs Pies
Rhubarb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
3 tablespoons milk
1 3/4 cups sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 cups rhubarb
pastry for 10″ double crust pie

Line a 10″ pie pan with pastry. Beat eggs. Add milk, sugar, flour, cinnamon
and vanilla. Add rhubarb. Pour into pastry shell. Top with second pastry.
Seal, crimp edges and cut slits in top crust. Bake at 400 F. for 45-55
minutes.

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NOTES : For pastry I usually triple the recipe for Oil Pie Crust.

Apricot Chews

Recipe By : Lyn Belisle
Serving Size : 24 Preparation Time :0:00
Categories : Bars Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Dried Apricots — finely chopped
1/2 Cup Raisins
1/3 Cup Water
1 Cup Flour
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1 Cup Sugar
2 Eggs
1 Tablespoon Lemon Juice
1/2 Cup Crushed Pineapple — drained
1/2 Cup Nuts — chopped (optional)
Powdered Sugar — or frosting
—–Frosting—–
1 Cup Powdered Sugar
1 Tbsp Butter
1/4 Cup aPricot Preservesp

Cook apricots and raisins over low heat in water until water is
absorbed. Cool slightly and add remaining ingredients except powdered
sugar or frosting. Blend well and spread in a greased 9″ pan. Bake at
350F for 35-40 minutes. Cut into bars while warm and sprinkle with
powdered sugar or spread with frosting.

Blend well. Spread on bars.

Makes 24 bars

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SEAFOOD SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Thin sliced onion
1 c Chopped green onion tops
3 cl Garlic fine chopped
1/2 c Fine chopped parsley
1 Seeded and diced bell
Pepper
3 c Tomato sauce
1 c Dry white wine
1 c Water
1/4 ts Thyme crushed
1/4 ts Rosemary crushed
1 t Salt
1/4 ts Fresh ground black
Pepper
1 Bay leaf
1 lb Crab/firm white fish cubed
1 lb Shrimp
6 Scallops/clams in the shell

Combine onions and garlic and cook, covered, over low heat until soft,
stirring frequently so they don’t scorch. Add parsley, bell pepper, tomato
sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer,
covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook,
covered, for 8-10 minutes or until scallops or clam shells open. Discard
any shells that do not open.

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Title: Borracho Beans
Categories: Side dishes
Yield: 8 Servings

2 c Pinto beans — dried
1 ea Garlic — crushed
1 ea Onion — chopped
2 tb Bacon drippings
2 ea Tomatoes or 16 oz can dra
2 ea Peppers — jalapeno
1 ea Beer

Soak beans in water overnight. Drain and cover with fresh water. Add
2 tsp salt, garlic and pork. Simmer 2 1/2 hours or until beans are
soft. Drain beans and reserve liquid. Heat bacon drippings and saute
the onions, peppers and tomatoes until soft. Stir the mixture into
beans and simmer 5 minutes. Just before serving, pour beer and as
much reserved liquid as desired into beans. Serve hot. Beans can be
mashed or “processed” for refrieds.

Recipe By :

MMMMM

Title: Dutch Leek Soup
Categories: Soups/stews, Vegetarian
Yield: 8 servings

3/4 c Whole wheat flour 5 Leeks, cleaned, chopped
2 Cubes bouillon 1/4 c Whipping cream
2 qt Water 2 c Shredded Edam or Gouda
1 c Milk Cheese
1/8 ts Ground mace

Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add
leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.

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