Title: Lobster American Sauce
Categories: Seafood, Emeril, Ethnic, Am/la
Yield: 1 cup

1 lb Whole lobster; steamed and
-shells removed
2 tb Olive oil
1 tb Butter
2 tb Shallots; minced
1 tb Garlic; minced
2 tb Tomato puree
1/2 c Brandy
1 c Shrimp or fish stock
1/2 c White wine
1 tb Parsley; chopped
1 c Heavy cream
3 tb Butter
Salt and pepper
pn Cayenne pepper

In a saute pan, heat the olive oil and butter. When
the pan is smoking hot, add the lobster shells. SAute
the shells for 2-3 minutes, or until bright res. add
the shallots and garlic and saute for 1 minute. Stir
in tomato puree. Flambe the brandy. Pour in the
shrimp stock and white wine. Season with parsley,
salt and pepper. Bring the liquid up to a boil.
Simmer 15 minutes. Remove from heat and strain
through a fine chinois into a sauce pot. Whisk in the
cream amd brign to a boil. Reduce to a simmer.
Simmer for 2-3 minutes. Mount in the 3 tablespoons
butter. Season with salt and cayenne.

Source: Essence of Emeril, #2329, TVFN
formatted by Lisa Crawford, 4/29/96

—–

Title: HALWAU-E AURD-E SUJEE (SEMOLINA SWEETMEAT)
Categories: Desserts
Yield: 1 servings

1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Blanched pistachio nuts
1/4 c Blanched, slivered almonds
1/2 ts Ground cardamom (or more)
1 ts Rose water (or more)
Add’l pistachios or almonds

Cooking time: 30-35 minutes
Combine sugar and water in a pan and stir occasionally until dissolved
over medium heat. Bring to the boil, and boil briskly for 5 minutes
without stirring. Remove from heat and leave aside in pan.
In a heavy deep pan heat ghee and add semolina. Stir over medium heat for
5 minutes. Semolina should not colour. Pour hot syrup over semolina,
stirring constantly. When smoothly blended, reduce heat a little and
leave to cook, uncovered, until liquid is absorbed. Mixture should be
thick, but still moist at this stage. Stir in nuts, and cardamom and rose
water to taste.
Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and
leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed
for 10 minutes.
Spread halwau on a flat, lightly oiled platter and decorate with nuts.
Serve warm or cold, cutting pieces into diamond shapes or squares.

—–

Title: HERB-OATMEAL BREAD (CLAY-POT)
Categories: Breads
Yield: 2 Loaves

2 pk Active dry yeast
3 tb Honey
1 1/2 tb Salt
2 c Water
3/4 c Oatmeal; not instant
2 tb Sour cream
3/4 c Whole wheat flour
1 ts Celery seeds
1 ts Poppy seeds
1 tb Sesame seeds
1 tb Fresh sage; chopped
1 tb Fresh basil; chopped
1/2 ts Dill; dried
1 Egg; beaten
2 tb Butter; melted
1/2 c Pine nuts
4 c All-purpose flour

Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water
and set aside. (Remember: if the water is too hot it will kill the
growing yeast.)

Heat 1 cup water to boiling, and add the oatmeal and sour cream.
Simmer, covered, for 10 minutes, then remove from the heat and cool
to lukewarm. Combine the whole-wheat flour, seeds, and herbs in a
large mixing bowl. Add the oatmeal and yeast mixtures and beat until
well blended. Add beaten egg and melted butter and beat several times
again. Add the pine nuts, then add 3 cups of the all-purpose flour,
one cup at a time, beating between each addition until a fairly stiff
dough is developed.

Spread the remaining all-purpose flour on a board and knead the dough
into it thoroughly, about a dozen times, then put the dough in a
large, well-greased bowl and cover with a damp cloth. Set to rise in
a warm place until double its original bulk (about 1 hour).

Just before the end of the rising time, presoak 2 clay pots, top and
bottom, in hot water for 15 minutes. (We use 2 pots in order to bake
each loaf separately.)

Place the risen dough on a floured board, divide, and shape into 2
loaves. Before putting the loaves in the presoaked pots, put a small
piece of aluminum foil, just large enough to cover the bottom of the
loaf, on the bottom of each pot. (This keeps the bread from sticking
to the pot.) Place the dough inside the pots, cover, and allow to
rise until almost doubled in bulk (about 45 minutes). (I wrapped the
pot in a wet towel to keep it from drying out too soon.)

Cover the pots and put them in a cold oven.

Set the oven temperature at 480 degrees. Bake for 40 minutes. If
necessary, remove lid for the last 5 minutes of baking to get a golden
brown crust.

Source: “The Clay-Pot Cookbook” by Georgia MacLeod Sales and Grover
Sales

NOTE: This is the best bread I’ve made in a long time. High loaf,
light, and with a very crisp crust and moist inside. Pine nuts don’t
add much to it and could be left out. Had a problem with it sticking
to the pot (my clay pot has a semi-glazed bottom which I greased very
lightly with shortening, and it still stuck in spots).

MMMMM

COFFEE CAKE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
1/2 c Pecans — finely chopped
1/3 c Light brown sugar — firmly
-packed
1 1/2 c Plus 1 tabl. flour
1 t Cinnamon
1/8 ts Nutmeg
1 tb Butter or margarine — melted
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Vegetable shortening
1/2 c Milk
1 Egg
12 Pecan halves — optional

Preheat oven to 375 degree F. Grease 12 muffin pan
cups; set aside. In a small bowl; mix together pecans,
brown sugar, 1 T flour, cinnamon, nutmeg, and butter;
set aside.

In a medium bowl, sift together 1 1/2 cups flour,
granulated sugar, baking powder and salt; cut in
shortening. In a small bowl, blend egg with milk.
Add to dry ingredients with half of the pecan mixture,
stirring until just blended. Spoon batter into muffin
cups; sprinkle with remaining pecan mixture. Garnish
each muffin with a pecan half. Bake 15 minutes or
until cake tester inserted in center comes out clean.
Remove muffins from pan to cool on wire rack.

Mixing muffin ingredients requires a special, but
easy-to-learn technique. The liquid ingredients
(milk, eggs, etc.) are beaten together and then added
all at once to the dry ingredients. Mixing is kept to
a minimum–just enough to moisten the dry ingredients.
The batter should be lumpy, not smooth. These muffins
freeze very well. Source: Woman’s World Magazine.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

– – – – – – – – – – – – – – – – – –

Title: Almost Pasta Primavera
Categories: Diabetic, Vegetables, Cheese/eggs
Yield: 6 servings

MMMMM————————INGREDIENTS—————————–
3 1/2 lb Spaghetti squash; 1 medium
1 c Broccoli flowerets; fresh
1 c Zucchini; small, sliced
1 c Mushrooms; fresh, sliced
1 c Carrot; sliced
1 Clove garlic; small, crushed
3/4 ts Reduced calorie margarine,
-melted
1 tb Skim milk;
1/2 c Part skim ricotta cheese;
1 tb Parmesan cheese;
1/2 ts Imitation butter flavoring;
1/4 ts Salt;
1/2 ts Italian seasoning;
1/8 ts Coarsely ground pepper;

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently. Food
Exchanges per serving: 1 food exchange + some free vegetables, 1/2
high-fat meat + 1/2 fat exchanges…. {I found this on the cooking
echo, it sounded sooo good! It may be worth trying out as soon as I
can convience “Bert” that squash is good for you and yours.;-) which
is the reason why I put it in my diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

MMMMM

Title: Broccoli Stuffed Shells
Categories: Low, Fat
Yield: 1 servings

1/4 c Vegetable broth (I used
Hains Fat Free Vegetable
Broth)
1 c Chopped mushrooms
1/2 c Chopped onions
2 Cloves garlic, minced
1 T Minced fresh oregano
1 T Minced fresh basil
2 c Nonfat ricotta cheese
2 1/4 c Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked
Al dente and drained
2 c Tomato sauce
Fresh ground black pepper to
Taste

Place broth in skillet over medium heat. Add mushrooms, onions, and
garlic. Cook, stirring, for 5 minutes or until lightly browned.

Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg
whites.

Preheat oven to 350 degrees F.

Stuff drained shells with ricotta-broccoli mixture.

Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
Arrange shells over sauce. Top with remaining sauce.

Bake for 30 minutes or until shells are hot. Top with black pepper to
taste. A slightly modified recipe from Schlesinger’s _500 Fat-Free
Recipes_:

From: artemis@netcom.com (Michelle Dick)
converted to MM by Donna Webster Donna@webster.demon.co.uk

—–

STUFFED PRUNES (TLC)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
35 lg Prunes
Cold tea
2 tb Armagnac or brandy
1 Grated rind of 1 orange
Sugar syrup, optional

1. Soak prunes overnight in cold tea
2. Drain and stone them carefully. Keep 20 aside then
process 15 to make the stuffing.
3. In a bowl, add the brandy and orange rind to the 15
prunes and mix well.
4. Spoon the mixture into the prunes to make a smooth
fat shape 5. Put each prune in a sugar case and glaze
with sugar syrup

– – – – – – – – – – – – – – – – – –

Title: CORNMEAL PIE CRUST–1 CRUST FOR 9″ PIE
Categories: Texmex, Main dish
Yield: 1 servings

1 c All purpose flour
2 tb Cornmeal
1/3 c Firm bacon drippings OR>>>>
1/3 c Shortening OR lard
3 tb Cold water (or 1 more)

Combine flour and cornmeal, then cut in bacon
drippings. When mixture is granular, add the water,
in small quantities to insure a flaky crust, until
pastry is mixed.

Roll out on a floured surface to a circle 1 1/2 times
larger than an inverted 9″ pie pan. Fit pastry into
pan and form a fluted edge all around.

CRUST FOR TAMALE PIE III–see #79.

—–

Title: Quick Pots de Creme
Categories: Desserts, Londontowne
Yield: 5 servings

1 c Milk
1 Egg
1 ts Rum
6 oz Semi-sweet chocolate bits
2 tb Sugar
Pinch salt

Heat milk to boiling point. Place all other ingredients in an electric
blender, and add hot milk. Blend at low speed one minute. Stir with a
rubber spatula to remove bubbles. Pour into pot de creme cups and
chill several hours before serving. Mrs. Thomas H. Morton

MMMMM

Chili Krieghauser

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Beef — ground
1/2 teaspoon Salt
1 can Soup — condensed onion
1 tablespoon Chili powder
(more to taste)
2 teaspoons Cumin
1/2 teaspoon Black pepper — ground
2 cans Tomato sauce (8 oz)
1 can Kidney beans (21 oz)
2 teaspoons Cocoa
8 ounces Coca-Cola

Brown ground beef for 20 minutes, or until dark and crumbly. Pour off excess
fat. Add salt, onion soup, chili powder, cumin, pepper and tomato sauce. Simmer
for awhile, then add undrained kidney beans, cocoa and Coke.
Simmer until ready.

– – – – – – – – – – – – – – – – – –