ITALIAN FISH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
3 Leeks, cleaned and sliced,
-white part only
2 Cloves of garlic diced fine
1 Yellow onion, peeled and
-chopped
1 c Chopped celery
1 c Fresh mushrooms, sliced
6 c Fish stock, clam nectar or
-water
1 c Italian tomato sauce
1 c Dry white wine (maybe Soave)
Cayenne pepper to taste
1 lb White fish boneless fillet,
-cut into small pieces
(cod, seabass, monkfish)
2 lb Combined, of any or all of
-{the following:
Clams, soaked in fresh water
-1 hour then drained
Crab,
Shrimp,
Mussels, scrubbed with the
-beards removed

Serves 8

(don’t leave these out they are cheap, tasty and
attractive) You can buy a 1/4 or 1/2 lb. of several
items. Even if shrimp is $6 per lb. 1/4 lb. is
affordable and will add flavor and variety.

Chopped parsley for garnish

Saute the leeks, onions, celery, garlic and mushrooms
until the onions are clear. Add the stock, nectar or
water, tomato sauce and white wine. Bring to a heavy
simmer and taste. Add the cayenne pepper and salt to
taste.

Prepare the seafood and add to the pot, remembering to
add first those things which take longest to cook. The
various shellfish go in with the shells on.

Simmer until done. Serve in large bowls over
spaghetti. By adding extra fish such as a lobster per
person this will become a meal instead of a soup.

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LEMON BUNDT CAKE IN JARS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lemon cake mix — * see note
1 sm Pkg instant lemon pudding mi
4 Eggs
(or egg substitute)
1/2 c Oil — * see note
1 c Warm (not hot) orange juice
Orange juice
Frosting: see directions

This is my “signature” cake“..I’ve made it under all
sorts of circumstances including a gas cooker in
London that went down in the middle of baking…also
in high altitude when I neglected to follow those
specific directions…EVen the ”shell“ was devoured
and no one even noticed! This cake is a winner….the
changes to lower the fat are in (). Because I’m
starting with the mix, there is already a certain
amount of fat, but it’s not too bad.) * use any kind
of cake mix without the pudding in it. Use less oil if
you wish–1/8 to 1/4 cup.
Beat together ( use a food processor or a hand
mixer or anything that’s handy)….until batter is
smooth.
Put batter into bundt pan sprayed with PAM ** OR,
fill 4-6 pint size greased Mason jars 1/2 full. Bake
for 45 minutes at 350. Every oven is different, so you
may bake longer or shorter.
I’ve only made the jars once and I baked 2 jars
along with a small bundt pan. It took the normal
time. With the jars only, I would test at 35 minutes.
(I used one of those bamboo thin skewers – it’s like a
long toothpick! I thought I was so clever!) You’ll see
the cake rising and turning brown and it pulls away a
little from the sides of the jar. With the regular
cake I do the following: Turn out of the pan
immediately onto the serving plate. (Don’t, of course,
take the cakes out of the jars!) Poke holes in the
cake with a fork (in the jar) spoon over the following
”icing“:
1 1/2 c. powdered sugar (or any amount you want)
grated lemon rind (in proportion to sugar) Lemon juice
to make ”runny" consistency. It should drip from the
spoon. Spoon it right over the tops of the cakes in
the jar – or over the bundt cake shape. Put the lids
on and screw down the rings. Everything worked fine.
I tasted one of them after a few days…naturally!
The cake was delicious and didn’t lose any of its
flavor with the substitutions. This cake is always a
hit, and SO easy to make. It takes exactly one hour
from start to finish! Ronda Furgatch

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Title: CRAB MEAT LION’S HEAD – SHANGHAI
Categories: Chinese, Pork, Seafood
Yield: 1 servings

3 ts Oil
1 lb Ground pork
6 oz Chopped cooked or canned
– crab meat
2 Eggs
2 ts Sherry
1 ts Salt
1 tb Cornstarch
Black pepper
2 Scallions
4 sl Minced ginger
1 tb Light soy sauce
1 lb Celery or chinese cabbage
1 tb Cornstarch mixed with 3 tb.
– water

Cut celery/or chinese cabbage into 2-inch segments.

Mix ground pork, crab, eggs, sherry, salt, cornstarch,
pepper, scallion, ginger and soy sauce into 5 large
meatballs. Heat oil then fry meat balls until brown,
approximately 8 minutes. Add broth and cover. Simmer
for 15 minutes. Add celery or Chinese cabbage. When
cabbage is done but crisp, add water cornstarch
mixture to thicken.

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Title: COLD SWEET AND SOUR SOUP
Categories: Soups, Appetizers, Vegetarian, Chinese
Yield: 6 servings

3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz Tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls

Heat oil saute onions till translucent. Add cabbage
saute 5 minutes more. Add tomatoes, water, lemon
juice, honey simmer for 15 to 20 minutes. Season
with salt pepper remove from heat. Pour soup into
food processor puree to a smooth consistency.
Refrigerate for 6 to 8 hours. Before serving, blend
soup with orange juice. Place tofu balls in a dish
pour soup over the top. Garnish with julienned
cabbage chervil leaves.

“Vegetarian Times Cookbook”

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OKTAPOTHI TOURSI – PICKLED OCTOPUS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Appetizers
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Octopus (about 1 kg)
1 Garlic clove — crushed
1/2 c Olive oil
1/2 c Vinegar
Salt pepper to taste

Serves: 6-8 Cooking time: 45-60 minutes

To clean octopus, pull of tentacles, remove intestines
and ink sac. Cut out eyes and beak. Remove skin and
rinse well. Place head and tentacles in a pan over low
heat until it turns deep pink and is tender (about 45
to 60 minutes) Drain and when cool enough to handle
strip off suckers from tentacles if desired. Cut head
and tentacles into bite-sized pieces and place in a
bowl. Add garlic, olive oil, vinegar, salt if
necessary and pepper to taste. Mix well, cover and
leave to marinate in refrigerator for 12 hours before
using. Stir occasionally.

To serve, lift out of marinade, pile onto a dish,
garnish with lemon wedges and parsley. Supply
cocktail picks for your guests’ convenience.

From: “The Complete Middle East
Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

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Title: CANTONESE EGG FOO YUNG
Categories: Cheese/eggs
Yield: 3 servings

4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
3 Eggs
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 ts Dry sherry
1 ds Dash of pepper

Soak the mushrooms in water for 30 minutes or until
soft. Discard the tough stems and drain. Dice the
water chestnuts and finely shred the other solid
ingredients into pieces the size of a matchstick. Beat
the eggs. Heat a wok or skillet over high heat, add 1
T of the oil and the salt. Just before the oil begins
to smoke, add all of the vegetables and the roast
pork. Stir vigorously for 30 seconds. Add the sugar,
sherry and pepper. Cover and cook for 45 seconds more.
Remove the mixture and let cool. Add the beaten eggs
to the mixture and stir well.Reheat the pan. Add the
remaining oil. Pour the egg mixture into the pan and
fry for one minute on each side or until the omelet
has set (or make smaller individual omelets). Serve
immediately on a warm platter. This version is served
without a gravy.From the Gourmet Chinese Regional
Cookbook, Castle Press.

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MILLET TURNIP “MASHED POTATOES”

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——FORMATTED BY
S.GRABOWSKI—————–
4 c Millet
6 c Water
1 1/2 ts Salt
4 c Diced turnips

Wash millet and drain with a fine mesh strainer until
water comes clean. Place millet in a heavy pot and add
cooking water. Let soak 4-8 hours or overnight before
cooking.

Add salt and diced turnips. Bring to a boil, place
heat deflector under the pot, then simmer over low
flame for 45-50 minutes. For a creamier texture, allow
millet to sit in the pot 10 minutes before uncovering.
Mash with a potato masher; if necessary, add a cup of
water while mashing to make a mashed potato
consistency. Transfer to a serving bowl and cover.
Serve with an ice cream scoop and top with gravy.

Total calories per serving: 207 Fat: 2 grams

From the Vegetarian Journal Nov/Dec 1992,page 7 From:
Susan Grabowski

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Almond Poppyseed Muffins

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BETTY HAHN (RTKD98B)—–
3 Cups Flour
2 1/4 Cups Sugar
1 1/2 Teaspoons Baking powder
1 1/2 Teaspoons Salt
1 1/2 Cups Vegetable oil
1 1/2 Cups Milk
3 Eggs
1/2 Teaspoon Almond extract
1 1/2 Tablespoons Poppyseeds

Preheat oven to 350 degrees. Grease or use muffin papers to line 2 12
cup muffin tins. Combine flour, sugar baking powder, and salt. In
another bowl whisk oil, milk, eggs and extract till smooth. Add dry
ingredients mixing till moist. Then gentily stir in all the poppyseeds.
Fill muffin tins and bake 30 minutes. Liz Jones 8/92.
– – – – – – – – – – – – – – – – – –

500g (1 lb) rice (basmati is good)
1 litre boiling water
2 sticks cinnamon or 5ml ground cinnamon
2ml safron
50g butter
2ml tumeric
100g sugar
100g seedless raisins.

1. Add all the ingredients except raisins to the water and allow to cook
slowly.
2. When nearly done, stir in the raisins and allow to steam until the
rice is nicely tender.

Approximate metric equivalents are:
12.5ml = 1 tablespoon
250ml = 1cup
30g = 1oz
1 litre = 4 cups

Title: APPLE ROLY-POLY
Categories: Desserts, Fruits
Yield: 1 servings

1 3/4 c All-purpose flour
1/4 c Sugar
4 ts Baking powder
1/2 ts Salt
1/4 c Shortening
1/4 c Butter or margarine
2/3 c Sour cream
-FILLING:
1/4 c Butter or margarine,
-softened
1 c Packed brown sugar
2 ts Ground cinnamon
6 md Granny Smith apples,
-peeled, cored and coarsely
-shredded
-(about 5 cups)
-TOPPING:
2 1/2 c Water
2 tb Brown sugar
1 ts Ground cinnamon
1/2 c Light cream

In a mixing bowl, combine flour, sugar, baking powder
and salt. Cut in shortening and butter until crumbly.
Add sour cream and blend until a ball forms. Roll out
on a floured surface into a 15-in. x 10-in. rectangle.
Spread with softened butter; sprinkle with remaining
filling ingredients. Roll up, jelly-roll style,
starting with the long side. Cut into 12 slices. Place
slices, cut side down, in a 13-in. x 9-in. x 2-in.
baking pan. For topping, combine water, brown sugar
and cinnamon in a saucepan. Bring to a boil; remove
from the heat. Stir in the cream. Carefully pour hot
topping over dumplings. Bake, uncovered, at 350! for
35 minutes or until bubbly. (Center will jiggle when
dumplings are hot out of the oven but will set as
dumplings stand for a few minutes.) Serve warm. Yield:
12 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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