Title: CALIFORNIA STYLE HUEVOS RANCHEROS
Categories: Cheese/eggs, Mexican
Yield: 4 servings

1 tb Olive oil
1/2 Medium-size onion, chopped
3/4 c Tomato juice, OR 1/2 cup
-tomato sauce thinned with 2
Tbsp water
1 sm Clove garlic, minced
3 Whole chiles, parched,
-peeled and chopped, OR 4 oz
Canned whole green chiles,
-chopped
3/4 ts Ground cumin
1/4 ts Ground Mexican oregano
1/2 ts Salt
4 Corn tortillas
4 To 8 eggs
2 Avocados, peeled and thinly
-sliced lengthwise
1/2 c Grated Monterey Jack or
-Cheddar cheese
4 Lettuce leaves, coarsely
-chopped

…Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and
coffee for a great brunch.

1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry
over medium heat until the onion is translucent. Add tomato juice, garlic,
chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce
can be made a day or hours ahead of time and left at this point.

2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil
and placing on the 4 serving plates (Mexican pottery if possible) in the
warm oven. At the same time, warm the extra tortillas you are serving as
bread.

3. Poach the eggs, using an egg poacher or a frying pan of hot water with
2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a
cup, then stir the water in the frying pan vigorously in a circular motion.
As you stir, slide the egg from the cup into the water. Cover the pan when
all eggs have been added.

4. To assemble the dish, place a tortilla on a plate. Top with a circle
of avocado slices, then arrange a drained poached egg (or 2 eggs) on top,
spoon sauce over, and sprinkle with cheese. Place in the oven until cheese
melts. Add the lettuce garnish after the cheese has melted.

Variation: Instead of the tortillas, rinse large “cupped” iceberg lettuce
leaves and serve the eggs topped with sauce in the lettuce leaves.

Makes 4 servings.

From: JANE BUTEL’S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93

—–

Title: Portabello Mushroom Sandwich
Categories: Vegetarian, Sandwich, Posted-mm
Yield: 2 servings

———————————-MARINADE———————————-
2 T Rice wine vinegar
2 T Lemon juice
2 T Olive oil
1 Clove, garlic minced
2 t Oregano, rubbed
1 pn Salt
1 pn Sugar
1 pn Black pepper

———————————–RECIPE———————————–
1 cl Garlic
2 T Mayonnaise
2 t Fresh thyme,chopped or more
2 lg Portabellow mushrooms
1 Red bell pepper, roasted,
-peeled,seeded
2 t Balsamic vinegar
2 t Shallots,minced
2 Soft onion rolls, split
grilled
2 Slices Monterey Jack Cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1 to 2
hours.

Mash other garlic clove into fine paste. Stir into mayonnaise and add
thyme.

On grill or under broiler (or hot griddle) cook mushrooms 4 minutes on each
side, or until soft.

Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or
lightly toast onion rolls. Spread mayo on each half of rolls. Place grilled
mushrooms on two onion roll halves, cover with roasted bell pepper, cheese
and top half of rolls. Cut in half and serve hot.

Makes two sandwiches.

Recipe by: Fran/Barbara from FoodLore – Posted on Eat-L

*Tried and highly recommended by Terry Pogue Eat-L

From the recipe files of suzy@gannett.infi.net

—–

Title: Pure Cream Of Tomato Soup
Categories: Main dish Soups Vegetables
Servings: 7

5 tb Butter
1/2 c Onion; Chopped
4 tb Unbleached Flour
4 c Milk
1/2 ea Bay Leaf
1 1/2 ts Sugar
1 1/2 ts Salt
1/2 ts Baking Soda
3 c Tomatoes; Chopped, Fresh,Can

Melt the butter in a soup-pot. Add the onion and cook over medium heat,
stirring, until the onion is soft but not browned. Sprinkle the flour
over the butter mixture and continue to cook for an additional 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and
stir until slightly thickened. Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer. Remove from the
heat and put through a strainer. Taste and correct the seasoning. Reheat
before serving.

—————————————————————————–

Title: Fried Rice #4
Categories: Chinese, Rice
Yield: 6 servings

1/2 c Cooked chicken (or ham,
-pork, turkey, seafood,
-wieners rattlesnake)
2 tb Butter
2 Beaten eggs
2 c Cooked rice
1/4 c Soy sauce
2 Chop fine green onions (opt)
1/2 c Fresh/cooked peas or
-leftover vegetable
-(optional)

Cut meat into very small pieces.

Melt butter in frying pan or wok. Add beaten eggs and
stir to keep cooked egg pieces small. Stir in rice and
meat, mixing thoroughly. Add soy sauce and stir until
color of rice is fairly uniform/ Add vegetables and
continue to cook until heated through.

Meat and vegetables are optional. You may add several
kinds or leave out all together.

—–

Title: CHICKEN CHOP SUEY #1
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Uncooked chicken breast,
Cut in 1″ cubes
1 tb Oil
3 Cubes vegetable bouillon
1/2 c Unsweetened pineapple juice
2 tb Soy sauce
1/2 ts Ginger
1/2 ts Horseradish
1/2 c Sliced celery
1 Green pepper, sliced
1/2 c Sliced mushrooms
1 Tomato, diced
1/4 c Sliced green onions
1 1/2 c Fresh Chinese pea pods
4 oz Water chestnuts (1 can)
3 c Fresh bean sprouts

Pan fry chicken in oil. Remove from heat and set
aside. In another pan, crush bouillon cubes and
dissolve in pineapple juice. Add soy sauce, ginger,
horseradish, celery and green pepper; heat through.
Combine chicken with tomato, green onions, pea pods
and water chestnuts; stir-fry about 2 minutes. Pour
over fresh bean sprouts, top with pineapple sauce;
serve immediately.

—–

CHOCOLATE RASPBERRY CAKE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
3/4 cup cake flour
1 cup sugar (divided)
1/2 cup dutch processed cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
8 eggs, separated
1/3 cup melted butter
1 teaspoon vanilla extract
1 cup seedless raspberry jam
Chocolate whipped cream frosting:
3 ounces semisweet chocolate
2 tablespoons unsalted butter
1/3 cup + 1 1/4 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Whole fresh raspberries for garnish (optio

Cake: preheat oven to 350 degrees F. Grease three 9 inch round
cake pans. Line with waxed paper. Dust with flour. Shake out excess.
Stir together flour, 1/4 cup sugar, cocoa, salt and baking powder.
Beat together egg yolks, 1/2 cup sugar and melted butter in large
bowl until thick and pale yellow. Beat in vanilla. Beat egg whites
in medium bowl until foamy. Add remaining 1/4 cup sugar (1 tablespoon
at a time). Beat until stiff, but not dry, peaks form. Sift 1/3
flour mixture over egg yolk mixture. Add 1/3 of egg whites. Gently
fold together. Repeat until all is mixed together. Divide batter
equally among three pans. Bake 15-18 minutes or until toothpick
inserted in centers comes out clean. Loosen cakes from sides of
pans with thin knife. Immediately invert cakes onto wire racks
to cool completely. Remove waxed paper.
Frosting: melt together chocolate, butter and 1/3 cup heavy cream
in top of double boiler over simmering water. Stir until smooth.
Cool completely. Beat together remaining 1 1/4 cup heavy cream,
powdered sugar and vanilla until soft peaks begin to form. Do
not beat or frosting will become grainy. Fold 1/3 of the whipped
cream into chocolate mixture just until combined. Fold chocolate
mixture into remaining whipped cream just until combined. To assemble,
place one layer on serving plate. Spread top with half the raspberry
jam. Spread about 2/3 cup frosting over jam. Stack second cake
layer on top and spread with remaining jam and 2/3 cup frosting.
Place third layer on top. Frost top and sides with remaining jam
and 2/3 cup frosting. Decorate top of cake with fresh berries
if desired. Refrigerate, covered, until ready to serve

– – – – – – – – – – – – – – – – – –

Title: Chicken Simmered in Smen
Categories: Butters, Harned 1994, Main dish, Moroccan, Poultry
Yield: 4 servings

3 lb Chicken; quartered*
2 Chicken livers
3/4 c Onion; minced
1/4 ts Saffron threads; pulverized
Turmeric; to mix w/saffron
1/2 ts Freshly ground black pepper
1 ts Salt
1/4 c Parsley; roughly chopped
1/4 c ;Water
2 To 3 tb. smen
2 tb Fresh sweet butter
1/2 Preserved lemon
2 tb Fresh lemon juice

*See “Basic Method for Preparing Poultry” recipe.

Place prepared chicken in 5 1/2 qt. casserole with the livers and
minced onion. Sprinkle with the spices and 1 tsp. salt. Toss to
coat evenly.

Puree parsley in blender or food processor with 1/4 c water. Add
half the “parsley water” and all of the smen to the casserole. Pour
in 1 cup water; bring to a boil. Reduce heat and simmer, covered,
for one hour, adding more water if necessary. Remove chicken to a
colander when very tender and keep warm while the sauce simmers one
full hour.

Heat the 2 tb. sweet butter in a skillet; gently brown the drained
chicken quarters. Transfer to a flameproof serving dish, cover, and
keep warm.

Meanwhile, add the remaining “parsley water” to the sauce in the
casserole and, by boiling rapidly, uncovered, reduce to 1 1/2 cups.
Dump the sauce, livers, and odd bits of skin and bits in the blender.
Whirl until the sauce is smooth. Pour over the chicken and reheat.

Discard the pulp from the preserved lemon and dice the peel. Sprinkle
diced lemon peel over the chicken. Simmer 5 minutes, taste for
seasoning, and add additional salt if necessary. Sprinkle with lemon
juice and serve at once.

This is a classic dish from Fez.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper Row, Publishers, 1987. Pp. 205-206. ISBN
0-06-091396-7. Typed for you by Cathy Harned.

MMMMM

Title: Popeye’s Dirty Rice
Categories: Side dish, Copycat
Yield: 1 recipe

1 lb Spicy bulk breakfast sausage 14 oz Can clear chicken broth 1/2 c
Long-grain rice 1 ts Dry minced onion

Brown sausage in skillet untiil pink color disappears, crumbling with
fork. Stir in broth, rice and minced onion. Simmer gently, covered,
18 to 20 minutes or until rice is tender and most of broth is
absorbed.

Source: Gloria Pitzer’s Make Alike Recipes.

MMMMM

GREENBOW COUNTY OKRA GUMBO

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Shrimp Soups
Bubba gump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh okra, sliced
1/4 c Plus 2 tbs. butter melted
– melted divided
1/4 c All-purpose flour
1 bn Green onions, sliced
1/2 c Chopped celery
2 Garlic cloves, minced
2 qt Water
1 cn (16-oz.) whole tomatoes,
– undrained chopped
1 tb Chopped fresh parsley
1 1/2 ts Salt
1/2 ts Ground red pepper
1 Sprig fresh thyme
1 Bay leaf
1 lb Unpeeled medium-size fresh
– shrimp
1/2 lb Fresh crabmeat, drained
– flaked
Hot cooked rice
Gumbo File’ (optional)

Cook okra in 2 tbs. butter in a large skillet over
medium-high heat, stirring constantly, until lightly
browned. Set aside.

Combining remaining 1/4 cup butter and flour in a
large Dutch oven; cook over medium heat, stirring
constantly, until roux is chololate colored (20 to 25
minutes). Stir in green onions, celery, and garlic;
cook, stirring constantly, until vegetables are
tender. Add okra, water, and next 6 ingredients. Bring
to a boil; reduce heat, and simmer, uncovered, 2
hours, stirring occasionally.

Peel and devein shrimp; add shrimp and crabmeat to
okra mixture. Simmer an additional 10 minutes,
stirring occasionally. Remove and discard bay leaf.
Serve gumbo over rice. Add gumbo file’, if desired.

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –