Orange-Sesame Pain Perdu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 Eggs

3/4 c Milk

3 ts Grated orange rind

3/4 c Orange juice

1 ts Vanilla

8 Bread slices,French/Italian

2 tb Sesame seeds

2 tb Butter

Orange rind strips (opt)

Confectioners’ sugar (opt)

Preserves (opt)

Syrup (opt)

1. Thoroughly blend eggs, milk, geated orange rind, juice and vanilla.

2. Pour half the egg mixture into buttered 13x9x2-inch baking dish.

3. Place bread slices in egg mixture (trim larger slices to fit or use

smaller slices to fill in).

4. Pour remaining egg mixture over bread; cover dish and refrigerate

several hours or overnight.

5. Sprinkle 1 tablespoon sesame seeds over soaked bread slices.

6. In large skillet over low heat, melt 1 tablespoon butter; cook 4 bread

slices, seeded side down, until lightly browned, about 7 to 9 minutes.

7. Sprinkle with half the remaining sesame seeds; turn and continue cooking

until lightly browned on other side.

8. Repeat with remaining toast.

9. If desired, garnish with orange rind strips and serve hot with

confectioners’ sugar, preserves or syrup (optional).

NOTE: Pain Perdu, or lost bread, is an economical egg dish; use stale

French bread that you may otherwise discard. Creoles relish this

crisp-coated treat as a breakfast of brunch dish. It’s often served in the

Latin Quarter with a warm cup of cafe au lait.

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Watermelon Gazpacho Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups fresh watermelon juice
2 tomatoes — chopped
1 Small cucumber — peeled and diced
3 scallions
Salt and pepper
Crostini for garnish

In a blender combine watermelon juice, tomatoes, cucumber, scallions. and
salt and pepper.

Serve in bowls garnished with crostini.

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Basil Oil

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basil leaves
2 cups vegetable or olive oil

Bring a large saucepan of salted water to a boil. Blanch the basil
leaves for 15 seconds, immediately transfer to a bowl of iced water
and drain. Coarsely chop the basil, squeezing out

any excess water between paper towels. In a blender combine the
chopped basil and oil and puree for 3 to 4 minutes or until bright
green. Pour into a jar or other air tight container, cover, and
refrigerate for 1 day. Strain the oil through cheesecloth and
refrigerate for another 24 hours. Bring oil to room temperature to
use.

Yield: about 2 cups

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COLD CHERRY SOUP- MEGGY LEVES TSPN00B

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hungarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh cherries — pitted*
1 Water
1 Lemon slice — seeded
2 ts Cornstarch
2 tb Sugar
3 tb Sour cream

*2 lb. canned pitted sour cherries may be substituted.
Fresh cherries: Place them in a saucepan and add
approx. 1 1/2 c. cold water or enough to cover
cherries. Add sugar and lemon.

Canned Cherries: Put cherries with liquid from can
into the saucepan. Simmer canned cherries for 5
minutes or until hot. Simmer fresh cherries for 10
minutes or until they have softened; simmer either
with sugar and lemon. Remove from the heat.

Stir together the cornstarch and sour cream; pour the
mixture into the hot cherries. Return saucepan to the
heat and stir until the sour cream is well combined
and the liquid has thickened. Do not let the soup boil
after the sour cream has been added. Cool and chill
the soup. Add additional sugar and lemon juice, if
desired. Serve chilled.

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Artichoke Dip

Recipe By : Jette Monahan
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans artichokes (water packed) — drained
1 1/2 cups mayonnaise (may use nonfat)
4 garlic cloves (at least) — minced
1 teaspoon oregano
1/2 teaspoon rosemary
dash tabasco sauce
1 1/2 cups parmesan cheese — grated

1) Break artichokes up into small pieces.
2) Add rest of ingredients and toss (like “chicken salad”)
3) Salt and pepper to taste.
4)Place in baking dish (9 x 9 or 7 x 11). Sprinkle with additional cheese.
5)Bake 25 minutes @ 350

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NOTES : Serve with warm, thinly sliced sourdough baguettes.
Mmmm…!

Title: Quick Beef Stew
Categories: Meats Main dish
Servings: 5

1 lb Cooked Beef * 4 ea Med Carrots **
3 ea Med Potatoes *** 1 c Sliced Celery
1 ea Envelope Onion Soup Mix 3 T Unbleached Flour
2 1/4 c Water

* 2 to 2 1/2 Cups cut-up Cooked Beef
** Carrots to be cut into 2 1/2-inch Strips
*** Potatoes to be pared and cut into 1 1/2-inch pieces
—————————————————————————
Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high
(100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes
and microwave until vegtables are tender,10 to 12 minutes more, stirring
every 5 minutes.

—————————————————————————–

Title: Herbed Rice Cake Snacks
Categories: Snacks
Yield: 4 servings

24 Unsalted mini rice cakes
1/4 c Softened cream cheese
1/4 c Reduced-calorie sour cream
1 ts Dried minced onion
1/4 ts Dried tarragon leaves
1/4 ts Dried rosemary leaves
1/4 ts Dried oregano leaves
1/4 ts Garlic salt
1/8 ts Dried dill weed

Place rice cakes on baking sheet. Blend remaining ingredients; spread
evenly on rice cakes. Bake at 350 degrees for 3 to 5 minutes.

Each serving provides:
* 122 calories
* 3.3 g. protein
* 6.4 g. fat
* 13.2 g. carbohydrate
* 183 mg. sodium
* 16 mg. cholesterol

Source: Sport Sense – The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Baked Stuffed Squid

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Squid
Salt
6 tablespoons Olive oil
1 Onion — chopped
1/3 cup Raw long-grain white rice
1/2 cup Chopped fresh parsley
1/4 cup Chopped fresh mint leaves
2 tablespoons White wine
1/4 cup Pine nuts
1/4 cup Black raisins
Freshly ground pepper
4 Peeled tomatoes — drained
1/3 cup White wine

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small sand
bag
and ink. Rub salt on the outer sacs and rinse them inside and out with cold
water. Heads and tentacles should be rinsed thoroughly and cooked along with
the sacs after you stuff the latter. Drain and set aside.

Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook,
without browning, until transparent. Stir in the rice and saute a few minutes,
until golden. Blend in the parsley, mint, 2 tablespoons wine, pine nuts, and
raisins, and season with salt and pepper to taste. Add enough water to half
cover and cook for a few minutes, then stuff the squid sacs with the mixture
using a very small spoon and allowing enough liquid in each for the rice to
cook. Seal opening with skewers or toothpicks.
Place the stuffed sacs with the heads and tentacles in a baking-serving dish.
Sprinkle with salt and pepper and set aside.

Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in
a small saucepan and simmer for 5 minutes. Pour the sauce over the squid and
dribble the remaining 2 tablespoons olive oil over the top. Bake in a
medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice are tender
and the sauce has thickened. Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Garlic-Cucumber Sauce

Recipe By : America’s Best Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz carton plain yogurt
3 cloves garlic — pressed
1 cucumber — seeded and chopped
1/2 teaspoon dried dill weed

Combine all ingredients, stirring well. Makes 1 1/2 cups

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NOTES : See Greek Chicken Ptias with Garlic Cucumber Sauce under Chicken
breasts

Meat Fish Rub

Recipe By : Field and Stream
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Rubs
Chicken Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Paprika
1/4 Cup Onion Powder
1/8 Teaspoon Cayenne
1/2 Teaspoon White Pepper
2 Teaspoons Chili Powder
3 Tablespoons Brown Sugar
1/2 Cup Granulated Sugar
1 Teaspoon Curry Powder
1/2 Teaspoon Black Pepper
1/4 Cup Salt

This seasoning rub can be used on all types of wild game and fish. Dust the
meat of fish before grilling or smoking.

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