Vegetable Stock

Recipe By : Gourmet – October ’89
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 onions — chopped
3 tablespoons unsalted butter
2 leeks, white pale part, washed well — chopped
2 carrots — chopped
2 ribs celery — chopped
1/4 pound mushrooms w/open caps — chopped
1 cup potato peelings
1/4 cup lentils
6 unpeeled garlic cloves
1/2 teaspoon dried thyme — crumbled
1/2 teaspoon black peppercorns
1 bay leaf
12 long parsley sprigs
1 teaspoon salt

In a stockpot or kettle, cook the onions in the butter over moderate heat,
stirring until they are golden. Add the leeks, the carrots, the celery, the
mushrooms, the potato peelings, and 1/3 cup water. Simmer the mixture,
covered, stirring occasionally, for 5 minutes. Add 12 cups of cold water,
the lentils, the garlic, the peppercorns, the thyme, the bay leaf, the
parsley, and the salt. Bring the mixture to a boil, and simmer it, uncovered
for 2 hours. Strain the stock through a fine sieve into a bowl and let it
cool. Chill the stock and remove the fat. Makes about 9 cups.

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Cherry Chocolate Candy-Topped Cookies

Recipe By : Pillsbury Christmas Baking Cookbook
Serving Size : 60 Preparation Time :1:00
Categories : Bobbie Not Sent Cherries
Chocolate Cookies
Desserts Holidays
Pillsbury Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Moist Supreme White Cake Mix
1/3 cup oil
1/2 teaspoon almond extract
2 eggs
1 cup candied cherries
Milk chocolate candy kisses with almonds — OR
white chocolate-striped candy kisses with — almonds

Heat oven to 375 F. In large bowl, combine cake mix, oil, extract and eggs;
stir with spoon just until thoroughly mosintened. Stir in candied cherries.
Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie
sheets.
Bake at 375 F. for 6-8 minutes or until edges are light golden brown.
Immediately top each cookie with a candy kiss, pressing down firmly. Cool 1
minute; remove from cookie sheets.
Makes 3 dozen cookies.
Per cookie:
120 calories, 5 grams fat, 8 % CFF, 15 mg. cholesterol
Diatary Exchanges: 1 starch or carbohydrate and , 1 fat

Note: For a new flavor try substituting 1 tsp. rum extract for the almond
extract.
Make sure that cookies are cooled and set before packing into containers
for storage as chocolate may melt slightly when placed on cookie.

MC formatting by bobbi744@acd.net ICQ#2099532
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Title: Pickled Spinach
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

2 c Spinach; torn 1/3 c Oil, vegetable; to 1/2 cup
1 c Tomato; chopped 2 sl Bacon; cooked and crumbled
1/4 c Green pepper; chopped Lettuce leaves; opt.
1/4 c Vinegar

Combine first 5 ingredients, tossing gently. Chill at least 15
minutes. Sprinkle bacon over top; serve on lettuce leaves, if desired.

SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by
Nancy Coleman.

MMMMM

Date: Wed, 28 Apr 93 14:53:08 +0700
From: Malcolm Moseley

MARROW WITH BEANS AND CORN
————————–

Serves 3 adults as a main course, keeps well and can be eaten cold for lunch
the next day in pitta or whatever.

INGREDIENTS.
————

1 large onion, chopped 1 or 2 cloves garlic
1tsp dried basil 1tsp dried oregano
4 ozs sweetcorn kernels 15 oz can tomatoes (undrained)
8 ozs any cooked beans (kidney beans look good in this dish)
1lb marrow, not too firm 2 tblsp tomato puree

This is, apparently, a south american dish. I thought it tasted delicious and
looked especially good.

METHOD.
——-

1. In a large saucepan, saute the onions as you wish :-), until softened.
2. Meanwhile, dice the marrow into fairly large cubes (1′ ?).
3. Add tomatoes, puree, garlic and herbs to the onions and simmer for ten
minutes (uncovered to thicken the sauce).
4. Add the marrow and cook until tender, from 10-20 minutes depending on the
size of the marrow cubes.
5. When the marrow is *almost* cooked, add the beans and the sweetcorn and cook
until the marrow is ready and the mixture is piping hot. Eat sprinkled with
loads of freshly milled black pepper.

NOTE. This is really good when the sauce is nice and thick. If you do need to
add water during cooking, keep it to a minimum.

I eat this on it’s own, but it would go well on brown rice.

BEAN AND PISTOU SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth
2 cn White beans, rinsed and
-drained (19-ounce cans)
2 tb Pesto sauce
2 tb Grated Parmesan cheese
Freshly ground black pepper

Put the broth and beans in a saucepan over moderate
heat and bring to a boil. Reduce heat to low and stir
in the remaining ingredients. Simmer for about 1
minute.

Makes four 1-cup servings.

Nutrition information per serving: Calories: 496
Protein: 29.4 grams Fat: 11.5 grams Colesterol: 3.9 mg
Fiber: 22.1 grams Sodium: 483 mg

[ MODERN MATURITY; April/May 1990 ]

Posted by Fred Peters.

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RASPBERRIES IN HONEYED PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Raspberry puree
2 tb Honey
1/2 pt Red raspberries
1/2 pt Golden raspberries

1. Combine the raspberry puree and honey.
2. Put the red and golden raspberries into a bowl and
add the puree. Stir gently and let marinate at room
temperature for 1 hour. (Refrigerate if preparing
ahead; bring out of refrigerator 30 minutes before
serving.) 3. Serve the raspberries alone, or as a
topping over ice cream or angel food cake.
Note: To make a raspberry puree: Pour a 10-ounce
package of frozen raspberries in light syrup in a food
processor or blender. Strain and use the puree.

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Title: Trio of Grains with Sweet Corn Coulis
Categories: Vegetarian, Main dish
Yield: 6 servings

1 c Cooked Couscous
1 1/2 tb Cucumber, finely diced
1 1/2 tb Pine Nuts, roasted
1 1/2 tb Mint, fresh, finely minced
1 1/2 tb Lemon Juice
2 tb Tomato Concasse (see note)
1 tb Herb-Infused Olive Oil
Salt and Pepper, to taste
BASMATI RICE:
1 c Basmati Rice, cooked
2 tb Spinach, chopped and sauteed
2 tb Tomato Paste
1 1/2 tb Zucchini, blanched and
– finely diced
Salt and Pepper, to taste
QUINOA:
1 c Quinoa, cooked
2 tb Shiitake Mushrooms, finely
– sliced and sauteed
2 tb Shiitake Mushroom Duxelles
– (see note)
1 tb Red Bell Pepper, roasted and
– finely chopped
1 1/2 ts Tarragon, fresh, finely
– chopped
1 1/2 ts Hazelnut Oil
Salt and Pepper, to taste
SWEET CORN COULIS:
6 Ears Sweet Corn (in husks)
1 tb To 2 tb Water
COUSCOUS:
Salt and Pepper, to taste
GARNISHES:
Sage Leaves, fried
1 pn Finely Julienned, lightly
Fried Zucchini (see note)

Each of the three grain combinations can be formed using timbales or
other molds, or by the quenelle method using two large tablespoons.
COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double
boiler until warmed through. Pack mixture into 6 small timbale molds
(or scoop mixture in a tablespoon, round a second tablespoon over the
mixture and press spoons together). Unmold mixture and set aside.

Repeat procedure with basmati rice ingredients; set aside.

Repeat with quinoa ingredients; set aside.

COULIS: Grill, broil or roast corn in their husks for 10 to 12
minutes, until corn is cooked. Discard husks and remove kernels from
cobs. In a food processor blend kernels with enough water to produce
a sauce. Pass mixture through a fine strainer, and season the liquid
with salt and pepper.

TO SERVE: Pour coulis on 6 plates and place one serving of each
grain on each plate. Garnish couscous with fried sage leaves;
garnish basmati rice with fried zucchini.

Serves 6

NOTES: To make tomato concasse, peel, seed and dice tomatoes and
toss with olive oil, salt and pepper.

To make shiitake duxelles, finely mince mushrooms and saute in oil
with a pinch of minced shallot or onion.

To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of
oil in a pan to 350 F (a drop of water should ripple and pop on
surface of the oil); fry sage leaves for 1 minute, remove to a paper
towel and drain. Repeat with finely julienned zucchini, frying just
until golden.

Created by: Charlie Trotter, chef extraordinaire, Chicago

Source: Vegetarian Times, April 1993

Shared by: Norman R. Brown

Posted from the Echo’s Library 04/29/94 by Frank Skelly

MMMMM

8 Cups cubed stale bread (about 12 slices)
2 stalks celery, chopped
1 large onion, chopped
4 apples, peeled, cored, chopped
1-1/2 tsp sage, rubbed dried
1 tsp thyme, dried
1/2 Cup chopped cranberries
1-1/2 Cup vegetable stock
salt pepper to taste

Preheat oven to 350 degrees F. Spread bread cubes on a
baking sheet and toast for 15 or 20 minutes, until
lightly toasted.
Heat a large non-stick skillet over medium heat. Put
celery and onion into skillet, cover, and allow to sweat
for 5 minutes. Add two Tbsp of the stock and stir
to release any browned bits. Simmer until liquid
evaporates. Add apples two more Tbsp of stock
simmer, stirring, until liquid evaporates. Stir in sage,
thyme, 1/4 cup of stock, cover, reduce heat to low,
simmer until apples are tender, 5 or 6 minutes.
Pour bread mixture into a large bowl, mix in cranberries,
drizzle with remaining stock, season with salt pepper.
Transfer to a 10-cup casserole, lightly coated with
non-stick spray, cover, bake in a 325 degree F oven
for 35 to 45 minutes.

note:
apples which maintain their shape when baked are best,
Northern Spy is *the* quintiscential choice but Golden
Delicious would be good too.

Title: Anglers` Remoulade Sauce
Categories: Wildgame, Fish, Sauces
Yield: 1 servings

1 pt Mayonnaise
1 pt Mustard
1 oz Anchovy paste
1/2 oz Lemon juice
1 oz Onion, grated
1 oz Wine, sherry
1/4 oz Tabasco sauce
1/2 oz Worcestershire sauce

Blend all the ingredients in an electric blender or hand-whip them
into a smooth mixture. Makes a tart and tsaty sauce for poached fish,
oysters, shrimp, crab meat, scallops or lobster. Recipe date: 11/29/87

MMMMM

TERRAPIN IN CREAM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg — hard-boiled
8 tb Butter
2 c Cream
1/2 ts Salt
1/2 ts Pepper
1/2 ts Allspice
1/2 ts Nutmeg
2 c Terrapin — cooked picked
1/2 c Sherry

Calories per serving: Number of
Servings: 6 Fat grams per serving:
: Approx. Cook Time: Cholesterol per
serving: Marks:

*DIRECTIONS*

To cook terrapins: Boil a few and pick them, cutting
out the gall bladder, which is attached to the liver.
Be sure not to break the gall sac. Reserve the eggs,
and put all to stew with 1/2 pint of claret, and
rather more Madeira, until done.

Force egg yolks through a sieve, then cream then with
butter. Scald cream over hot water, add seasonings,
and beat in egg yolk and butter mixture. Add terrapin
and sherry, and heat thoroughly.

~– Mrs. S. Scott Beck, Kent Co., MD The
Hammond-Harwood House Cookbook

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