Herbed Oil

Recipe By :Adapted from Dewitt Gerlach
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Olive oil
8 Bay leaves
4 Rosemary sprigs or
4 ts Chopped dried leaves
2 tb Dried red chiles
1 Mashed garlic cloves

Combine all and let stand covered at room temperature
12 to 24 hr. Decant oil and store in cool dark place.

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Title: Sweet-And-Sour Green Beans
Categories: Diabetic, Vegetables, Holidays, Vegetarian, Side dishes
Yield: 4 servings

10 oz Package Frozen Green Beans 2 tb Wine Vinegar, red or white
1/2 c Water 1 tb Margarine
1 Bay Leaf 1 pk Equal Sweetener
4 Whole Cloves

Combine the beans, water, bay leaf and cloves in a saucepan. Cook
until the beans are tender, about 3 minutes. Drain off the water.

Add the vinegar and margarine. Saute for 3 minutes.
Remove the bay leaf and cloves. Sprinkle on the sweetener and serve.

Serves 4

One Serving = Calories: 46 Carbohydrates: 0 Protein: 1 Fat: 3
Sodium: 37 Potassium: 39 Cholesterol: 0

Exchange Value: 1 Vegetable Exchange + 1/2 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM

MUSHROOM MILLET MAGIC

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 oz Millet — cooked
18 oz Mushrooms — sliced
18 oz Green pepper — chopped
18 oz Onion — chopped
9 oz Pumpkin seeds
12 tb Olive oil
3 ts Salt
1 1/2 ts Cumin
1 1/2 ts Basil
9 oz Triticale flour
Sesame oil

Preheat oven to 350 degrees. Lightly grease a 4 x 8
baking dish with sesame oil Combine all ingredients
together gradually stirring in triticale flour.
Transfer to covered baking dish and bake for 20
minutes.

From the files of DEEANNE

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Teddy Bears Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :0:55
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups brown sugar — firmly packed
1 cup butter — softened
2 teaspoons vanilla — real
2 eggs
2 1/4 cups Pillsbury BEST flour
2 1/2 cups quick-cooking oats
1 teaspoon baking soda
brown or chocolate decorator icing
red M Ms

1. In large bowl, combine brown sugar and butter; beat until light and fluffy.
Add vanilla and eggs; blend well.
2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine
flour, oats and baking soda; mix well. Add to brown sugar mixture; blend well.
Cover with plastic wrap; refrigerate 1 hour for easier handling.
3. Heat oven to 375*F. For each bear, form two 1/2 inch balls and one 1 1/2
inch ball. Place the large ball on ungreased cookie sheet; place smaller piece
s
on top to form ears. Flatten dough slightly; crimp edges with fork. Repeat
with remaining dough, placing large balls of dough 3 inches apart on cookie
sheets.
4. Bake for 7 to 10 minutes or until light golden brown. Cool 2 minutes;
remove from cookie sheets. Cool 10 minutes or until completely cooled.
5. To decorate, use small round tip on decorator icing; pipe icing on each
cookie for eyes and mouth. For nose, use small amount of icing to secure M M o
n
cookie. Let icing set before storing. Store in lightly covered container.

2 dozen large cookies.

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NOTES : A friend will be very pleased to recieve a basket filled with these
oatmeal bears. Tuck a little stuffed bear holding the recipe into the basket
along with the cookies. Makes a great baby shower gift!

CHICKEN CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken wings
8 c Cold water
1 t Salt
10 oz Package frozen corn
1/4 ts Black pepper
1/4 c Parsley, chopped fine

Place the chicken wings, water and salt in a soup
kettle. Bring to rolling boil, and remove any froth
which may gatther on top. Reduce heat to simmer and
cook covered fro 1-1/2 hours.

Strain soup abd allow the cbickin wings to cool,
Remove the meat from the bones. Discard the bones and
the skin. Return the meat to the broth and again place
over the heat. Bring to a simmer again and add tbe
corn and black pepper. Cook for I5 minutes longer.
Stir in the chopped parsley just before serving. Do
not cover after the addition of the parsley or you
will spoil its bright green color. Serve piping hot
with oyster crackers.

Makes 5 or 6 servings.

Source: ‘The Super Chicken Cookbook’ by Iona Nixon
Found by Fran McGee

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Title: Pumpkin Bread Pudding
Categories: Dessert, Pumpkin, Pudding, Tried
Yield: 4 servings

1 c Milk
3/4 c Sugar
2 Eggs,slightly beaten
1/2 t Salt
1 t Vanilla extract
1 c Canned Pumpkin, mashed
2 c Stale bread (sm)cubes
1/2 t Ground cinnamon
2 T Brown sugar

In medium size bowl, combine milk, sugar, eggs, salt, vanilla
and pumpkin, blend thoroughly. Stir in bread cubes.
Pour into a greased 1-1/2 quart baking dish.
Bake 35-40 minutes in a 350 degree oven.

Mix brown sugar and cinnamon, and sprinkle on top of the pudding.
Return pudding to the oven and bake for about 10 minutes more.

Yield 4-6 servings.

This was delicious served chilled with a dollop of whipped cream.

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

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Title: [THAI] neua pad kimao (beef flambe)
Categories: Beef, Thai, Chile
Yield: 4 servings

1 c Beef, sliced thinly,
-diagonally across
-the grain
1 c Maekhong (whiskey),
-warmed, for flambé
3 tb Prik ki nu daeng (red
-birdseye chilis),
-thinly sliced
1 tb Kratiem (garlic),
-thinly sliced
1 tb Kha (galangal)
-thinly sliced
1 tb Hom daeng (shallots),
-thinly sliced
1 tb Nam pla (fish sauce)
1 tb Nam makham piag
-(tamarind juice)
3 Bai makrut (kaffir lime
-leaves), torn,
-or 1 teaspoon lime zest
1 ts Nam tan paep (palm sugar)

This is perhaps one for the adventurous – or the outdoor chef? – for not
only is the meal cooked in very hot oil, but it is deliberately flamed at
the end! Because of this I recomend you use a wok, not a skillet, at least
16 inches in diameter and 6 inches deep, or a sauté pan, at least 16″ in
diameter and 4″ deep.

maekhong is the generic name for Thai whiskeys derived from rice liquour.
It is also the name of one of the popular (and relatively cheap) brands.
However if you prefer, or simply can’t get Thai whiskey, you can use any
whiskey, whisky, brandy or rum you choose!

Method

Place a wok over very high heat and stir fry the ingredients quickly,
stirring or shaking the wok vigorously to prevent the meat burning.

Add 1 cup of warmed maekhong (rice whikey) to the wok and tip it to cause
it to ignite. After about 30 seconds if it is still burning place the lid
on the wok to kill the flames.

Serving Storage

Serve with the usual table condiments and white rice.

On a cold night the best “wine” to go with this is whiskey (good sippin’
whiskey), warmed in the style of sake. On a hot summer hight, accompany it
with a robust, and well chilled beer, such as Singha or Beer Chang (a Thai
product of the Carlsberg breweries that is 9% by volume alcohol!) “Col.
I.F. Khuntilanont-Philpott”

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Title: [THAI] hoi tohd (fried mussels)
Categories: Thai, Mussel, Chile
Yield: 6 servings

1 kg Mussels
1 c Tua phak yao
-(long beans), cut
-into 1 inch pieces
-(optional)
1 c Tua ngok (bean sprouts)
-(optional)
1/2 c Hom daeng (shallots),
-thinly sliced
2 tb Kratiem (garlic), minced
1 tb Nam prik pao
-(toasted chilis in
-bean oil)
1 tb Prik ki nu daeng
-(red birdseye chilis),
-thinly sliced
1 ts Nan tan sai daeng
-(brown granulated sugar)
1 ts Prikthai (black pepper),
-freshly ground

Just the thing if you’re in a hurry: and a tasty party food, or between
meal snack as well.

Method

Clean the mussels, carefully removing the beards.

In a wok or skillet over medium heat, saute the shallots and garlic until
aromatic.

Add the mussels, stir fry on high heat for 1 minute, add the remaining
ingredients (except the beans and bean sprouts) and cover the pan, reducing
the heat to medium, for a further 5 minutes. Shake the pan occasionally to
move the mussels around and ensure even cooking.

Check the cookig: discard any unopened mussels.

If you want a substantial meal, add the beans and stir fry until heated
through, then remove from the heat and add the bean sprouts, stirring
briefly, then transfer to the serving platter.

Serving Storage

For a light snack, the mussels are eaten alone, using a convenient half
shell as a spoon/knife. For a more substantial meal, the mussels are
transferred to a platter, and the beans, bean shoots etc to another, then
the veggies can be eaten with rice or noodles, accompanying the mussels.

In many cases the mussels are eaten with the fingers, as this makes it
easier to dip them in the chosen, and usually fierily hot, dipping sauce,
such as nam prik kapi, nam prik kiga, or nam prik narok. “Col. I.F.
Khuntilanont-Philpott”

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Tuna Provencal (or Open Faced Sandwiches

Recipe By : How to Boil Water, TVFN
Serving Size : 2 Preparation Time :0:00
Categories : Cold Sandwiches Greensalads
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can White tuna — drained
1 tbsp Capers
12 Cured black olives — sliced
1/2 Red onion — minced
2 Plum tomatoes, seeded — chpd
1 tbsp Olive oil
2 tbsp Red wine vinegar
Salt and pepper
1 bn Watercress
6 slices Whole grain bread
—–SALAD VARIATION—–
Mixed greens
Boiled new potato — quartered
Hard cooked egg — quartered
Cooked green beans

In lg bowl, mix tuna, capers, olives, onion, and tomatoes. Pour in oil and
vinegar; toss. Season and serve with watercress on whole grain bread.
Salad Variation: Arrange mixed greens on plate, top with potato, egg and
green beans. Place a scoop of tuna salad in center of plate.

Shared by Sherilyn Schamber

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Sauteing Techniques

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

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

While stir-frying cooks small pieces of seafood and
vegetables over high heat with constant stirring,
saut‚ing is done in a skillet over moderate heat with
less activity. First you brown the fish on one side,
then turn it over to finish cooking on the other ÄÄ an
ideal way to cook larger or more delicate pieces of
fish.

The fish can be whole, cut into easy-to-handle
fillets, or cut into small pieces. Very thin fillets
are tricky to saut‚ because they become quite fragile
as they cook; you might want to consider steaming them
instead. To create a nice crisp coating when saut‚ing,
first dust the fish lightly with flour, cornmeal,
breadcrumbs or finely chopped nuts.

Once the fish is cooked and has been transferred to
warmed dinner plates, you can make sauce in a flash
using the same skillet. Add a splash of lemon juice or
white wine, some freshly chopped herbs and/or minced
green onion, heat just until warmed and pour over the
fish to serve. Or add a handful of chopped nuts to the
skillet, toast over moderately high heat, and scatter
over the fish.

Because saut‚ing requires the use of fat (oil, butter,
or margarine), you can’t avoid the added calories, but
a skillet with a nonstick surface keeps added fat to a
minimum. If you are not using a nonstick pan, be sure
that a thin layer of fat evenly covers the bottom of
the pan. You may need more or less oil than called for
in the recipe depending on the size of the pan.

How to Saute

1. If cooking the fish uncoated, pat dry with paper
towels to remove excess moisture and avoid splattering
during cooking. If coating the fish, lightly dust with
the chosen coating and pat to remove the excess.

2. Heat the oil or butter in a large skillet over
medium heat, then add the fish. Take are that the fish
fits evenly in the pan without overlapping. If
necessary, cook the fish in batches or in two pans at
one time. Cook the fish until nicely browned, then
carefully turn.

3. Continue cooking until well browned on both sides
and opaque through the thickest part of the fish.
Cooking time will depend on the thickness of the fish,
but figure roughly 10 minutes total for each inch of
thickness.

4. Transfer the fish to warmed dinner plates and cover
with foil to keep warm. Add sauce ingredients to the
pan and bring to a boil.

5. Arrange the fish on individual plates, spoon sauce
over the fish and serve.

Simply Seafood Fall 1994

Posted by Michael Prothro

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