LENCSELEVES FOGOYHUSSAL (LENTIL SOUP WITH PAR

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Partridges
1 c Lentils
6 c Broth, chicken
1 lb Veal bones
1 md Carrots — peeled
1 ea Parsnip — peeled
1 ea Celery knob — peeled
1/4 lb Bacon, smoked
2 tb Flour, all-purpose
1 sm Onions — chopped
1/2 ts Mustard, prepared
1/3 c Heavy cream

Soak partridges in cold water 3-4 hours. Place
lentils in soup pot with chicken broth, veal bones,
carrot, parsnip and celery. Slowly bring to a boil.
Cut smoked bacon into small dice and render fat.
With slotted spoon remove cracklings and set aside.
Dry partridges. Very quickly brown the whole bird in
the bacon drippings, giving them some color. Remove
partridges and place in soup pot with lentils.
Make a roux with the same fat used to brown the
partridges and the flour and onion. Add 1/2 cup cold
water and whip until smooth.
When partridges and lentils are done, about 2 hours,
add liquified roux. Cook for an additional 10 minutes.
Take out partridges and bone them. Replace meat chunks
in soup. Just before serving, whip mustard and cream
into the soup.

Note: partridges can be one of the toughest birds in
the world, and the 2 hour cooking time may be longer.
This is an excellent way to prepare what would
otherwise be a very tough bird.

MM and upload by DonW1948@aol.com / CBCH

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RICE CORN DRESSING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Brown or white rice
-(uncooked)
1 lb Chicken or turkey
-giblets, use few or no
-livers
Broth from cooking giblets
1/2 Bunch of celery hearts,
-finely sliced
1 lg Bell pepper, chopped
2 md Onions, chopped
Salt pepper to taste
Cayenne pepper to taste
Optional: Poultry
-seasoning, sage and
-garlic powder to taste
1/4 c Worcestershire sauce (or
-to taste)
1 cn (12-oz) corn (Green
-Giant Niblets preferred)

Cook rice according to package directions. Cook
giblets in salted water until tender, cool, then chop
or grind. ave the broth. Saute celery, onion and bell
pepper until the celery is limp (can be easily smashed
between thumb and forefinger). Add all seasonings
except Worcestershire sauce. Simmer for 5 minutes. Add
the Worcestershire sauce and corn. Simmer for 10
minutes. Combinerice and vegetable mixtures. Add the
chopped giblets and mix well. Use the broth to
moisten, if necessary. Put the dressing in the turkey
and cook the turkey as usual. If stuffing wild ducks
or geese, do not stuff until the last 15 to 30 minutes
of cooking time. Enough to stuff 1 large turkey.

Judi Johnson (Rice Farmer)

MM by Cathy Svitek

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GLUTEN-FREE ORANGE MUFFINS OR QUICK BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick
Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Millet or Rice Flour
1/2 c AM Soy Flour
1 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 ts Orange flavor
1 c Water or orange juice
1/4 c AM Unrefined Vegetable Oil
1/4 c Rice syrup

Combine all dry ingredients. Mix all liquids; add to
dry ingredients. Pour into well-oiled pan. For
muffins, fill cups full, bake at 375 F. 15-20 minutes.
For bread, bake 35-40 minutes or until done.

(Yield: 1 loaf/12 muffins)

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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DUXELLES STUFFING – MASTER CHEFS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Basics Masterchefs
New york L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Brains, calf, (12 ounces)
1/4 c Vinegar, wine, white (opt)
1 ea Bay leaf
2 tb Butter, unsalted
2 1/2 c Mushrooms, thinly sliced
Pepper, ground (to taste)
2 tb Shallot, chopped
2 tb Parsley, chopped

For Duxelles Stuffing:
ÿÿÿÿÿÿÿ
Soak the calf brains in a bowl of cold water with
2 tablespoons of vinegar about 30 minutes. Drain and
carefully remove as much of the membrane and veins as
possible from the brains. Set aside. In a small
saucepan, combine 3 cups of cold water, the remaining
2 tablespoons of vinegar, a little salt and bay leaf.
Bring to a boil, and simmer for 10 minutes. Gently
add the brains and immediately remove the pan from the
heat. Let the brains sit in the liquid, covered, for
8 minutes, then transfer them with a slotted spatula
to a small bowl. Set aside.

Heat 2 tablespoons of butter in a large skillet
over medium-high heat. Add mushrooms, sprinkle with
salt and black pepper, and stir until nearly dry,
about 8 minutes. Add the shallot and cook for 2
minutes longer. Add cooked brains, and stir, breaking
up the brains, until mixture is almost pureed. Add
1/4 cup of reserved Veal Stock to the mixture and
simmer briefly until thick. Remove from the heat,
stir in parsley and adjust seasoning. Cool mixture
completely, then chill, covered.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York

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Date: Fri, 14 May 93 08:39:37 EDT
From: Debbi Harris

Here’s a recipe from the Lean Luscious Meatless Cookbook for Vegetable
Broth Mix:

1 Tablespoon onion powder
1 Tablespoon celery salt
1 Tablespoon dried parsley flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground savory
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon ground sage

Combine all ingredients and mix well. Mix again before using. Dried
vegetable flakes can also be added for a flavor bonus.

Title: CHOCOLATE-PECAN CRUST
Categories: Pies
Yield: 8 servings

1 pk Chocolate wafers (8 1/2 oz)
3/4 c Pecans, finely chopped
1/2 c Butter, melted

Preheat oven to 350 F. Crumble cookies to make about 2 cupsa crumbs.
Combine with pecans and butter. Press into 9-inch pie pan and press up
sides to form high rim. Bake 10 mins. Cool

—–

Title: Mingle Mangle (Warm Zucchini Salad)
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
1 tb Butter
2 Shallots; minced
2/3 c Heavy cream
1/4 c Fresh basil;chopped plus 1TB
1 ts Lemon juice
1 ts Red wine vinegar
1/4 ts Hot pepper sauce
Salt and pepper
3/4 lb Zucchini; 1/8inch slices
2 md Tomatoes;peeled,seeded,cubed

Melt the butter in a large heavy skillet over medium heat. Add the
shallots; cook 1 minute. Add the cream and 1/4 cup basil. Heat to
boiling; reduce the heat. Simmer, stirring occasionally, until thick,
about 10 minutes. Add the lemon juice, vinegar, hot pepper sauce,
and salt and pepper to taste. Stir in the zucchini and toss it until
well coated. Add the tomatoes; toss lightly. Sprinkle with the
remaining 1 TB basil. Serve immediately.

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MENUDO

Recipe By : Ariadna Tanguma
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds tripe — cut in 1-inch pieces
1 gallon water
2 medium onions — chopped
2 cloves garlic
1 tablespoon salt
1/2 teaspoon black pepper
2 ancho chiles
1 tablespoon fresh cilantro leaves
7 cups hominy, yellow — cooked
lime wedges — for garnish

For starters, you must place the tripe, water, onions, garlic,
salt, and pepper in a large kettle and let it simmer over low heat for
about two hours, skimming fat as necessary. Next, you must toast the
chiles well. Then you slit them open and remove the seeds and veins. You
must grind them until they are very fine and then you add them to the
kettle. Continuing, you can add the cilantro and let it simmer for about
two hours. At last, you can add the hominy and cook for another thirty
minutes. Finally, it is a good idea to serve with lime wedges. This
recipe will serve from ten to about twelve people

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NOTES : Edinburg, Texas High School Family Recipes
Ariadna Tanguma
Spanish III H/AP
Isabel Prescott
4th Period

For some time now, my favorite Mexican food has been Menudo.
The first time I was introduced to it, was at my grandmother’s house.
She lives in Oaxaca, Mexico.
My parents don’t really like to go visit my grandmother,
because she tends to be very irritable. But when my parents actually
decide to go for a visit, we really have a good time.
My quinceanera was very near and my grandmother decided it
was about time that I learned how to cook. Of course, my grandmother
also decided that she was the one who was to teach me all I needed to
know. I felt like that was a very good idea since she is a very good
cook.
She took me to the kitchen and told me that the first thing
I was to be taught was how to make my grandfather’s favorite food

2 med sweet potatoes (1/2 lb)
8 dried apricot halves
1/4 Cup raisins
1/2 Cup cranberries
1-1/2 Cups light soymilk, plain
2 Tbsp rice flour or cornstarch
1/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground ginger
dash ground cloves

Steam sweet potato until just tender. Peel and cut into 1/2
inch pieces. Cut each dried apricot half into 8 or 10 pieces.
Put sweet potato, apricot pieces, raisins, and cranberries into
a medium sized bowl.
Preheat oven to 375 degrees F. Coat a 4 cup casserole dish
with non-stick cooking spray.
In a small saucepan, heat soymilk to steaming. Reduce heat
to low. Remove several Tbsp. of milk to a small bowl and mix
in the rice flour. Stir rice flour paste into soymilk. Cook,
stirring constantly, until sauce thickens enough to coat the
back of a spoon.
Fold sauce into potato and fruit mixture. Spoon into
prepared casserole and bake 30 minutes.

Makes: 2 servings

Title: Potato Cheese Soup
Categories: Cyberealm, Mom’s best, Soups
Yield: 6 Servings

4 tb Sweet butter
2 c Finely chopped yellow onions
2 c Peeled and chopped carrots
6 Parsley sprigs
5 c Chicken stock
2 lg Potatoes, peeled cubed
1 c Chopped fresh dill
2 c Grated cheddar cheese
Salt pepper to taste

1. Melt butter in soup pot. Add onions and carrots and cook over low
heat covered until vegetables are tender and lightly colored about 25
minutes.

2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat,
cover and simmer until potatoes are very tender, about 30 minutes.

3. Add dill, remove soup from heat, and let it stand covered for 5
minutes.

4. Pour soup through a strainer and transfer the solids to the bowl
of a food processor fitted with a steel blade. Add 1 cup of the stock
and process until smooth.

5. Return pureed soup to the pot and add additional cooking liquid
(about 3-4 cups) until the soup reaches the desired consistency.

6. Set over low heat, and add salt and pepper, and gradually stir in
the grated cheese. When all the cheese is melted, serve immediately.

Garnish with croutons.

Source: The Silver Palate Cookbook

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