SWEET CORN AND CHEDDAR CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
1 lg Onion — chopped
1 Celery stalk — chopped
1 Carrot — chopped
2 ts Dry mustard
1 1/2 c Canned chicken broth
3/4 lb Potatoes — peel dice
1 tb Chopped fresh thyme or
1 t -dried thyme
1 lg Bay leaf
3 c Corn kernels — fresh or
– frozen
3 c Half and half or milk
2 c Shredded sharp cheddar
– cheese
1 Green onion — thinly sliced

Melt 3 Tbsp of the butter in a heavy large saucepan
over medium heat. Add the chopped onion, celery and
carrot and saute until vegetables begin to soften,
about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2
cups canned chicken broth, potatoes, bay leaf, and
thyme. Bring mixture to a boil. Reduce heat to low,
cover saucepan and simmer until potaotes are almost
tender, about 10 minutes. Add the corn and half and
half. return soup to a simmer. Cover saucepan and
cook until vegetables are tender, about 6 minutes.
Reduce heat to very low and add the cheddar cheese to
the soup, mixing until cheese is just melted. Season
soup to taste with salt and pepper. Ladle soup into
deep bowls, and garnish with remaining cheese and
green onion and serve.

From Bon Appetit; August 1991

Shared by Robert Rostrup

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Slow Cooker Tamale Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Cilantro, fresh — chopped
1/2 pound Pork sausage
1 pound Beef stew meat
(1/2-inch cubes
1 Onion — chopped
1/2 cup Celery — finely chopped
1 Green chile pepper, mild
(seeded/chopped
1/2 cup Sun-dried tomatoes — chopped
8 ounces Can whole-kernel corn — draine
1 can Ripe olives, sliced — drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved pitted olives

Bring broth or bouillon to boil in medium saucepan. Stirring constnatly,
slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in
cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about
2 inches up sides of slow-cooker. In large bowl, combine sausage, stew
meat,onion,celery,chili pepper, sun-dried tomatoes, corn, sliced olives, salt
and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and
cook
on LOW 7-8 hours. Garnish with ripe olives, if desired.

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CRANBERRY-OAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped cranberries (raw)
-OR- blueberries
1/4 c Honey or maple syrup
2 tb Unrefined vegetable oil
3/4 c Orange juice
1 c AM Oat Bran
1 c AM Whole Wheat Pastry Flour
1 tb Non-alum baking powder

(Yield: 12 large or 24 mini-muffins)

Place berries, honey, oil, orange juice in blender and
blend slightly. Mix dry ingredients. Add liquid to
dry and mix. Fill oiled muffin tins and bake at 400
F. for 20 to 25 minutes or until nicely browned. The
smaller muffins rise better.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Coconut Rum Punch
Categories: Australian, Ceideburg 2
Yield: 1 servings

Text Only

Here, courtesy of Mark Herron in Sydney, is a series of recipes from
Downunder. These coconut recipes are from the Sydney Morning Herald
9/29/92 from a cooking column titled “Raw Materials” by Meryl
Constance. These are in an odd format, aside from being metric.
There are no ingredient lists or amounts leading the body of the
recipe. I considered listing the ingredients first, but++since I use
a non-standard format++ maybe someone with MM or one of the other
recipe programs would rather put them into that format. And no way
am I going to try to translate the metric measurements into American
ones. Some of you whiz-kids with recipe programs with that feature
conversions can tackle that. As you’ll see, these come from all over
the world, not just from Australia. Mark++gotta couple of question on
ingredients. The rabbit recipe below calls for both red and green
capsicums and birdseye chillies. I know what the latter are, but are
“capsicums” what we call green or red bell peppers up here? And I
*think* that what are referred to as “brown onions” are probably the
one’s with brownish skins that we call “yello onions” here.

And thanks for sending the papers over! I getting a kick out of not
only the recipes, but also the ads and articles. A nice peek into
Ozzie life.

This is a version of an old recipe from Barbados. You can use light
or dark rum. One of the ingredients is simple syrup which is made by
dissolving 4 parts (any measure) sugar in 3 parts of water. If you
can’t find a fresh young coconut, the chilled drinks cabinet in many
Asian food stores contains young coconut juice, which has been frozen
in plastic packs.

Put into a cocktail shaker or mixing bowl 30 ml lime juice, 60 ml
simple syrup, 90 ml rum. 120 ml young coconut- nut juice. Shake or
stir with ice cubes and strain into a tall glass. Garnish with a
lime leaf.

Serves 1 (lavishly).

Posted by Stephen Ceideberg; October 29 1992.

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COUNTRY BREAD SAUSAGE STUFFING FOR TURKEY

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage
-Bob Evans, Jimmy Dean, etc.
1 md Onion — chopped
1/4 c Chopped celery
1 t Salt
1/2 ts Pepper
1 t Dried basil
1/2 ts Oregano
10 c White bread cubes
– DRY, day-old
2 tb Minced parsley
-fresh or dried
Chicken broth or bouillon

Cook sausage in skillet, breaking up with a fork as
it cooks, until all pink color is gone. Pour off and
discard all but 1/2 cup of accumulated liquid. Add
celery and onion to sausage in skillet. Cook onion,
stir in salt, pepper, basil and oregano. Place bread
cubes in large bowl. Add sausage mixture, parsley and
enough chicken broth to moisten . Mix together gently.
Will stuff one 12 to 14 lb turkey. Bake excess in
ungreased casserole @ 350 degrees for 30 minutes.

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Au Gratin Potatoes And Ham

Recipe By : Sue Klapper
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C potatoes — peeled and sliced
1/2 Med onion — coarsely chopped
3/4 C ham — cooked, cubed
1/2 C american cheese — shredded
1/2 Can cream of mushroom soup
1/4 C milk
1 Dash thyme

In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat
layers. In small bowl, combine soup, milk and thyme; pour over top. Cover;
cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours
or until potatoes are tender.

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Cuscusu (Shellfish Couscous Soup) (Weir)

Recipe By : Joanne Weir: August 19, 1998 San Francisco Chronicle
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup couscous
2 1/2 cups fish stock
OR bottled clam juice
2 pounds assorted shellfish — such as
mussels; clams; shrimp; scallops
3 tablespoons olive oil
1 small yellow onion — minced
3 garlic cloves — minced
1 small pinch crushed red pepper
1 cup dry red wine
2 bay leaves
1 1/4 cups peeled — seeded
and chopped tomatoes
1 teaspoon red wine vinegar
salt and freshly ground pepper
3 tablespoons chopped italian parsley — plus
more for garnish
1 large pinch saffron threads

Wash the couscous in cold water and drain immediately. Lift and rake the
grains with your fingertips to separate them. Let rest for 10 minutes.

Heat the fish stock in the bottom of a couscousiere, or in a large soup pot
fitted with a steamer on top.

Line the steamer insert with 3 layers of cheesecloth. Add the couscous and
steam for 20 minutes, uncovered, fluffing the grains halfway through the
cooking.

Remove from the steamer and dump couscous into a baking pan.

Combine 1/3 cup water and 1/4 teaspoon salt. Sprinkle over the couscous.
Lift and rake grains with your fingertips to separate them. Let rest for 10
minutes.

Bring the fish stock back to a simmer. Wash the shellfish.

Add the mussels to the soup pot, cover and cook until they open, 2 to 5
minutes.

As the mussels open, remove them from the pan with a slotted spoon. Place
in a large bowl and cover with foil.

Add the clams to the soup pot, cover and cook until they open, 2 to 5
minutes. As the clams open, remove them from the pot with a slotted spoon
and add them to the mussels.

Strain the cooking broth and reserve.

Peel the shrimp and add them to the cooked shellfish.

Remove the muscle from the side of each scallop, then add scallops to the
shellfish.

Heat the olive oil in the soup pot. Add the onions and saute until soft, 7
minutes.

Add the garlic and crushed red pepper; saute for 1 minute.

Increase heat to high and immediately add the wine. Cook until reduced by
half, about 2 minutes.

Add the bay leaves, tomatoes, vinegar and strained shellfish broth. Season
with pepper.

Bring to a boil, then reduce heat to a slow simmer. Place the
cheesecloth-lined steamer insert back on the couscousiere or soup pot.
Place the couscous in the steamer.

Simmer slowly for 15 minutes, uncovered, until the couscous feels hot when
you touch it on top. Remove the steamer and couscous.

Add the parsley, saffron and all the shellfish to the soup pot and simmer
slowly for 2 minutes. Remove from heat and let sit for 3 minutes.

Stir the soup well; season with salt and pepper.

Divide the couscous among serving bowls, ladle in soup, then garnish with
parsley. Serves 8.

[PER SERVING: 165 calories, 9 g protein, 15 g carbohydrate, 6 g fat (1 g
saturated), 38 mg cholesterol, 330 mg sodium, 2 g fiber.]

Notes: Recipes from a lunch at a family run restaurant and market in
Palermo, on the northwestern tip of Sicily. The restaurant was called
“Shanghai.”

Kitpath@earthlink.net 8/27/98

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Title: ORANGE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 c All-purpose flour
1 1/2 t Baking soda
1/2 c FLEISCHMANN’S Margarine,
-softened
1 c Sugar
2 t Grated orange peel
1 t Vanilla extract
1/4 c EGG BEATERS 99% Real Egg
-Product
Additional sugar (opt)

In small bowl, combine flour and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine, 1 cup
sugar, orange peel and vanilla until creamy. Add egg product; beat until
smooth. Gradually stir in flour mixture utnil blended. Cover; chill dough
1 hour.

Shape dough into 42 (3/4") balls; roll in additional sugar if desired.
Place on lightly greased baking sheets, about 2″ apart. Bake at 375’F. for
8-10 minutes or until light golden brown. Remove from sheets; cool on wire
racks.

Makes 3 1/2 dozen cookies.

MMMMM

Title: Kahlua Spiced Peaches
Categories: Kahlua, Peaches, Gift
Yield: 12 servings

2 cn (29 oz. each) cling peach
-halves
1/2 c Kahlua
1/2 c Brown sugar, packed
1/4 c Tarragon white wine vinegar
3 Thin strips orange peel
3 Thin strips lemon peel
2 Sticks cinnamon

Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar,
vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5
minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to
14 spiced peaches.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

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Title: FISH AND LEEK CHOWDER
Categories: Fish, Soups, Appetizers
Yield: 6 servings

1 tb Margarine
1/2 c Onion; chopped
2 Carrots; medium, chopped
1 c Bell Pepper; chopped
1/2 c Anaheim Chili; chopped
2 c Tomatoes; Italian, chopped
4 md Potatoes; peeled and cut
-into 1/2″ cubes
1 c Fish Stock
4 Leeks; chopped, white only
2 Bay leaf
1 c White Wine; Sauvignon Blank
1 ts Black Pepper
1 ts Thyme; 2 fresh sprigs
2 tb Parsley; chopped
3/4 lb Shark; cut into 1/2″ cubes
1/4 lb Dried Cod; refreshed
1/4 lb Bay Scallops
1 cn Evaporated Skim Milk
-12 oz.

Melt the margarine in a large soup kettle. Add the onion and cook over
moderate heat until soft, 3 minutes. Add the carrots, cook for several
minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3
minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and
parsley. Bring to a low boil, reduce the heat and simmer, covered, until
the potatoes are almost done, 10 to 20 minutes.
This is the point to do ahead have ready to add the fish, on the day it is
to be served.
Bring the Chowder base to a simmer and add the fish and scallops and
simmer, covered until the fish is just done, 5 to 15 minutes (don’t
overcook). Add the evaporated milk and stir gently. Serve at once.
Garnish with washed parsley leaves, and hot pepper sauce.

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