OYSTERS AND ARTICHOKE CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Frozen artichoke hearts
1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters
1/4 lb Butter
1 Bunch green onions, minced
1/2 c Fresh parsley, minced
1/2 c Browned flour
Dry white wine
2 T Lemon juice
1 Thinly sliced unpeeled lemon
1 Pinch thyme, salt, pepper
Paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in
a flat, buttered casserole. Cover with sauteed
mushrooms. Cook oysters in their liquid until edges
begin to curl. Drain thoroughly in colander, reserving
liquid. Melt butter and sautee onion until tender; add
parsley and cook a minute. Add flour, stirring until
smooth. Add enough white wine to oyster liquid to make
1 1/2 cups. Add seasonings and stir constantly until
thick. Add oysters and spoon mixture over artichokes
and mushrooms. Arrange lemon slices over top; add a
dash or two of paprika and bake at 350 degrees about
10 minutes or until bubbling. Mrs. Maynard C. Nicholl

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Heath Bar Mocha Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Heath English Toffee bars — 1.4 oz size
—–CRUST—–
9 ounces Chocolate wafer cookies
3 tablespoons Butter — melted
—–FILLING—–
1 1/3 cups Heavy cream
5 tablespoons Instant coffee crystals
24 ounces Cream cheese — softened
1 cup Sugar
4 Eggs
1 tablespoon Vanilla extract
—–TOPPING—–
12 ounces Milk chocolate chips

Preheat oven to 325~. Coarsely chop 4 Heath bars.
Finely chop remaining 4 bars. Reserve separately.
CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter
and process until mixed.
Press into bottom and about 1″ up sides of a 9 1/2″ springform pan. Sprinkle
coarsely chopped Heat bars over crust. Refrigerate while preparing filling.
FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals.
Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when
stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat
together cream cheese and sugar with an electric mixer on medium speed until
smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed,
1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture;
continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20
minutes, or until cheesecake looks set around edges and center still jiggles
slightly. Let cake cool; then refrigerate.
TOPPING: When cake is cool, in top of a double boiler, heat together chocolate
chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let
cool in refrigerator until slightly thickened. Spread topping over cheesecake.
Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is
set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen
cake and remove springform side of pan.

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Title: Creole Shrimp Stew
Categories: Seafood, Stews
Yield: 4 servings

1/3 c Chopped Bacon
1/3 c All-Purpose Flour
4 ea Stalks Celery, chopped
1 ea Large Onion, chopped
1 ea Large Green Pepper, chopped
6 ea Green Onions, chopped
1 c Tomato Paste
3 c Seafood Stock
2 c Water
2 tb Lemon Juice
1 tb Granulated Sugar
1 x Creole Spices
2 lb Uncooked, shelled Shrimp
1/4 c Minced Fresh Parsley

* Instead of using bacon fat to blend with the flour, it can be
drained off and you can use oil. cook bacon in large, heavy pan over
medium heat until fat escapes and bacon is crisp. Blend in flour and
whisk until it burns a peanut brown color. Add celery, onion, green
pepper and green onions and cook, stirring until vegetables soften,
about 10 minutes. Blend in tomato paste, seafood stock, water, lemon
juice, sugar and spices to taste. Stir to blend mixture into a roux.
Bring to a boil, reduce heat, cover and simmer very slowly, stirring
frequently, until sauce thickens, about 10 minutes. Add uncooked,
shelled, deveined shrimp and parsley and continue to cook over low
heat, just until shrimp turn pink. taste and adjust seasonings. Serve
hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House,
From The Gazette, 91/02/27.

MMMMM

FISH SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 4 SERVINGS—–
1 lb Fresh fish (croakers,
– porgies, etc.)
2 ts Powdered ginger or fresh
– ginger root — smashed
2 md Tomatoes — quartered
1 t MSG
1 ea Lemon — juice of
4 c Water
Salt and pepper taste
1 ea Stalk scallion — diced

Put all ingredients except lemon juice in a large
sauce pan and simmer for 45 minutes. Bring serving,
add lemon juice and diced scallion and serve.

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Mississippi Mud Pie

Recipe By :
Serving Size : 68 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Butter
3 Ounce (Squares) unsweetened choc.
3 Eggs
1 1/2 Cup Sugar
3 Tablespoon Light corn syrup
1 Teaspoon Pure vanilla extract
Vanilla ice cream (optional)

You’ll also need pastry for a 9″ pie.

1. Preheat the oven to 350 degrees. 2. Line a 9″ pie plate with the pastry.
3. Combine the butter and chocolate in a saucepan. Heat gently, stirring
often, until melted and blended. 4. Beat the eggs until light and frothy.
Stir in the corn syrup, sugar, and vanilla. Pour in the chocolate mixture,
stirring. 5. Pour the filling into the prepared pie plate. Bake 35 to 40
minutes, or until the top is slightly crunchy and the filling is set. Do not
overcook. The filling should remain soft inside. 6. This is best served warm
with a spoonful of vanilla ice cream on top, but it is excellent served at
room temperature or cold.

From Craig Claiborne’s “Southern Cooking” posted by Bud Cloyd

From: Bud Cloyd Date: 07 Jan 94

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6 Layer Toffee Torte

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups Flour
2 cups Sugar
1 cup Margarine or butter — soft
1 cup Buttermilk
3/4 cup Cocoa
2 teaspoons Baking soda
1 1/2 teaspoons Vanilla
1/4 teaspoon Salt
2 large Eggs
1 cup Coffee — hot
1 3/8 ounces Heath bars
2 cups Whipping cream
3 tablespoons Brown sugar
1/2 teaspoon Coffee instant
1 teaspoon Water — hot

Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large bowl,
combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt
and eggs. With mixer on low, beat just until mixed, scraping sides with
spatula. Add coffee to bowl.
Increase speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30
minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool
completely. While cake is cooling, chop Heath bars.
Reserve 2/3 of the heath bar. In a cup, dissolve 1/2 tsp instant coffee with 1
tsp hot water. Cool. With serrated knife, cut each cake in two, making 6 thin
layers. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee
until stiff peaks form. To assemble cake, place 1 layer on plate; spread with
1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar. Repeat
layers 4 more times. Top with last layer of cake. Thinly spread whipped cream
over top and sides of cake. Gently press reserved 2/3 of the Heaths onto top
and sides of cake. Refrigerate until ready to serve.

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KIELBASA IN FONDUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fully cooked kielbasa,
-cut into 1/2-inch slices
2 c Beer
8 oz Shredded sharp natural
-Cheddar cheese
2 c Shredded natural Swiss
-cheese
2 tb All-purpose flour
1/2 ts Dry mustard
1/4 ts Pepper
1 Clove garlic, cut into
-halves
1/8 ts Red pepper sauce

Heat kielbasa and 1/2 cup beer to boiling; reduce
heat. Simmer uncovered 10 minutes; drain.

Toss cheeses, flour, mustard and pepper until cheese
is coated. Rub bottom and side of 2-quart heavy
saucepan or skillet with cut clove of garlic; add
remaining beer. Heat over low heat until bubbles rise
to surface. Add cheese mixture, about 1 cup at a time
and stirring after each addition, until cheese is
melted and mixture is smooth. Stir in pepper sauce.

Remove to ceramic fondue dish; keep warm ovqr low
heat. Spear kielbasa with long-handled forks; dip and
swirl in fon- due with stirring motion. If fondue
becomes too thick, stir in additional heated beer. 8
servings; 410 calories per serving.

Source: Betty Crocker’s Cookbook, 6th Edition

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Title: Smack-aroni Cheese
Categories: Pasta
Yield: 6 servings

8 oz macaroni (cooked
1 x and drained)
1 c (or more) cubed longhorn
1 c (or more) cubed swiss
1/2 c (or more) grated parmesan
1 x salt, pepper, msg to taste

The flavor and texture of this casserole depend on cubing,
not grating. Cube the cheeses in about 1/2 inch squares. In
a greased casserole, arrange a layer of macaroni and then a
layer of the three cheeses. Alternate these layers ending
with cheese on top. Also season each layer.
Sauce:
In double boiler, or over low heat, combine:
1 tbsp. butter
1 tbsp. flour
1 c. milk
Pour the sauce over the casserole and top with buttered
crumbs and a sprinkling of more parmesan cheese.
Bake 350 for 30 min. or until brown and bubbly. Serves about
6.

—–

Squash Ravioli filling

Recipe By: Mary Govoni
Serving Size: 8
Preparation Time: 0:00
Categories: Vegetables Pasta Ethnic

Amount Measure Ingredient Preparation Method
4 -5 sweet potatoes Cooked
2 Acorn squash Cooked
3/4 cup parmesan cheese grated
1 cup seasoned bread crumbs
1/2 teaspoon pepper

Mash Sweet potatoes and squash together. Add remaining ingredients. Fill
pasta. Boil until tender.

Notes: use standard ravioli pasta recipe.

Serving Ideas: serve with favorite pasta sauce

Sausage, Peppers Polenta No. 1829 Yields 2 Servings

3 Slices Polenta Roasted, Peeled,
– Parmesan, Grated Seeded, Cored Sliced
2 Italian Sweet Sausage 1/4 Cup Marinara Sauce
2 Cloves Garlic, Minced Provolone, Grated
1 Red Bell Pepper,

Preheat the broiler.
Prepare the polenta as usual, finishing with a generous sprinkle of grated
Parmesan while still hot.
Let the polenta cool.
Cut each slice in half diagonally, forming triangles.
Blanch the sweet Italian sausages and slice thinly.
Combine the sausage, bell pepper slices and minced garlic with the Marinara
sauce.
Heat through.
Spoon the sauce over the polenta.
Top with a very generous grating of Provolone.
Heat the dish under the broiler just until the cheese melts.