CATFISH STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb BACON,DICED
2 CLOVE GARLIC,MINCED
2 ONIONS, DICED (LARGE)
1 GREEN PEPPER, DICED (LARGE)
1 RED PEPPER, DICED (LARGE)
CRUSHED RED PEPPER FLAKES
8 oz OKRA, SLICED
6 oz TOMATO PASTE
2 lb CATFISH,CUBED
Salt
Pepper
2 1/2 c DICED, CANNED TOMATOES
3 c FISH STOCK

In a heavy bottomed soup pot, saute the
bacon. As soon as it startes to brown add the
onion and diced green red pepper. Cook for
about 5 min more. Add the diced tomatoes.
Cook 5 min. more. Add the okra and the fish
stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken (tomato paste
can be added at this point if desired).
Add the cubed catfish and simmer till fish is
done. Season w/salt pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.red
pepper. Can also add crab, shrimp, oysters,
chicken. Went out fishing the other day and caught a
few catfish too small to keep but this recipe came to
mind. Its real good when made spicy and served with
COLD beer. 04/29 11:17 Weird AL A.Green14 on Genie

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Greek-style Macaroni Pie

Recipe By : Prima
Serving Size : 8 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
175 grams macaroni
4 tablespoons olive oil
1 onion — finely chopped
2 cloves garlic — crushed
2 ounces soya mince or Quorn — optional
4 tomatoes — chopped*
2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
125 grams feta cheese — crumbled
salt and pepper — to taste
TOPPING:
50 grams butter or margarine
50 grams cornstarch
6 deciliters milk
175 grams feta cheese
2 eggs — beaten
225 grams Greek yogurt
salt and pepper — to taste

* I omitted the tomatoes, without harm.

Cook the macaroni according to the package instructions.
Drain and set aside.

Heat the oil in a frying pan and fry the onion and garlic till soft.

Stir in the soya mince or Quorn (if using) and tomatoes, and fry
for 2-3 minutes.
Add the spices and herbs, and fry for a further minute.
Remove from the heat and stir in the cheese and macaroni.
Season to taste and transfer to a large square ovenproof dish.

Preheat the oven to 400F/200C.
To make the topping, melt the butter in a pan, stir in the flour and
cook for 1 minute.
Gradually add the milk, stirring contantly until the sauce begins to
thicken.
Remove from heat and stir in the cheese.
Quickly add the beaten eggs and yogurt, mix thoroughtly, season,
then pour over the macaroni mixture.

Bake for 30 minute, then allow to cool for a few minutes.
Cut into squares and serve with a green salad.

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WHOLE WHEAT PRUNE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Prunes (1 oz) — chopped
1 tb Molasses
1 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.

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GRILLED PORTOBELLO MUSHROOMS OVER ANGEL HAIR*

Recipe By : ESSENCE OF EMERIL-SHOW #EE2264
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Portobello mushrooms
2 tablespoons olive oil
Essence of Emeril — see recipe
1 cup heavy cream
1 cup grated St. John’s Cheese
1 teaspoon minced garlic
Salt and pepper
3/4 pound fresh angel hair pasta
— cooked al dente
tossed with olive oil
2 tablespoons chopped chives
1 3 ounce block St. John’s Cheese — for shaving

* WITH ST. JOHN’S CHEESE SAUCE Preheat the grill. Season each mushroom
with olive oil and Essence. Place on the grill and grill for 3-4
minutes
on each side. For the sauce: In a hot saute pan, add the cream. When
the
cream starts to bubble and thicken, whisk in the cheese. Season with
the
garlic, salt and pepper. Simmer the sauce for 2-3 minutes. In a pot of
boiling salted and oiled water, drop in the fresh pasta for about 2
minutes, remove, drain, and add directly to the sauce. Remove the
mushrooms and slice on the bias into 2-inch slices. Using a pair of
tongs,
place three nests of pasta in the center of the platter.
Spoon the remaining sauce over the pasta and around the plate. Arrange
the
mushroom around the pasta. Garnish with hand-shaved cheese and chives.
Yield: 2 main course servings.

Formatted by Olivia Liebermann.

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Shrimp Remoulade Sauce

Recipe By : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
Serving Size : 0 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
110 ml mayonnaise
110 ml Creole mustard
1/2 clove garlic (pressed)
1/2 medium onion
salt pepper to taste
1 tsp celery (mashed in garlic press)
2 tsp Worcestershire sauce
15 ml lemon juice
1/8 tsp sugar

1. Mix all ingredients together, scraping the onion into the sauce (or you may
puree — CMT).

2. This is usually served over shrimp. Serve 2 generous tablespoons of sauce
atop each 4 to 6 shrimps, arranged on a bed of lettuce.

Author’s Notes:
From “Jesse’s Book of Creole Deep South Recipes” by Edith John Watts
(note: Jesse was their cook), NY: Weathervane Books, 1954, ISBN# 0-517-159724

A note about Creole mustard. This is a brown mustard, and in New Orleans
recipes it definitely means a specially prepared brown mustard. (Zatarain’s is
a
good brand). It is highly spiced and contains a much higher percentage of
horseradish — and hence has a distinctively spicier taste and sharper bite —
than most ordinary brown mustards. If you want a “warm” dish including shrimp,
scallops, and andouille sausage, then chop some sausage and saute with raw
shrimps scallops in a very small amount of olive oil (maybe a bit of garlic
and thyme). Then make a sauce out of the pan “drippings”, a few Tbls. of
remoulade sauce, and some heavy cream. Add cayenne pepper, salt black pepper
to taste. Remoulade sauce is a “condiment” found in nearly all Louisiana
kitchens. Usually folks just “glop” it onto chilled boiled shrimp arranged on
crisp lettuce leaves as an appetizer, but it is also used to flavor “cream”
sauces. Some people also eat it on salads as they might “Thousand-Island”
dressing.

Difficulty : easy.
Precision : approximate measurements.

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Title: BASIC CRISPY POTATO SKINS
Categories: Appetizers
Yield: 12 servings

6.00 ea Medium potatos (about 2 lbs)
0.25 c Butter/margarine, melted
1.00 x Salt and pepper, to taste

Preheat oven to 400 degrees. Scrub potatoes and pierce each one
several times with a fork. Bake 45 minutes to 1 hour, or until
tender.
Cut each potato lengthwise into 4 quarters. Scoop potato pulp from
skins leaving a 1/8″ thick shell. (Save pulp for another recipe or
see below.)
Brush skins inside and out with melted butter. Sprinkle with salt and
pepper.
Place skins, skin-side down, on a baking sheet. Bake about 15 minutes
or until crisp. Serve hot. Makes 2 skins per serving.
FOR LEFTOVER POTATO INSIDES:
* Mashed potatoes. Add your choice of salt, pepper, sliced green
onion, crubmled bacon, shredded cheese and/or fresh herbs. Top with
bread crumbs, dot with butter and bake until heated through.
* Saute’ chopped onion in butter until tender. Stir in potatoes and
continue to cook and stir until heated through.
* Make a potato salad using warm potato insides. Toss with bottled
vinegerette dressing or mayonaise, sliced green onion, chopped olives
and crumbled bacon. Chill.
* Add to soups to thicken them.

MMMMM

Full o’ Boloney

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Casseroles
Microwave Cheese
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Potatoes — cubed (about
1 1/2 Potatoes)
1 1/2 Cups Cubed bologna (1/2 pound)
2 Tablespoons Minced green pepper
10 1/2 Ounces Cream of mushroom soup — can
condensed — undiluted
2 Slices (large) American cheese — quarted

1. Combine all the ingredients except the American cheese, in a deep, 1
1/2-quart, heat-resistant, non-metallic, casserole.
2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are tender.
Stir occasionally.
3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven
an additional 30 seconds or just until cheese melts.

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PLAINTAIN EMPANADAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Poblano peppers — peeled
And seeded
1/4 ts Pepper — ground black
1 c Cold refried black beans —
Canned
3 Plantain ripe — unpeeled
1 Banana ripe — peeled
1 t Salt
2 Scallion — sliced thin
1/4 c Peanut oil
1 c Crema recipe follows
1/4 c Anejo, Romano or Feta Cheese
Grated
1/4 c Manchego or Feta cheese —
Grated
Creme Fraiche or sour cream
Garnish

Preheat the oven to 350F Cut a lenghthwise slit in
each plaintain and set it on a baking sheet. Bake
until the flesh is thoroughly soft and oozing through
the slit, 40 to 50 minutes, set aside to cool.
Meanwhile, make the stuffing: Finely dice the poblano
chile. Combine with beans, scallions, cheeses, and
pepper in a mixing bowl and stir to combine. The
stuffing can be made up to a day in advance and
reserved in the refrigerator. Make the dough in a food
processor or in a mixer with a paddle attachment:
Peel, trim and discard any tough ends from the
plantains. Combine the plantains, banana and salt and
pulse until a smooth puree is formed, or mix until
just blended. Be careful not to overwork the dough, or
it will become too starchy. Wrap in plastic and chill
about 2 hours. To assemble the empanadas, roll 2
tablespoons of the dough lightly between your palms to
form a ball. Line the bottom of a tortilla press with
a small plastic bag and place the ball of dough in the
center. Place another small bag over the dough and
press to form a 3 1/2 inch circle. (If you do not have
a tortilla press, the dough can be flattened with the
palm of your hand on a counter, with a sheet of
plastic above and below to prevent sticking.) Place
about 1 teaspoon of the bean stuffing on half of the
dough circle and fold overto enclose, pressing the
edges to seal. Place the stuffed empanadas on a
platter and chill at least 30 minutes or as long as a
day. (Stuffed empanadas can also be frozen.) To cook
the empanadas, heat the peanut oil in a medium skillet
over medium-high heat. Fry 4 to 6 empanadas, at a
time, shaking the pan constantly, about 1 minute per
side or untildark brown all over. If they darken too
quickly, as they may if very ripe plantains were
used,. lower the flame slightly.) Drain on paper
towels. Serve hot with Crema, Creme Fraiche or sour
cream for dipping.

Recipe By : Too Hot Tameles/tpogue@idsonline.com

From: Mastercook Mac Date: Fri, 11
Oct 1996 21:48:54 -465800

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Title: Cheese Drop Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
4 tb Butter
3 ts Baking powder
1/2 ts Salt
6 tb Cheese; ground

Sift flour, salt, baking powder together. Chop in butter. Add enough
milk to make up soft. Add cheese. Drop on buttered baking tin.

Note: No baking time or temperature is given. Suggest moderate 400 F
oven, 10 – 20 minutes.

Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
—–

Title: Rosemary’s Chicken Salad
Categories: Salads, Poultry
Yield: 10 servings

2 lb Cubed cooked chicken 2 1/2 ts Lemon juice
2 c Chopped celery 2 ts Grated onion
2 ts Toasted bread cubes 1 ts Salt
2 1/2 c Miracle Whip 3/4 c Shredded cheddar cheese
4 ts Toasted chopped almonds 1/3 c Bread crumbs

Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY’S
CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing,
almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking
pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins
until bubbly.

Servings: 10

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