Oyster and brie soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Sticks unsalted butter
1 c Celery, chopped
1 c Onion, chopped
1/2 ts White pepper
1/2 ts Cayenne pepper
1/2 c All-purpose flour
1 lb Brie cheese, cut into small
Wedges, skin off
6 c Cold water
2 c Heavy cream
36 Shucked oysters, with liquor
1/2 c Champagne
1/4 c Dry sherry

In a large soup pot, melt one stick of butter. Add the celery, onions,
white pepper and cayenne. Stir and cook over low heat until vegetables
begin to soften.

Over low heat in another pan, make a roux by combining 8 tablespoons
melted butter and the flour to make a base for thickening the soup. Cook
at least 2 minutes, stirring constantly, so the floury taste is
eliminated. Add the roux and the cheese to the soup pot. Add the water,
cream, oysters and their liquid. Simmer the soup until the oysters begin
to curl. Add the champagne and sherry and heat through.

– – – – – – – – – – – – – – – – – –

HUMINTA TAMALES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Mcdougall Main dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 Corn Husks
4 1/2 c Masa Harina
1 1/2 ts Anis, powdered
1/2 ts Salt
2 1/4 c Water
2 c Winter Squash,Cooked Pureed

Immerse dried corn husks in warm water for 10 minutes
In a separate bowl combine masa harina and anis. Set
aside In a medium sized sauce pan, bring salt and
water to a boil Add squash, then masa mixture to water
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Transfer mixture to a large mixing bowl. Mix and
knead in bowl to make a stiff dough.
Roll dough into a 14″ log. Cut dough into 1″ long
pieces Form each piece into a ball then a cegar shape
and wrap in corn husk Cook tamales according
todirection in Tamales: Basic PRocedure ** Hints:
Serve with abean sauce or savory dipping sauce For a
sweet treat top leftover huminta with apple sauce or
warm stewed fruit.
*** Vegetarian Gourmet, Summer 1993, Don Matesz ***

– – – – – – – – – – – – – – – – – –

Title: BANANAS FOSTER-New Orleans
Categories: Desserts, Fruits, Cajun
Yield: 4 servings

4 tb Butter (1/2 stick)
1 c Dark brown sugar
2 Bananas
2 oz Banana liqueur
4 oz Dark rum
Ground cinnamon
Vanilla ice cream (opt)

A quintessential New Orleans dessert, and a favorite among most
locals. This dish cannot be prepared in the kitchen. It must be
performed, in front of your guests. Use a chafing dish, and some kind
of portable heat like Sterno. Don’t be sloppy, and keep a fire
extinguisher handy. There’s no need to burn the house down just for
dessert, but this really must be done right. I learned to cook this
dish from Chef Joe Cahn at the New Orleans School of Cooking, and he
spun dire tales of what befell those who dared sequester themselves
in the kitchen when making Bananas Foster. Seriously, bad gris-gris
will befall you if you deprive your guests of the spectacle. Plus,
they’ll talk for years about how cool you are to have made this for
their dessert.

First, you should make some preparations. Peel a thin strip of peel
from the bananas, and use your knife to slice the banana crossways
into coins. Then replace the banana peel so that it looks untouched
(as best as you can, anyway). This way, you can pretend to “peel”
your bananas, and dump them into the put already cut, as if by magic.
Cheesy, you ask? Well, it still looks cool, particularly if you’re
really nonchalant when you do this in front of your guests. If you
insist, you can slice the bananas the classical way, quartering them
by slicing thm lengthwise and then in half. I still think the other
way is cooler.

Put your ground cinnamon into some kind of non-standard container, or
even a little muslin bag, the better to “convince” your guests that
it is, in fact, not cinnamon but voodoo dust, scraped from the tomb
of Marie Laveau at midnight on All Soul’s Day … some kind of
delightfully corny junk like that. Also, I recommend taking a
cinnamon stick and grinding it fresh in a spice or coffee grinder
instead of using pre-ground cinnamon. Sieve the result through a tea
ball strainer to remove the larger pieces which won’t grind finely.
This will maximize the fresh, aromatic cinnamon flavor. If you use
your coffee grinder, it’ll also make your coffee taste great.

Now, to business …

Melt the butter and add the brown sugar to form a creamy paste. Let
this mixture caramelize over the heat for about 5 minutes. Stir in
the banana liqueur and rum. Heat until the liquor is warmed, about
three minutes. Add the bananas, cook for about 1 – 2 minutes, then
ignite with a flourish. Here’s the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor.
Hold it a foot or two above the chafing dish and ignite the liquor in
the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of
flame will descend from the ladle into the dish, which will ignite
with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire
extinguisher. Try not to become a human torch in the process.

Agitate to keep the flame burning, and add a few pinches of “voodoo
dust” to the flame. The cinnamon will sparkle orange in the blue
flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some
hardcores like me like it just like it is. Yum.

Variations: one may substitute any fruit for this dish that has a
correspondingly flavored liqueur — peaches, pears, whatever. Walt MM

MMMMM

Homemade White Sauce Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups instant dry milk — OR
1 1/2 cups regular non-instant nonfat dry milk
1 cup unbleached flour
2 teaspoons salt
1 cup butter or margarine

Combine dry milk, flour and salt; mix well. Cut in butter or margarine un
til mixture resembles fine crumbs. Put in a large airtight container; labe
l with date and contents. Store in refrigerator. Use within about 2 month
s.

Makes 1 quart Homemade White Sauce Mix.

– – – – – – – – – – – – – – – – – –

NOTES : Use to make Basic White Sauce, Cream-of-Chicken Soup, Potatoes au G
ratin, Broccoli Cheese Soup in Bread Bowls, or Swedish Meatballs.

Title: Mandelbrot
Categories: Cookies
Yield: 1 servings

2 1/2 c Flour
1/2 ts Salt
2 ts Baking powder
3 lg Eggs
1 c Sugar
3 ts Peanut oil
1/4 c Orange or lemon juice
1 ts Pure vanilla extract
1 ts Cinnamon
1 c Chopped blanched almonds
Optional; dried baking
-fruit,

Recipe by: jrtrint@pacbell.com (John Trinterud)
Mix flour, salt and sugar. Beat eggs till thickened, while beating, add
sugar, oil, lemon juice and vanilla. Gradually add the flour mixture and
then the almonds, and fruit if you desire, making a soft dough. Lightly
sprinkle the cinnamon mixed with a tbs sugar over the flattened loaves.
Grease a cookie tin, and make two loaves. Flatten on top. About 2″ high.
Bake in a 350~ for about 30 to 40 minutes till lightly browned, or a cake
tester comes out clean. Cool and slice into 3/4″ slices. Put slices on a
baking tin, toast one side light brown, and then do the other side. Do
this
in oven under broiler, carefully.

—–

STUFFED OKRA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Spreads
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh okra, washed dried
2 tb Whole coriander seeds,
– coarsely crushed
1 tb Whole cumin seeds
– coarsely crushed
2 ts Fennel seeds
1/2 ts Black pepper
1 tb Garam masala
1/4 ts Cayenne
1/8 ts Asafetida
1/2 ts Turmeric
1 tb Ground almonds
1/2 tb Lemon juice
5 tb Ghee
1/2 ts Salt

Slice the stems off the okra the very tip at the
other end. Slit each pod lengthwise, leaving 1/4-inch
unslit at both ends. Be careful not to cut the pods
completely in half.

Combine the crushed coriander, cumin fennel seeds
with the balck pepper, garam masala, cayenne,
asafetida, almonds, lemon juice 2 tb of ghee. Blend
well, using your fingers if necessary till you have a
dry oatmeal type texture.

Using a butter knife, put about a 1/4 ts of the
stuffing into each okra pod, then press the edges
closed set aside covered till you are ready to cook.

Place the rest of the ghee in a large skillet heat
till hot. Add the stuffed okra pods spread out in
one layer. Keeping the heat moderate, cook for 5
minutes, covered. Gently turn the okra to ensure even
cooking. Continue this for 20 to 25 minutes or until
the okra is completely cooked.

Place the okra on paper towels toss with salt.
Serve piping hot.

Yamuna Devi, “The Art of Indian Vegetarian Cooking”

– – – – – – – – – – – – – – – – – –

SMOKED TEQUILA GAZPACHO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Carrot, peeled
1 Each, diced: zucchini and
Yellow squash
1 European cucumber, seeded
Diced
4 cl Garlic, roasted ane pureed
10 Roma tomatoes, peeled,
Seeded and diced
6 c Spicy cocktail vegetable
Juice
Salt, pepper and maple syrup
To taste
2 oz Chicken glace (chicken stock
Reduced until very thick)
Blue, red and yellow corn
Tortillas, cut into strips
And deep fried till crisp
And drained
Crumbled Cotija cheese for
Garnish (Mexican white
Cheese)

Dice carrot and blanch briefly in boiling water;drain. In a large bowl,
combine carrot, zucchini, squash, cucumber, garlic, tomatoes, vegetable
juice, salt, pepper, maple syrup, and chicken glace; chill. To serve, top
with thin slicers of tortillas and sprinkle with Cotija cheese.

– – – – – – – – – – – – – – – – – –

O’Briens with Jicama and Cre-ole Spices

Recipe By : Pat Hanneman (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Fab Fiber

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups russet potatoes, scrubbed — cut in 1/2″ cubes
1 tablespoon vegetable oil
salt and pepper
1 cup jicama — cut in 1/2″ cubes
1/3 cup chopped onion
2/3 cup red, green, and yellow bell peppers — chopped
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
salt and pepper — to taste
Cre-Ole Spicy (see recipe)

[1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes,
tossing the potatoes to coat. Add a little salt and freshly ground pepper.
Add the jicama. Reduce heat to moderate. Cover and cook, stirring often,
until the potatoes are light brown and tender but firm, about 10 minutes.
[2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat
through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons
of the spice blend. Serve with roasted chicken pieces, and sweet-sour slaw
(like KFC’s).

– – – – – – – – – – – – – – – – – –

NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the
skins on. There’s a sweet crunch of jicama, creole spices, and a hint of
Cuban cinnamon.

Quick Veggie Chili Con Queso

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 ounces Crushed tomatoes — canned
15 ounces Pinto beans — canned
30 ounces Red kidney beans — canned
15 ounces Garbonzo beans — canned
6 ounces Tomato paste
4 ounces Green chilies;canned — diced
2 medium Onions — chopped
2 medium Zucchini — sliced
2 tablespoons Chili powder — less if wanted
1 teaspoon Cumin
3/4 teaspoon Garlic powder
1/2 teaspoon Sugar
1 1/2 cups Monterey Jack cheese — shreded

In a Dutch oven combine tomatoes, UNdrained kidney beans, drained garbonzo and
pinto beans, tomato paste, UNdrained chili peppers, onions, zucchini, chili
powder, cumin, garlic powder, sugar, salt to taste, if desired. Heat to
boiling;reduce heat. Simmer, covered, 30 minutes. Remove from heat. Add
cheese; stir till melted. Serve with sour cream and garnish with cilantro, if
desired.

– – – – – – – – – – – – – – – – – –

EASY DOES IT MOLASSES COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Crisco
3/4 c Molasses
1/3 c Brown sugar
2 ts Soda
1 t Ginger
1 t Salt
3 c Flour
1 Egg

Blend all dry ingredients, cut in crisco, add molasses
and egg. Form into roll and chill in fridge. Slice
thin and bake in 375 oven 8 to 10 min.

– – – – – – – – – – – – – – – – – –