From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Tarragon Green-Peppercorn Vinegar

1 cup packed fresh tarragon leaves plus sprigs for garnish,
rinsed and spun dry
1 T. freeze-dried green peppercorns, cracked coarse, plus whole
peppercorns for garnish
2 cups white-wine vinegar
Put the tarragon leaves in a very clean 1 qt glass jar and
bruise them with a wooden spoon. Add the cracked peppercorns and
the vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at 4 days to 2 weeks. Strain the vinegar
through a find sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2 pint glass jars. Add the
tarragon sprigs and the whole peppercorns and seal the jars with
the lids.

Orange Poppy Seed Individual Pound Cakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/4 cups unsalted butter — room temperature
5 large eggs
1/3 cup orange juice
1 tablespoon orange peel — grated
1 teaspoon vanilla
1/4 cup poppy seeds

Preheat oven to 350. Butter flour 4 individual small loaf pans. Sift
flour, baking powder and salt into medium bowl. Using an electric mixer,
beat sugar and unsalted butter in a large bowl until light and fluffy. Add
eggs 1 at a time, beating well after each addition. Beat in orange juice,
grated orange peel and vanilla extract (batter may look curdled). Beat in
flour mixture. Fold in poppy seeds.

Divide batter equally among the prepared pans (about 1 1/2 cups each). Place
pans in the oven and bake until tops of the cakes are brown and tester
inserted into center comes out clean, about 55 minutes. Transfer pans to
racks. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes.
Turn cakes out onto wire racks and cool completely.

Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes
at room temperature.

Wrap in holiday plastic wrap, foil and paper, etc.

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Title: MOQUECA DE PEIXE (BAHIAN STYLE FISH STEW)
Categories: Fish, Brazilian
Yield: 4 servings

3 Sprigs fr. cilantro
1 Md-sz ripe tomato,
-quartered
1/2 Md-sz green bell
-pepper, seeded
1 Md-sz onion, quart.
Salt and black pepper
2 lb Fish fillets (cod,
-scrod,haddock,or any
-white, firm-fleshed
-fish)
1 tb Fresh lemon juice
1/2 c Thin coconut milk*
2 tb Dende*
2 tb Peanut oil

*Heat a coconut in a 350 degree oven for 10 minutes so it will
develop "fault lines. Remove from oven and, holding it in a cloth (it
will be hot) over a large bowl, hit it along the fault lines with a
hammer or heavy mallet. The coconut will open. Reserve the liquid,
remove the meat from the shell and take off the brown outer pieces
with a pairing knife. Grate the coconut meat, either with a hand
grater or in a food processor. Wrap in cheesecloth and pour 1/2 cup
warm water over it while holding it over a bowl. Squeeze the liquid
from the coconut into the bowl. This is thick coconut milk. Add the
reserved coconut water and grated coconut residue. This is the only
way to get the true Brazilian taste. Otherwise, you can buy a bottle
of coconut milk from specialty stores (and it is pretty hideous).
African markets in the United States.
Chop the coriander, tomato, pepper, and onion in a food processor
until you have a coarse paste. Then place the mixture in a large,
heavy skillet over low heat. Add the salt and pepper and cook for 15
minutes. Add the fish fillets to the mixture and continue cooking
for an additional 5 to 7 minutes. Add the remaining ingredients,
stir and allow to simmer for 5 minutes. Serve the moqueca hot with
white rice and Farofa.

—–

Veggie Quiche

Recipe By : Jadi Christian
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 eggs — separated
8 ounces plain low fat yogurt
4 ounces Swiss cheese — diced
1 cup vegetable pieces,(broccoli, cauliflower,
mushrooms, etc.)
1 small onion
Pepper,dash
Any herbs of your choice

Whip whites until stiff but not dry. Put aside. Mix yogurt, yolks, and
cheese. Put aside. In large skillet saute onion, vegetables and herbs.
Add cheese mixture. Fold in whites delicately. Place in piecrust pan and
bake at 325 degrees for 45 minutes.

– – – – – – – – – – – – – – – – – –

MEXICAN FLANK STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1-lb flank steaks
1/2 ts Salt
1/8 ts Garlic salt
1/8 ts Pepper
1 ea 15 oz-Can tamales in sauce
1 t Instant beef bouillon
-Granules
1/4 c Hot water
8 oz Tomato sauce
ds Bottled hot pepper sauce
2 tb Cold water
4 ts Cornstarch
Shredded monterey jack
-Cheese

Pound meat on both sides iwth meat mallet; sprinkle with salt, garlic
salt and pepper. Unwrap tomales; place tamales and sauce in bowl.
Break up tamales slightly with fork; spread over steaks. Roll up
each steak jelly roll style, starting with short side; tie or skewer
securely. Place in crockery cooker; dissolve bouillon in the hot
water; combine with tomato sauce and hot pepper sauce. Pour over
meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out
meat rolls; remove strings or skewers. Pour cooking liquid into
saucepan; skim off excess fat. Blend the cold water into cornstarch;
stir into liquid. Cook and stir till thickened and bubbly. Spoon
over lmeat, sprinkle cheese atop each roll.

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MINT AND CORIANDER CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Coriander leaves
1 bn Mint leaves
1 Green chilli
1 oz Seedless tamarind
1 t Salt
4 tb Water
1 md Onion

1. Wash and soak tamarind in water for 1/2 hour
2. Clean pick and wash the coriander and mint.
3. Separate pulp from tamarind and squeeze out the
pulp. 4. Grind coriander, mint, green chili and onion
to fine paste. 5. Add the tamarind pulp and salt.
6. Blend well.
In an airtight jar can be refrigerated for up to one
week.

Recipe By : Somesh Rao

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PARIS (TEXAS, OF COURSE) ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Onions, sliced
1 1/2 c Butter
1 t Salt
1/2 ts Black pepper
1 qt Milk
1 pt Half and half
2 cn Stock, chicken

Simmer onions in butter 45 minutes. Season to taste.
Add milk, cream and chicken broth.

Place toast in bottom of soup bowl. Sprinkle with
Parmesan. Pour soup over toast.

Source: _A Taste of Texas_

Posted on GEnie by COOKIE.LADY [MUMSIE], Sat Jul 18,
1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005, Internet sylvia.steiger@lunatic.com

– – – – – – – – – – – – – – – – – –

Pasta Salad With Artichokes And Sprouts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Pasta Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Raw sm shaped pasta
3/4 pound Marinated artichoke hearts
3/4 cup Firmly packed alfalfa sprout
1 sm Green pepper finely chop
1 md Carrot — coarsely chopped
1/2 cup Sliced/chopped black olives
1/4 cup Red wine vinegar — more/less
1/2 teaspoon Dried basil
1/2 teaspoon Dried summer savory

Cook the pasta al dente, then rinse it with cool water. Drain the pasta well
and put it in a mixing bowl.

Chop the artichokes into bite-sized pieces and add them to the pasta. Add
the alfalfa sprouts, separating the strands as much as possible with a fork,
and the remaining ingredients. Mix well and allow to stand for 1 to 2 hours
either at room temperature or refrigerated before serving.

Variation: To serve as a main dish salad, garnish with hard-boiled eggs or
add some diced mozzarella cheese.

– – – – – – – – – – – – – – – – – –

MEATLESS BALLS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Vegetable burgers
1/4 c Breadcrumbs
— Salt and pepper to
taste
2 tb Butter or margerine
1 lg Onion — chopped
1 c Milk
1 ea Egg — beaten
1 tb Fresh parsley — chopped
1 tb Soy sauce
— Veg oil for frying

Crumble the burgers into a mixing bowl and use your
fingers to work in the breadcrumbs, salt and pepper.
Set aside.

Melt the butter in a frying pan and saute the onion
until transparent.

Mix the milk and egg together and add, with the
parsley and soy sauce, to the dry mix. Stir well. Add
the onion saute. Stir thoroughly and shape into 24
small balls.

Fry until well browned all over.

Good source of protein.
From Linda McCartney’s Home Cooking Typed by Lisa
Greenwood

– – – – – – – – – – – – – – – – – –

Gooseberry Custard (english)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Gooseberries topped
And Tailed
2 pt Water
1 oz Butter
1 tb Rosewater or lemon juice
8 oz Sugar
1/2 pt Double cream
4 Eggs

Wash the gooseberries and drain well. Put saucepan
with the water and simmer until soft Mash gently with
a fork, then stir in the butter rosewater or lernon
juice and sugar and cook aently until the suQar is
completely dissolved, Whisk the creaml and eggs
together, then stir into the gooseberry mixture. Cook
over a low heat, stirring, until thickened. Pour into
a serving bowl and chill. Serve with boudoir or cats
tongue biscuits. Serves 4 to 6.

This very old recipe is a forerunner of the more
modern Gooseberry Fool. `Custard’ was the usual
Suffolk description of a creamy dessert or pudding.

– – – – – – – – – – – – – – – – – –