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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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
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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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CROCKPOT DUMPLING SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef stew meat, cut into 1
1 pk Lipton’s onion soup mix
6 c Hot water
2 Carrots peeled and shredded
1 Stalk of celery, finely cho
1 Tomato, peeled and chopped
1 c Biscuit mix ( I used Bisqui
1 tb Finely chopped parsley
6 tb Milk

In crockpot, sprinkle beef with dry onion soup mix.
Pour hot water over meat. Stir in carrots, celery and
tomato. Cover and cook on low 4-6 hours or until meat
is tender. Turn control to high. In a small bowl,
combine biscuit mix with parsley. Stir in milk with
fork until mixture is moistened. Drop dumpling mixture
into crockpot with a teaspoon.Cover and cook on high
for 30 minutes.
Please enjoy,
Jeannie

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MAPLE NUT MUFFINS WITH APPLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rolled Oats
1 c Apples, coarsely grated
1/2 c Yogurt, plain
1 Egg, beaten
2 tb Oil
1 1/4 c All Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1/3 c Walnuts or Pecans, chopped
2/3 c Maple Syrup

In a bowl, combine oats, apple, maple syrup, yogurt,
egg and oil. In another bowl, combine flour, baking
powder, soda, salt and nuts. Stir liquid ingredients
into flour mixture until just combined; do not
overmix. Spoon batter into 12 large paperlined muffin
tines. Bake in an oven preheated to 400 degrees for
about 20 minutes or until tops are springy to the
touch. Let muffins cool on wire rack. Servings: 12

From The Gazette, 92/04/01. Posted by James Lor.

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Fa-La-La-La’s

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter crisco
1/2 cup sugar
1 egg
3/4 teaspoon salt
3/4 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour

HEAT OVEN TO 4000F. CREAM CRISCO, AND SUGAR IN A LARGE BOWL. BEAT IN EGG.
ADD SALT, VANILLA AND ALMOND EXTRACT. PLACE DOUGH INTO COOKIE PRESS.
PRESS INTO DESIRED SHAPES ON UNGREASED COOKIE SHEETS, 2″ APART.
NOTE: COOL ON BAKING SHEET FOR 1 MINUTE AND THEN REMOVE TO COOLING RACK

Yield: 24 servings

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NOTES : Posted to recipes-r-Us 7/99

Title: Chicken Stew Provencal
Categories: New import
Yield: 4 servings

3 qt Mixed root vegetables*
2 tb Balsamic vinegar
3 ts Tarragon leaves (divided
Use)
1 ts Thyme (divided use)
1/2 ts Instant minced garlic
1/2 ts Salt
1/2 ts Black pepper
1/8 ts Cayenne pepper
1 c Fresh green beans, cut
In 2-inch pieces
3/4 c Dtv white wine
1 1/2 lb Boneless, skinless chicken
Breast halves, cut in 2-inch
Pieces
2 (13 3/4-ounce) cans
Low-sodium,
Chicken broth
3 tb Flour

*(parsnips, turnips, new potatoes, onions, baby carrots, cut in 1-inch
chunks)

Preheat oven to 450 F. Spray large, heavy nonstick roasting pan with
olive oil cooking spray. Add root vegeta- bles, vinegar, 2 Tsp
tarragon, 1/2 teaspoon thyme, garlic, salt and peppers; toss to coat.
Bake until vegetables begin to caramelize, about 30 to 45 minutes.
Add green beans and bake until vegetables are tender, about 10 to 15
minutes longer. Remove vegetables to a large bowl; cover to keep
warm. Add wine to pan, scraping brown bits off the bottom. Add
chicken; bake until throughly cooked, about 15 to 20 minutes. Add to
vegetables; cover again. Place roasting pan on top of range. Add
broth; bring to a simmer. Mix Hour with 1/2 cup water, stirring until
smooth; add to pan. Cook, stirring constantly, until smooth. Add
remaining tarragon and thyme. Return vegetables and chicken to pan;
toss to coat evenly. Heat through. Makes 6 servings.

MMMMM

Catalan Bean Stew

Recipe By : High-Flavor, Low-Fat Vegetarian Cooking, Steven Raichlen
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red or brown dried chile peppers
– such as Pasilla or New Mexico Reds
– or 1 tbsp sweet paprika — Spanish or Hungarian
3 cups vegetable broth
2 medium onion — peeled quartered
4 ripe tomatoes
6 cloves garlic — peeled
2 country-style white bread
3 parsnips — diced
– or carrots
1 potato — peeled diced
1/2 cup flat-leaf parsley — finely chopped
2 cups fava beans — cooked
– (4 cups cooked favas)
– or 4 cups cooked lima beans
1 cup corn kernels — cooked
2 tablespoons sherry — or to taste
1 tablespoon sherry vinegar — or to taste
salt and freshly ground black pepper

Tear the chiles in half and remove the stems and seeds. Soak the chiles in
the stock for 1 hour or until soft. If using paprika, dissolve it in the
stock. Preheat the oven to 350 degrees.

Place the onions and tomatoes on a baking sheet lined with foil and roast
them for 20 minutes. Add the garlic and continue roasting for 20 minutes,
or until the garlic is soft and the onions are golden brown. Darkly toast
the bread in a toaster.

Transfer the chiles to a blender with a slotted spoon, reserving the
stock. Add the onions, tomatoes, garlic, and toast and puree until smooth,
adding stock as necessary to obtain a thick paste. Note: A blender works
better than a food processor for this purpose.

Transfer the chile mixture to a large, nonstick frying pan and cook over
medium heat, stirring often, for 3 minutes or until fragrant. Stir in the
reserved stock, parsnips, and potatoes and half the parsley and cook,
uncovered, stirring often, for 15 to 20 minutes, or until the vegetables
are just tender. The recipe can be prepared ahead to this stage.

Stir in the fava beans, corn, sherry, and vinegar and simmer for 5
minutes, or until the beans and corn are thoroughly heated. Correct the
seasoning, adding salt, sherry, or vinegar to taste. The mixture should be
highly seasoned. If the stew is too thick, add a little more stock. If too
thin, simmer the stew, uncovered, to evaporate the excess liquid.

Transfer the stew to a bowl or platter and sprinkle with the remaining
parsley. Rice or polenta would make a nice accompaniment.

This stew originally was topped with almonds which I omitted. I served
it over polenta and it was great! The recipe is a bit fussy but I think it was
worth the effort. Enjoy!

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Per serving: 691 Calories; 5g Fat (7% calories from fat); 33g Protein; 133g
Carbohydrate; 2mg Cholesterol; 1356mg Sodium
Food Exchanges: 6 Starch/Bread; 1 1/2 Lean Meat; 6 1/2 Vegetable; 1 Fat

Nutr. Assoc. : 2612 0 0 0 0 1514 0 1625 0 0 0 3771 0 0 0 0 0 0 0
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