Title: Almond macaroon cherry pie
Categories: Pies
Yield: 6 servings

MMMMM————————FOR THE PIE—————————–
1 Pie shell, 9 inch, unbaked
1/2 ts Cinnamon
1 ts Lemon juice
21 oz Cherry pie filling
1/8 ts Salt (optional)

MMMMM———————-FOR THE TOPPING—————————
1 c Coconut
1/4 c Sugar
1/4 c Milk
1/4 ts Almond extract
1/2 c Almonds, sliced
1/8 ts Salt (optional)
1 tb Butter, melted
1 Egg, beaten

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie
pan. In large bowl, combine pie filling, cinnamon, salt and lemon
juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
Meanwhile, combine all topping ingredients in medium bowl and mix
until blended. Remove pie from oven after 20 minutes, spread topping
evenly over surface, and return pie to oven. Bake an additional 15 to
30 minutes, or until crust and topping are golden brown.

MMMMM

TURKEY GUMBO (FRANZ)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Lawrence Franz
1 Turkey carcass
2 Turkey legs or thighs
1/2 c Bacon grease
1/2 c Cooking oil
1 c Flour
8 Ribs celery, chopped
3 Large onions, chopped
1 Bell pepper, chopped
2 Cloves garlic, chopped
1/2 c Chopped parsley
1 lb Okra, sliced
1 c Smoked sausage, sliced
1/2 c Worcestershire sauce
Tabasco sauce to taste
1 cn (12 oz.) tomatoes
1 1/2 tb Salt
4 Slices bacon, cut in 1-inch
-pieces
2 Bay leaves
Cayenne to taste
1 t Brown sugar
1 tb Lemon juice
4 c Rice, cooked

Crack the turkey carcass into several pieces. Place
the turkey carcass and legs in a soup kettle with 3
quarts of water and 1 teaspoon salt. Boil for 1 hour.
Remove the carcass and legs and cool. Remove the meat
from the bones and discard the bones. Reserve the
stock and meat. In a heavy dutch oven over medium
heat, heat the grease and oil. Add the flour, stirring
constantly, and cook until dark golden brown. Add the
celery, onion, bell pepper, garlic, and parsley. Cook
for 15 to 20 minutes, stirring constantly. Add the
okra and sausage and continue cooking for 5 minutes.
Add 2 quarts of the turkey stock and 2 quarts of
water, Worcestershire sauce, Tabasco sauce, tomatoes,
salt, bacon, bay leaves, and cayenne. Simmer, covered,
for 2-1/2 to 3 hours, stirring occasionally. Add the
turkey meat and simmer for 30 minutes. Just before
serving, add the brown sugar and lemon juice. Serve
in heated gumbo bowls over rice. (wrv)

– – – – – – – – – – – – – – – – – –

SHAWARMA

Recipe By : Al Baab
Serving Size : 8 Preparation Time :0:00
Categories : Main Course–Poultry Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef, lamb or chicken — very thinly sliced
Marinade:
1 cup yogurt
2 tablespoons lemon juice
4 cloves garlic — minced
1/2 teaspoon hot pepper sauce
1 tablespoon vinegar
1 tablespoon onion — finely minced
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon ground mace
1/2 teaspoon salt

Combine all marinade ingredients. Add meat and marinate overnight.

Place the marinated meat in a barbeque cage and cook over hot coals for 15
minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and
parsley until it is of a creamy texture, Add water if necessary. Place the
cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini
mixture as desired.

OK, now here’s how I made them: I followed the instructions exactly until
cooking time. I used chicken (hubby doesn’t like lamb), drained it from the
marinade, spread the chicken out on my slotted broiler pan (so the juices
could drip down). Broil about 3 minutes, stir the chicken around a bit and
continue broiling until cooked through. I did not make the tahini
sauce–instead I used homemade buttermilk salad dressing. We used to eat at
this place in Dhahran called Babba Habbas, and buttermilk dressing came
closest to tasting like their sauce.

– – – – – – – – – – – – – – – – – –

NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon
layers of meat (lamb, beef or chicken) place on a spit and topped off with an
onion and lemon. The spit is placed vertically in front of an open flame.
As the meat cooks it is turned. The shawarma chef takes his sharp knife in
hand and cuts off paper thin slices of cooked meat which drop into a waiting
tray below. The cooked meat, salad and yogurt or hot sauce are placed in the
pocket of pita bread or on a long toasted roll. Delicious!!!!!

JUMBO LUMP CRAB SALAD WITH CITRUS, GINGER AND SOY VINAIGRETTE

Recipe By :CHEF DU JOUR SHOW #DJ9118
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vinaigrette:
2 tablespoons chopped shallots
2 tablespoons chopped ginger
6 ounces rice wine vinegar
2 ounces soy sauce
1 ounce sesame oil
8 ounces extra virgin olive oil
2 oranges, — juiced
2 limes, — juiced
Salad:
1/2 cup Wakame Seaweed
1 cucumber, thinly sliced
1 package alfalfa sprouts
1 1/2 tablespoons julienned
2 cooked Dungeness Crabs, — cleaned
3 scallions

VINAIGRETTE:
In jar combine all ingredients. Cover tightly and shake vigorously. Set
aside until ready for use.

SALAD:
In a bowl filled with warm water soak seaweed until soft. Dice after
softening. In a large bowl
combine cucumbers, seaweed, sprouts, ginger, crab and vinaigrette, being
careful not to break up
the crabmeat. Place salad in mounds on a plate and garnish with scallion

– – – – – – – – – – – – – – – – – –

ZUPPA DI RISO E PECORINO ROMANO (RICE PECORINO ROMANO SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Soups
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Arborio Italian rice
5 oz Pecorino Romano cheese
– flaked
1 sm Cabbage — julienne
1 sm Onion — finely chopped
1 sm Carrot — finely chopped
1 Celery stick — finely chopped
1 cl Garlic — finely chopped
Extra virgin olive oil
Salt
Fresh ground black pepper

In a saucepan, saute the onion in a bit of oil over medium high heat until
transparent. Then add the celery, carrot and garlic, and cook for 2
minutes. Add the cabbage and cook the vegetable mixture for a few minutes.
Then cover with hot water, season with walt and pepper, and simmer
uncovered for 45 minutes. Add the rice and cook for 15 minutes longer. Add
the cheese, stir gently and turn off the heat immediately. Cover and let
stand for 5 minutes before serving.

– – – – – – – – – – – – – – – – – –

Title: Iranian Relish
Categories: Sauces
Yield: 6 servings

Stephen Ceideburg
1 c Diced carrots
1/4 c Shredded and diced @cabbage
1/2 c Diced Japanese eggplant
2 c Peeled and diced cucumber
1 c Diced onions
1/4 c Diced garlic
1 c Diced red or green bell
-pepper
1 c Diced celery
1 c Mixed fresh herbs, minced *
2 tb Salt
4 To 6 cups red wine vinegar

* parsley, mint, tarragon, basil, chives

My friend Giti Hormozyari served me this refreshing mixture with a
slice of bread and a glass of iced tea on a hot, July day. I was
exhausted, ready to faint from the heat and this revived me
completely. Traditionally, it is served with meats but it is
wonderful straight out of jar with bread. The large quantity of mixed
herbs sets it apart from a usual relish.

Mix the vegetables, herbs and salt together, cover with the vinegar.

Refrigerate at least 25 days before using. If you omit eggplant, the
relish will ready in 3 or 4 days.

Makes 6 to 7 cups.

PER TABLESPOON: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0
mg cholesterol, 116 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

MMMMM

Title: Cape Breton ‘pork Pies’
Categories: Tarts, Scottish, Nova scotia, My
Yield: 1 servings

MMMMM————————TART SHELLS—————————–
1 c Butter
4 ts Icing sugar; confectioner’s
2 c Flour

MMMMM————————–FILLING——————————-
2 c Dates; chopped
1 1/2 c Brown sugar
1 c -Water
Lemon juice

“How these little tarts got their name remains a mystery to us. It
could be that pork fat was once used as the shortening or it just
moght be a reflection of the wonderful Cape Breton sense of humor.”

Tart Shells: Cut the butter into the flour; add the suga rand knead
until well blended. Press small amounts of dough into small muffin
tins. Press small amounts of dough into small muffin tins. Bake in a
425F oven for 10 minutes. When cool fill with the following:

Filling: Simmer the above ingredients until the dates are of soft
consistency. Cool; then fill the tart shells. Ice with butter icing.

Source: _Out of Old Nova Scotia Kitchens_

MMMMM

QUICK BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cup Dry black beans
– rinsed and soaked
– 6 hrs or overnight
1 sm Onion — diced
1 Garlic clove — finely chopped
1/2 Chipotle chile — minced -OR-
1 tablespoon -Smoked Chile Salsa
16 ounce Canned peeled tomatoes
– chopped — juice reserved
1/2 bn Cilantro
—–GARNISHES—–
Sour cream
Grated muenster cheese
-=OR=- Monterey Jack cheese
Chile pequins — -=OR=- other
-Small dried Red Chiles

DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a
couple of inches. Bring to a boil and skim off the foam that rises to the
surface; then add the onions and the garlic. Lower the heat and cook until the
onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed
chiles and half the cilantro and lightly salt. Simmer until the beans are
tender, an hour or so. Occasionally give them a stir while they’re cooking.
When done, taste for salt, stir in the remaining cilantro and garnish as
desired.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

Title: BACCALA ALLA BOLOGNESE (BTVC62A)
Categories: Main dish, Fish, Italian
Yield: 4 servings

1 3/4 lb Dried codfish
Flour; for dredging
4 tb Butter
2 tb Olive oil
1 Clove garlic; minced
3 tb Fresh parsley; minced
Salt and pepper to taste
1 Lemon; juiced

Put the cod in a deep dish, add cold water to cover, and let it soak
for 2 days in the refrigerator in order for it to “plump” up and
change the water several times. Rinse and dry the fish and cut it
into 2-inch chunks. Dredge the fish in the flour, shaking off the
excess. In a large skillet, heat 2 Tbl of the butter and the olive
oil. Add the fish pieces and brown them well on all sides over
medium-high heat. Sprinkle the fish with the minced garlic and
parsley and stir the mixture gently. Cut the remaining 2 Tbl butter
into bits and add it to the pan. Sprinkle the fish with salt and
pepper and pour over the lemon juice. Serve immediately.

—–

Title: Delmonico Sauce
Categories: Sauces
Servings: 4

1/2 c French Dressing; Plain
1 ts Tomato Catsup
1 ts Worcestershire Sauce
1/4 ts Green Peppers;Finely Chopped
1 ea Egg; Large, Hard Boiled, *

* Finely chop the hard boiled egg or rub it through a fine sieve.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix all the ingredients and serve on freshly cooked broccoli or green
beans, or use as a superb salad dressing on very fresh crisp greens.

NOTE: This sauce was created by Oscar of The Waldorf Hotel many years ago
and is now a classic.

—————————————————————————–