Title: CLAM CHOWDER 3
Categories: Seafood, Appetizers, Soups
Yield: 4 servings

2 c Clams-large (about 8 clams)
2 Potatoes-diced; large
2 Med onions-sliced
2 Bell peppers; chopped
2 Celery stalks-chopped fine
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 c Tomatoes-whole; chopped and

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam
stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling
water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery,
paprika in butter until the vegetables are ten- der, about 6 min. Add
flour and Accent,stirring well so that mixture does not brown.
Add clam stock, clam base, potatoes, clams. Allow to simmer for 15 min.
Add tomatoes simmer for 5-10 min., covered. Serve. This recipe may be
kept for a week. The clam base may be purchased at any fish market.

—–

Title: Holiday Spinach Artichoke Party Dip
Categories: Dips
Yield: 12 servings

1 (16oz) carton (2 c.) sour
-cream, lite or regular
1 (1.0oz)envelope HIDDEN
-VALLEY RANCH Original Ranch
-Party Dip Mix
1 (14oz) can artichoke hearts,
-rinsed, drained, chopped
1 (10oz) pkg. frozen chopped
-spinach, thawed, well
-drained
1 (2 oz) jar diced pimientos,
-rinsed, drained
1 lg Round loaf bread, sourdough
-or any variety
1 lg Round loaf bread, sourdough
-or any variety, cut into

cubes for dipping Assorted vegetables for dipping

Combine sour cream and party dip mix in medium bowl. Stir in artichokes,
spinach and pimientos. Cut slice off top of round loaf of bread. Hollow
out center of bread leaving 1″ shell. Reserve bread pieces for dipping.
Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in
preheated 400 degree oven for 20-25 minutes. Cover loaf with foil in
browning too quickly. Serve with bread cubes and/or fresh veggies. Serves
about 12.

—–

Title: Nutty Stir-Fry
Categories: Main dish, Stir-fry, Wt-watchers
Yield: 4 servings

3/4 c Low-sodium chicken broth
2 tb Oyster sauce
2 ts Light soy sauce
1 ts Cornstarch
2 ts Light sesame oil
2 c Sliced mushrooms
7 Ca. Walnuts
– coarsely broken or chopped
1/2 c Diced red bell pepper
1/2 c Chopped scallions
3 oz Smoked chicken or ham
— cut into strips
2 c Hot cooked rice
— (white or brown)

“Once the chopping is out of the way, this stir-fry is lightening-quick to
fix — so have all the ingredients ready before you start to cook.”

In a small bowl, combine broth, oyster sauce, soy sauce and cornstarch.
Set aside.

Heat a nonstick large skillet or wok over high heat for 1 minute. Add
oil, mushrooms and walnuts; cook, tossing constantly with spatula, 1
minute.

Add bell pepper, scallions and chicken; cook, stirring constantly, for 2
minutes. Add broth mixture; cook until thickened, about 10 seconds.
Serve with rice.

Each serving (1/2 cup rice) provides:
* 1 FA, 1-1/2 V, 1 P, 1 B, 6 C.

Per serving:
* 274 cal, 12 g pro, 36 g car,
* 9 g fat: 4 g poly, 3 g mono, 1 g sat
* 689 mg sod, 19 mg chol.

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Salted Pumpkin Seeds
Categories: Snacks, Diabetic
Yield: 8 servings

2 c Water 2 c Pumpkin seeds
1/4 c Salt

Use seeds of the Halloween pumpkin.

Combine water and salt in saucepan. Cook and stir until salt
dissolves; cool.

Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds
dry with paper towel.

Place on a cookie sheet. Bake at 300 F until seeds are dry, about 1
hour.

Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges

Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
Shared but not tested by Elizabeth Rodier, Oct 93

MMMMM

White Chocolate Butter

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick butter
2 tbsp. white chocolate, melted cooled
Cinnamon to taste

Mix all ingredients well. Serve with scones, etc.

– – – – – – – – – – – – – – – – – –

BAILEY’S BOUILLABAISSE (FISH STEW)

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 each Onion — large diced
2 cups Celery — diced
3 each Potatoes — small diced
3 cups Boiling water
2 cups Skimmed milk
2 tablespoons Flour
1 1/2 pounds Cod or Flounder
2 cups Broccoli — diced
2 cups Cauliflower — diced
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
1/2 teaspoon Marjoram
1/2 teaspoon Basil

Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a
little milk with the flour to form a soupy paste and set aside. Add the
remaining ingredients and bring to a boil. Add the flour mixture, stirring
constantly. Simmer for 15 to 20 minutes.

– – – – – – – – – – – – – – – – – –

Title: BASIC LIQUID GAME MARINADE
Categories: Game
Yield: 6 servings

Stephen Ceideburg
2 md Carrots, peeled and chopped
1/2 lg Yellow onion, peeled,
-chopped
1 Shallot, peeled and chopped
1 tb Olive oil
2 1/2 c Hearty red wine
1/4 c Red wine vinegar
2 Whole bay leaves
3 Parsley stalks
8 Whole juniper berries
1 ts Sea salt or kosher salt
6 Whole black peppercorns

Saute chopped vegetables. in olive oil in a
nonreactive pan until lightly browned.

Add remaining ingredients and bring to a boil. Reduce
heat and simmer for 10 minutes.

Cool before using.

Marinade may be made ahead and refrigerated for 1 to 2
weeks.

Heidy Haughy Cusik writing in the San Francisco
Chronicle, 12/18/91.

Posted by Stephen Ceideburg

—–

Title: Tortilla Soup Texas Style
Categories: mexican, soups
Yield: 8 servings

1 onion chopped
4 cl garlic minced
6 c chicken broth
2 cn 14oz chopped tomatoes
1 cn chopped gren chiles
3 tb chopped fresh cilantro
1 ts ground cumin
1 salt and pepper to taste
1 ts sugar
2 limes juiced
1/2 c cut up chicken breast

In 6 qt stockpot combine onion, garlic, and broth.
Bring to boil. Reduce heat and simmer 10 minutes. Add
remaining ingredients stir e=well.Cover and simmer 30
minutes. Serve hot in warm bowls with some broken
tortilla chips in each bowl. Garnish with sprigs of
fresh cilantro. Francine Martin
Palatable Potpourri
format by Emilie rwsm05a

—–

Title: BEIGNETS WITH BUTTERSCOTCH SAUCE
Categories: Cajun, Desserts
Yield: 6 servings

1/4 c Water,warm (105-115’F.)
1 pk Active dry yeast
4 Eggs,at room temperature
1/2 c Butter or margarine,softened
1/3 c Sugar
2 t Orange rind,grated
1 T Rum
1/2 t Vanilla
1/2 t Salt
4 c Flour,all-purpose
Vegetable oil
Sugar,confectioners’,sifted

—————————–BUTTERSCOTCH SAUCE—————————–
3/4 c Brown sugar,light
1/4 c Corn syrup,light
1 T Butter or margarine
1/4 c Half-and-half
1/2 t Vanilla

1. Measure warm water into large warm bowl.

2. Sprinkle in yeast; stir until softened.

3. Add eggs, butter, sugar, orange rind, rum, vanilla and salt; beat until
smooth.

4. Gradually mix in 3 1/2 cups flour until smooth.

5. Turn out onto lightly floured surface; knead in remaining 1/2 cup flour
until smooth.

6. Cover; refrigerate 2 to 3 hours or overnight.

7. Punch down dough; turn out onto lightly floured surface and divide in
half.

8. Roll out each half to 3/8-inch thickness; cut into 1 3/4-inch rounds.

9. Cover; let stand 20 minutes.

10. In large skillet, heat oil (1 inch deep) to 375’F.

11. Fry beignets 2 to 3 minutes, turning once, until golden brown on both
sides.

12. Drain on paper towels and sprinkle with confectioners’ sugar.

13. Serve warm with Butterscotch Sauce.

*** BUTTERSCOTCH SAUCE ***

1. Combine brown sugar, corn syrup and butter in saucepan.

2. Bring to a boil over low heat, stirring constantly.

3. Remove from heat and stir in half-and-half and vanilla.

4. Serve warm.

—–

Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa

Recipe By : David Garrido of Jeffrey’s, Austin, TX
Serving Size : 4 Preparation Time :0:30
Categories : Ethnic Meat
Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 each beef tenderloins — cleaned
1/2 cup Adobo sauce — see directions
SALSA:
1/2 cup white wine
1/4 cup sugar
1/2 cup Hibiscus flowers — dried
1/2 cup ginger — peeled and diced
juice of 1 lemon
2 tablespoons walnut oil
2 each shallots — diced
2 cups apricots — diced
2 tablespoons basil — chopped
2 tablespoons mint — chopped
2 teaspoons sea salt
1 pound mixed greens — cleaned
1 pound baby vegetables — cut in halves length
3 each basil sprigs

1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree.

2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated until=
ready to use.

3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce=
pan and bring to a boil. Set aside and let ingredients steep for at least=
15 minutes. Strain through a fine sieve without pressing, then and walnut=
oil, peaches, shallots, basil, mint and season with salt. Set aside.

4. In a medium saute pan, at high heat, sear the beef for 45 seconds to 1=
minute on each side. While the beef is cooking in the oven, saute baby=
vegetables with basil sprigs in vegetable oil for 2 minutes and deglaze the=
pan with 1 ounce of vinaigrette. Divide greens in the center of each plate,=
place beef on top and spoon vegetables and salsa around beef and greens.

– – – – – – – – – – – – – – – – – -=20

Suggested Wine: Cakebread Sauvignon Blac Napa ’92

Nutr. Assoc. : 0 2221 1325 0 0 0 3212 0 0 0 0 0 0 0 0 0 0 0