PEA SPROUT SALAD

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound fresh pea sprouts
3 tablespoons rice wine vinegar
2 tablespoons thin soy sauce
1 tablespoon sugar
1 dash sesame seed oil

Combine all and toss with pea spouts.

Slice rolls in half on the bias. Plate 2 rolls per plate in front of
salad and
drizzle with mango puree.

Yield: 4 portions

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NOTES :

QUINOA LEEK CASSEROLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Side dish
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts AM Unrefined Sesame Oil
1 Garlic clove — pressed
1 Leek — chopped
2 c Cooked AM Quinoa
1 1/2 c Tofu w/ excess water removed
1/2 c Milk or soymilk
1 c Bread crumbs
1/2 c Grated cheese

Saute’ first three ingredients until lightly browned. Add tofu and
Quinoa, continue to saute’ for 2 minutes. Remove from heat and add milk,
gently stir mixture. Lightly oil a casserole dish and coat with half of
the bread crumbs. Keep remainder of the bread crumbs to top mixture with.
Place mixture in the casserole dish and top with bread crumbs and cheese.
Bake covered for 20 minutes at 350 F. Remove cover and allow cheese to
brown. Season to taste with salt or tamari and pepper.

Source: Arrowhead Mills “The Native Americans” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Cream of Broccoli Soup
Categories: Soup Main dish Vegetarian
Servings: 12

1 ea bunch broccoli 1 ea vegetable bouillon cube
1/2 c butter 1/8 c soy sauce
3/4 lb swiss cheese, grated 16 oz sour cream
1 lb cheddar cheese, grated 6 c water
1 c cashews, ground

Saute broccoli in butter for 10 minutes. Using blender combine all of
the ingredients together. As blender fills, transfer liquid to soup pot
and simmer for 20 to 30 minutes. Good with muffins or corn bread.

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Title: Honey “Cracker Jacks”
Categories: Snacks
Servings: 6

1/2 c Honey
1/2 c Margarine
6 c Popped popcorn
1 c Shelled peanuts

Heat honey and margarine in a saucepan until well blended. Cool. Combine
popcorn and peanuts in a large bowl. Pour honey mix over popcorn, stirring
as you pour. When popcorn and peanuts are well coated, spread in a pan in
a single layer. Bake at 350 degrees for 5 to 10 minutes or until crisp but
not brown, stirring several times. The difference between crisp (not brown)
and burnt can be a matter of minutes. Keep in an air tight container.

My Note: This doesn’t really taste like cracker jacks but it was sure
good. I’ll use more popcorn next time as the popcorn really soaked the
honey butter up fast and some was positively soggy.

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PROVENCAL BEEF STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef chuck
1 1/3 c White wine vinegar
1/4 c Olive oil
1/2 ts Salt
1/2 ts Fresh ground pepper
1 Bay leaf
2 Cl Garlic — peeled and crushe
1 t Minced fresh thyme
2 Narrow strips orange peel
2 c Dry red wine
2 tb Minced parsley — for garnish
Buttered noodles
For accompaniment

Recipe by: the California Culinary Academy
Preparation Time: 18:0
1. Trim meat of excess fat and cut into 2-inch cubes.
In a large bowl, whisk together vinegar, 2 tablespoons
of the oil, salt, pepper, bay leaf, garlic, thyme, and
orange peel. Add meat, cover bowl with plastic wrap,
and refrigerate for 12 to 18 hours. Drain meat,
reserving marinade. Pat meat dry with paper towels.

2. In a Dutch oven or large skillet with lid, heat
remaining 2 tablespoons olive oil over moderately high
heat. Brown meat well on all sides. Add wine and
reserved marinade. Bring to a simmer and cook,
uncovered, for 3 minutes. Reduce heat to maintain a
bare simmer. Cover and cook until meat is meltingly
tender (about 3 hours). For best flavor, allow stew to
cool to room temperature, then refrigerate, covered,
overnight. Reheat gently to serve. Ladle stew into
warm soup bowls, over buttered noodles, if desired,
and garnish each serving with parsley.

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ANDOUILLE-Chef Folse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork butt
1/2 lb Pork fat
1/2 c Chopped garlic
1/4 c Cracked black pepper
2 tb Cayenne pepper
1 tb Dry thyme
4 tb Salt
6 Feet beef middle casing (see
-butcher or
Specialty shop)

Andouille is the Cajun smoked sausage so famous
nationally today. Made with pork butt, shank and a
small amount of pork fat, this sausage is seasoned
with salt, cracked black pepper and garlic. The
andouille is then slowly smoked over pecan wood and
sugar cane. True andouille is stuffed into the beef
middle casing which makes the sausage approximately
one and a half inches in diameter. When smoked, it
becomes very dark to almost black in color. It is not
uncommon for the Cajuns to smoke andouille for seven
to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made
from the large intestines and stomach of the pig,
seasoned heavily and smoked. In parts of Germany,
where some say andouille originated, the sausage was
made with all remaining intestines and casings pulled
through a larger casing, seasoned and smoked. It was
served thinly sliced as an hors d’oeuvre. It is
interesting to note that the finest andouille in
France comes from the Brittany and Normandy areas. It
is believed that over half of the Acadian exiles who
came to Louisiana in 1755 were originally from these
coastal regions. Cube pork butt into one and a half
inch cubes. Using a meat grinder with four one quarter
inch holes in the grinding plate, grind pork and pork
fat. If you do not have a grinding plate this size, I
suggest hand cutting pork butt into one quarter inch
square pieces. Place ground pork in large mixing bowl
and blend in all remaining ingredients. Once well
blended, stuff meat into casings in one foot links,
using the sausage attachement on your meat grinder.
Tie both ends of the sausage securely using a heavy
gauge twine. In your homestyle smoker, smoke andouille
at 175-200 degrees F for approximately four to five
hours using pecan or hickory wood. The andouille may
then be frozen and used for seasoning gumbos, white or
red beans, pastas or grilling as an hors d’oeuvre.
Recipe by: Chef John Folse Louisiana’s Premier
Products 2517 South Philippe Avenue Gonzales, LA 70737
(504) 644-6000

Recipe by: : Chef John Folse- Louisiana’s Premier
Products

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PECAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Pecans
1 lg Garlic clove
4 c Chicken stock
1/2 c Heavy cream
Salt freshly ground pepper

This is a wonderful fall soup, and only 200 calories per serving.

PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15
minutes, checking from time to time to prevent burning. Toss occasionally.
In a food processor, place the pecans, garlic and about 1/2 cup of the
stock. Turn the processor on and, with the motor running, add stock until
you have a creamy consistency. (The mixture will absorb the stock.) Pass
the pecan-stock mixture through a sieve into a saucepan and bring to a
boil. Add the cream, season to taste with salt and pepper and serve.

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MULTIGRAIN BREAD II – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 c Bread flour (4 7/10 oz)
2 tb Triticale flour *
2 tb Soy flour
1 tb Oats
2 tb Toasted bran
1 tb Cracked wheat cereal
1 t Millet flour
1 t Flax seeds
1 t Cornmeal
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Molasses
1 c Water
1 t Dry yeast

* If triticale flour is unavailable, use 1 tb all purpose flour and
1 tb rye flour. Place all ingredients (except liquids and yeast)
inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press
start. 5:00 will show.

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Title: CALIFORNIA CASSEROLE
Categories: Cheese/eggs, Casseroles
Yield: 8 servings

1/4 c Butter or margarine
1 c Onion; chopped
4 c White rice; freshly cooked
2 c Dairy sour cream
1 c Creamed cottage cheese
1 lg Bay leaf; crumbled
1/2 ts Salt; optional
1/8 ts Pepper
3 cn (4 oz each) green chilies
-drained, halved lengthwise
-leaving seeds
2 c Sharp natural cheddar cheese
-grated
Parsley; chopped

Preheat oven to 375 degrees F. Lightly grease a 12 x
8 x 2-inch baking dish (2-quart). In hot butter in
large skillet, saute onion until golden about 5
minutes. Remove from heat; stir in hot rice, sour
cream, cottage cheese, bay leaf, salt (optional), and
pepper; toss lightly to mix well.

Layer half the rice mixture in bottom of baking dish,
then half of chilies; sprinkle with half of Cheddar
cheese; repeat.

Bake, uncovered, 25 minutes, or until bubbly and hot.
Sprinkle with chopped parsley. Source: McCall’s Book
of Wonderful One-Dish Meals.

Shared and MM by Judi M. Phelps. Internet:
Judi.Phelps@sjc.com

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Title: Caribbean Reef Chicken
Categories: Poultry, 1994 dccc, Finalist
Yield: 4 servings

2 ea Chickens, broiler/fryer
— type, halved
1/2 ts Salt
1/4 ts Pepper
1/2 c Sugar, brown, dark
4 tb Rum, dark, divided
1 tb Juice, lime
2 ts Pepper, lemon
1 ts Ginger
1/2 ts Cloves, ground
1/4 ts Cinnamon
1/4 ts Garlic powder
2 dr Hot pepper sauce
10 oz Chutney, mango
Lemon, sliced
Lime, sliced
Parsley

Sprinkle salt and pepper over washed and dried chicken. Set
aside.

In a small bowl, make Caribbean paste by mixing together sugar, 2
tablespoons of the rum, lime juice, lemon pepper, ginger, cloves,
cinnamon, garlic powder, and hot pepper sauce; set aside.

Place the chicken, skin side up, in a large shallow baking pan.
Rub Caribbean paste evenly over the chicken. Bake in a 400 F oven for
45 minutes or until the chicken is fork tender.

In a blender, place chutney and remaining 2 tablespoons of rum;
process to blend. Spoon chutney mixture over chicken and bake about 3
minutes more or until chutney is warm.

Arrange chicken on a serving platter. Garnish with lime, lemon,
and parsley.

Cook: Jason R. Boulanger, Burlington, Vermont

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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