LOBSTER BISQUE ELEGANTE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Frozen rock lobster tails,
-weighing abt 8 ounces ea
3 c — Water
1 tb Chicken seasoned stock base
1 tb Onion flakes
6 Coriander seeds
1 Bay leaf
1 tb Vegetable flakes
3 Peppercorns
5 tb Butter
5 tb Flour
1 t Bon Appetit seasoning
1 t Salt
3 c Milk
1 c Cream, light

Bring enough water to a boil to cover lobster tails;
add 1 tsp salt to each 1 quart of water. Drop frozen
lobster tails into water and boil 11 minutes (or 3
minutes plus the weight of the largest lobster tail)
Remove meat from lobster shells and dice. Set aside.
Crush shells and put in saucepan. Add the 3 cups
water, seasoned stock base, onion flakes, coriander
seed, bay leaf, vegetable flakes and peppercorns.
Simmer 30 minutes; strain. Melt butter; stir in flour,
bon appetit and salt. Cook until bubbly. Remove from
heat and add milk. Simmer over low heat, stirring
constantly, until thickened. Stir in lobster stock,
lobster meat and cream. Do not allow it to boil.
Serve piping hot.

Source: Spices of the World
Cookbook by McCormick
Shared by: Sharon Stevens
Fidonet HOME_COOKING echo

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Title: CABBAGE AND APPLE CASSEROLE
Categories: Side dish, Vegetarian
Yield: 4 servings

4 oz Bacon, sliced, cut crosswise
-into 1/2″ bieces
2 tb Butter, sweet
1 tb Oil, vegetable
1 Onion, finely chopped
1 Small head RED Cabbage,
-cored, coarsely shredded
-(about 6 cups)
2 Granny Smith apples, pared,
-cored, cut into 1/4″ dice
1/2 c Cream, heavy
2 tb Brandy or Cognac
1/2 ts Salt (or to taste)
1/4 ts Pepper, freshly ground
-or to taste

Fry bacon in medium skillet over medium heat until
slightly crisp and brown, about 10 minutes. Remove to
paper towels to drain. Heat butter and oil in medium
casserole or Dutch oven over medium heat. Add onion
and cook stirring ocasionally, until softened, about 5
minutes. Add cabbage and continue to cool until
softened, 3-5 minutes. Add bacon, apples, cream, and
brandy and stir to combine. Simmer uncovered, stirring
occasionally, about 10 minutes. Season with salt and
pepper to transfer to serving dish.
Serve hot.

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Italian Mocha Espresso

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup instant coffee
1 cup sugar
4 1/2 cup nonfat dry milk
1/2 cup cocoa

Stir ingredients together. Process in a blender until powdered. Use 2
Tablespoons to one small cup of hot water. Serve in demitasse cups. Makes
about 7 cups of mix.

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Title: SCOTTISH CURRANT SHORTBREAD
Categories: Breads
Yield: 2 Servings

0.33 c Currants
5.00 tb Fresh orange juice
1.50 c All-purpose flour
2.00 tb Sugar
0.50 c (1 stick) unsalted butter
Makes 2 dozen
Additional sugar

Preheat oven to 350 F. Lightly grease baking sheet. Bring currants
an= d 4 Tbs orange juice to boil in small saucepan. Stir; remove from
heat and cool. Combine flour and sugar in large bowl. Cut in butter
until mixtur= e resembles coarse meal. Stir in currant mixture and
remaining 1 Tbs ora= nge juice. Knead just until dough holds
together. Roll dough out on prepar= ed sheet into 10×12-inch
rectangle. Trim edges and use scraps to square of= f corners. Prick
entire surface with fork. Sprinkle with sugar. Cut into= 24 squares,
leaving in place on baking sheet. Bake until pale golden, 20 t= o 22
minutes. Recut while warm. Cool on rack. Store in airtight container.
Bon Appetit

MMMMM

CHICKEN AND STARS SOUP WITH PEAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Stellini or Alphabets
-OR other small pasta shape,
-uncooked
1 tb Butter or margarine
3 md Carrots — finely diced
2 Celery stalks — finely diced
6 c Low-sodium chicken broth
— skimmed of fat
1 1/2 c Diced cooked chicken
1/2 c Frozen peas — thawed
Salt — to taste

Prepare pasta according to package directions, drain
and set aside.

Melt the butter or margarine in a medium saucepan. Add
carrots and celery. Saute vegetables over medium heat
until soft, about 7 to 10 minutes. Stir in chicken
broth, diced chicken, pasta and peas. Bring the soup
to a boil, season to taste with salt and serve.

Each serving provides: 287 Calories; 19.3 g Protein;
40.8 g Carbohydrates; 5.1 g Fat; 30.3 mg Cholesterol;
722 mg Sodium. Calories from Fat: 16%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Title: WAYWARD WONTONS
Categories: Chinese, Appetizers, Seafood
Yield: 20 servings

1 pk Wonton Squares
1 6 oz Can Crabmeat
2 3 oz Pkgs. Cream Cheese
1 Green Onion (Chopped)
1 tb Garlic Powder

Mix crabmeat, softened cream cheese, onion, and
garlic. Put a spoonful of the mixture into each
wonton and fold over. Deep fry until light brown and
crisp.

As far as servings go, it made about 20 stuffed
wontons and still had ample wontons left over for the
next batch.

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HAMBURGER DUMP SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
3 Bouillon beef cubes
1 cn Tomato sauce
3 qt Water
1/2 ts Salt
1 t Pepper
1 Onion, chopped
1/2 ts Basil
1 t Parsley flakes
1 cn Mushrooms, cut up
3 cn Mixed vegetables
1/2 lb Noodles of any kind
1 cn Tomatoes, cut up

Dump the water in a large pot. Bring to a boil; add
bouillon cubes, tomato sauce, salt, pepper, parsley,
onion and basil. Drop hamburger into pot in small
pieces. Simmer for 10 minutes on medium heat. Add
the vegetables, mushrooms, tomatoes and the noodles or
rice. You can also use up the small bowls of
vegetables leftover in your refrigerator. Add more
water if necessary. Cook until the noodles are done.
Randy Rigg

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Spaghetti With Superb Meat Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Main Dish Italian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pound Beef roast
2 Bay leaves
1/2 teaspoon Oregano leaves
1 cup Red wine — dry
1/2 teaspoon Basil leaves
1 teaspoon Celery salt
3 teaspoon Salt
1/2 cup Ripe olives — sliced
1/2 teaspoon Parsley — finely chopped
1 teaspoon Black pepper
1/4 cup Flour
1/2 cup Stuffed olives — sliced
1/2 teaspoon Rosemary leaves — crushed
2 teaspoon Sugar
1/4 cup Olive oil
2 4 oz can mushrooms
2 cup Hot water
1/2 teaspoon Red pepper — crushed
1/8 teaspoon Nutmeg — fresh ground
4 pound Spaghetti
4 Garlic — squashed
1 tablespoon Season-all
4 Tomatoe paste — 6 oz cans
Parmesan cheese — grated
1 Onion — finely chopped
1/4 teaspoon MSG
1 quart Water

Long, slow simmering of meat and herbs produces the base for this incomparable
sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly
on all sides in hot olive oil. Add hot water; cover and cook slowly 3 hours or
until meat almost falls apart. Tear into small pieces with fork. Add
remaining ingredients except spaghetti and cheese.

Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover
and continue cooking until sauce thickens to desired consistency.

Cook spaghetti following directions on package, allowing 1 pound for 4
servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3 1/2
quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such
a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart
freezer jars and use as needed. I prefer to use rump roast, but chuck or round
is acceptable.

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Title: PFEFFERNUESSE (GERMAN PEPPERNUTS)
Categories: Cookies, German
Yield: 25 servings

3 1/2 c Flour
2 ts Cinnamon
1 ts Baking powder
1/2 ts Nutmeg
1/2 ts Allspice
1/2 ts Cloves
1/4 ts Salt
1/4 ts Pepper
1/4 ts Mace
4 ea Eggs
2 c Sugar
1 x Grated peel of 1 lemon
1/2 c Candied citron,fine chopped
1/2 c Unblanched almonds, ground
3 tb Brandy

Stir together flour, cinnamon, basking powder, nutmeg,
allspice, cloves, salt, pepper and mace; set aside.
In a large bowl beat eggs at medium speed of mixer
until fluffy. Gradually beat in sugar. Continue
beating 15 minutes longer or until thick and fluffy.
Add flour mixture in thirds, adding lemon peel,
citron, and almonds to last third and blending
thoroughly after each addition. Turn half the dough
out onto lightly floured surface. Roll out 1/2 inch
thick. Cut with 1-inch round cutter (inside of
doughnut cutter works well) and place 1 inch apart on
greased cookie sheets.
Reroll scraps. Let stand uncovered at room
temperature overnight. When ready to bake, turn
cookies over so moist side is up; put drop of brandy
in center of each. Bake in preheated 300 degree F.
oven 20 minutes or until cookies “pop” and are baked
through. (Break one in half; if not sticky, it’s
done.) Remove to racks to cool. Makes 90 cookies. NOTE
cookies improve with age. Store in tightly covered
container. Add a piece of apple to container a few
days before serving to soften them. Per cookie: 48
cal, 1 g pro, 9 g car, 1 g fat, 11 mg chol.
A drop of brandy on the top before baking causes
them to “pop,” giving them a characteristic topknot.
Recipe from: Womans Day/December 18, 1979 copyright
1979 by Rawson, Wade Publishers, Inc. Reprinted by
permission of Rawson, Wade Publishers, Inc. From
Christmas Cookies and Candies by Barbaara Myers.

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Title: CHOCOLATE MINIROLLS
Categories: Candies
Yield: 4 servings

1 oz Baking chocolate
1 tb Butter or margerine
1/2 c Corn syrup
1/2 ts Vanilla
1/3 c Instant nonfat dry milk
Powder
1 1/2 c Confectioners’ sugar
Confectioners’ sugar

1. Combine chocolate and butter and melt over hot water, stirring until
mixture is smooth and well blended. Stir in corn syrup and vanilla.
Remove from heat. Add milk powder and sugar, mixing together until
it is hard to stir.
2. Place mixture on a smooth counter top that has been lightly sprinkled
with sugar. Knead until smooth and easy to roll out. Divide mixture
into 4 parts.
3. Shape each part into a 12″ long roll. Cut rolls into 2 inch lengths.
Wrap each candy individually in plastic wrap. Store in refrigerator.
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