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.

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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

Title: CHESTNUT ROAST
Categories: Vegetarian, Vegetables, Main dish
Yield: 6 servings

2 tb Butter (or margarine or oil)
1 lg Onion; peeled and chopped
2 Celery stalks
– finely chopped
2 lb Chestnuts; peeled cooked
-=OR=-
3 cn -Whole chestnuts (15 oz ea.)
-soaked and cooked
2 tb Chopped parsley
2 tb Lemon juice
1 Garlic clove; crushed
Fresh breadcrumbs (Optional)
-(should be whole wheat)
Salt
Freshly ground black pepper
1/4 c Oil

————————FOR COATING————————
Dried breadcrumbs

Melt the butter (or substitute) and saute the onion
and celery over moderate heat for 10 minutes until
soft but not brown. Transfer to a large bowl. Drain
the chestnuts and add to the bowl. Mix these
ingredients together well.

Mash the chestnuts, onion and celery, then mix into
the bowl the chopped parsley, lemon juice and garlic.

The mixture should be soft but firm enough to form
into a roll, so add a few whole-wheat breadcrumbs, if
necessary, especially if you’re using canned
chestnuts. Season the mixture with salt and pepper to
taste.

Preheat the oven to 400 F. Pour a little of the oil
into a roasting pan and put into the oven to heat.

Form the chestnut mixture into a roll about 8 inches
long, pressing it together carefully, then coat it
well with the dried breadcrumbs. Put the chestnut roll
into the roasting pan and carefully turn it so that it
is coated with hot oil.

Bake for 45 minutes, until it is crisp on the outside,
spooning a little more of the oil over the roll from
time to time during the cooking. Serve the Chestnut
Roast cut into slices.

Source: The Complete Vegetarian Cuisine – by Rose
Elliot ISBN: 0-394-57123-1 Typed for you by Karen
Mintzias

—–

Cajun Crawfish Jambalaya

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Seafood
Casseroles Crawfish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ANDREA GALLIANO (XJMK24A)
1/4 pound Butter or margarine
1/2 cup Bell pepper — chopped
40 milliliter Garlic — chopped
1 cup Onion — chopped
1/2 cup Celery — chopped
Crawfish fat
1 pound Crawfish tails
1 cup Green onions — chopped
2 tablespoon Parsley — chopped
Cayenne pepper
4 cup Cooked rice

Saute in margarine the bell pepper, garlic, onion, and celery. Add some of the
crawfish fat for flavor.
Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2
T. chopped parsley, salt, pepper, cayenne pepper , and 4 c. of cooked rice. I
sometimes add a small can of stem and pieces mushrooms. Let this steam for
about 5-10 minutes. Add a little margarine or water if too dry. (wrv)

– – – – – – – – – – – – – – – – – –

Title: Chicken-Vegetable Soup
Categories: Soups, Poultry, Vegetables
Yield: 12 Cups

4 c Chicken broth
1 (28 oz.) can crushed
-tomatoes, undrained
1 (16 oz.) can diced tomatoes
-undrained
1 ( 10 oz.) can diced tomatoes
-and green chiles, undrained
1 sm Onion, chopped
3 sm Carrots, sliced
3 Celery ribs, sliced
1 Garlic clove, minced
3 To 4 cups cooked chicken
1 sm Zucchini, diced
2 ts Sugar
1/2 ts Salt
1/2 ts Pepper
4 Chicken bouillon cubes
2 tb All-purpose flour
1/4 c Water

Bring first 8 ingredients to a boil in a Dutch oven; cover, reduce
heat, and simmer 30 minutes. Stir in chicken and next 5 ingredients.

Stir together flour and 1/4 cup water until smooth. Stir in chicken
mixture, and bring to a boil. Cover, reduce heat, and simmer,
stirring often, 6 to 8 minutes or until thickened. Yield: 12 cups.
Prep time: 15 minutes Cook: 38 minutes Typed in MMFormat by
cjhartlin@email.msn.com Source: Southern Living Magazine March 1999

MMMMM

Title: GRILLED EGGPLANT
Categories: Diabetic, Bbq, Vegetables
Yield: 6 servings

1 lg Eggplant
1/3 c Butter (or marg.); melted
1/2 ts Garlic salt
1/2 ts Italian seasoning
1/4 ts Salt
1/8 ts Pepper

Peel the eggplant, and then cut into 3/4″ slices.

Combine butter, garlic salt, and Italian seasoning; stir well. Brush
eggplant sliced with butter mixture, and sprinkle with salt and
pepper.

Place eggplant about 3 to 4 inches from coals. Grill over medium
coals 10 minutes or until tender, turning and basting occasionally.

SOURCE: Southern Living Magazine, sometime in the 1970s.

MMMMM