BERNAISE SAUCE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Butter
4 lg Egg yolks, at room
— temperature
1 1/2 tb Sauce, Worcestershire
2 tb Wine, red
1 pn Pepper, cayenne
2 tb Wine, Chablis
Salt (to taste)
1 tb Wine, white
2 ts Tarragon, dried, finely
— crumbled

Melt the butter in a skillet over a medium flame.
Do NOT burn the butter. When the butter is completely
melted, remove the skillet from the burner.

Place the egg yolks, lemon juice, Worcestershire
sauce, red wine and cayenne pepper in the top of a
double boiler. The water in the bottom pan should not
touch the top pan and should be simmering, not rapidly
boiling.

Using a wire whisk, beat the egg-yolk mixture
until it thickens and a sheen forms, approximately 3
minutes, but no more than 5 minutes.

In a slow, steady stream, begin adding the melted
butter with a ladle, whipping it with a wire whisk.
Continue until all of the butter has been added.

Add the Chablis and whip well. The sauce should
be light and fluffy.

In a small saucepan heat 1 tablespoon white wine
and the tarragon leaves until the liquid evaporates.
Remove from the heat and add to the sauce, mixing well.

Hold the sauce at room temperature until serving
time.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gerhard Brill, Commander’s Palace
Restaurant, New Orleans

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Title: Warm mashed potato and bacon salad
Categories: Side dish, Vegetables
Yield: 4 servings

1 1/2 lb Potatoes, cut in 1″ chunks
3 tb Garlic, thickly sliced
1 c Chicken broth
3 sl Bacon, thickly sliced, cutup
3 tb Olive oil
3/4 ts Salt
1/2 ts Pepper
1 tb Red-wine vinegar
1 ts Dijon mustard
4 c Escarole lettuce, cut in
Bite sized pieces
1 sm Red onion, thinly sliced

Put potatoes and garlic in medium sized saucepan. Add chicken broth
and enough cold water to cover. Cover and cook 10-12 min until
potatoes are tender.

Meanwhile, fry bacon in heavy skillet till crisp; drain on paper
towels

Remove and reserve 3/4 cup potato cooking liquid. Drain potatoes and
garlic well in a colander.

Return to pot and stir 1-2 min over medium heat till potatoes are dry.

Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the
oil, 1/2 tsp of salt and 1/4 tsp of pepper.

In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard,
1/4 tsp *each* salt and pepper.

Put escarole, onions and bacon in a large serving bowl. Add dressing
and toss to coat. Mound potatoes on salad and serve immediately.

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APPLE CORN JOHNNY CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corn meal
3/4 c Rice flour
4 ts Baking powder
1/2 ts Salt
2 tb Sugar
2 Eggs, separated
2 tb Canola oil
1 3/4 c Applesauce (14 oz can)
6 Bacon strips,cooked,crumbled

Breakfast idea without gluten or dairy. Serve warm
with maple syrup or as a quickbread with soup or salad.

In a large mixing bowl combine cornmeal, rice flour,
baking powder, salt and sugar. Beat egg whites until
stiff.

To the dry ingredients, add egg yolks, oil, applesauce
and bacon. Stir well.

Fold in egg whites. Pour batter into greased 8×8 inch
baking pan (or prepared muffin pan). Bake in 425 F
oven for 45 min or until an inserted knife comes out
clean. Serves 4-5.

Source: Co-op advertising recipe Sept 93 Shared but
not tested by Elizabeth Rodier

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Title: Zinfandeli’s Tortilla Soup – S.a. Express – Arlene Lightsey
Categories: Soups/stews, Mexican
Yield: 8 servings

1 tb Vegetable Oil (or two) 1/2 c Water
1 1/2 ts Garlic, fresh, chopped 1/4 c Cilantro, fresh, chopped
8 ea Corn Tortillas, chop coarse 2 tb Epazote, chopped
2 c Onion puree 1 ea Salt to taste
1 ts Cayenne pepper 1 ea White pepper to taste
2 tb Cumin powder 2 ea Chicken breasts, cook
dice
3 ea Bay Leaves 1 ea Chopped Avocado
3/4 c Tomato Paste 1 ea Corn Tortilla strips, fried
1 1/2 tb Chicken Base (See note) 1 ea Shredded Monterey Jack

Garnish Notes: Chicken breasts should be cooked and diced.
In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn
tortillas. Saute until tender.
Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato
paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro
and epazote. Remove Bay leaves. Blend mixture briefly in food processor.
Strain through colander.
Adjust seasoning if necessary. Add salt and pepper to taste.
To serve, spoon a portion of soup in individual serving bowls.. Garnish
with diced chicken, avocado, fried tortilla strips and cheese. Serve
immediately.
Makes 8-10 6-ounce servings.
NOTE: TONE’s chicken soup base was found at Sam’s Wholesale Club in
San Antonio…..
Recipe from Arlene Lightsey’s column, “Chefs’ Secrets”, 5 DEC 90
Zinfandeli’s is located at 741 W. Ashby Place, San Antonio, Texas.

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Title: GARAM MASALA (SPICE MIX – MILD)
Categories: Indian, Vegan, Vegetarian, Spices
Servings: 1

3 oz Coriander seeds 1/4 ts Mace
1 oz Cumin seeds 1/4 ts Nutmeg
1/4 oz Fenugreek seeds 1 oz Cinnamon
1 oz Cloves 1 oz Black pepper
2 oz Cardamon seeds (brown best)

Roast coriander seeds, cumin, and fenugreek seeds separately for a few
minutes until their rich aroma is given off. Combine with all other
ingredients and grind.

Pass the mixture through a sieve and store in an airtight jar.

NOTE: Roasting the ingredients separately is important since each gives
off its characteristic aroma at a different time.

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Title: Crockpot Mediterranean Stew
Categories: Crockpot, Bean/legume, Pasta, Cajun/creol
Yield: 4 Servings

1 Eggplant — chopped
2 Zucchini — chopped
1 Red or green bell pepper —
Seeded/chopped
1 Onion — chopped
3 lg Tomatoes — chopped
2 cn Garbanzo beans — (14 oz.)
Drained/rinsed
1 cn Artichoke hearts packed in
Water — (14 oz.)
Drained/quartered
1 tb Oregano
Freshly ground black pepper
Salt
Crushed red pepper flakes —
To taste/opt
1 pk Egg noodles — cooked

Add all ingredients except for noodles to the crock pot and stir
well. = (Sometimes I also add a Tbsp. of tomato paste for a thicker
stew.) Cook on= low for 8 hours. Serve over the cooked noodles. – – –
~ – – – – – – – – – – – – – –

NOTES : Serves 6. 251 calories per serving. 2 g fat. 7% from fat

Recipe By : ReddHedd@aol

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Title: Pan Stickers with Minced Beef
Categories: Dim sum, Snacks, Chinese
Yield: 24 Snacks

10 oz Plain flour
3 fl Cold water
Salt and pepper
4 fl Boilihg water

MMMMM————————–FILLING——————————-
2 ts Soy sauce
1/2 ts Sugar
1/2 ts Bicarbonate of soda
1/2 ts Dry sherry
1 ts Corn,flour
4 fl Water
2 tb Oil plus extra for
-sallow frying
12 oz Minced beef
5 Canned waterchestnuts
Finely chopped
1 oz Pickled mustard
-cabbage, minced or finely
-chopped

to make the dough, sift the flour then divide it into two equial
portions. Mix one portion with the cold water, then knead the dough
until smoth. Add salt to the other portion and mix it with the
boiling water. Combine both mixtures and knead into a soft dough.
Cover with cling film while you prepare the fillin . For the filling,
mix the soy sauce, sugar, bicarbonate of soda, sherry, cornflour,
pepper, water and 2 tablespoons oil into the minced beef, then set
aside to marinate for 30 minutes. Add the minced water chestnuts and
pickled mustard and mix well. Knead the dough into a long roll, then
cut it into 24 equal portions. Roll a piece of dough into a round,
place 2 teaspoons filling on top and fold over to seal in the filling
in a crescent shape. Heat a little oil in a large non-stick frying
pan. Add the crescents and cook for 2 minutes. Pour in a little water
just less than l/4 pint and a pinch of salt, boil and reduce the
heat. Cover, then simmer for 10 minutes. Uncover, add a little oil
and cook for 3 minutes, until the liquid has dried up and the pan
stickers are golden. Cook any remaining pan stickers and serve.

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Title: Diabetic Washington’s Cherry Pie
Categories: Diabetic, Fruits, Pies
Yield: 8 servings

9″ unbaked pie shell 2 x Egg yolks
2 c Unsweetened cherries 1/4 c Evaporated milk
1/4 c Soft margarine 1/2 ts Vanilla extract
1 tb Flour 2 x Egg whites
1/2 c Sugar replacement 2 ts Granulated sugar
replacement

Drain cherries; pout into unbaked pie shell. Cream margarine,
flour, and sugar replacement. Add egg yolks and beat until smooth.
Add evaporated milk and vanilla extract. Pour over cherries. Bake at
450F for 10 minutes. Reduce heat. Bake at 350F for 30 minutes.
Whip egg whites until soft peaks form. Add granulated sugar
replacement; whip until thick and stiff. Top pie filling with
meringue, carefully sealing edges. Bake at 350F for 12-15 minutes, or
until delicately brown.
1 serving (1/8 of pie) = 1 fruit, 1 fat, plus pie shell exchange
calories = 88 plus pie shell calories

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Title: Pork Collioure Stew
Categories: Meats, Soups, Main dish
Yield: 8 servings

4.00 lb Pork shoulder
– trimmed of fat,
– cut into 1-in cubes
0.50 tb Salt
0.50 ts Ground black pepper
0.25 c Vegetable oil
1.00 md Onion
– peeled and roughly chopped
2.00 tb Flour
2.00 c Dry white wine
0.25 c Tarragon vinegar
2.00 tb Grated horseradish
2.00 tb Grainy mustard
0.50 c Fresh lemon juice
4.00 c All-purpose broth
-OR low-sodium chicken broth
2.00 Bay leaves
4.00 Sprigs fresh thyme; -=OR=-
0.50 ts -Dried thyme
0.50 c Whipping cream
3.00 md Parsnips; peeled
– and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation
in batches. Remove the pieces to a plate as they are brown. Pour off
all but about 2 tablespoons fat. Reduce heat to low and replace the
pot on the stove. Add the onion and cook 5 minutes, scraping up any
brown bits that cling to the pan. Add the flour and cook another
minute, stirring. Add the wine, vinegar and broth and bring to a
boil. Return the pork to the pot with any juices on the plate and add
bay leaves and thyme. Cover tightly and transfer the pot to the oven.
Cook for 1 1/4 hours, or until meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat
from sauce and set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the meat in the
pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
and replace in oven for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with boiled potatoes
or buttered noodles.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Title: Cream Cheese Cookies #2
Categories: Cookies, Diabetic, Desserts
Yield: 30 Servings

1/4 c (60 mL) vegetable shortening
1/4 c (60 mL) cream cheese
(softened)
2 ts (10 mL) granulated fructose
1 ts (5 mL) granulated sugar
Replacement
1 Egg
1 tb (15 mL) water
1 c (250 mL) flour
1/2 ts (2 mL) baking powder
ds Salt

Cream together shortening, cream cheese, fructose and
sugar replacement. Add egg and water, beating well.
Sift together flour, baking powder and salt, and add
to creamed mixture. Mix until thoroughly blended.
Shape into a roll, 1 1/2 in. (3.75 cm) in diameter.
Refrigerate at least 2 hours or overnight. Cut into
thin slices and place on ungreased cookie sheets. Bake
at 350 degrees F (175 C) for 8 to 10 minutes.

Exchange 2 cookies: 1/2 fruit
1/2 fat Calories 2 cookies: 74

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