Title: JAMBALAYA I
Categories: Creole, Chicken, Ceideburg 2
Yield: 10 servings

5 Celery ribs, trimmed, sliced
2 Bell peppers, stemmed,
-cored, seeded
1 md Red onion, peeled, quartered
1 md White onion, peeled,
-quartered
1 md Yellow onion, peeled,
-quartered
1 Head garlic, separated into
-cloves, the cloves peeled
1 sm Bunch fresh basil (or 2
-tablespoons dried)
1 sm Bunch fresh oregano (or 2
-tablespoons dried)
1/2 bn Fresh thyme (or 2
-tablespoons dried)
3 cn (28 ounces each) tomatoes,
-diced
2 c Sun-dried tomatoes, cut
-into pieces
2 lb Boneless chicken, cut into
-pieces
1 lb Wing-ettes (wings without
-the tips)
5 Bay leaves
4 tb Pure mild chile powder
2 lb Andouille sausage
2 lb Peeled, deveined tiger
-shrimp
Salt
Hot steamed rice

Puree celery, peppers, onions, garlic and herbs (except the bay leaf)
in a food processor. Transfer to a large pot; add the canned and
sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover
and bring to a boil. Reduce heat to medium an cook for about 35
minutes.

While the mixture cooks, thinly slice the andouille sausage and roast
in 350F oven for about 15 minutes (this will render out a lot of the
grease). Add andouille to the pot, reduce heat to a simmer, and cook
for about 30 minutes. Add shrimp and cook for about 5 minutes.
Season with salt to taste. Serve over rice.

From George Louie.

Serves 10 to 12.

PER SERVING: 495 calories, 57 g protein, 21 g carbohydrate, 24 g fat
(6 g saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber.

From and article by Michele Anderson, San Francisco Chronicle,
2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

—–

LATHERA (translates to the OILY DISH)
=========

4-5 medium size zuccini, cut in 1/4 in. disks
3-4 medium potatoes, cut in 1/4 in. disks
1-2 medium onions, sliced in thick rings
1-2 medium tomatoes, sliced in 1/4 in. disks
6-7 cloves garlic, peeled and whole
1/2 cup olive oil (or any other oil)
1/2 cup chopped parsley
salt and pepper
2 tblspoons oregano (save for the end!)

arrange in loose layers in the baking tray. try and keep the onion
rings at the bottom of the pan, they get nice and crispy, and the
tomatoes go at the top of the assembly, to let the juices drain down
onto the veggoes
bake for about 1 hour, at medium oven
the oregano should be added a few minutes before taking the tray out
of the oven- burnt oregano loses its flavour, and has a bitter taste
allow to cool before eating

Title: Seven Pepper Chili
Categories: Chili, Chocolate
Yield: 1 servings

3 lb Lean stew meat
1 lb Pork loin; ground
2 tb Pure lard or shortening
3 lg Yellow onions; chopped
2 ts Salt
5 Jalapenos; fresh/seeded
1 lb Tomatotes; red ripe
Used canned only if you must
7 Dried chiles anchos (big
-black ones)
2 Dried chile new mexico (big
-red one)
2 ts Cumin seeds
2 Dried japanese chiles
— little skinny red ones
1 ts Ground cumin
1 ts Sugar
7 cl Garlic
1 cn Tecate beer
1 tb Ground chiles pasillas
1 Unsweetened chocolate; (1
-oz)
1 ts Crushed chilies quebardos
-(pequins)
1 qt Water
1/2 Cuo masa harina
1 ts Tabasco sauce

This recipe is a lot of trouble and is recommended only
for genuine chili fanatics.

Brown meat in lard until gray. Add onions and cook
until clear. Combine in a food processor or blender the
cumin, garlic, chilies pasillas, chiliie quebrados, t
Tabasco, salt, jalapenos, and tomatoes. Blend and set aside
to steep. Remove stems, membranes, and seeds from dried
anchos, red chiles, and jalapenos peppers. Place these
last three peppers in a small saucepan and barely cover
with warm water. Bring to a boil over medium heat and
then simmer about 15 minutes. Next place softened peppers
in the processor or blender. Save the water in which you
boiled the peppers. You can use this water to hotten up
the chili later.

Now blend the peppers with the tomato mixture until
smooth and add all this to the cooking meat and onions. Add
sugar, beer, and chocolate to chili. Turn the fire down
real low and simmer without covering – at least 2 hours.
Stir occasionally to keep it from sticking. Keep quart of
water nearby. Add as needed to keep a soupy consistency.
Thirty minutes before you are ready to serve chili combine
masa with enough water to make a thin paste and, stirring
vigorously, add to the chili. This will bind the chili
and thicken it up. Stir chili frequently during the last
half hour so that it doesn’t stick. You can taste it at
this point, and if it isn’t hot enough to suit you, pour in
a little of the seasoned water in which you cooked the
chiles. This is liquid fire, so go easy. Pour a little and
taste. Also adjust the salt during this half hour.

From The Only Texas Cookbook

MMMMM

ST. GALLEN MONASTERY TART (ST. GALLEN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 g Butter
100 g Sugar
100 g Almonds — ground
2 tb Cocoa powder
1 t Cinnamon — ground
1 t Baking powder
300 g Flour — sieved
1/2 dl Milk — TO ADAPT !!
200 g Redcurrant jam
– or raspberry jam
1 Egg — separated

(Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5 cup; 180 oC ó50 oF;
200 oC ô00 oF; 230 oC ô50 oF; 250 oC ô75 oF; 2.5 cm ñ inch)

The Story:

It was an Irish monk who established the monastery of St. Gallen in AD 613
and the town developed around it. The ruling of the monastery had a great
influence over the lives of the surrounding community, which did not gain
its independence until the 14th Century. Although the townsfolk and
countryfolk sometimes suffered under their monastic rulers, they also
inherited certain advantages, one of which is shown in this recipe. This
proves that it is not just a legend that monks enjoyed good food.

The recipe:

Cream the butter and sugar.

Mix the almonds, cocoa, cinnamon, flour and baking powder together.

Add the milk, beaten egg white and dry ingredients to the creamed butter
mixture.

Work these together quickly until a soft dough is formed, leaving the sides
of the bowl clean.

Cover and leave in the refrigerator for 30 minutes.

Line a buttered flan ring or tin with 3/4 of the dough. Cover the bottom
with jam.

Use the remaining dough to make strips, then criss-cross lattice fashion
over the tart. Brush with beaten egg yolk.

Bake for 45 minutes at 180 oC.

Serve cold.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19

– – – – – – – – – – – – – – – – – –

Coffee Liqueur Chocolate Mousse

Recipe By : Georgette Dave Burnside
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Sugar
4 oz Semi-sweet chocolate chips
2 Egg whites, beaten stiff
1/4 c Coffee liqueur
3 tb Cream
1 c Whipped cream, beaten

In saucepan over very low heat, mix coffee liqueur and sugar;
stirring until dissolved. Remove from heat. In top of double boiler,
melt chocolate with cream, cool 20 minutes. Stir chocolate into
coffee liqueur mixture. Carefully fold in egg whites, then whipped
cream. Chill 3 hours before serving.

– – – – – – – – – – – – – – – – – –

Mock Creole Turtle Soup

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Game Gumbos Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Butter
Juice and skin
1/2 Cup Flour
1 Tablespoon Fresh parsley — chopped
2 Pounds Lean stewing beef — 1″ cubes
1 Teaspoon Dried leaf thyme
1/2 Cup Tasso — minced
1 1/2 Quarts Beef Stock
1 1/2 C Onions — chopped
1 Tsp White pepper
3/4 C Celery — chopped
1 1/4 Tsp Cayenne Pepper
1/2 C Carrot — chop fine
3 Bay leaves
30 Cl Garlic — minced
3 Eggs; Hard-Boil — chop
1 1/2 C Tomatoes — chop, peel, seeded
2 Tsp Tomato Paste
1 Tbsp Worcestershire Sauce
Sherry
1 Lemon — peeled and chopped
–Garnish–
Green Onion Tops Thinly Sliced.

Heat butter in heavy sauce pan, brown beef cubes and remove. Add flour and
cook while stirring until roux is medium brown. Add onions, celery, carrots
and garlic and cook for 5 minutes until soft. Add meat and all remaining
ingredients except eggs, green onions and sherry. Stir to blend and simmer
until meat is very tender, about 1-1/2 hours, add a little water if needed
during cooking. Taste for salt and pepper and, if desired, Tabasco. Add eggs
and cook for 5 more minutes. Garnish with green onions and pass the sherry.
Source: Upperline Restaurant, N.O.LA.

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

Title: Progres with Grand Marnier II (Buttercream)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

——————————–BUTTERCREAM——————————–
1 pt Milk 10 oz Sugar
10 lg Egg yolks 26 oz Butter

Buttercream:
============

Heat the milk in a saucepan.

In a bowl, whisk together the egg yolks and the sugar. Add
heated milk to egg/sugar mixture and whisk after off heat.

Put the mixture back in the saucepan and whisk while heating,
until smooth and fairly thick. Remove from heat and strain back into
the bowl.

Cool in refrigerator.

When chilled, remove from refrigerator and place in a blender.
While blending on low speed, add butter a little at a time. Blend
until smooth, then return to refrigerate.

Set aside for use in the rest of the Progres with Grand Marnier
recipe.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

—–

Chocolate Coating for Biscotti

Recipe By : Bars, Brownies, and Cookies p. 120
Serving Size : 48 Preparation Time :0:00
Categories : Biscotti And Mandelbread Xtras- Decorations, Etc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
1 cup semisweet chocolate chips

In a small saucepan, heat the oil over medium-high heat til you can see the oil
swirl-
(about 160 degrees on a candy thermometer.)

Add the chocolate chips to the oil and heat, stirring constantly,
til the temperature reaches 150 degrees, about 1 minute.

Remove from the heat and let cool slightly.

Spread on top or dip each biscotti in the chocolate.

– – – – – – – – – – – – – – – – – –

Title: Homemade Vanilla Ice Cream
Categories: Desserts
Yield: 6 servings

2 qt Half and half
1/2 pt Whipping cream
1 1/2 c Sugar
4 ts Vanilla
1 ds Salt

MMMMM—————-CATEGORY 13, TOPIC 26 MESSAG———————

Just mix it all together and freeze it according to your freezer
instructions.

This is for a gallon freezer so you will have to cut it in half for a
smaller freezer. You have to allow for expansion while it freezing so
don’t fill the container too full.

If we are not going to be eating this right away I have found if I
add a small container of Cool Whip to it it keeps it from forming ice
crystals when we put it in cantainers to store in the freezer.
Usuallly we make it when we have family over and don’t have too much
left.

Food Wine RT [*] Category 4, Topic 6 Message 68 Fri May 08, 1992
C.FERRELL2 [CAROL] at 23:31 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator, net/node 004/005
THE.STEIGERS [Sylvia] at 22:25 EST

The two hunter’s chicken recipes folks offered when I requested them:

MMMMM

TIROPETES VARIATIONS

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Filo leaves
1 lb Feta cheese — crumbled
3 Egg yolks
1 c Butter — melted
1 c Cheese — grated
2 tb Parsley — minced
1 c Bechamel sauce
—–VARIATION: MEAT—–
1 c Meat, chopped or ground
2 tb Cheese — grated
1 Egg — hardboiled, finely
-chopped
—–VARIATION: FISH—–
1 c Shrimp crab — chopped,
-cooked or canned
1/2 c Bechamel Sauce
1 tb Parsley — minced
1 d Lemon juice
—–VARIATION: SPINACH—–
3 lb Spinach, fresh
2 bn Scallions — finely chopped
1/2 c Parsley — minced
1/2 ts Dill — (opt)
1 lb Feta cheese — crumbled
8 Egg — beaten
Salt
1/2 c Olive oil
—–BECHAMEL SAUCE—–
2 c Milk — hot
3 tb Flour
1/4 c Butter
Salt white pepper

MAIN RECIPE: Tiropetes – Cheese triangles

Prepare bechamel sauce and allow it to cool; add feta
cheese, eggs, grated cheese, parsley and 3 tbsp melted
butter to sauce and mix well. Cut filo sheets into
long strips 3 inches wide and brush with melted
butter. Place one tsp of the cheese mixture at the
bottom of each strip and fold the corner up to form a
triangle; continue folding in a triangular shape until
the entire strip is folded. Continue this method until
all the ingredients are used. Place triangles on
cookie sheets; brush each with butter and bake at 375
degrees for 15 to 20 minutes, until golden brown.
Serve at once. These triangles may be prepared ahead
of time, frozen and baked when ready to serve.

VARIATION: Meat – Kreatopetes

Either use cooked leftover meats, chopped; or saute
fresh ground beef, breaking it up with a fork into
small pieces. Combine meat with cheese and egg in a
bowl. Place a teaspoonful on filo strips, fold, brush
with butter and bake in the same manner as cheese
triangles.

VARIATION: Fish – Psaropetes

Mix together seafood, bechamel sauce, parsley and
lemon juice. Place a teaspoonful on filo strips, fold,
brush with butter, and bake in the same manner as
cheese triangles.

VARIATION: Spinach – Spanakopetas

Wash the spinach, cut off the stems, dry completely
with towels, and chop. Brown the scallions in 1/2 cup
olive oil until tender. Combine spinach, parsley,
dill, beaten eggs and cheese; add cooked scallions;
season with salt lightly and mix well. Place a
teaspoonful of the filling on the filo leaves and
proceed to fold, brush with butter and bake in the
same manner as cheese triangles.

Bechamel: Melt butter in a pan, add flour, and stir
until smooth. Lower heat, and gradually add the hot
milk, stirring constantly until it thickens. Season
with salt and pepper.

Source: Greek Cooking for the
Gods by Eva Zane Submitted By SAM WARING
On 12 JUN 1995 095335
+0100

– – – – – – – – – – – – – – – – – –