Title: Lemon-Chive Vinaigrette
Categories: Salad dres, Restaurants
Yield: 1 servings

————————-BH G FAVORITE COUNTRY INN————————-
1/2 c Olive oil
1/4 c Lemon juice
3 T Chives, finely snipped OR
-green onion tops
1 T Honey
1 T Basil, snipped OR 1t dried
1 T Red wine vinegar
Salt and pepper

Combine; let stand 30-60 mins for flavors to blend. Can be stored
refrigerated, up to 2 wks. Bring back to room temp before using.

—–

CRAB AND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, chopped
4 tb Margarine
1/3 c Flour
3 c Milk
2 md Potatoes
1 sm Green pepper
1 sl Celery
1 c Half and half cream
4 sl Bacon, crisp and crumbled
2 cn Crabmeat
1 cn Kernel corn

Saute onion in margarine until soft. Add flour and
cook gently for 1 minute, remove from heat. Gradually
add milk. Return to heat and cook until thick. Add
diced potatoes, celery, green pepper and cream. Simmer
30 minutes. Add crabmeat and corn. Heat through.

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KOSHER CREOLE SEAFOOD GUMBO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Fish
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lge. onion, chopped
1/2 Green pepper, chopped
1 Clove garlic, chopped
2 tb Veg. oil
2 tb Flour
1 cn Stewed tomatoes (15 oz.)
1 cn Tomato paste (6 oz.)
2 ts Salt
1 Bay leaf
1/2 ts Chili powder
1/2 ts Basil leaves
1 lb Trout fillets
1 pk Frozen sliced okra part thaw
1/2 lb Redfish fillets
3 c Water
1 tb Worcestershire sauce
3 c Hot cooked rice

Saute vegs. slightly in oil in dutch oven. Stir in
flour; blend well. Add remaining ingreds. except fish,
okra and rice. Simmer covered for 30 min. Remove bay
leaf. Add fish and okra. Cover and simmer additional
10 min., or until okra is tender. Serve in soup bowls
or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better
next day.

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Title: GOOD HUNGARIAN GOULASH
Categories: Soups/stews, Hungary, Presscooker
Yield: 4 Servings

9 oz Onions
5 oz Smoked bacon, finely diced
1/2 ts Paprika
7 oz Lean beef, cut into small
-pieces
Potatoes
Salt
Marjoram
Caraway seeds
Garlic (optional)

In pressure cooker bottom, saute onion and bacon; add garlic if
desired. Stir in paprika and immediately add not quite 1 1/4 cup
water. Add beef, potatoes, salt, marjoram and crushed caraway seeds.
Put on lid, and pressure-cook for 15 minutes.

Makes 4 servings.

From: Donauland Kochbuch, Vienna, 1967

Posted by Karin Brewer. Courtesy of Fred Peters.

MMMMM

Title: Party Date
Categories: Cakes Desserts Londontowne
Servings: 25

3 c Dates, cut up 1 1/2 c Shortening
3 c Boiling water 6 ea Eggs
3 t Baking soda 3 T Cocoa
4 c Sugar 4 1/2 c Flour
1 c Chopped nuts 2 c Chocolate bits

Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs,
cocoa and flour. Add baking soda to date mixture and combine. Pour into 2
greased loaf pans and sprinkle with topping of 1c sugar, nuts and
chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve
hot. Garnish with whipped cream.

Mrs. Henry D. Chaplin

—————————————————————————–

MY SHRIMP LINGUINE ALFREDO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Fresh linguine (9 oz)
3/4 lb Jumbo shrimp (about 12)
-peeled, deveined, and
-coarsely chopped
1/4 lb Mushrooms — quartered
1 Garlic clove — minced
1/2 c Butter or margarine
Cream ( any type you like)
6 tb Parmesan cheese — grated and
-divided
Corn starch
1/2 ts Salt (optional)
Black pepper — to
-taste
Whole cooked shrimp — for
-garnish
Parsley sprigs — for garnish

Prepare linguine according to package directions.
In large skillet over medium-high heat cook shrimp, mushrooms and
garlic in butter 5 minutes until shrimp turn opaque, stirring
frequently.
Remove mushrooms, and shrimp from pan and add enough cream to make a
sauce. Add Parmesan to taste. Cook, stirring constantly to deglaze.
Thicken with cornstarch as desired and add salt and pepper to taste.
Drain linguine. In large serving bowl combine shrimp mixture,
linguine, and sauce. Toss gently to coat well. Top with remaining 3
Tbs. cheese Garnish.

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Date: Fri, 20 Aug 93 11:47:09 EDT
From: asya@empress.com (Asya Kamsky)

I just made a McDougall Rice Pudding from the recipe hardback
that he and his wife published (I think recently).

RICE PUDDING

It’s very yummy: the ingridients are:
2 cups cooked brown rice
3/4 cups soy milk (I used the fat free Soy Moo from Health Valley,
which is still good, btw, after two weeks in the fridge)
3/4 cups water
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon

Combine and bake covered for 45 mins or till set. It came out
a little too cinnamony for me but I’m not a huge fan of that flavor.
I’m taking this to a pot-luck dinner where many people are eating
fat-free, so I know it’ll be appreciated.

AUTUMN FRUITS WITH SHERRY SABAYON SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
3 ea Egg yolks
2 tb Sugar
2/3 c Sherry
2/3 c Whipping cream
1 t Orange peel, grated
—–FRUIT—–
1 ea Cantaloupe
8 ea Figs, fresh -OR-
2 pt Strawberries
2 c Green grapes
1/2 c Almonds, sliced

Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges or
halve strawberries.

Whisk yolks and sugar to blend in top of stainless steel double boiler.
Gradually whisk in half of sherry. Set over simmering water and whisk until
mixture holds shape for 3 seconds when drizzled from whisk, about 5
minutes. Remove from over water and refrigerate until cool, whisking
occasionally. Beat cream until soft peaks form. Fold into sabayon with
remaining sherry and orange peel. Can be prepared 6 hours ahead and
chilled.

To serve, arrange cantaloupe slices around center of plates. Combine figs
or strawberries and grapes and mound in center. Spoon sauce over and
sprinkle with toasted almonds.

from _Bon Appetit_, October 1987.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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Title: FRUITED SMOKED TURKEY SALAD *
Categories: Salads, Turkey, Fruits, Pasta, Nuts
Yield: 6 servings

——————————PATTI – VDRJ67A——————————

———————————–SALAD———————————–
6 oz Mostaccioli; uncooked
2 1/2 c Smoked turkey breast; cut in
– strips
1 1/2 c Cantaloupe; cubed
1/3 c Green onions; sliced
1 1/2 c Strawberries; sliced
1/2 c Slivered almonds; toasted

———————————-DRESSING———————————-
1/3 c Lemon juice
1/4 c Oil
1/4 c Honey
1/2 ts Grated lemon peel

To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10
minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package. Drain;
rinse with cold water. In large bowl, combine all salad ingredients
except strawberries and nuts; toss. In jar with a tight fitting lid,
combine all dressing ingredients; shake well. Pour over salad; toss
to coat. Cover; refrigerate 1-2 hours to blend flavors, stirring
occasionally. Just before serving, gently stir in strawberries and
almonds.

—–

SWEET AND SOUR CUCUMBER SALAD

Recipe By : GRILLIN’ CHILLIN ‘ SHOW #GR3618
Serving Size : 1 Preparation Time :0:00
Categories : Salad Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 medium cucumbers — cut fine julienne
2 red peppers — seeded and cut into
— thin ribbons 2 -3 "
4 Vidalia onions — sliced paper-thin
1/2 cup salt
6 ears corn kernels,lightly grilled
****** Marinade ******
2 cups sugar — (1/2 pint) whipped
3 cups cider vinegar
2 tablespoons mustard seeds
1/4 teaspoon ground cloves
1 teaspoon ancho chile powder

Combine first 4 ingredients and let stand for 3 hours. Drain and press out
juice. Add corn kernels and toss with marinade. Serve with grilled squid.

Marinade:
Combine all ingredients and toss with squid salad.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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