CHAYOTE CAVIAR SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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***** NONE *****

1 TB minced shallots
1 TB Dijon mustard
1/2 TB thin soy sauce
2 TB lemon juice
1/2 ts ground white pepper
3/4 c canola or neutral oil
2 chayote julienned
1/8 c red bell pepper brunoise
1 oz Osetra caviar
1 TB chive batons

Combine first 5 ingredients and slowly whisk in oil.
Toss 3/4 of vinaigrette with chayote and peppers.
Combine the rest of the vinaigrette with the caviar
and chives. Cover plate with thinly sliced gravlox.
Place small amount of salad in the middle. Drizzle
with vinaigrette. Yield: 12 to16 portions.

Recipe By : Chef du Jour DJ9306

From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25
Oct 1996 14:13:45 Pst

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Autumn Wild Rice, Walnut, and Broccoli Salad

Recipe By : Martha Rose Shulman’s Main-Dish Salads
Serving Size : 3 Preparation Time :0:45
Categories : Vegetables Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups water
1 cup wild rice — rinsed
salt to taste
1 pound broccoli florets — steamed till
crisp-tender
1/2 cup broken walnut pieces, toasted — or pecans
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar — or sherry vinegar
1 clove garlic — minced or thru press
1/4 cup plain lowfat yogurt
1/4 cup walnut oil
salt to taste
freshly ground pepper to taste

Bring the water to a boil and add the rice. Add salt to taste, bring back
to a boil, reduce heat, cover, and simmer for about 40 minutes, until the
rice is tender. Drain and toss with the broccoli, nuts, and parsley.
[Meanwhile, steam broccoli and chop nuts.]
Mix together the lemon juice, vinegar, garlic, and yogurt. Whisk in the
walnut oil and add salt and pepper. Toss with the rice mixture, correct
the seasonings, and serve; or refrigerate until shortly before serving.
Note: If the salad is to be refrigerated for a long time, add the broccoli
and parsley shortly before serving to retain their bright color.
[Shulman says this serves 4-6. We think 3-4.]

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Title: APPLE GREEN PEAR CHUTNEY
Categories: Fruits, Relishes
Yield: 8 pints

2 c Apple cider vinegar
3 c Sugar, brown, dark
10 lg Apple, tart; peeled, cored,
– coarsely chopped
5 Pear, green firm; peeled,
-cored, coarsely chopped
2 lg Bell pepper, red; cleaned
– coarsely chopped
1 c Currants, dried
1 c Onion; coarsely chopped
1/2 c Ginger, fresh; peeled
-finely chopped
2 lg Lemons; seeded finely
-chopped (include rind)
2 ts Mustard seeds, whole
1 T Mint, fresh; coarsely
-chopped
1 T Salt

In a large, nonreactive pot, bring vinegar and brown sugar to a boil
over high heat. Add all other ingredients and turn heat to a simmer.
Cook, stirring occasionally, until thickened, about 45 minutes. Pour
into sterilized jars and seal.

Source: Lee Bailey’s California Wine Country Cooking
From: Sallie Austin Krebs

MMMMM

PASTA WITH SHRIMP AND VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter
2 Cloves garlic minced
20 Frozen large shrimp
1 Bunch Broccoli Flourettes
4 Large mushrooms, sliced
1/2 ts Dried thyme
1/2 ts Dried oregano
1 Zucchini, thinly sliced
1/2 ts Dried basil
Parmesan cheese
1 lb Cooked drained spaghetti

Melt 1/3 of the butter in a large skillet over
medium-high heat. Add garlic and saute 1 minute.
Add shrimp and cook until pink, about 2 minutes
on each side. Remove shrimp from skillet using
slotted spoon and set aside. Add remaining butter to
skillet and melt. Add broccoli, mushrooms, oregano,
thyme and basil and saute 2 minutes. Add zucchini
and continue cooking until vegetables are tender,
about 2 minutes. Reduce heat to low. Return shrimp
to skillet and heat through. Arrange vegetables and
shrimp over spaghetti. Top with remaining garlic
butter from skillet. Sprinkle with Parmesian and
serve immediately.

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Cheese Soup

Recipe By : Once A Month Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups chicken broth
2 carrots — shredded
1 cup cooked chicken — diced
3 tablespoons sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
2 cups mild cheddar cheese — grated
3/4 cup onion — UOSD, chopped
4 tablespoons butter or margarine — used on serving day
1/4 cup flour — used on serving day
4 cups milk — used on serving day

In a large saucepan combine the first 6 ingredients. Bring to a boil and simmer
, covered, for 1 hour. Freeze with the cheese in a freezer bag taped to the sou
p container.

When thawed, saute onion in the butter. Add flour and milk to make a white sauc
e. Add the cheese to the white sauce to melt it. Add this sauce to the soup and
heat through.

summary of processes:
shred: 2 carrots
grate: 2 cups mild cheddar cheese
freeze in: 1 8-cup freezer container
serve with: egg salad sandwiches, celery sticks

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BUTTERMILK BEET SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Finely Chopped Onion
1/4 c Finely Chopped Celery
1/4 c Chopped Celery Leaves
3 c Peeled Beets Cut Into
– Julienne
2 c Chicken Broth
1/2 ts Tabasco Pepper Sauce
1/4 ts Salt
Freshly Ground Black Pepper
– To Taste
1 1/2 ts Sugar
1 1/2 c Buttermilk
2 ts Chopped Fresh Dill

Cousin Walter and those who dined with him looked
forward to this well-chilled light beet soup on warm
days. Milk, plain yogurt, or a combination of the two
can be used instead of buttermilk.
~——————————————————
~—————– Melt the butter in a medium
saucepan. Add the onions and celery, and saute over
medium heat for 10 minutes, or until the celery is
soft and golden. Add the celery leaves and cook for 2
minutes longer. Add the remaining ingredients except
the buttermilk and dill. Bring to a boil, lower the
heat and simmer for 20 minutes, or until the beets are
tender. Cool. Stir in the buttermilk and dill. Chill
thoroughly. From: The Tabasco Cookbook. Typed by Syd
Bigger.

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CW Scottish Shortbread

Recipe By : COUNTRY WOMAN MAGAZINE – JULY/AUGUST 19
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound butter (no substitutes) — softened
1 cup packed brown sugar
4 cups all-purpose flour — -4 1/2 cups

In a mixing bowl, cream the butter and brown sugar. Add 3-3/4 cups flour;
mix well. Sprinkle a board with some of the remaining four. Knead for 5
minutes, adding enough remaining flour to make a soft, non-sticky dough.
Roll to 1/2″ thickness. Cut into 3"x1″ strips. Place 1″ apart on ungreased
baking sheets. Prick with a fork. Bake at 325 degrees for 20-25 minutes or
until cookies are lightly browned. Yield about 4 dozen

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Title: Indonesian Shredded Spicy Beef
Categories: Meats, Main dish, Indonesian
Yield: 2 servings

450 g Boneless chuck
2 Cloves garlic
1 t Brown sugar
1 t Laos
1/2 t Coriander]
1 T Tamarind juice
1 t Salt
2 T Oil
1 sm Onion, sliced thinly

On the day before, cook meat in water with a bit of salt until tender.
Store overnight in refrigerator. The following day shred beef into small
strips, pulling it apart with your fingers.

Mix together garlic, brown sugar, laos, coriander, tamarind juice and
salt. Add mixture to meat and stir well.

Heat oil in heavy skillet and fry meat and spices until deep brown and
crisp.

Separately, fry onion until deep brown. Sprinkle on top of meat and serve
with rice.

Compiled by Imran C.

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JALAPENO CHICKEN FAJITAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Boneless chicken breasts
1/4 c Lime juice
2 tbsp Water
1 Clove garlic
Jalapeno Flavor Process — Cheese Product
Lettuce
Green onions
Tomatoes
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or grill
chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

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ITALIAN VEGETABLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn VEG-ALL Mixed Vegetables,
-drained (16 oz)
1 cn Garbanzo beans, drained
-(16 oz)
1/4 c Chopped green onion
1/2 c Chopped celery
1/4 c Olive oil
3 T Vinegar
1 t Sugar
1 t Basil
1 Garlic clove
1/2 c Ripe olives, sliced
1 c Cherry tomatoes, quartered
2 T Chopped parsley

1. Combine VEG-ALL, beans, onion and celery in bowl.

2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and
pour over vegetable bean mixture.

3. Let stand several hours or overnight to marinate.

4. Add olives, tomatoes and parsley before serving.

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