TEX’S SHRIMP ENCHILADA SOUP

Recipe By : Bubba Gump’s
Serving Size : 2 Preparation Time :0:00
Categories : Shrimp Soups
Bubba Gump

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Unpeeled medium-size prawns
5 cups Chicken broth
4 ounces Tortilla chips
2 cans (4 1/2-oz.) chopped green — chiles, undrained
1 can (10-oz.) diced tomatoes and — green chiles,
undrai
2 tablespoons Butter or margarine
1 medium Onion — chopped
2 Garlic cloves — minced
1 cup Sour cream
1/4 cup Chopped fresh cilantro
Shredded mozzarella cheese
Shredded cheddar cheese

Peel and devein shrimp; set aside.

Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from
heat; let stand 10 minutes. Position knife blade in food processor bowl;
add half of broth mixture. Process until smooth, scraping down sides
once. Transfer mixture to another container. Repeat procedure with
remaining broth mixture. Return blended mixture to Dutch oven; stir in
green chiles and diced tomatoes. Set aside.

Melt butter in a large skillet over medium high heat. Add shrimp,
onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until
shrimp turn pink. Stir into broth mixture; cook until heated, stirring
occasionally (do not boil). Stir in sour cream and cilantro.
Sprinkle each serving with cheeses. Serve immediately.

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DATE CHUTNEY

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiments Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Pitted medjool dates
1/4 ts Red chili powder
1/2 ts Salt
1/4 ts Cumin powder
3 c Water
1/2 ts Tamarind paste

This recipe calls for tamarind paste, a sweet-and-sour
flavoring made from the beanlike tamarind fruit. If
you can’t find tamarind paste, add 1/2 cup honey and
1/2 cup vinegar to dates during cooking.

Place dates in a medium saucepan and cover with water.
Cook until soft and tender, about 25 minutes. Or cook
dates for 15 minutes in a pressure cooker. Set cooked
dates aside to cool.

Puree dates in small batches in a food processor or
blender, adding a little water as needed to make a
smooth paste.

Melt tamarind and spices to pureed dates. Stir well.
Add more water as needed to make a thick sauce.

Calories per tablespoon: 13 Grams of fat: 0 % fat
calories: 0 Cholesterol: 0 mg Grams of fiber: .2

Source: Jessica Shah in ‘Delicious!’, April 1994 Typed
for you by Karen Mintzias

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Title: Carrot-Walnut Bread
Categories: Breads Vegetables Nuts Quick
Servings: 4

1 1/2 c Unbleached Flour; Sifted
1 t Baking Soda
1/2 t Cinnamon; Ground
1/4 t Nutmeg; Ground
1/4 t Salt
1 c Sugar
3/4 c Cooking Oil
2 ea Eggs; Lg
1 1/2 c Carrots; Pared, Shredded
1/2 c Walnuts; Chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes. Add the
dry ingredients, stirring just until moistened. Stir in the carrots and
walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake,
in a preheated 350 degree F. oven for 1 hour or until a cake tester or
wooden pick inserted in the center comes out clean. Cool in the pan on a
wire rack for 10 minutes, remove from the pan and finish cooling on the
wire rack.

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Title: TORSK MED EGGESAUS (POACHED CODFISH STEAKS W/EGG SAUCE)
Categories: Norwegian, Seafood, Cheese/eggs, Main dish
Yield: 6 servings

1/2 c Salt
6 Codfish steaks; fresh,
-sliced 3/4″ thick

———————————EGG SAUCE———————————
1/4 lb Butter
1/4 c Hot fish stock (from above)
1 md Tomato; peeled, seeded and
-chopped
1 tb Chives; finely chopped
Salt pepper

—————————–ALTERNATE GARNISH—————————–
8 tb Butter; melted
1 Lemon; thinly sliced
Parsley sprigs

If you don’t have a long, narrow fish poacher, an enamel roasting pan
5″ deep will do just as well. Fill the pan with water to a depth of
4″ and add 1/2 cup salt. Bring to a boil (over two burners, if
necessary), reduce heat slightly and gently slide the cod slices into
the water with a spatula. Lower the heat until water is bubbling
slightly and simmer for about 5 minutes. Be careful not to overcook
or the fish will disintegrate. Remove the slices with a slotted
spatula and drain them on a linen napkin or dish towel. Reserve stock
for use in the egg sauce. Arrange cod attractively on a heated
platter and serve with egg sauce.
EGG SAUCE: Melt the butter in a saucepan. Remove from the heat, beat
in 1/4 cup of the stock in which you poached the fish and stir in
chopped egg, tomato, parsley and chives. Add salt and pepper to
taste. Heat almost to the boiling point, pour into a sauceboat and
serve with the cod. If you prefer, you can simply pour melted butter
over the cod and garnish with lemon slices and parsley. In Norway,
this dish is often accompanied by raw diced carrots, sprinkled with
lemon juice and new potatoes (see recipe).

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Title: Fortune Cookies **** (Kevin’s Favorite)
Categories: Chinese, Cookies
Yield: 1 servings

1/3 c Cake flour
1/3 c Granulated sugar
2 lg Egg whites
2 tb Confectioners’ sugar
2 tb Vegetable oil, preferably
-canola
1 tb Butter; softened
1 ts Pure vanilla extract
1 pn Salt

Recipe by: Eating Well
Preheat oven to 300F. Very lightly oil 2 nonstick baking sheets or
lightly coat them with nonstick cooking spray.
In a food processor, combine all of the ingredients and process until
smooth.
Drop 6 scant tablespoonfuls of the butter onto a prepared baking sheet,
placing well apart from each other on the sheet. (Set the remaining
ingredients on the side.) With a small spatula or the back of a spoon,
spread each spoonful into a 3 1/2 inch circ
le. Bake until quite golden, 10-15 minutes.
Have a small bowl and a muffin tin ready. Remove the aking sheet from the
oven. With a think spatula, carefully release the cookies but leave them
on the baking sheet. Return the sheet of cookies to the oven to soften
for 1 minute. Open the oven door
but leave the cookies inside to remain pliable in the warmth of the oven.
Remove 1 cookie at a time from the oven. Lay a fortune in the center of a
cookie and roll into a tube, overlapping the edges slightly. Holding the
ends, fold the cookie in half down over the rim of the bowl to form the
traditional fortune cookie shape.
Immediately transfer the cookie to the muffin tin to keep it from
opening as it cools. Repeat with the remaining cookies. Spread and bake
the remaining batter, and form cookies as directed above.
Makes 12 fortune cookies.

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BASIC MUFFINS 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole-wheat flour
2 ts Baking powder
1/4 c Honey
2 c Water — or nut milk
2 tb Applesauce
1/2 ts Vanilla
1/2 ts Cinnamon
1/2 ts Mace
1/4 ts Nutmeg
1/4 ts Allspice
1/4 ts Ginger

Recipe by: McDougall Preparation Time: 0:45 Combine
dry ingredients. Combine wet ingredients. Fold dry and
wet ingredients together, until just moistened. Spoon
into lightly oiled or non-stick muffin tins. Bake at
350 degrees for 30 minutes.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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PLATTSBURGH TOMATO BEEF SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
1 c Chopped onion
1/2 c Chopped celery
1 tb Butter or margarine
3 c Tomatoes
2 Beef bouillion cubes
1/3 c Reg. uncooked rice
1 t Salt
1/2 ts Chili powder
1 Bay leaf
3 1/2 c Water

Saute beef, onion and celery in melted butter until
meat is browned. Stir in remaining ingredients. Bring
to a boil. Reduce heat, cover and simmer for 20
minutes. Remove bay leaf. Makes 2 quarts of hearty
soup. My copy, circa 1978 was given to me by Mrs.
Denise Funnell, who had a copy of a Plattsburgh, NY
newspaper. It was originally submitted in the paper by
Mrs. Barry Wilson.

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Rhubarb Dump Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : *Haven’t tried it yet Cakes
Desserts Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
ALENSKIS XMXX58B
5 cups Rhubarb diced
1 cup Sugar
1 package Cake mix white
3 ounces Raspberry gelatin
3 cups Marshmallows — minature
2 Eggs
Water as needed for mix

Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and gelatin.
Cover with marshmallows. Prepare cake mix using 2 eggs and required amount
of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes.
Serve warm with whipped cream.

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Per serving: 167 Calories; 1g Fat (6% calories from fat); 2g Protein;
39g Carbohydrate; 45mg Cholesterol; 22mg Sodium

Southwest Vegetable Paella

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 medium onion — chopped
1 medium green pepper — cut into 1″ pieces
2 cloves garlic — minced
1 cup long-grain white rice — uncooked
1 14 1/2oz can vegetable broth
1 10 oz can diced tomatoes w/green chiles
1/4 teaspoon turmeric
1/4 teaspoon red pepper
1 15 oz can black beans — rinsed drained
1 11 oz can whole kernel corn — drained

In a large skillet, heat olive oil and cook onion, green pepper, and garli
c till tender (4-5 mins). Add rice, vegetable broth, tomatoes, spices. Brin
g to a boil, reduce heat to low, cover, and simmer 15 minutes. Stir in black b
eans and corn, cover, and cook an additional 5 mins.

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Title: Ranger Cookies
Categories: Cookies
Yield: 1 servings

1 c Shortening*
1 c Granulated sugar
1 c Brown sugar
2 Eggs
2 c Flour
1/2 ts Baking powder
1 ts Soda
1 c Coconut
2 c Wheaties
2 c Quick-cooking oats
1 ts Vanilla
1/2 ts Salt
*part butter for flavor

Recipe by: Mrs. Heaton Cream shortening, add the sugars gradually and
cream thoroughly; Blend in well beaten eggs; Sift flour once before
measuring; Sift flour, baking powder, soda and salt together, add to
creamed mixture; Blend in the vanilla, oatmeal, Wheaties and coconut; Drop
by teaspoonfuls on well greased baking sheet; Bake 12 to 15 min at 375F.

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