Title: ORANGE SORBET
Categories: Desserts, Fruits
Yield: 6 servings

1 c Water
1/2 c Sugar
Peel of 1 orange, white part
— removed, julienned
2 c Fresh orange juice
2 tb Unsweetened orange juice
— concentrate
1 tb Grand marnier, optional
6 ea Orange shells, optional

Make a syrup by combining the water, sugar orange
peel in a non-corrosive pan bring to a boil. Simmer
for 5 minutes. Remove from heat let cool. Discard
the orange peel. Combine the syrup, juice, juice
concentrate Grand Marnier. To freeze, follow the
instructions for the Lemon Sorbet.

To serve: Slice about 1/3 from the top of 6 large,
smooth-skinned oranges hollw them out. Pipe the
sorbet from a pastry bak, fitted with a large star
tip. Place each finished ice in the freezer until
ready to serve.

VARIATION: Replace the Grand Marnier with 2 tb of
either anisette or Sambucca.

Jim Tarantino, “Sorbets!”

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Braised Pheasant

Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :1:20
Categories : Main Course Chicken Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large pheasants — cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup onions — thinly sliced
1/2 cup applejack or Calvados
1 teaspoon nutmeg
1/2 cup half and half
herbal salt substitute and pepper — to taste

1. Preheat oven to 350 degrees F. In a large Dutch oven over
medium-high heat, quickly brown pheasants in oil on all sides. Place
apples and onions around pheasant. Pour applejack on top and let it
heat for 1 minute, then ignite. Shake pan until flames subside.

2. Dust top of pheasant with nutmeg. Place pan in oven and bake until
juice runs clear when tip of knife is inserted in thigh of bird (about
1 hour). Remove pheasant, cooked apples, and onions to a platter and
keep warm in oven.

3. Transfer pan juices to a saucepan. Heat over medium-high heat until
simmering, then stir in half-and-half. Let mixture cook 5 minutes,
stirring frequently, then season to taste with salt substitute and
pepper. Pour over pheasant and serve.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with green salad and steamed asparagus or
broccoli.

NOTES : Rock Cornish game hens work well in this recipe if pheasant is
unavailable. The birds are browned quickly wand then roasted slowly to
bring out the flavor while you baste them in an apple brandy sauce.
Serve with a green salad dressed with Lime Mint Dressing (see recipe)
and steamed asparagus or broccoli.
Nutr. Assoc. : 0 0 3567 0 2067 0 0 0

CANTONESE EGG FOO YUNG

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
3 Eggs
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 t Dry sherry
1 d Dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough
stems and drain. Dice the water chestnuts and finely shred the other solid
ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok
or skillet over high heat, add 1 T of the oil and the salt. Just before the
oil begins to smoke, add all of the vegetables and the roast pork. Stir
vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook
for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs
to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour
the egg mixture into the pan and fry for one minute on each side or until
the omelet has set (or make smaller individual omelets). Serve immediately
on a warm platter. This version is served without a gravy.From the Gourmet
Chinese Regional Cookbook, Castle Press.

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Celery Root Ravioli with Celery/Mushroom Filling

Recipe By : COOKING LIVE SHOW #CL8734
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced Spanish onion
6 teaspoons olive oil
2 large celery roots — peeled
3 large Portobello mushrooms
Salt and pepper
1 clove garlic
1 sprig rosemary
1 stalk celery — diced
1 tablespoon diced shallots
2 tablespoons chopped fresh herbs (e.g. parsley, chives)
2 cups flat-leaf parsley leaves
1 recipe Red Wine Reduction — recipe follows

In a medium saucepan, caramelize the carrots, celery,
and onion in 2 teaspoons of the olive oil. Add the
celery root, cover three-quarters of the way with water,
and cover the pan. Slowly braise for 45 to 60 minutes,
or until tender. Remove the celery root from the braising
liquid and cool completely. Reserve the braising liquid.
Trim the celery root to square off- and slice paper thin.
Clean the Portobello mushrooms by removing the stems
and the dark brown underside. Cut into quarters, season
with salt and pepper, and drizzle with 2 teaspoons of
the olive oil. Place in an ovenproof pan with the garlic
and rosemary and cover with aluminum foil. Bake at 350
degrees for 30 to 40 minutes, or until tender. In a medium
saute pan, saute the diced celery and shallot in 1 teaspoon of
the olive oil. Dice the roasted mushrooms and toss with
the celery mixture and herbs. In a saute pan, wilt the
Italian parsley in 1 teaspoon of the olive oil and 1 tablespoon
of the braising liquid. Place the celery root slices on a sheet
pan with a dash of the braising liquid, season with salt and
pepper, and bake at 350 degrees for 3 to 4 minutes to reheat.
Lay 1 slice of the celery root on a plate and top with the mushroom
and celery mixture. Place a piece of the parsley on top and cover
with another piece of the celery root. Press the edges of
the celery root together and place small pinches of braised
Italian parsley at each corner. Drizzle with Red Wine Reduction
around the edges of each plate.

– – – – – – – – – – – – – – – – – –

NOTES : (Courtesy of Charlie Trotter

Baked Beans (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds dry navy (pea) beans
1 1/2 gallons boiling water
1 pound salt pork — thinly sliced
2 tablespoons salt
2 cups bean cooking liquid
2 cups dark molasses
1 cup packed brown sugar
4 teaspoons dry mustard
2 teaspoons instant minced onion

Line four 8×8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

Add beans to boiling water; return to boiling. Boil beans 2 minutes;
then soak beans 1 hour (or overnight, if preferred).
Add salt pork and salt to beans. Cook beans slowly until tender, about
1 1/2 hours. Drain; save 2 cups cooking liquid.
Mix bean cooking liquid, molasses, brown sugar, mustard, and onion.
Pour over beans. Mix gently. Pour one-fourth of mixture into each baking
dish.

TO SERVE WITHOUT FREEZING
Preheat oven to 350° F. (moderate). Bake 1 hour or until beans are
lightly browned and sauce is desired consistency.

TO FREEZE
Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up over top of food. Put edges of wrap together and fold several
times so paper lies directly on top of food. Fold ends of freezer wrap
over the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze immediately for 10 to 12 hours before removing
packages from the pans.

TO HEAT FROZEN FOOD
Preheat oven to 350° F. (moderatae). Remove freezer wrap. Place
food in baking pan. Bake 1 1/2 hours or until center is hot.

– – – – – – – – – – – – – – – – – –

NOTES : This recipe is for 24 servings (about 3/4 cup each). Directions are
given for dividing the prepared food into four parts of six servings each.
One part may be completely cooked and served at the time of preparation.
The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.

RED SNAPPER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Potatoes
2 sm Carrots
1 lb Red snapper fillets
4 ts Olive oil
2 c Boiling water
1 t White-wine vinegar
1 1/2 ts Salt (or to taste)
2 qt Fish Broth (or canned
-chicken broth)
3/4 c Arborio rice (5 oz) (or
-long-grain rice)
2 tb Fresh flat-leaf parcley
-(minced)
1/4 ts Dried red-pepper flakes
Freshly ground black pepper

PREPARATION: Peel and cut the potatoes into 1/2-inch
dice. Peel and coarsely shred the carrots. Cut the
fish fillets into 1/2-inch pieces.

COOKING: Heat oil in a 6-quart soup kettle. Add the
diced potatoes and saute over high heat until lightly
browned, about 5 minutes. Add the shredded carrots
and saute until slightly softened, about 2 minutes
longer. Add the boiling water along with the vinegar
and salt. Simmer until vegetables are tender, about
10 minutes. Add the broth and rice and simmer for 15
minutes. Add the fish and simmer until fish is cooked
and rice is tender, about 5 minutes longer. Remove
kettle from heat and stir in parsley and hot
red-pepper flakes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls and sprinkle with
freshly ground black pepper. Serve immediately/

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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PEACH AND CHAMPAGNE SPECIAL

Recipe By : DESSERT SHOW #DS3041
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint frozen vanilla yogurt
1 split chilled champagne (2 cups)
1/2 cup fresh peaches*
1 peeled and sliced kiwi

Mix yogurt, champagne and peaches together until smooth and creamy. Pour
into wine glasses
and serve immediately garnished with kiwi slices. * You can use any other
seasonal fruit.
– – – – – – – – – – – – – – – – – –

Title: CHICKEN AND ANDOUILLE GUMBO
Categories: Cajun, Soups/stews
Yield: 15 servings

1 c Oil
1 1/2 lb Andouille sausage; or kielb
3 3/4 c Onions; chopped
2 c Green pepper; chopped
8 1/2 c Chicken stock
1 x Cayenne pepper
1 x File
1 x Cooked rice
1 ea Chicken; cut up or boned
1 c Flour
2 c Celery; chopped
3 ts Garlic; chopped
1 x Salt
2 c Green onion; chopped
1 x Cream sherry

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage (cut in 1/4″ rounds) to pot and saute with chicken. Remove both
from pot. Make roux with equal parts of oil and flour to desired color (I
make a dark chestnut color). Add onions, celery, green pepper, and later
garlic to roux, stir continuously until vegetables reach desired
tenderness. Return chicken and sausage to pot and cook with vegetables,
continuing to stir frequently. Gradually stir in liquid and bring to boil.
Reduce to simmer and cook for an hour or more. Season to taste.
Approximately 10 minutes before serving, add green onions. Gumbo may or may
not be served over rice. Adding sherry at the table is also an option.
File may be placed on the table for individuals to add to their gumbo if
they wish. 1/4 to 1/2 tsp per serving is recommended. File – a fine green
powder that is young dried and ground sassafras leaves, used in gumbo for
flavor and thickening. The word file means to twist or make threads. If
you put the file directly into the gumbo while it is cooking, that is what
you will end up with, a liquid that is rather stringy as you bring your
spoon out of the bowl. Ugh! Do it right, let each person add their own at
the table. If making roux over very high heat, the oil you use must be free
of food particles to avoid burning. If you scorch your roux, even slightly,
while you are making it, throw it out, and start over again after you have
thoroughly cleaned the pot. When making an okra gumbo, add 4-6 cups of cut
okra to trinity, saute, and cook together with roux. (remember, the Cajun
cooking trinity is onions, celery and green pepper).
Courtesy of Shareware RECIPE CLIPPER 1.1

—–

Egg Drop Soup

Recipe By : Annice
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Low-Cal
Low-Fat Pesach
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart chicken broth
3 tablespoons cornstarch — or potato starch
1/2 cup cold water
1 egg
2 teaspoons cold water

Bring broth to a boil. Dissolve cornstarch in water and add to broth, Bring to
a boil again and remove from heat. Slowly pour in the egg, stirring constantly
in one direction only.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with Chinese noodles (or toasted farfel)

NOTES : For Pesach, use potato starch

Title: Original CHEX Party Mix Microwave Recipe
Categories: Snacks
Yield: 9 cups

1/4 c Margarine or butter, melted
1 1/4 t Lawry’s Seasoned Salt
4 1/2 t Lea Perrins Worcestershire
-Sauce
8 c CHEX brand cereals
1 c Planters Mixed Nuts or
-Planters Peanuts
1 c Keebler Butter Braids
-pretzels

1. In small bowl add Lawry’s Seasoned Salt and Lea Perrins
Worcestershire Sauce to melted margarine; mix well. Pour CHEX Cereals,
Planters Mixed Nuts or Planters Peanuts and Keebler Butter Braids
pretzels into large GLAD-LOCK Zipper Bag.

2. Pour margarine mixture over cereal mixture inside GLAD-LOCK Zipper
Bag. Seal top of bag securely. Shake bag until all pieces are evenly
coated.

3. Pour contents of bag into large microwave-safe bowl. Microwave on
HIGH 5-6 minutes, stirring every 2 minutes.* Spread on absorbent
paper to cool. Store in airtight container.

Makes 9 cups.

CONVENTIONAL OVEN: 1. Preheat oven to 250’F. 2. Follow steps 1 and 2
above. 3. Transfer mix to open roasting pan. Bake 1 hour, stirring
every 15 minutes. Cool and store as directed above.

* – Due to differences in microwave ovens, cooking time may need
adjustment. These directions were developed using 625-700 watt ovens.

MMMMM