Title: SHRIMP LOUIS DIP
Categories: Dips
Yield: 3 servings

1 c Mayonnaise
1 c Sour cream
1/3 c Fine chopped green pepper
1/4 c Chili sauce
1 tb Horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fine chopped cooked shrimp

Stir all ingredients until well mixed. Cover; chill.
Makes 3 cups

—–

PUREE OF GREEN BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Green Beans, sliced trimmed
1 c Onions, Chopped
2 tb Margarine, RC tub
1 c Milk, low-fat 1%
1/4 c Chicken Broth, low-sodium
1 t Flour, all-purpose
6 Chives, trimmed garnish

1. In 1-quart microwavable casserole combine first 3
ingredients; micro- wave on High (100 %) for 2
minutes, until margarine is melted. Add 1/2 cup water
and microwave on High for 5 minutes, until beans are
tender. Let cool slightly.

2. Transfer mixture to blender and process until
smooth; add remaining ingredients and process until
combined. Return to casserole and micro- wave on High
for 1 minute, until mixture thickens slightly and is
thoroughly heated.

3. Pour soup into 2 soup bowls and garnish each
portion with 3 trimmed chives.

Approximate Total time: 20 Minutes

Each Serving provides: 1/2 Milk, 1/2 Fat, 3
Vegetables, 20 Op Cal

Per serving: 138 Calories; 7g protein; 4g fat; 21g
carbo; 211 mg calcium; 116 mg sodium; 5 mg
cholesterol; 3g dietary fiber

– – – – – – – – – – – – – – – – – –

SITKA SOUND BOUILLABAISSE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cooking oil
– (half olive oil)
1 c Chopped onions
1 c Chopped green peppers
4 Garlic cloves — minced
1/2 c Chopped parsley — OR…
2 tb -dried parsley
2 cn Tomato sauce (8 oz. cans)
4 Garlic cloves — minced
2 Bay leaves
1 tb Salt
1/4 ts Thyme
1/4 ts Marjoram
1/2 ts Tabasco
1 qt Water
1 1/2 c Dry white wine
1 lb Halibut, 1″ pieces
1 lb Shrimp, shelled (raw)
36 Clams, in shells
Crab chunks or abalone
-OR- any available seafood

In a 4-quart pot saute onions, green pepper and garlic
in oil until tender. Add tomato sauce, spices and
water. Simmer covered for 2 hours stirring
occasionally. Add wine, cook uncovered 10 minutes. Add
fish and clams and cook until clam shells pop open
(approximately 10 minutes). Add shrimp, and crab until
well heated. Avoid stirring as it will break up the
fish chunks. Serve with garlic bread and a green
salad. Serves 6.

Mary, Sitka, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: SUNDAY BLACK-BEAN SOUP (NEW YORK TIMES)
Categories: Soups
Yield: 6 servings

1 lb Dried black beans
2 Smoked ham hocks
3 c Chicken stock
4 Coarsely chopped carrots
3 Coarsely chopped onions
3 Coarsely chopped celery
1 T Chopped jalepeno pepper
3 Garlic cloves
1 t Cumin
1 c Dry sherry
1 Lime (juice)

To soak beans quickly, cover them with generous amount
of water, cover pot, bring water to boil and boil 2
minutes. Remove cover and allow beans to sit in the
liquid for one hour. Drain. In hot oil (1-2 Tb.),
saute carrots, onions, celery, and garlic until onions
are golden. Add cumin and jalepenos. When beans are
ready to cook, add ham hocks to beans along with
sauted vegetables, and chicken broth and enough water
to cover. Cook for 1 1/2 to 2 hours, or until tender.
Drain the bean mixture and reserve cooking liquid.
Puree beans and vegetables. Add sherry and lime
juice and enough of the reserved liquid to make a
thick soup. Can be served with chopped corriander or
sour cream or lemon slice.

—–

Title: Beef And Barley Soup
Categories: Soups
Yield: 12 servings

1 tb cooking oil
2 lb beef short ribs
2 md onions, coarsely chopped
3 carrots, sliced
3 stalks celery, sliced
1 cn whole tomatoes (28 oz.),
1 with liquid, chopped
2 ts water
4 chicken bouillon cubes
1/3 c medium pearl barley

In a large dutch oven or kettle, heat oil over medium-high. Brown
beef. Add onions, carrots, celery, tomatoes, water and bouillon;
bring to a boil. Cover and simmer for about 2 hours or until beef is
tender. Add barley; simmer another 50-60 minutes or until barley is
done. Yield: 10-12 servings. (3 1/2 qts.)

SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine,
Feb./Mar.93 POSTED BY: Jim Bodle 2/93

—–

Date: Tue, 08 Feb 94 01:06:43 PST
From: Michelle Dick

From Now and Zen Epicure

CHICKEN BROTH POWDER

1 cup “good tasting” nutritional yeast flakes
1 T salt
1/2 t ground ginger
1/2 t turmeric
1 t ground black pepper
1 t marjoram
1 t tarragon
1 t paprika
1 t rosemary
2 t sage
2 t celery seed
2 t thyme
2 t garlic powder
2 t onion powder

Title: Buttermilk Pecan Pie
Categories: Pies
Yield: 1 pie

1 Pastry shell, unbaked (9")
1/2 c Butter
2 c Sugar
2 ts Vanilla extract
3 Eggs
3 tb Flour
1/4 ts Salt
1 c Buttermilk
3/4 c Pecans, chopped (to 1 cup)

Cream butter and sugar, adding 1/2 cup sugar at a
time. Blend in vanilla. Beat in eggs, one at a time.
Combine flour and salt; add to creamed mixture a
little at a time. Stir in buttermilk.
Sprinkle pecans in bottom of pie crust; pour custard
mixture over pecans.
Bake at 300 degrees for 1 1/2 hours. Best served at
room temperature with sweetened whipped cream.

Posted by Helen Jolly.

—–

Apricot Cucumber Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups
Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Dried apricots
1 1/2 pints Vegetable stock
1 each Orange — juiced rind grated
1 medium Cucumber
1 medium Onion — finely chopped
1 tablespoon Vegetable oil
2 teaspoons Curry powder
Salt pepper
2 tablespoons Pumpkin seeds — to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.=
Add the orange juice simemr for 45 minutes.

Cut 8 thin slices from the cucumber reserve for garnish. Peel roughly
chop the remainder.

Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once
or twice. Stir in the curry powder chopped cucumber cook for 2=
minutes.

Puree the apricots with the stock the cucumber mixture. Return to the
pan heat gently. Season with salt pepper.

Serve the soup garnished with floating slices of cucumber topped with the
pumpkin seeds. Black rye bread makes a good accompaniment.

Pamela Westland, “Fruit”

– – – – – – – – – – – – – – – – – –

Title: CHILI CON SEITAN
Categories: Vegetarian, Main dish
Yield: 6 servings

2 tb Olive oil
1 lg Onion; chopped
2 Celery stalks; chopped
4 Garlic cloves; minced
1 Green pepper; chopped
2 c Ground Seitan
1 ts Basil
1/2 ts Oregano
1 ts Cumin
1 ts Chili powder
1/4 ts Cloves; ground
Cayenne or hot sauce, to
-taste
2 c Red kidney beans; cooked
1/2 c Liquid from beans
4 c Tomatoes, canned
Tamari to taste

Heat the oil in a large, heavy kettle. Add the onion
and celery. Saute until almost tender. Add the garlic,
green pepper, gluten, and spices. Saute for a few
minutes more.

Add the beans, cooking liquid, and tomatoes. Cover
and simmer for about 10 minutes. Add tamari to taste.

Serve with cornbread or tortillas and a big green
salad.

From the files of DEEANNE

—–

Title: TOMATO RELISH
Categories: Relishes, Tomatoes, Vegetables
Yield: 2 servings

18 ea Firm Ripe Tomatoes
1 ea Stalk Celery
4 ea Med. Onions
2 ea Sweet Green Peppers
2 ea Sweet Red Peppers
1/3 c Salt
2 1/4 c Granulated Sugar
1/2 ts Ground Cloves
2 ts Cinnamon
1/2 ts Black Pepper
2 tb Mustard Seed, Tied In Bag
1 1/2 c Apple Cider Vinegar

Peel tomatoes, then chop into small pieces. Chop
celery, onions, and peppers into fine pieces. Mix
together the vegetables and salt. Place in
refrigerator overnight. Drain thoroughly in the
morning. Combine sugar, spices and vinegar, making
sure the sugar is dissolved, in a large saucepan.
Bring to a boil and simmer 3 minutes. Add vegetables
and return to a boil. Simmer for 10 more minutes,
stirring occasionally. Remove cheesecloth bag holding
mustard seeds. Spoon into hot sterilized jars and
seal.

—–