Title: Silvia’s Shrimp Creole
Categories: cajun, main dish, seafood
Yield: Serves 18-20

2 margarine
3 lg bell peppers; chopped
3 lg onions; chopped
1 bn celery; chopped
2 tomatoes; mashed
3 garlic; minced
1 bay leaf
1-1/2 ts oregano
3 tb sugar
2 louisiana brand gumbo mix;
-dissolved in 1 c. water
4 lb shrimp; cleaned and deveined
6 c rice; cooked

Saute first 10 ingredients together in a large pot. Simmer for 1 hour
and
45 minutes, uncovered. Add shrimp and cook 10 minutes more. Serve over

steamed rice. Serves 18-20.

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HAM-SOMES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Biscuits Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PINWHEEL DOUGH
2 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
2 teaspoons caraway seeds
1 unbeaten egg in measuring cup — with enough milk
added to equal 2/3 cup
HAM FILLING
1 egg — well-beaten
2 1/2 cups ground cooked ham (leftovers are fine)
1 medium onion — minced or grated
2 tablespoons chopped fresh parsley — plus additional
sprigs for garnish
1 tablespoon prepared horseradish
2 teaspoons prepared mustard
1/8 teaspoon cayenne pepper
CHEESE SAUCE
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (4 ounces)
2 teaspoons Worcestershire sauce
Salt

Preheat oven to 425 degrees.

TO MAKE DOUGH
Sift together flour, baking powder, sugar and salt in a mixing bowl. Cut in
shortening until particles are fine. Stir in caraway seeds. Add egg/milk
mixture to dry ingredients all at once; stir until dough clings together.

Knead 10 strokes on floured surface. Roll out to a 12-by-10-inch rectangle.

TO MAKE FILLING
Combine egg, ground ham, onion, chopped parsley, horseradish, mustard and
cayenne; mix well. Spread over dough. Roll up as for jellyroll, starting
with 12-inch side; cut into 8 slices. Place cut-side down on ungreased
baking sheet.

Bake 20 to 25 minutes. Serve hot with Cheese Sauce. Garnish with parsley
sprigs.

TO MAKE SAUCE
Melt butter in saucepan over low heat. Blend in flour. Gradually add milk;
cook, stirring constantly, until thick. Add cheese, Worcestershire sauce and
salt to taste; cook until cheese melts.

Makes 8 biscuit pinwheels

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NOTES :
http://www.oregonlive.com:80/foodday/features/99/06/29/fd_baggj29.html

Title: AVOCADO CURRY SOUP
Categories: Soups/stews
Yield: 4 servings

2 Avocados, peeled and cubed
2 1/2 c Chicken stock
1 ts Curry powder
Salt to taste
White pepper to taste
1/2 c Whipping cream

Blend the avocados with 1 cup of the chicken stock in a food processor
until smooth. Stir in the remaining stock and the remaining ingredients.
Chill. Garnish with sliced or cubed avocados when ready to serve. Serves 4
Bon appetit, Hope–Sunnyvale, CA

—–

1/4 c. butter
1 c. chopped leek, white part only
1 c. chopped onion
3/4 c. chopped celery
3 c. chicken broth
1 (8 oz.) cream cheese, cubed
1 c. sour cream
Salt and fresh ground white pepper
Whip cream (optional)
Chop green onions, chives or parsley
(garnish)
Melt butter in heavy medium saucepan over low heat. Add leek,
onion and celery and cook until soft but not brown. Stir
occasionally, about 10 minutes. Add broth and simmer 10 minutes.
Puree in batches in blender. Return to saucepan. Mix cream cheese
and sour cream in processor until smooth. Add to soup and stir over
low heat until heated through; do not boil. Season with salt and
pepper. Thin with whipping cream if desired. Serve. Serves 8.
Garnish with green onion, chives or parsley.

Title: Hamburger Soup
Categories: Soups/stews, Ground beef, Beef
Yield: 8 servings

1 1/2 lb Lean Ground Beef 1 c Cabbage, Sliced
1 ea Med. Onion, Chopped 6 oz (1 cn) Tomato Paste
1 c Carrots, Sliced 2 ts Worcestershire sauce
1 c Celery, Sliced 3 c Beef Bouillon, or Stock

In skillet, brown hamburger adn drain thoroughly. Add onion, carrots,
celery and cabbage. Combine tomato paste, worcestershire sauce and beef
stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover
and cook on low setting for 8 to 10 hours, or high setting for 3 to 4
hours.
NOTE:
This is an updated version of an old chuckwagon recipe. They would use
finely diced beef and the vegetables and let them cook all day at roundup
time.

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Beef Stew with Zucchini

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Vegetables
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Boneless chuck or beef stew
1 tb Vegetable oil
1/4 tb Pepper
1/2 c Water
1 md Green pepper — sliced
2 lg Celery — cut 2″ pcs
2 sm Zucchini or other squash
2 tb All-purpose flour
Cut 1-1/2″ cubes
2 ts Salt
1 md Onion — slice
1/4 tb Marjoram
1 Bay leaf
6 md Potatoes — peel, quarter
Unpeeled —

In a large skillet over medium heat, thoroughly brown the meat in
the oil. Sprinkle half the salt and pepper over the meat. Lift the
meat into a bowl. Saute the onion in the skillet until transparent and
lift out into the crockpot. In the same skillet swirl the water,
scraping up the juices, then turn the liquid into the crockpot. Add the
marjoram, green pepper, bay leaf, celery, potatoes and zucchini.
Sprinkle the rest of the salt and pepper. Place the meat on top and
cook on low for 8 to 10 hours. Before serving, remove the meat and
veggies to a platter and keep warm. Skim 2 tb fat from the top of the
liquid and heat in a skillet. Stir the flour and heat rapidly to make
a smooth sauce. Simmer until the sauce is as thick as whipped cream,
then pour over the meat and veggies. -JEAN ALLEN

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TRIPLE PEAR PUREE

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 lb Anjou pears (each cut in
1/8 ths) — peeled, cored
1/2 c water
2/3 c pear vinegar
2/3 c sugar
2/3 c poire William or pear
: brandy

Simmer pears and water in heavy large saucepan until
pears are very soft, stirring occasionally, about 40
minutes. Puree mixture in blender in batches until
smooth. Return to saucepan. Mix in vinegar and sugar.
Simmer until reduced by 1/3 and thickened to
consistency of applesauce, stirring frequently, about
40 minutes. Mix in poire William. (Can be prepared 2
days ahead and refrigerated.) Serve Triple Pear Puree
at room temperature.

Recipe By : Terry Pogue tpogue@idsonline.com

From: Mastercook Mac Date: Fri, 18
Oct 1996 22:08:43 -465800

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Title: TOFU ENCHILADAS
Categories: Vegetarian, Vegan, Main dish, Tex-mex
Yield: 6 servings

2 pk Mori-Nu Silken Firm Tofu;
-drained (10.5 oz each)
2 c Nutritional yeast “cheese”
-sauce
1/4 c Cilantro; chopped
1/4 c Onion; minced
1/2 ts Chili powder
20 oz Enchilada sauce
6 6-inch corn tortillas
2 tb Green onion; chopped
2 md Tomatoes; chopped
1 1/2 c Corn, frozen or canned

In a medium bowl, combine tofu, “cheese” sauce,
cilantro, onion, corn and chili powder.

Heat enchilada sauce. Dip each tortilla quickly into
the heated sauce and place it on aflat surface; top
with approximately 1/2 cup tofu mixture and roll
tightly. Place seam side down in an 8-inch square
shallow baking dish. Pour remaining sauce over
enchiladas.

Bake 20-25 minutes in a preheated 350-degree oven.
Garnish with tomatoes and green onions. Serve HOT.

Makes 6 enchiladas.

From DEEANNE’s recipe files

—–

COFFEE SODA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chilled double-strength
Coffee
1 T Sugar
1 c Half and half
4 Scoops (1 pint)coffee
Ice cream
3/4 c Chilled club soda
Sweetened whipped cream, 4
Maraschino cherries,
Chocolate curls or cocoa,
For garnish, optional

combine the coffee and sugar
blend in the half and half
fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice
cream and fill the glasses with soda. Garnish as desired with whipped
cream, cherries, chocolate curls or cocoa

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Acorda, Portugese Bread Soup.

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5-14 oz cans of broth] — BROWN IN MEDIUM SOUP
4 Tbsp Garlic — minced-
FOR 30 MINUTES — bottled or crushed-l
1/4 C Olive oil
1/2 Tsp Cavender’s allpurpose greek
12 Oz Leftover b/m crusts
Seasoning — bottoms, whatever’s
In food processor 3/4 ts
3/4 tsp Sea salt — with steel blade

processor with steel
70 oz Chicken stock

Serve as soon as finished or it can hang about on a back burner for
hours. It freeze and reheats well. Try freezing leftover individual
portions for quick bread-and-soup lunches.

This recipe was borne from necessity: I have a fridge full of bits
and pieces o f experimental breads, and a dinner-group tomorrow night
on a Portugese theme. I researched, modified and tested this
recipe. It should keep the birds from tos sing things back at
me. Test-audience gave the soup mega-kudos. I’m collecting recipes
for leftover B/M bits. Add them to this note, please? >>>>>>>
This hearty, creamy soup is native to south-coastal Portugal where it
is common ly served with cod steaks or a cod casserole often called
“Bacalhau a Gomes de s a”. Serve hot topped with freshly baked melba
toasts [also made from your old br eads, 1/4-in slices in
convection/micro oven, 60 min at 275f].

Formatted by Elaine Radis BGMB90B; October, 1993
Posted November, 1991

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