Title: Tujague’s Pecan Pie
Categories: Pies, Nuts, Cajun
Yield: 6 -8

1 9-inch unbaked pie shell
3 Eggs
1 c Sugar
2/3 c Dark Karo syrup
2 tb Butter, melted
1 ts Vanilla extract
1/8 ts Salt
3 tb Armagnac or other brandy
1 1/2 c Pecan halves

(Introduction by Malcolm Hébert)

When the French settled in New Orleans they discovered the pecan. And
they promptly made good use of it by creating pecan brittle, pecan
pralines, pecan sauce and of course pecan pie. The first pecans I
ever ate came from my Grandmother’s pecan tree in her backyard. Every
Christmas she would send a 50 pound gunny sack of pecans to my
mother. My Grandmother’s pecans were not those tasteless thin shelled
kind; hers had thick shells with just as much shell as meat and 10
times more taste.

This recipe for pecan pie is from my mother’s uncle whose family owned
Tujague’s restaurant in New Orleans for more than 70 years.

Preheat the oven to 400 degrees. In a glass mixing bowl beat the eggs,
blending in the sugar, syrup, butter, vanilla, salt, Armagnac and
pecans. Pour the mixture into the pie shell and bake 10 minutes.
Lower the oven to 350 degrees and bake 30 minutes or until a wooden
skewer or knife inserted into the pie comes out clean. Cool on a wire
rack. Serves 6-8. Walt MM

(Many thanks to Christopher Hébert for providing the recipe.)

MMMMM

Title: ZESTY FRUIT SALAD
Categories: Vegetarian, Vegan, Salads
Yield: 6 servings

———————JALAPENO DRESSING———————
2 tb Fresh cilantro; chopped
2 tb Lime juice
1 sm Jalapeno chili; seeded and
1 tb Vegetable oil
2 ts Sugar
-very finely chopped

—————————SALAD—————————
1 md Papaya; peeled, seeded and
2 Kiwifruit; peeled and cut up
-seeded
-cut into 1″ pieces
2 Starfruit; thinly sliced and
2 c Strawberries; cut in half

Dressing: Mix all ingredients.

Salad: Toss all ingredients. Serve on salad greens if
desired.

From DEEANNE’s recipe files

—–

Title: PLUM PUDDING WITH GRAND MARNIER HARD SAUCE
Categories: Desserts
Yield: 1 recipe

2 c Chopped walnuts
1 3/4 c Dried currants
1 3/4 c Golden raisins
3/4 c Chopped candied orange peel
3/4 c Chopped candied lemon peel
1/2 c Chopped candied citron
1 c All purpose flour
1 ts Salt
1 ts Ground allspice
1/2 ts Ground ginger
2 c Dried fresh breadcrumbs,
-lightly toasted
1 c Light brown sugar, firmly
-packed
3 Eggs, beaten to blend
1/3 lb Ground suet
1 Granny Smith apple, cored
-and finely chopped
1 Carrot, peeled and grated
1/4 c Fresh orange juice
1/4 c Grand Marnier
1/4 c Cognac

—————–GRAND MARNIER HARD SAUCE—————–
1 c Unsalted butter, room temp
3 c Powdered sugar, sifted
1/4 c Grand Marnier
1 Egg yolk

Preheat oven to 400F. Butter a 2 1/2-quart pudding
mold or crock. Line with waxed paper and butter paper.
Combine first six ingredients in large bowl. Mix in
flour, salt, allspice and ginger. Add breadcrumbs,
brown sugar, eggs, suet, apple, carrot, orange juice
and Grand Marnier and mix well. Pack tightly into
prepared mold. Cover with sheet of parchment or waxed
paper cut t fit top. Set mold in roasting pan. Add
enough boiling water to pan to reach halfway up sides
of mold. Cover roasting pan. Bake five hours, adding
more boiling water to pan as necessary to maintain
water level.

Remove mold from pan and lift off paper. Pour Cognac
over pudding and

replace paper. Cover tightly with foil. Cool to room
temperature. Refrigerate at least three days to mellow
flavors. (Can be stored in refrigerator up to three
months.)

When ready to serve: Preheat oven to 400F. Set mold
in roasting pan;

discard foil. Add enough boiling water to reach
halfway up sides of mold. Cover roasting pan. Bake
until hot, about 2 hours. Discard paper. Invert
pudding onto platter. Cut into wedges to serve. Pass
sauce separately.

Grand Marnier Hard Sauce, Makes about two cups:

Cream butter and sugar in processor until light and
fluffy, about one minute. Add Grand Marneir and egg
yolk and process until smooth. Transfer to serving
bowl. Refrigerate until firm. Bring to room
temperature before serving.

Bon Appetit, Vol. 29, No. 12, DEC 1984, P. 114, Kelly,
O. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV
1995 171617 +1100

—–

HERMAN WHEAT’N’HONEY STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Honey — or brown sugar
1/3 c Warm water
2 tb Yeast
2 c Milk
1 c Whole wheat flour
1 c White flour — or unbleached
1 tb Ginger
1/2 c Whole wheat flour
1/2 c White flour — or unbleached
1/4 c Honey — or brown sugar 1/4 t

Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or
brown sugar over warm water. Sprinkle yeast over this and stir. Let
stand in warm place to double in size, about 10 minutes. Mix milk,
rest of honey or brown sugar, flours yeast mixture in a glass
container, about the size of a gallon Pyrex jar. Stir, using only a
wooden spoon, since metal objects will retard Herman’s growth. Leave
the cover on loosely or place a glass plate over the top of the
container so Herman can breathe. Herman doubles, even triples at time
of vigorous rising. Place Herman in a warm place overnight. Next day
refrigerate, loosely covered, and stir each day. This is very
important with Wheat’n’Honey Herman Starter as more gases form in the
container and are released during stirring. Formation of this gas may
cause the starter to appear darker on top before stirring each day,
but this is OK. On the 5th day measure out 1 c. Herman for baking and
another cup to give to a friend, if you wish, then feed the Herman
you have left, thusly: SEE ABOVE From day 5 on you may bake with
Herman any day you wish, always making sure you have one full cup
left for feeding. Feed Herman every five days. If you have a lot
left, feed him only 1 T. honey or brown sugar. If you have one cup or
a little more left, add the same ingredients as you did on the 5th
day.

– – – – – – – – – – – – – – – – – –

Title: TEMPEH FAJITAS WITH PICO DE GALLO
Categories: Vegetarian, Main dish, Tex-mex
Yield: 4 servings

———————–PICO DE GALLO———————–
1 Clove garlic, minced
1 md Mild onion, finely chopped
1 md Tomato, finely chopped
1 c Loosely packed cilantro
Leaves, finely chopped
1 Serrano pepper, seeded and
Minced
1/4 ts Salt

————————–FAJITAS————————–
2 Cloves, garlic, minced
1/3 c Fresh lime juice
8 oz Tempeh, thawed
2 tb Olive oil
1/2 c Vegetable stock or water
1 ts Soy sauce
4 Whole wheat tortillas

Pico de Gallo: Combine garlic, onion, tomato and
cilantro in a bowl. Add serrano pepper and salt to
taste. Set aside.

Fajitas: Whisk together garlic and lime juice and pour
over tempeh in a flat dish. Cover and let marinate in
the refrigerator for several hours, turning tempeh
occasionally.

Drain tempeh. Heat 1 tablespoon oil in a medium-sized
skillet over moderate heat. Brown tempeh on both
sides, adding an additional tablespoon oil if
necessary. Add stock or water and cover pan tightly.
Steam until liquid is almost absorbed, then add soy
sauce and turn tempeh to coat. Cover and cook away
remaining liquid. Remove tempeh from pan and cut into
thin strips.

Wrap tortillas in aluminum foil or place in a tightly
covered pan. Warm in a moderate oven for several
minutes. Remove from oven. Arrange tempeh strips down
the middle of each tortilla, spoon Pico de Gallo on
top, and fold or roll up. Serve immediately with extra
sauce. Makes 4 fajitas.

(From November, 1992 _Vegetarian Times_)

-=+Dianne in Freeport, Texas+=-
“Que la fuerza vaya contigo.”

—–

Title: Dry Barbeque Rub
Categories: Rubs
Yield: 16 servings

4 T Brown sugar
1 T Hickory Salt
1 T Oregano
1 T Cumin
2 T Garlic Powder
2 T Chili Powder
2 T Paprika
1 T Onion Powder
2 T Mustard, Dry
1/4 t Cayenne

Mix dry ingredients thoroughly. Rub generously into skinless
chicken, pork chops, or whatever. Let the meat ‘marinate’ for
an hour, then toss on the grill for a slow cooking.
—–

Title: Soba Noodles with Grilled Tuna Soy Ginger Sauce
Categories: Chinese, Seafood
Yield: 8 servings

1 c Chicken broth
1 tb Olive oil
8 4 oz. tuna steaks
1/2 inch thick
3 tb Minced garlic
2 1/2 Inch piece of fresh ginger
Peeled and minced
1 c Rice vinegar
2/3 c Soy sauce
1 1/2 tb Finely grated lemon zest
1 ts Minced serrano chile
Or
1/2 ts Crushed red pepper
1 ts Sugar
6 Scallions, thinly sliced
1 lb Dried soba noodles or
Rice noodles or linguine
1/4 c Minced fresh chives
1 tb Minced fresh mint
Sprigs of mint for garnish

Rub tuna steaks with oil and season with salt and
pepper. Set aside. In a small saucepan, heat remaining
2 tsp. oil over moderately high heat. Add the garlic
and ginger and cook, stirring until slightly colored,
about 1 minute. Stir in the stock, vinegar, soy sauce
and 1 tsp. of the lemon zest. Add the chile and sugar
and bring to a boil. Remove from the heat and stir in
the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once,
until charred on the outside and pink in the middle.
Transfer to a plate and keep warm. Cook the noodles
and toss with half of the soy sauce mixture. Mound the
noodles on 8 warm plates. Place the tuna on the
noodles and spoon the remaining sauce over. In a small
bowl, toss the remaining zest with the chives and
minced mint and sprinkle over each serving. Garnish
with mint and serve immediately.

Source:Food and Wine November 1992.

—–

SOYBEAN-LENTIL-RICE LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetarian
Ovo-lacto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked AM Soybeans
1 c Cooked AM Lentils
1 c Cooked AM Medium Brown Rice
3/4 c Soy milk, water, or stock
-OR- gravy
1 md Onion — finely chopped
2 Garlic clove
— finely chopped
2 Egg whites — beaten
1/4 c Tomato puree
2 Celery stalks — chopped
2 ts Sea salt (optional)
1 c AM Wheat Germ
1/2 ts Onion powder
1/2 ts Chili powder

In a large mixing bowl, mash soybeans and lentils well. Add the rest of
the ingredients and mix well. Turn into an oiled loaf pan. Bake in
preheated oven for 1 hour. Serve as is, or top with tomato puree.

[NOTE: There is no mention of a specific oven temperature in this recipe.]

Source: Arrowhead Mills “Hearty Main Dish Meals without meat” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

HOT OR COLD LEEK SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Leek, (About 8 Ounces) *
2 tb Olive Oil
1 Onion, (About 6 Ounces),
Peeled And Sliced
6 c Chicken Stock
1 1/2 lb Potatoes, Peeled And Cut
Into 2-Inch Cubes
Salt To Taste (Depending On
Saltiness Of Stock)
1/2 ts Freshly Ground Black Pepper
Bread Croutons, For Garnish
—–FOR COLD SOUP—–
2 1/2 c Cold Milk
6 tb Chives, Chopped
1/4 ts Tabasco Sauce

Remove the root end and any damaged outer leaves from
the leek, but leave the remainder of the leaves
intact. Split the leek in half lengthwise, and cut it
into 1/2-inch pieces. Clean the leek by immersing the
pieces in a bowl filled with cold water. Lift the
pieces from the water and place them in a sieve to
drain. Heat the oil in a pot. When hot, add the leek
and sliced onion, and cook over medium heat for about
5 minutes, until they soften and begin to brown
lightly. Add the stock, potatoes, salt and pepper, and
bring to the boil. Boil for 30 to 40 minutes, until
the potatoes are tender. Strain off most of the
cooking juices and reserve them. Add the solids with a
little of the juices to the bowl of a food processor,
and process briefly, just until pureed. (If too much
liquid is added to the processor bowl, the mixture
will become too foamy.) Stir the puree into the
reserved juices. You should have about 7 cups. The hot
soup can be served immediately, either plain or with
croutons. FOR COLD SOUP: Cool the soup and stir in the
milk, chives and Tabasco sauce. Serve cold. Serves 6.
*If you cannot find leeks, add additional onions or
scallions; the soup will be very good, although it
won’t have the unique taste that leeks give to soup.
If using leeks or scallions, be sure to make use of
the green as well as the white part of the vegetables,
after trimming them first, of course, to eliminate any
damaged or wilted sections. The green leaves lend
color as well as taste and texture to the soup. Recipe
from “Cuisine Economique” by Jacques Pepin. Source:
Cuisine Economique – J. Pepin

– – – – – – – – – – – – – – – – – –

Title: GRILLED TEMPEH W/RED ONION EGGPLANT
Categories: Vegetarian
Yield: 6 servings

3 Tempeh cakes
6 sl Red onion
2 sm Eggplants; sliced into
– 1/3″ thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

—————————–RED WINE MARINADE—————————–
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves
– sliced into ovals
1 tb Rosemary leaves; -OR-
1 ts -Dried rosemary
1/4 ts Fennel seeds
Coarsely ground black pepper

—————————SWEET LEMON MAYONNAISE—————————
1/2 c Mayonnaise
2 tb Lemon juice
1 ts Dijon-style mustard
1 ts Honey
1 Garlic clove
– minced to a paste
Salt
Freshly ground pepper

Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in
half crosswise, then split each half horizontally by slicing carefully.
Marinate the tempeh cakes at room temperature for 1 hour, or longer in the
refrigerator.

Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the
refrigerator.

Brush the eggplant slices with olive oil. On an open or closed grill over
medium-hot coals, grill the eggplant and onion slices for 10 minutes per
side and the tempeh for 8 minutes per side or until well-browned. Grill
the whole wheat bread slices over low coals until toasty. Arrange the
vegetables and tempeh on slices of whole wheat toast spread with Sweet
Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper
to taste

From Vegetables on the Grill by Kelly McCune.

Posted by Nanette Blanchard

—–