BISQUE LOBSTER OR OTHER***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
4 lb Lobster
2 tb Olive oil
4 tb Butter
1/2 c Finely chopped onion
1/2 c Finely chopped carrot
1/2 c Finely chopped celery
1/2 ts Dried thyme
1 Bay leaf
3 Cloves finely chopped garlic
2 c Plain tomato sauce-(canned
-is fine)
1 c Dry white wine
4 c Chicken broth
2 tb Tomato paste
A dash of hot sauce
2 c Heavy cream
1/4 c Cognac
Salt fresh ground pepper
-to taste

*Plunge the lobsters into boiling water for 3-4 min.
Take them out of the boiling water and remove the
tails. Cut the carcas into quarters, discarding the
sacks. Crack the claws. Remove the meat from the tails
and set aside. In a large pot melt the butter in the
oil and sautee the carrot, onion and celery. When
lightly browned, add all other ingredients except the
cream and salt and pepper. Bring to a boil and cook
for 45 min. Strain into another pot with a fine
cheesecloth. Add cream and cook on med low for 10 min.
Season with salt and pepper. Take the tail meat and
shread it by hand, not too big. Add to the soup. Cook
5 min.on med low. Serve hot. This recipe can be made
with lobster, shrimp, clams or any seafood
combination. ***for shrimp, or clams or seafood..use 2
cups clam juice and 2 cups chicken broth instead of 4
cups chicken broth. Always add the seafood the last 5
min.

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Raspberry Chocolate Crunch Sundae

Recipe By : webmaster@godiva.com
Serving Size : 4 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Raspberry Sauce—–
2 Cups Fresh Raspberries — or thawed frozen
1/3 Cup Superfine Sugar — (instant-dissolving)
1/4 Cup Chambord Raspberry Liqueur
1 Teaspoon Lemon Juice
—–Assembly—–
1 Cup Heavy Cream
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Extract
2 Pints Raspberry Sorbet And Vanilla Ice Cream — * see note
1 Pint Chocolate Ice Cream
1/2 Cup Chocolate Syrup
24 Amaretti Cookies
1/4 Cup Chambord
1/2 Pint Fresh Raspberries

* such as Haagen Dazs Raspberry Sorbet and Cream.

Make the raspberry sauce:

1. In a food processor fitted with the metal chopping blade, combine
the raspberries, sugar, Chambord, and lemon juice. Process the
mixture for 30 to 45 seconds, or until smooth. Strain the pur‚e
through a fine-meshed sieve into a small bowl. Cover with plastic
wrap and refrigerate for at least 1 hour, until chilled.

Assemble the sundaes:

1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer,
using the wire whip attachment, beat the cream, sugar, and vanilla
at medium-high speed until slightly stiff peaks begin to form.
Transfer the cream to a pastry bag fitted with a star tip (such as
Ateco #7) and refrigerate the cream until ready to use.

2. Spoon about l 1/2 tablespoons of the raspberry sauce into the
bottom of a large sundae glass. Add 4 or 5 raspberries. Coarsely
crumble 2 amaretti cookies over the berries and drizzle with 1
teaspoon Chambord. Place a small scoop of the raspberry sorbet and
vanilla ice cream on top of the cookie layer. Drizzle about 1 1/2
tablespoons of the chocolate syrup over the scoop. Top with a
scoop of chocolate ice cream and a drizzle of raspberry sauce and
4 or 5 raspberries. Coarsely crumble 2 more amaretti cookies over
the berries and drizzle with 1 teaspoon Chambord. Top with a scoop
of raspberry sorbet and vanilla ice cream. Drizzle with some of
the raspberry sauce. Pipe a large rosette of whipped cream on top
of the sundae and garnish with fresh raspberries and an amaretti
cookie. Repeat this procedure to make 4 sundaes. Serve
immediately.

4 servings.

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Title: SNIPPETS OF VENISON
Categories: Meats
Yield: 3 servings

3/4 lb Best venison trimmings
2 fl Cider
4 fl Good stock
6 oz Cap mushrooms
1 bn Chives
Garlic
Juniper
Unsalted butter
4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb – if possible. Some
of the trimmings may, of course, be slightly ragged, triangular or cubed
but this is the size and shape to aim for. Dust with coarsely ground black
pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover
and leave to marinate for 24 hours. Crush a garlic clove, mix it with the
soured cream or yoghurt and leave it to infuse in a cool place for 24
hours.

Carefully drain and dry the venison, reserving the marinade. Slice the
mushrooms thickly and saute them in a little very hot butter. Remove and
keep hot. Then saute the venison briefly, searing it nicely but keeping it
succulent and pink within – 2 minutes is plenty. Then let the venison rest
in a low oven where it will go on cooking a little without toughening.
Start making the sauce straight away or wait for several minutes if you
want the meat to lose its pinkness.

To make the sauce, let the marinade liquid and the stock bubble away in the
frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices
that the venison has exuded and bubble again briefly. Then beat in the
garlic-flavoured soured cream, away from the heat. Return the pan to a low
flame to warm the sauce. Season well, scatter with chopped chives and
serve on very hot plates.

Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

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CHICKEN AND SAUSAGE CHILI

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Chili powder
4 ts Ground cumin
2 ts Pure ground chili
1 1/2 ts Salt
1/4 c Vegetable oil
1 lb Spicy smoked sausage — such
As andouille
2 Whole chicken breasts —
Boned, skinned, spli
2 lg White onions — diced
3 Cloves garlic — minced
6 lg Tomatillos — husked — diced
4 Anaheim or poblano chili —
Peppers, or 2 green
Peppers — diced
2 sm Red bell peppers — diced
2 Jalapeno chili peppers —
Minced
2 cn (28 oz each) — tomatoes
Chopped
1 c To 2 cups beef — or chicken
Broth
1/3 c Tomato paste
4 cn (16 oz each) beans —
Preferably a mix of
Pinto — black and
Navy beans — rinsed

1. Combine chili powder, cumin, ground chili and salt
in a small dish; set aside.

2. Heat oil in a large Dutch oven. Add sausage and
chicken; cook until chicken is no longer pink; remove
with a slotted spoon and set aside. Add onion, garlic
and half of reserved seasoning mixture. Cook over
medium heat until onions begin to soften, about 5
minutes.

3. Add tomatillos, peppers, jalapeno, tomatoes and
their liquid, 1 cup of broth and tomato paste; heat to
a boil. Reduce heat and add chicken, sausage and
beans. Cook gently, partially covered, for 30 minutes.
Add remaining spice mixture; cook 5 more minutes,
adding additional broth as needed.

By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93.

Recipe By :

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Title: SAVORY SEASONINGS
Categories: Chinese, Diabetic, Condiment
Yield: 6 servings

1 Part Marjoram
1/2 Part Thyme
1 Part Sweet Basil
1/2 Part Sage
1 Part Parsley
Italian Herb (for salads,
-sauces)

————————EQUAL PARTS————————
Oregano
Sweet Basil
Rosemary
Sage
Marjoram
Cajun Spice (for spicy
-dishes)
1 Part Paprika
1 Part Turmeric
1/2 Part Cayenne Pepper
1 Part Cumin
1/4 Part Black Pepper

Mixing seasonings in parts provides flexibility for
quantities. One example for making a small amount is
to allow 1 part to equal 1 teaspoon and 1/2 part to
equal 1/2 teaspoon.

Vegetable/Meat and Poultry:

Chinese Five-Spice (for Oriental dishes) Equal Parts:
Anise Fennel White Pepper Cloves Cinnamon

Exchange: Free

—–

Soupy Enchilada Casserole

Recipe By : Dawn Tyler/bobbi744@sojourn.com
Serving Size : 16 Preparation Time :0:00
Categories : 4 Star Cheese
Ground Beef Main Dishes
Mexican Take Along Dishes
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bag Dorito taco chips
1 lg. or more ground beef — cooked and drained
12 ounce can mild enchilada sauce
1 can cream of mushroom soup
15 ounce can evaporated milk
1 can cream of chicken soup
2 cups grated Taco or Cheddar — and/or
Monterey Jack cheese

Spread bottom of 9×13″ pan with tortilla chips. Mix cooked ground beef with
4 canned ingredients + green chilies, if using. Pour over chips. Sprinkle
cheese on top (2 cups or more). Bake at 350 F. until set and hot through,
about 30-35 minutes.=20

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NOTES : This is a delicious and easy pot luck main dish.=20

YANKEE MAPLE CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 c Yellow cornmeal
1 tb Baking powder
3/4 ts Salt
2 Eggs
1/4 c Light brown sugar
1 c Milk
1/3 c Maple syrup
3/4 Stick butter, melted

Contributed to the echo by: Debra Heng YANKEE MAPLE
CORN MUFFINS Mix flour, cornmeal, baking powder and
salt in a large bowl. Whisk eggs and sugar in another
bowl until smooth. Add milk and syrup and whisk. Pour
over dry ingredients and add 4 T of the melted butter.
Fold until moistened. Fill muffin cups and bake 25-30
mins. at 350. Brush tops with remaining 2 T of butter.

Makes one dozen.

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1 pint of whole tomatoes, crushed, juice included (or, if you can, use
equal portions of red ripe tomatoes, orange tomatoes, and green
tomatoes–peeled and chopped)
1 lb of lean pork, cubed into 3/4″ pieces
1 tsp of garlic salt (or to your taste–we like a lot)
3-4 large cloves of garlic, crushed
1-2 cups of diced green chili–jalepenos or aneheim
1/4 cup flour
up to 1 pint of water

In a deep heavy pot, on medium high heat, brown the pork cubes until
cooked through but not crusty. Add the garlic salt and the crushed
garlic while browning. Add the flour to take up any juices and mix
well. Continue browning for about 2 minutes. Add the green chilis and
continue cooking for about 3-4 more minutes. Add the crushed tomatoes
and stir well. Add enough water to make a thin gravy-like sauce. Bring
the green chili to simmering and simmer for about 1/2 hour. Taste for
seasoning and adjust.

1/4 c olive oil 1/2 c corn
1 c minced onion 1 c diced raw white potatoes
2 cloves garlic, minced 1 c cooked garbanzo beans
1/4 c minced cilantro 1 c uncooked small pasta
3 c finely diced smoked ham (macaroni or smaller)
4 quarts beef broth, boiling 2 c shredded fresh spinach
1 c diced tomatoes freshly ground pepper, to taste
1 c diced carrots freshly grated Parmesan cheese,
1 c diced celery to taste
Heat oil in a large stockpot and saute onions, garlic, cilantro, and
smoked ham until onions are soft. Add boiling beef broth and simmer on
medium-low heat for 20 minutes. Add tomatoes, carrots, celery, corn,
potatoes, and garbanzo beans all at once. Cover and barely simmer until
vegetables are tender. Add pasta and cook until pasta is al dente.
Season with pepper. Stir in freshly grated Parmesan cheese and serve
hot.

Title: Diabetic Orange Sunbeams
Categories: Diabetic, Desserts, Cooky/bars
Yield: 12 servings

1 1/2 c Flour 1 Egg
1 ts Baking powder 2 tb Orange juice
1/4 ts Salt 2 tb Grated orange rind
1/2 c Shortening 1 1/2 ts Sucaryl
1/2 c Raisins

Sift together flour, baking powder and salt. Cut in shortening until
crumbly.

Add all at once; raisins, eggs, orange juice, orange rind and
sucaryl.

Mix well. Make into small balls; flatten on cookie sheet. Bake 12 to
15 minutes at 375 degrees.

FROM: LORI NORMAN (RFHH52E)

MMMMM