Sharp Vinaigrette

Recipe By : The Vegetarian Epicure
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1/4 cup basalmic vinegar
2 tablespoons Dijon mustard — grey poupon
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
3 large garlic cloves — minced
1 large lemon — juiced

To make the sauce, either whip all the ingredients together in a blender at
high speed for several minutes, or follow the old time-honored process:
Combine the vinegar, mustard, salt, pepper and the garlic. Beat in the olive
oil gradually with a fork or a whisk until the mixture emulisfies.
Remember-whole fresh garlic cloves must be used or the sauce won’t be
sharp!

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NOTES : I use my Tupperware shaker to whip up this tasty dressing. Great on
salads, cold par-cooked asparagus, and as the marinade in reciped that
call for oil packed artichokes (I always use water packed ones).

Roasted-Pepper-Tomato Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz linguine
2 tbsp extra virgin olive oil
1 lg onion — chopped
1 7 oz jar roasted red peppers — diced
2 cloves garlic — finely chopped
1 dried chili pepper
12 fresh plum tomatoes — stemmed/chopped
**OR**
1 28 oz can whole tomatoes — drained/chopped
1 tsp salt
1/2 tsp freshly ground black pepper
12 fresh basil leaves — chopped
Parmesan or Romano cheese — grated

Cook linguine in large pot of boiling water according to package
directions.

Meanwhile, heat oil in medium-size skillet over medium-high heat. Add
onion; cook until softened, about 2 minutes. Add red peppers, garlic,
chili pepper and tomatoes; cook, uncovered, until bubbling vigorously,
about 4 minutes. Stir in salt, pepper and basil; cook 1 minute. Remove
chili pepper.

Drain pasta; toss with sauce in large serving bowl. Sprinkle with
cheese if desired.

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Portuguese Chili Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chili Portuguese
Hawaiian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Dried kidney beans
1 teaspoon Cooking oil or bacon — drippings
1 medium Onion — chopped
30 milliliters Grlic — mashed
1 1/2 pounds Ground chuck or linguesa
1 can (8 oz.) tomato sauce or — tomato paste
1/4 teaspoon -1/8 tsp. cloves
1 tablespoon Chili powder (or less)
Salt and pepper to taste — (about 2 tsp. salt)
Fresh parsley or bell pepper — chopped
1 small Hot red pepper

Soak beans overnight, if desired, then cook until tender. Brown onion and
garlic in oil. Add ground chuck and brown lightly. Add tomato sauce, cloves,
chili powder, salt and pepper, parsley and whole red pepper. Boil for 10-15
minutes. Add beans and cook for 25 minutes or longer. Serve with Portuguese
bread.

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Title: Peach Cheese Pie
Categories: Cheese/eggs, Desserts, Fruits, Pies
Yield: 6 Servings

8.00 oz Cream Cheese; Softened, 1 Pk
2.00 ea Eggs; Lg
0.50 c Sugar
2.00 tb Milk
1.00 ts Vanilla
1.00 ea Unbaked 9-inch Pie Shell
29.00 oz Peaches; Sliced, 1 Cn
1.00 tb Cornstarch
0.25 c Sugar
1.00 ts Lemon Juice
0.25 ts Almond Extract

MMMMM————————–GARNISH——————————-
1.00 x Maraschino Cherries

Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk
and vanilla, beating well after each addition. Pour into the unbaked
pie shell. Bake in 375 degree F. oven for 30 minutes or until set.
Cool on a wire rack. Drain the peaches, reserving 1 cup of the
juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens. Remove from the heat. Arrange the
peaches in a circle, petal fashion, on top of the filling. Garnish
with maraschino cherries. Spoon the glaze over the fruit. Cover and
chill in the refrigerator for at least one hour or until set.

MMMMM

PATE MAISON ALA SILVER PALATE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Celery ribs with leaves
4 Whole peppercorns
6 c Water
1 t Salt
1 lb Chicken livers
Tiny pinch of cayenne pepper
1/2 lb (2 sticks) sweet butter
2 ts Dry mustard
1/2 ts Grated nutmeg
1/4 ts Ground cloves
1/4 c Roughly chopped onion
1 sm Garlic clove
1/4 c Calvados
1/2 c Dried currants

1. Add celery and peppercorns to 6 cups water in a saucepan. Add the salt
and bring to a boil. Reduce heat and simmer for 10 minutes.

2. Add chicken livers and simmer very gently for about 10 minutes; livers
should still be pink inside (slightly).

3. Drain; discard celery and peppercorns, and place livers in the bowl of
a food processor fitted with a steel blade. Add remaining ingredients
except currants and process until well blended and very smooth.

4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup
crock or terrine. Smooth the top of the pate, cover, and refrigerate at
least 4 hours. Allow the pate to stand at room temp for about 30 minutes
before serving.

About 3 cups pate, or 8+ servings

Source: The Silver Palate Restaurant, NYC

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Title: Fish Fume – Great Chefs
Categories: Basics, Stocks, Masterchefs, Frisco, Tmr
Servings: 1 pint

—– Fish Fume ======================================
Fish bones (sole is best or use one-half salmon)
2 tb Butter
1/2 md Onion, sliced
1/2 md Carrot, sliced
Bouquet Garni *
1 1/2 c Wine, white
1 c Stock, chicken OR
1 c Water

* Bouquet Garni is a cheesecloth bag with parsley, bay leaf,
oregano, thyme, and rosemary inside.)

Fish Fume:
==========

Heat the butter in a saucepan. Add onion and carrot and cook
briefly for about 1 minute.

Add fish bones and continue to cook. (Do not brown, but cook
until meat falls off.)

Add bouquet garni, white wine and chicken stock or water. Bring
to a boil and cook for 15 minutes. Remove the bouquet garni. Strain
through chinois.

Reduce by half, strain again, and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
—–

BRAN MUFFINS-IN-WAITING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Warm Water
3 1/2 c Wheat/Oat Bran Cereal
2 1/2 c Unbleached All-purpose Flour
2 1/2 ts Baking Soda
1/2 c Butter/Margarine, Room Temp.
1 1/2 c Granulated Sugar
2 ea Large Eggs
2 c Butter/Sour milk.

Mix water with 1 cup cereal.
Sift flour with baking soda.
In a large bowl, beat butter until creamy. Add sugar
1/2 cup at a time, beating after each addition.
Blend in eggs, one at a time, beating well after each
addition. Scrape sides of bowl often.
Stir in flour mixture 1/2 cup at a time, alternating
with butter/sour milk, added 1/2 cup at a time also.
Stir in soaked bran and the remaining bran cereal.
Cover and store in refrigerator at least 6 hours
before baking. To bake muffins, heat oven to 400
degrees F. Grease 2 1/2-inch Muffin Cups. Stir
batter gently. Fill each muffin cup with about 1/4 c
batter. Bake about 20 minutes, or until nicely
browned. Remove from pan and serve hot with butter.
Makes 6 cups batter or about 24 2 1/2-inch muffins.

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Kings Arms Tavern Cream Of Peanut Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
2 ribs celery — chopped
1/4 cup butter
3 tablespoons flour
2 quarts chicken stock or broth
2 cups smooth peanut butter
1 3/4 cups light cream
Peanuts — chopped

Saute onion and celery in butter until soft but not brown. Stir in flour until
well blended. Add chicken broth, stirring constantly, bringing to a boil. Re
move from heat and put into blender and blend until smooth. Then add peanut but
ter and cream. Stir thoroughly. Return to low heat, do not boil.

busted by sooz

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Title: Chicken and Fruit Casserole
Categories: Casseroles, Crockpot
Yield: 6 servings

4 1/2 lb Chicken parts
Salt
6 Peppercorns
1 Whole=clove
1 Cinnamon stick/1/2 inch
1 tb Sugar
1/4 c Dry sherry
3 Garlic cloves; minced
1/4 c Vinegar
1 lg White onion; thinly sliced
2 md Tomatoes; peeled and sliced
1 sm Apple; peeled
Cored and thickly sliced
1 sm Pear; peeled
Cored and thickly sliced
2 Bay leaves
1/8 ts Thyme
1/8 ts Oregano
Garnish:
1/4 c Vegetable oil
1 Plantain; peeled and sliced
2 tb Capers; drained
15 Green olives, pitted and
-halved

SPRINKLE THE CHICKEN with salt. Grind the peppercorns,
clove and cinnamon together in a spice mill and mix with
the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons
salt. Spread 1/3 of the onion in the bottom of the
crockpot; cover with 1/3 each of the tomatoes, chicken and
fruit. Add the bay leaves and sprinkle with some of the
seasonings and pour on half the vinegar-spice mixture.
Repeat the layers, finishing up with a topping of onion,
tomatoes and fruit. Cover and cook for about 1 hour, then
uncover and cook for 30 minutes longer, or until the
chicken is tender and some of the juices have been reduced.
Discard bay leaves.
FOR THE GARNISH: Heat the oil and fry the plantain
slices until deep golden brown. Remove and drain. To serve,
cover the top of the stew with the capers, olives and
plantain PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

—–

MELON AND GINGER LASSI

1/4 cup nonfat plain yogurt
3 oz. melon flesh
1/2 tsp ground ginger
1-2 tblsp sugar or sub
ice cubes as required
scant 1 cup water
Put all ingredients into blender and blend until mixture is frothy, pour
into a tall glass and serve with more ice, if desired.