Recipes
---------- Recipe via Meal-Master (tm) v8.01
Title: Filet De Vivaneau Sauce D'algues
Categories: Fish/sea, Sauces
Yield: 4 servings
1 tb Olive Oil 2/3 lb Fresh Seaweed
2 ea Medium Carrots, chopped 1 1/2 qt Water
1 ea Small Onion, chopped 1 x Salt
1/2 c Minced Fresh Mushrooms 1 x Ground White Pepper
2 lb Fish scraps 2 tb Cornstarch (optional)
1 ea Lobster head 1/4 c Skim Milk (optional)
1 ea Bouquet Garni 4 ea 3/4 in. Red Snapper fillets
* Fish scraps: Heads and bones of red snapper, turbot, sole or halibut.
** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay
leaf and whole peppercorns.
Heat oil in heavy pot, add carrots, onions and mushrooms and cook over
medium heat for 2 minutes.
Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer
very slowly for 2 hours skimming off any scum that forms on the surface.
Strain fish stock through a fine sieve or a strainer lined with a tea
towel. Season to taste with salt and pepper.
If desired, blend cornstarch and milk together and stir into stock. Cook
gently until the sauce is thickened. Blend smooth in blender or food
processor.
When ready to cook fish, preheat broiler to hot and have rack 4 inched
from heat. Oil grill and broil fish for about 4 minutes, then turn and
continue broiling for 8 - 10 minutes or until fish flakes with a fork.
Season with salt and pepper, serve with hot sauce.
You may bake fillets in a heavy pan instead. Spread with some seaweed,
arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at
450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in
baking, steam for about 8 minutes.
Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this
low-fat sauce for grilled red snapper with a fish stock he seasoned with
seaweed.
From The Gazette, 91/02/06.
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Title: Spaghetti Alla Puttanesca
Categories: Pasta, Italian
Yield: 4 servings
1 lb Spaghetti 4 ea Ripe Plum Tomatoes
3 tb Extra Virgin Olive Oil 2 ea Fresh Basil Leaves
1/4 c Chopped Onions 1 tb Fresh Italian Parsley
1 ea Whole Clove of Garlic 1 tb Capers
2 ea Anchovy Fillets 12 ea Pitted Black Olives
1 ea Fresh Chili Pepper 1 x Reggiano Parmigiano cheese
If fresh tomatoes are not available, use canned Italian San Marzano
tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available.
Cook spaghetti in large pot of salted water until 'al dente'.
Heat olive oil in a large, heavy saucepan and saute onions and garlic
until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil,
parsley, and capers. Stir and cook gently for 8 minutes.
Discard garlic clove, add olives, and cook just until heated. Serve hot
over hot cooked spaghetti. Trim with fresh basil and freshly grated
Reggiano Parmigiano cheese.
Serves 4.
By Chef Antonio Richichi of Ristorante Da Vinci.
From The Gazette, 91/02/06.
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Title: Grape-Nut Pudding
Categories: Desserts
Yield: 3 servings
1 1/2 tb Quick Cooking Tapioca 3/4 c Raisins
1 c Boiling Water 1/4 c Grape-Nuts
1/4 c Brown Sugar 1/2 ts Vanilla Extract
In a heavy saucepan, stir together tapioca, boiling water, brown sugar,
raisins and Grape-Nuts. Let stand for 5 minutes.
Over high heat, bring the tapioca mixture to the boil Stir well to prevent
sticking. Boil for 1 minute.
Remove the saucepan from the heat and stir in vanilla.
Serve hot with cream.
Serves 3.
From The Gazette, 91/02/06.
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Title: Sur Le Gril Chopped Liver
Categories: Meats
Yield: 4 servings
1 lb Fresh Calves' Liver 1 ea Egg, hard-cooked, mashed
2 tb Salad Oil 1 x Salt
3 tb Butter 1 x Freshly Ground Pepper
1 ea Large Spanish Onion, chopped
With a sharp knife, remove the tough outer membranes from liver.
In a heavy skillet, heat oil and add chopped onions. Cook over medium high
heat until translucent and golden brown. Remove with a slotted spoon and
set aside.
Add butter to skillet. Heat until melted. Add liver pieces. Over medium
heat, fry liver until just done - 3 minutes on each side. Alternatively,
liver can be brushed with butter and broiled. To test for doneness, cut a
piece from liver slice. If still pink, continue cooking for 30 - 60
seconds. Overcooking causes the liver to be dry and tough.
For finely mashed egg that disappears in the liver mixture, force egg
through a wire strainer. For best results, separate the hard cooked whites
from yolks and sieve them separately. Set aside.
Fit meat grinder with a medium blade and place cooked liver and cooked
onions in the grinder. Grind, then regrind the ground mixture.
In a medium mixing bowl, combine the twice ground meat and onions mixture
with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If
desired, add a few drops of commercial gravy browning liquid to heighten
color.
Refrigerate for 24 hours before serving. Serve with slices of tomato,
cucumber and dark rye bread.
Serves 4.
By Sur Le Gril's chef Claude Dubourg.
From The Gazette, 91/02/06.
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Title: Yogurt Heart with Strawberry Coulis
Categories: Desserts
Yield: 6 servings
1 ea Envelope of Gelatin 2 1/4 c Plain Yogurt
1/4 c Cold Water 1 ts Vanilla Extract
1 1/2 c Skim Milk 1 ea Strawberry Coulis recipe
1/3 c Granulated Sugar 1 x Fresh Strawberries
Rinse a 1 quart heart shaped mold under cold water, do not dry.
Soak the unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar
together in a saucepan and heat until sugar dissolves. Remove from heat,
add gelatin mixture and stir until gelatin dissolves. Empty gelatin
mixture into a large bowl and let cool for 5 minutes.
Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at
least 2 hours or until set.
Unmold by placing bottom of mold in warm water for a few seconds, then
turning out onto serving plate. Pour strawberry coulis around mold.
Decorate with fresh strawberries.
Serves 6.
From The Gazette, 91/02/06.
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Title: Strawberry Coulis
Categories: Desserts
Yield: 6 servings
1 pt Fresh Ripe Strawberries 1 ts Fresh Lemon Juice
2 ts Fruit Sugar 1 x Raspberry Liquor
Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon
over mold.
Serves 6.
From The Gazette, 91/02/06.
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Title: Chocolate-Cinnamon Cake Roll
Categories: Chocolate, Cakes/choc.
Yield: 10 servings
3 ea Eggs; Lg 1/4 ts Salt
1 c Sugar 1 x Cocoa
1/3 c Water 2 tb Coffee-Flavored Liqueur
1 ts Coffee-Flavored Liqueur 1 c Whipping Cream; Chilled
3/4 c Unbleached Flour; OR 3 tb Powdered Sugar
1 c Cake Flour 1 tb Coffee-Flavored Liqueur
1/4 c Cocoa 1 ts Cinnamon Ground
1 ts Baking Powder
~------------------------CINNAMON WHIPPED CREAM---------------------------
Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X
1 inch with aluminum foil or waxed paper, grease generously. Beat the
eggs in a small mixer bowl, on high speed, until thick and lemon colored,
about 5 minutes; pour into a larger mixer bowl. Gradually beat in the
sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually
add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just
until the batter is smooth. Pour into the jelly roll pan. Bake until a
wooden pick inserted in the center comes out clean, about 12 to 15
minutes. Immediately loosen cake from the edges of the pan; invert on a
towel sprinkled generously with cocoa. Carefully remove the foil. Trim
off the stiff edges of cake if necessary. While hot, carefully roll the
cake and towel up, together, from the narrow end. Cool on a wire rack at
least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of
the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
Sprinkle with cocoa, if desired and refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Beat all of the ingredients in a chilled bowl until stiff.
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Title: Chocolate Marzipan Slices (Mandulas Szalami)
Categories: Candies, Chocolate
Yield: 12 servings
7 oz Almond Paste; 2 tubes 1/4 c Almonds; Chopped
2 oz Semi-Sweet Chocolate; * 1 x Powdered Sugar
* Use 2 squares that have been melted and cooled.
Mix the almond paste, chocolate and almonds thoroughly. Knead on a
surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform
color and consistency. Shape into a roll, about 6 inches long; roll in
powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and
then cut the roll into 1/4-inch slices.
Makes about 24 candies
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexicali Casserole
Categories: Mexican, Sausages, Casseroles
Yield: 4 servings
1 1/3 cn 14.5 oz. Old El Paso Tamales 3/16 c Shredded sharp ched.
2/3 ea 20 oz. drained yellow 2/3 cn 10.5 oz cond.Cr.of Chic.Soup
2/3 cn Vienna Sausages cut in 1/3ds
Remove wrappers from the first can of tamales. Cut tamales into thirds.
Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup.
Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35
to 40 minutes. Remove wrappers from second can of tamales. Cut
tamales diagonally in half. Garnish top of casserole with cut tamales.
Sprinkle cheese on top. Return to oven to melt cheese and heat top
tamales. Serves 6.
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Title: Mrs. Fields Cookies
Categories: Cookies
Yield: 112 servings
2 c Butter 5 c Oatmeal *
2 c Sugar 1 ts Salt
2 c Brown sugar 2 ts Baking powder
4 ea Eggs 2 ts Baking soda
2 ts Vanilla 1 ea Chocolate chips (24-oz bag)
4 c Flour 1 x Chopped nuts. Optional
* (put small amount into a blender and blend until it turns into a
Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla.
Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz
bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c
chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized
cookies, placed 2 inches apart at 375 degrees for 15 minutes.
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Title: $250.00 Cookies (Neiman Marcus)
Categories: Cookies
Yield: 112 servings
2 c Butter 4 oz Chocolate Chips
1 ts Salt 2 ts Vanilla
2 c Sugar 1 ea 8-Oz Hershey Bar, grated
2 ts Baking Powder 4 c Flour
2 c Brown sugar 3 c Chopped nuts
2 ts Baking Soda 5 c Blended Oatmeal *
4 ea Eggs
*Blended Oatmeal: Measure and blend in a blender to a fine powder.
Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and
nuts. Roll into balls and place two (2) inches apart on a cookie sheet.
bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can
halved.
From: Stephen Wilbur #4910 "Cooking Echo"
To: All Authored at 09:27 on 02-03-90
Subject: $250.00 COOKIE RECIPE
ENJOY....
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---------- Recipe via Meal-Master (tm) v8.01
Title: Surprise Rice
Categories: Sausages, Rice/grains
Yield: 8 servings
3 c Rice - boiled 1 c Milk
1 lb Sausages - tiny 1 ea Onion - small
1 ea Pepper - sweet 1 x Butter / margarine
Remove the seeds from the pepper, chop and parboil. Add pepper and onion,
chopped fine, to the rice. Mix thoroughly and put a layer in a buttered
baking dish. Add a layer of the sausages which have been partially
cooked, and cover with rice. Pour milk over it all and dot with butter.
Cover and bake for one-half hour. Remove the cover and bake for another
half hour.
Yield: 8 1-cup servings Temperature: 350F Time: 1 hour
from Rice, 200 Delightful Ways to Serve It copyright 1934 by Southern Rice
Industry, New Orleans, La.
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Title: Rice Uruguayan
Categories: Beef, Rice/grains
Yield: 6 servings
1 c Rice 1/2 ts Parsley, chopped
1 lb Beef, ground 1 ea Garlic, small clove
2 ea Carrots (2-3 re size) 1 1/2 c Water
2 ea Potatoes, med 1 x Salt
2 ea Onions 1 x Pepper
The vegetables must all be chopped up finely. Wash the rice thoroughly.
Combine all ingredients, except the potatoes. Cook slowly for twenty
minutes, then add the potatoes and let everything continue to cook slowly
about an hour. Yield: 6 servings
From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern
Rice Industry, New Orleans, La.
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Title: The Peace Maker
Categories: Fish/sea, Breads
Yield: 6 servings
1 c Rice 1 ea French bread loaf
36 ea Oysters 1 ea Butter, seasoning
Boil the rice and keep hot and dry. Cut off the top crust of the bread.
Hollow out the inside. Fry the oysters. Butter the inside of the loaf
well and place in the oven to brown. Fill with the hot fried oysters.
The top of the loaf of bread may be buttered, toasted and placed on the
oysters to retain the heat, although the oysters stay more crispy if
served uncovered. Serve on a platter with hot boiled rice which is
seasoned, dotted with butter, and garnished with minced parsley and
paprika. Yield: 6 servings.
Note: A finely minced clove of garlic may be used to flavor the butter.
From Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern
Rice Industry, New Orleans, La.
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Title: Vermont Corn Chowder
Categories: Soups/stews, Vegetables, Pork/ham
Yield: 4 servings
1/2 c Salt Pork; Diced 1 1/2 ts Salt
1 ea Onion; Lg, Diced 1 qt Milk
3 c Corn Kernels; * 1 x Black Pepper; To taste
5 ea Potatoes; Md, Pare & Cube 1 x Saltines Or Soda Crackers
* Use cooked fresh kernels or canned or cooked frozen.
Cook the diced salt pork over moderate heat, stirring occasionally, so
that all of the pork pieces become brown but not too dry. Remove them
from the pan with a slotted spoon. Saute the onion in the pork fat just
until tender, but not brown. Add the water, corn, potatoes and salt,
cooking, uncovered, until the potatoes are almost soft. Add the milk and
simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste
for seasoning, adding a good bit of freshly ground pepper. Sprinkle the
surface with the salt pork and serve with a large supply of soda crackers.
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Title: Lima Beans Smitane
Categories: Vegetables, Beans
Yield: 4 servings
10 oz Lima beans, frozen 1/4 ts Garlic powder
1 ea Pimento 1/4 ts Salt
1/2 c Sour cream 1/4 ts Pepper
3 tb Chives
Cook limas as package directs. Dice pimento and chop chives.
Drain limas. Lightly toss all ingredients together. Source: Good
Housekeeping Illustrated
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Title: Fettuccine with Tuna Sauce
Categories: Fish/sea, Sauces, Pasta
Yield: 4 servings
1 ea Red Onion; Md, Sliced 1/4 ts Black Pepper
1 ea Garlic Clove; Minced 8 oz Fettuccine; Cooked, Drained
1/2 c Regular Margarine 3 c Red Leaf Lettuce; Torn
6 1/2 oz Tuna In Water; Drain, Flake
In a medium skillet, over medium heat, cook the onion and garlic in the
margarine for 2 minutes. Add the tuna and pepper; cook and stir for an
additional 2 minutes more. In a large bowl, toss the hot fettuccine with
the tuna sauce and lettuce until well mixed.
FROM THE BACK OF A BLUE BONNET BOX.
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Title: Buttered Fried Parsnips
Categories: Vegetables
Yield: 4 servings
2 lb Parsnips 1 x Salt & Pepper; To Taste
4 tb Butter 1 tb Parsley; Chopped
1/8 ts Nutmeg
Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in
salted water, 25 to 30 minutes or until tender. Drain well, and let dry.
Just before serving, heat the butter in a skillet and saute over moderate
heat until light brown on all sides, letting the parsnips caramelize a
little in their own sugar. Season with the nutmeg, salt and pepper and
serve in a warm vegetable dish, garnished with parsley.
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Title: Orange Roughy in Parchment
Categories: Fish/sea
Yield: 2 servings
1 ea Carrot; Julienned 1 x Paprika
6 ea Chinese Pea Pods; Whole 3 tb Stuffed Olives; Sliced
12 oz Orange Roughy Fillets; 2-6oz 2 tb Capers
1/4 c Lime Juice 2 tb Parsley; Chopped
Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in
1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment
or foil into 2 large pieces, big enough to wrap each fillet in. Place one
half of the carrots and peapods in the center of the foil. Place a fillet
on top of the vegetables. Pour one half of the lime juice over the fillet
and sprinkle with paprika. Scatter some of the sliced olives and capers
over the top of the fillet. Sprinkle some of the chopped parsley on top
of the capers. Fold the edges of the parchment or foil to completely
enclose the fillet and seal them. Place on a baking sheet and bake 8 to
10 minutes. To serve, place the packet on a serving dish, and cut a slash
in the top. Open slightly to let the steam escape and serve.
Each 1 package serving contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
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Title: Figue Vert (Green Banana) Gratin
Categories: Fruits, Cheese/eggs
Yield: 4 servings
3 lb Green bananas 1 x Salt
2 c Chicken Stock 1 x Ground Nutmeg
2 tb Butter 1 pn Cinnamon
1 ea Small Onion, chopped 1 c Grated Cheddar Cheese
1 c Light cream or milk 1/2 c Fresh Bread Crumbs
2 ea Eggs, beaten
Grated Gruyere cheese can be used instead of cheddar cheese.
Place bananas in saucepan and add just enough chicken stock to cover.
Bring to a boil, reduce heat and simmer until bananas are tender, about 20
to 25 minutes. Using a potato masher, mash until smooth (chicken stock
will be absorbed). Let cool slightly.
Meanwhile, heat butter in a small frypan and saute onions until tender.
Add the onions, cream, beaten eggs to cooked bananas until combined;
season with salt, nutmeg and cinnamon to taste. Mixture will be quite
moist.
Place banana mixture in a buttered shallow baking dish. Combine cheese
with bread crumbs; sprinkle over top.
Bake at 350 for 35 - 40 minutes or until top is golden.
Serves 4 - 6.
From The Gazette, 91/02/13.
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Title: Banana Flambie
Categories: Fruits, Lamb
Yield: 4 servings
8 ea Medium sized Ripe Bananas 1/3 c Orange Juice
1/4 c Butter 4 tb White Rum or Heated Brandy
1/3 c Apricot Jam
In a large frypan, melt butter over medium heat. Add bananas and cook for
3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes
more until just tender.
Transfer bananas to a dish. Add apricot jam and orange juice to frypan;
bring to boil and cook about 2 minutes until sauce thickens; return
bananas to dish.
Add rum or brandy; light with a match and flame. Serve immediately,
accompanied with ice cream or a dollop of whipped cream.
Serves 4.
From The Gazette, 91/02/13.
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Title: Banana and Mango Bread
Categories: Breads
Yield: 2 servings
1 c Butter 1/4 ts Grated Fresh Nutmeg
1 1/4 c Packed Brown Sugar 1 1/2 c Mashed Ripe Bananas
3 ea Eggs 1 ea Small Ripe Mango
3 c Self-raising flour 1 c Golden Raisins
1/2 ts Salt 1/2 c Chopped Walnuts
1/2 ts Cinnamon
* The recipe says to use self-raising cake/pastry flour and the small ripe
mango should be peeled and pureed.
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a
time, until incorporated.
In another bowl, combine self-raising flour with salt, cinnamon and
nutmeg.
Combine mashed bananas with mango puree.
Mix the dry ingredients and banana mixture, alternately, into the creamed
mixture until batter is just combined; fold in raisins and nuts.
Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350
degrees for 50 - 60 minutes or until cake tester inserted in the centre
tests done. Leave in pan for 10 minutes; remove form loaf pans and let
cool on racks.
Makes 2 loaves.
From The Gazette, 91/02/13.
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Title: Banana Meringue Pie
Categories: Pies
Yield: 6 servings
1 1/4 c All-Purpose Flour 1/2 c Granulated Sugar
2 tb Granulated Sugar 1 tb Cornstarch
6 tb Cold Unsalted Butter, diced 1 ts Vanilla
1 ea Egg, beaten 4 ea Egg Whites, room temperature
6 ea Ripe Bananas 1 pn Salt
1/2 c Warm Light Cream 1/3 c Granulated Sugar
+------------------------------ FILLING ---------------------------------
+------------------------------ MERINGUE ---------------------------------
To make pastry, combine flour, sugar and butter in a food processor.
Process until the consistency of fine meal. Add beaten egg; continue to
process just until dough starts to come together. Gather into a ball, wrap
and refrigerate for one hour or place in freezer for 15 minutes to chill.
Roll out dough on a floured surface or roll out between two sheets of
plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily;
just patch together and fit into a nine-inch flan pan with removable
bottom; trim edges. (If you don't have a flan pan, a pie plate can be
used.) Chill for 30 minutes.
Bake pastry at 375 degrees for 12 minutes until light golden in color.
Thinly slice five of the bananas and arrange on bottom of pastry shell.
Mash the remaining banana and combine with warm cream, 1/2 cup sugar,
cornstarch and vanilla.
Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until
filling is set. Let pie cool slightly.
To make meringue, beat egg whites with a pinch of salt until soft peaks
form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or
until browned. Let cool; refrigerate until serving time.
Serves 6.
From The Gazette, 91/02/13.
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Title: Filet De Vivaneau Sauce D'algues
Categories: Fish/sea, Sauces
Yield: 4 servings
1 tb Olive Oil 2/3 lb Fresh Seaweed
2 ea Medium Carrots, chopped 1 1/2 qt Water
1 ea Small Onion, chopped 1 x Salt
1/2 c Minced Fresh Mushrooms 1 x Ground White Pepper
2 lb Fish scraps 2 tb Cornstarch (optional)
1 ea Lobster head 1/4 c Skim Milk (optional)
1 ea Bouquet Garni 4 ea 3/4 in. Red Snapper fillets
* Fish scraps: Heads and bones of red snapper, turbot, sole or halibut.
** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay
leaf and whole peppercorns.
Heat oil in heavy pot, add carrots, onions and mushrooms and cook over
medium heat for 2 minutes.
Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer
very slowly for 2 hours skimming off any scum that forms on the surface.
Strain fish stock through a fine sieve or a strainer lined with a tea
towel. Season to taste with salt and pepper.
If desired, blend cornstarch and milk together and stir into stock. Cook
gently until the sauce is thickened. Blend smooth in blender or food
processor.
When ready to cook fish, preheat broiler to hot and have rack 4 inched
from heat. Oil grill and broil fish for about 4 minutes, then turn and
continue broiling for 8 - 10 minutes or until fish flakes with a fork.
Season with salt and pepper, serve with hot sauce.
You may bake fillets in a heavy pan instead. Spread with some seaweed,
arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at
450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in
baking, steam for about 8 minutes.
Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this
low-fat sauce for grilled red snapper with a fish stock he seasoned with
seaweed.
From The Gazette, 91/02/06.
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Title: Spaghetti Alla Puttanesca
Categories: Pasta, Italian
Yield: 4 servings
1 lb Spaghetti 4 ea Ripe Plum Tomatoes
3 tb Extra Virgin Olive Oil 2 ea Fresh Basil Leaves
1/4 c Chopped Onions 1 tb Fresh Italian Parsley
1 ea Whole Clove of Garlic 1 tb Capers
2 ea Anchovy Fillets 12 ea Pitted Black Olives
1 ea Fresh Chili Pepper 1 x Reggiano Parmigiano cheese
If fresh tomatoes are not available, use canned Italian San Marzano
tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available.
Cook spaghetti in large pot of salted water until 'al dente'.
Heat olive oil in a large, heavy saucepan and saute onions and garlic
until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil,
parsley, and capers. Stir and cook gently for 8 minutes.
Discard garlic clove, add olives, and cook just until heated. Serve hot
over hot cooked spaghetti. Trim with fresh basil and freshly grated
Reggiano Parmigiano cheese.
Serves 4.
By Chef Antonio Richichi of Ristorante Da Vinci.
From The Gazette, 91/02/06.
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Title: Grape-Nut Pudding
Categories: Desserts
Yield: 3 servings
1 1/2 tb Quick Cooking Tapioca 3/4 c Raisins
1 c Boiling Water 1/4 c Grape-Nuts
1/4 c Brown Sugar 1/2 ts Vanilla Extract
In a heavy saucepan, stir together tapioca, boiling water, brown sugar,
raisins and Grape-Nuts. Let stand for 5 minutes.
Over high heat, bring the tapioca mixture to the boil Stir well to prevent
sticking. Boil for 1 minute.
Remove the saucepan from the heat and stir in vanilla.
Serve hot with cream.
Serves 3.
From The Gazette, 91/02/06.
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Title: Sur Le Gril Chopped Liver
Categories: Meats
Yield: 4 servings
1 lb Fresh Calves' Liver 1 ea Egg, hard-cooked, mashed
2 tb Salad Oil 1 x Salt
3 tb Butter 1 x Freshly Ground Pepper
1 ea Large Spanish Onion, chopped
With a sharp knife, remove the tough outer membranes from liver.
In a heavy skillet, heat oil and add chopped onions. Cook over medium high
heat until translucent and golden brown. Remove with a slotted spoon and
set aside.
Add butter to skillet. Heat until melted. Add liver pieces. Over medium
heat, fry liver until just done - 3 minutes on each side. Alternatively,
liver can be brushed with butter and broiled. To test for doneness, cut a
piece from liver slice. If still pink, continue cooking for 30 - 60
seconds. Overcooking causes the liver to be dry and tough.
For finely mashed egg that disappears in the liver mixture, force egg
through a wire strainer. For best results, separate the hard cooked whites
from yolks and sieve them separately. Set aside.
Fit meat grinder with a medium blade and place cooked liver and cooked
onions in the grinder. Grind, then regrind the ground mixture.
In a medium mixing bowl, combine the twice ground meat and onions mixture
with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If
desired, add a few drops of commercial gravy browning liquid to heighten
color.
Refrigerate for 24 hours before serving. Serve with slices of tomato,
cucumber and dark rye bread.
Serves 4.
By Sur Le Gril's chef Claude Dubourg.
From The Gazette, 91/02/06.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Yogurt Heart with Strawberry Coulis
Categories: Desserts
Yield: 6 servings
1 ea Envelope of Gelatin 2 1/4 c Plain Yogurt
1/4 c Cold Water 1 ts Vanilla Extract
1 1/2 c Skim Milk 1 ea Strawberry Coulis recipe
1/3 c Granulated Sugar 1 x Fresh Strawberries
Rinse a 1 quart heart shaped mold under cold water, do not dry.
Soak the unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar
together in a saucepan and heat until sugar dissolves. Remove from heat,
add gelatin mixture and stir until gelatin dissolves. Empty gelatin
mixture into a large bowl and let cool for 5 minutes.
Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at
least 2 hours or until set.
Unmold by placing bottom of mold in warm water for a few seconds, then
turning out onto serving plate. Pour strawberry coulis around mold.
Decorate with fresh strawberries.
Serves 6.
From The Gazette, 91/02/06.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Strawberry Coulis
Categories: Desserts
Yield: 6 servings
1 pt Fresh Ripe Strawberries 1 ts Fresh Lemon Juice
2 ts Fruit Sugar 1 x Raspberry Liquor
Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon
over mold.
Serves 6.
From The Gazette, 91/02/06.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate-Cinnamon Cake Roll
Categories: Chocolate, Cakes/choc.
Yield: 10 servings
3 ea Eggs; Lg 1/4 ts Salt
1 c Sugar 1 x Cocoa
1/3 c Water 2 tb Coffee-Flavored Liqueur
1 ts Coffee-Flavored Liqueur 1 c Whipping Cream; Chilled
3/4 c Unbleached Flour; OR 3 tb Powdered Sugar
1 c Cake Flour 1 tb Coffee-Flavored Liqueur
1/4 c Cocoa 1 ts Cinnamon Ground
1 ts Baking Powder
~------------------------CINNAMON WHIPPED CREAM---------------------------
Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X
1 inch with aluminum foil or waxed paper, grease generously. Beat the
eggs in a small mixer bowl, on high speed, until thick and lemon colored,
about 5 minutes; pour into a larger mixer bowl. Gradually beat in the
sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually
add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just
until the batter is smooth. Pour into the jelly roll pan. Bake until a
wooden pick inserted in the center comes out clean, about 12 to 15
minutes. Immediately loosen cake from the edges of the pan; invert on a
towel sprinkled generously with cocoa. Carefully remove the foil. Trim
off the stiff edges of cake if necessary. While hot, carefully roll the
cake and towel up, together, from the narrow end. Cool on a wire rack at
least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of
the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
Sprinkle with cocoa, if desired and refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Beat all of the ingredients in a chilled bowl until stiff.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Chocolate Marzipan Slices (Mandulas Szalami)
Categories: Candies, Chocolate
Yield: 12 servings
7 oz Almond Paste; 2 tubes 1/4 c Almonds; Chopped
2 oz Semi-Sweet Chocolate; * 1 x Powdered Sugar
* Use 2 squares that have been melted and cooled.
Mix the almond paste, chocolate and almonds thoroughly. Knead on a
surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform
color and consistency. Shape into a roll, about 6 inches long; roll in
powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and
then cut the roll into 1/4-inch slices.
Makes about 24 candies
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mexicali Casserole
Categories: Mexican, Sausages, Casseroles
Yield: 4 servings
1 1/3 cn 14.5 oz. Old El Paso Tamales 3/16 c Shredded sharp ched.
2/3 ea 20 oz. drained yellow 2/3 cn 10.5 oz cond.Cr.of Chic.Soup
2/3 cn Vienna Sausages cut in 1/3ds
Remove wrappers from the first can of tamales. Cut tamales into thirds.
Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup.
Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35
to 40 minutes. Remove wrappers from second can of tamales. Cut
tamales diagonally in half. Garnish top of casserole with cut tamales.
Sprinkle cheese on top. Return to oven to melt cheese and heat top
tamales. Serves 6.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Mrs. Fields Cookies
Categories: Cookies
Yield: 112 servings
2 c Butter 5 c Oatmeal *
2 c Sugar 1 ts Salt
2 c Brown sugar 2 ts Baking powder
4 ea Eggs 2 ts Baking soda
2 ts Vanilla 1 ea Chocolate chips (24-oz bag)
4 c Flour 1 x Chopped nuts. Optional
* (put small amount into a blender and blend until it turns into a
Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla.
Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz
bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c
chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized
cookies, placed 2 inches apart at 375 degrees for 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.01
Title: $250.00 Cookies (Neiman Marcus)
Categories: Cookies
Yield: 112 servings
2 c Butter 4 oz Chocolate Chips
1 ts Salt 2 ts Vanilla
2 c Sugar 1 ea 8-Oz Hershey Bar, grated
2 ts Baking Powder 4 c Flour
2 c Brown sugar 3 c Chopped nuts
2 ts Baking Soda 5 c Blended Oatmeal *
4 ea Eggs
*Blended Oatmeal: Measure and blend in a blender to a fine powder.
Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and
nuts. Roll into balls and place two (2) inches apart on a cookie sheet.
bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can
halved.
From: Stephen Wilbur #4910 "Cooking Echo"
To: All Authored at 09:27 on 02-03-90
Subject: $250.00 COOKIE RECIPE
ENJOY....
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---------- Recipe via Meal-Master (tm) v8.01
Title: Surprise Rice
Categories: Sausages, Rice/grains
Yield: 8 servings
3 c Rice - boiled 1 c Milk
1 lb Sausages - tiny 1 ea Onion - small
1 ea Pepper - sweet 1 x Butter / margarine
Remove the seeds from the pepper, chop and parboil. Add pepper and onion,
chopped fine, to the rice. Mix thoroughly and put a layer in a buttered
baking dish. Add a layer of the sausages which have been partially
cooked, and cover with rice. Pour milk over it all and dot with butter.
Cover and bake for one-half hour. Remove the cover and bake for another
half hour.
Yield: 8 1-cup servings Temperature: 350F Time: 1 hour
from Rice, 200 Delightful Ways to Serve It copyright 1934 by Southern Rice
Industry, New Orleans, La.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Rice Uruguayan
Categories: Beef, Rice/grains
Yield: 6 servings
1 c Rice 1/2 ts Parsley, chopped
1 lb Beef, ground 1 ea Garlic, small clove
2 ea Carrots (2-3 re size) 1 1/2 c Water
2 ea Potatoes, med 1 x Salt
2 ea Onions 1 x Pepper
The vegetables must all be chopped up finely. Wash the rice thoroughly.
Combine all ingredients, except the potatoes. Cook slowly for twenty
minutes, then add the potatoes and let everything continue to cook slowly
about an hour. Yield: 6 servings
From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern
Rice Industry, New Orleans, La.
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---------- Recipe via Meal-Master (tm) v8.01
Title: The Peace Maker
Categories: Fish/sea, Breads
Yield: 6 servings
1 c Rice 1 ea French bread loaf
36 ea Oysters 1 ea Butter, seasoning
Boil the rice and keep hot and dry. Cut off the top crust of the bread.
Hollow out the inside. Fry the oysters. Butter the inside of the loaf
well and place in the oven to brown. Fill with the hot fried oysters.
The top of the loaf of bread may be buttered, toasted and placed on the
oysters to retain the heat, although the oysters stay more crispy if
served uncovered. Serve on a platter with hot boiled rice which is
seasoned, dotted with butter, and garnished with minced parsley and
paprika. Yield: 6 servings.
Note: A finely minced clove of garlic may be used to flavor the butter.
From Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern
Rice Industry, New Orleans, La.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Vermont Corn Chowder
Categories: Soups/stews, Vegetables, Pork/ham
Yield: 4 servings
1/2 c Salt Pork; Diced 1 1/2 ts Salt
1 ea Onion; Lg, Diced 1 qt Milk
3 c Corn Kernels; * 1 x Black Pepper; To taste
5 ea Potatoes; Md, Pare & Cube 1 x Saltines Or Soda Crackers
* Use cooked fresh kernels or canned or cooked frozen.
Cook the diced salt pork over moderate heat, stirring occasionally, so
that all of the pork pieces become brown but not too dry. Remove them
from the pan with a slotted spoon. Saute the onion in the pork fat just
until tender, but not brown. Add the water, corn, potatoes and salt,
cooking, uncovered, until the potatoes are almost soft. Add the milk and
simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste
for seasoning, adding a good bit of freshly ground pepper. Sprinkle the
surface with the salt pork and serve with a large supply of soda crackers.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Lima Beans Smitane
Categories: Vegetables, Beans
Yield: 4 servings
10 oz Lima beans, frozen 1/4 ts Garlic powder
1 ea Pimento 1/4 ts Salt
1/2 c Sour cream 1/4 ts Pepper
3 tb Chives
Cook limas as package directs. Dice pimento and chop chives.
Drain limas. Lightly toss all ingredients together. Source: Good
Housekeeping Illustrated
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---------- Recipe via Meal-Master (tm) v8.01
Title: Fettuccine with Tuna Sauce
Categories: Fish/sea, Sauces, Pasta
Yield: 4 servings
1 ea Red Onion; Md, Sliced 1/4 ts Black Pepper
1 ea Garlic Clove; Minced 8 oz Fettuccine; Cooked, Drained
1/2 c Regular Margarine 3 c Red Leaf Lettuce; Torn
6 1/2 oz Tuna In Water; Drain, Flake
In a medium skillet, over medium heat, cook the onion and garlic in the
margarine for 2 minutes. Add the tuna and pepper; cook and stir for an
additional 2 minutes more. In a large bowl, toss the hot fettuccine with
the tuna sauce and lettuce until well mixed.
FROM THE BACK OF A BLUE BONNET BOX.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Buttered Fried Parsnips
Categories: Vegetables
Yield: 4 servings
2 lb Parsnips 1 x Salt & Pepper; To Taste
4 tb Butter 1 tb Parsley; Chopped
1/8 ts Nutmeg
Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in
salted water, 25 to 30 minutes or until tender. Drain well, and let dry.
Just before serving, heat the butter in a skillet and saute over moderate
heat until light brown on all sides, letting the parsnips caramelize a
little in their own sugar. Season with the nutmeg, salt and pepper and
serve in a warm vegetable dish, garnished with parsley.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Orange Roughy in Parchment
Categories: Fish/sea
Yield: 2 servings
1 ea Carrot; Julienned 1 x Paprika
6 ea Chinese Pea Pods; Whole 3 tb Stuffed Olives; Sliced
12 oz Orange Roughy Fillets; 2-6oz 2 tb Capers
1/4 c Lime Juice 2 tb Parsley; Chopped
Preheat the oven to 425 degrees F. (220 degrees C.). Cook the carrots in
1/2 cup of water for 5 minutes. Drain and set aside. Cut the parchment
or foil into 2 large pieces, big enough to wrap each fillet in. Place one
half of the carrots and peapods in the center of the foil. Place a fillet
on top of the vegetables. Pour one half of the lime juice over the fillet
and sprinkle with paprika. Scatter some of the sliced olives and capers
over the top of the fillet. Sprinkle some of the chopped parsley on top
of the capers. Fold the edges of the parchment or foil to completely
enclose the fillet and seal them. Place on a baking sheet and bake 8 to
10 minutes. To serve, place the packet on a serving dish, and cut a slash
in the top. Open slightly to let the steam escape and serve.
Each 1 package serving contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
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---------- Recipe via Meal-Master (tm) v8.01
Title: Figue Vert (Green Banana) Gratin
Categories: Fruits, Cheese/eggs
Yield: 4 servings
3 lb Green bananas 1 x Salt
2 c Chicken Stock 1 x Ground Nutmeg
2 tb Butter 1 pn Cinnamon
1 ea Small Onion, chopped 1 c Grated Cheddar Cheese
1 c Light cream or milk 1/2 c Fresh Bread Crumbs
2 ea Eggs, beaten
Grated Gruyere cheese can be used instead of cheddar cheese.
Place bananas in saucepan and add just enough chicken stock to cover.
Bring to a boil, reduce heat and simmer until bananas are tender, about 20
to 25 minutes. Using a potato masher, mash until smooth (chicken stock
will be absorbed). Let cool slightly.
Meanwhile, heat butter in a small frypan and saute onions until tender.
Add the onions, cream, beaten eggs to cooked bananas until combined;
season with salt, nutmeg and cinnamon to taste. Mixture will be quite
moist.
Place banana mixture in a buttered shallow baking dish. Combine cheese
with bread crumbs; sprinkle over top.
Bake at 350 for 35 - 40 minutes or until top is golden.
Serves 4 - 6.
From The Gazette, 91/02/13.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Flambie
Categories: Fruits, Lamb
Yield: 4 servings
8 ea Medium sized Ripe Bananas 1/3 c Orange Juice
1/4 c Butter 4 tb White Rum or Heated Brandy
1/3 c Apricot Jam
In a large frypan, melt butter over medium heat. Add bananas and cook for
3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes
more until just tender.
Transfer bananas to a dish. Add apricot jam and orange juice to frypan;
bring to boil and cook about 2 minutes until sauce thickens; return
bananas to dish.
Add rum or brandy; light with a match and flame. Serve immediately,
accompanied with ice cream or a dollop of whipped cream.
Serves 4.
From The Gazette, 91/02/13.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana and Mango Bread
Categories: Breads
Yield: 2 servings
1 c Butter 1/4 ts Grated Fresh Nutmeg
1 1/4 c Packed Brown Sugar 1 1/2 c Mashed Ripe Bananas
3 ea Eggs 1 ea Small Ripe Mango
3 c Self-raising flour 1 c Golden Raisins
1/2 ts Salt 1/2 c Chopped Walnuts
1/2 ts Cinnamon
* The recipe says to use self-raising cake/pastry flour and the small ripe
mango should be peeled and pureed.
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a
time, until incorporated.
In another bowl, combine self-raising flour with salt, cinnamon and
nutmeg.
Combine mashed bananas with mango puree.
Mix the dry ingredients and banana mixture, alternately, into the creamed
mixture until batter is just combined; fold in raisins and nuts.
Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350
degrees for 50 - 60 minutes or until cake tester inserted in the centre
tests done. Leave in pan for 10 minutes; remove form loaf pans and let
cool on racks.
Makes 2 loaves.
From The Gazette, 91/02/13.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Banana Meringue Pie
Categories: Pies
Yield: 6 servings
1 1/4 c All-Purpose Flour 1/2 c Granulated Sugar
2 tb Granulated Sugar 1 tb Cornstarch
6 tb Cold Unsalted Butter, diced 1 ts Vanilla
1 ea Egg, beaten 4 ea Egg Whites, room temperature
6 ea Ripe Bananas 1 pn Salt
1/2 c Warm Light Cream 1/3 c Granulated Sugar
+------------------------------ FILLING ---------------------------------
+------------------------------ MERINGUE ---------------------------------
To make pastry, combine flour, sugar and butter in a food processor.
Process until the consistency of fine meal. Add beaten egg; continue to
process just until dough starts to come together. Gather into a ball, wrap
and refrigerate for one hour or place in freezer for 15 minutes to chill.
Roll out dough on a floured surface or roll out between two sheets of
plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily;
just patch together and fit into a nine-inch flan pan with removable
bottom; trim edges. (If you don't have a flan pan, a pie plate can be
used.) Chill for 30 minutes.
Bake pastry at 375 degrees for 12 minutes until light golden in color.
Thinly slice five of the bananas and arrange on bottom of pastry shell.
Mash the remaining banana and combine with warm cream, 1/2 cup sugar,
cornstarch and vanilla.
Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until
filling is set. Let pie cool slightly.
To make meringue, beat egg whites with a pinch of salt until soft peaks
form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or
until browned. Let cool; refrigerate until serving time.
Serves 6.
From The Gazette, 91/02/13.
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