Title: Baked Fudge Dessert
Categories: Desserts
Yield: 6 Servings

1 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1/2 c White sugar
3 tb Cocoa
1/2 c Chopped nuts
1/2 c Milk
1 ts Vanilla
2 tb Melted shortening
—-SAUCE—-
4 tb Cocoa
1/2 c Brown sugar
1 3/4 c Hot water
1 ts Grated orange rind

Sift the first five ingredients together. Add the
nuts. Make a well in the centre and add milk, vanilla
and melted shortening. Stir lightly and pour batter
into a greased casserole. SAUCE: Measure cocoa, brown
sugar, hot water and orange rind into a bowl and beat
well. Pour over batter. Bake for 35 to 40 minutes at
350F. As this dessert bakes, the batter rises through
the rich chocolate sauce. Serve it hot with whipped
cream or vanilla ice cream. Source: Chatelaine Golden
Anniversary ch.

Popularity: 5% [?]

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Seafood
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound large shrimp — peeled
2 teaspoons sea salt
1/4 cup olive oil
2 cloves garlic — finely chopped
1 pinch red pepper flakes
or
1 whole hot peppers — dried, to taste
1/4 teaspoon salt — to taste
2 tablespoons dry white wine
1 tablespoon fresh Italian parsley — chopped

Remove the dark intestinal veins from the shrimp. As you do, make each
cut deep enough to butterfly the shrimp, so each can be opened flat like
a book. Fill a bowl with ice water, add the sea salt and the butterflied
shrimp, and let stand for 15 minutes to bring out some of the briny
flavor of the shellfish. (Removing their shells robs the shrimp of some
of their natural flavor.) Drain and dry thoroughly with a cotton kitchen
towel.

In a large skillet over medium heat, warm the olive oil. Add the garlic
and hot pepper and sautee gently until the garlic softens but is not
browned, about two minutes. Add the shrimp, placing them opened flat on
the bottom of the pan so they do not curl too much. Sautee, turning
once, until they are opaque, about two minutes on each side. Add the
wine, stir and cook for an additional 30 seconds to allow alcohol to
evaporate. Remove and discard the whole peppers, if using. Sprinkle with
parsley and serve immediately.

Variation with tomato: Add 1 small ripe tomato, peeled, seeded and
coarsely chopped, or two canned plum tomatoes, seeded and coarsely
chopped, to the sauteed shrimp in the skillet. Stir to mix, then add the
wine and proceed with the recipe.

– - – - – - – - – - – - – - – - – -

NOTES : Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Here is one of the most popular ways for cooking shrimp in Italy
and throughout the Mediterranean. Good Italian or French bread should
always be served with this dish for sopping up the garlicky sauce.

Popularity: 3% [?]

Title: GINGERED GRAPEFRUIT BASKETS
Categories: Fruits, Ice cream, Desserts
Yield: 6 servings

6 Pink grapefruits
Vanilla ice cream or frozen
Yogurt
1/3 c Firmly packed golden brown
Sugar
4 1/2 ts Finely chopped peeled fresh
Ginger
Fresh mint leaves (optional)

Cut grapefruits horizontally in half. Using
grapefruit knife or paring knife, cut all around
grapefruit halves and between membranes to release
segments. Place segments in bowl, discarding seeds.
Cut segments in bowl, discarding seeds. Cut all
membranes from 6 grapefruit halves; discard remaining
grapefuit halves.

Place large scoop of ice cream in each reserved
grapefruit half. Cover and place in freezer until
ready to use. Add sugar and ginger to grapefruit in
bowl and toss gently. Cover and refrigerate at least
2 hours or overhight.

Spoon some grapefruit mixture over ice cream in each
grapefruit basket. Garnish with mint. Serve, passing
remaining grapefruit mixture separately.

SOURCE: BON APPETIT, April ’93

—–

Popularity: 6% [?]

Title: BLUEBERRY KETCHUP
Categories: Fruits, Seasonal, Condiments
Yield: 3 cups

2 tb Vegetable Oil
1 lg Garlic Clove; Crushed
1 tb Mince Fresh Ginger
1 md Onion; Finely Chopped
2 pt Blueberries
1 c Fresh Tomato; Peeled, Seeded
-And Chopped
2 lg Purple Plums, Pitted And
-Chopped
1/4 c Dark Brown Sugar; Firmly
-Packed
1 tb Blueberry Or Raspberry
-Vinegar
1 tb Fresh Lemon Juice
Zest Of 1 Lemon; Cut Into
-Julienne Strips
1 md Dried Chili Pepper; Crumbled
1 ts Ground Cinnamon
1 ts Ground Cardamom
1 ts Ground Coriander
1 ts Salt
1 ts Freshly Ground Mixed
-Peppercorns; White, Green
-Red And Black

Heat the oil in a heavy-bottomed saucepan (two quart
or larger). Add the garlic and ginger and cook over
low heat for two minutes. Add the onion and cook
until soft and transparent, stirring often. Add the
blueberries, tomato, plums, brown sugar, vinegar,
lemon juice and zest, chili pepper, spices, salt and
pepper, stirring well. Cook over medium heat until
the mixture begins to simmer. Reduce the heat and
keep simmering gently for 30 minutes. Remove from the
heat. Let the mixture cool slightly, then puree in a
food processor or blender. Return the puree to the pan
and heat, bringing the mixture to a simmer. Cook
until thick, about 1 hour. Pour into two sterile pint
jars or containers. Cover and let cool. Store in the
refrigerator for up to four weeks or freeze.

From: The Food Column Of The Denver Post Magazine
Section 07-31-94

Posted by: Rich Harper

—–

Popularity: 5% [?]

Title: Pure Cream Of Tomato Soup
Categories: Main dish Soups Vegetables
Servings: 7

5 tb Butter
1/2 c Onion; Chopped
4 tb Unbleached Flour
4 c Milk
1/2 ea Bay Leaf
1 1/2 ts Sugar
1 1/2 ts Salt
1/2 ts Baking Soda
3 c Tomatoes; Chopped, Fresh,Can

Melt the butter in a soup-pot. Add the onion and cook over medium heat,
stirring, until the onion is soft but not browned. Sprinkle the flour
over the butter mixture and continue to cook for an additional 2 minutes.
Slowly add the milk, bay leaf, sugar, and salt and continue to cook and
stir until slightly thickened. Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer. Remove from the
heat and put through a strainer. Taste and correct the seasoning. Reheat
before serving.

—————————————————————————–

Popularity: 7% [?]

OYSTER AND PLANTATION SOUP

Recipe By : CHEF PAUL PRUDHOMME
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried tarragon leaves
1 teaspoon dried ancho chile peppers
1/2 teaspoon dried thyme leaves
1 tablespoon all purpose flour
1 cup chicken stock
2 tablespoons butter
1 cup chopped onion
2 ripe plantains *see note
2 13 ounce cans unsweeteed cocnut milk
1 cup heavy cream
1 pint fresh shucked oysters — in their liquor,
— liquid inside shell

combine the seasoning mix ingredients in small bowl. Dissolve the flour in 2
tablespoons of the stock. Melt butter in a heavy 5 quart pot over high heat.
When it sizzles, add the onions and plantations and cook, stirring constantly,
until the onions begin to brown and the plantains are tender, about 8 minutes.
Add the remaining stock and deglaze the pot (that’s just a fancy professional
chef’s term for scraping and using the liquid to loosen the brown bits.) Add
the seasoning mix, flour-stock mixture, and coconut milk. Stir well, then
stir in the heavy cream. Bring just to a boil, stirring constantly, and add
the oysters and their liquor. Return to a gently boil, reduce the heat to
medium, and cook, stirring occasionally, just untilt he oysters are heated
through. about 3 minutes. Remove fromt he heat and serve.

– - – - – - – - – - – - – - – - – -

NOTES : PLANTATION: A TROPICAL FRUIT LARGE THAN BUT VERY SIMILAR TO BANANAS,
ARE GENERALLY COOKED BEFORE SERVING. WHETHER THEY ARE USED GREEN OR RIPE
DEPEND UPON THE PARTICULAR RECIPE. MOST LATIN AMERICAN MARKETS KEEP A GOOD
SUPPLY OF THE POPULAR FRUIT ON HAND.

Popularity: 7% [?]

PEANUT BUTTER MUFFINS **** SALLIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
1/3 c Sugar
1 t Salt
2 ea Egg
1/4 c Peanut butter
1/2 c Water
2 tb Butter — melted

Sift together flour, baking powder, salt and sugar.
Beat eggs; add peanut butter, milk, water and
butter; beat well. Add peanut butter mixture to flour
mixture, beat only until blended. Grease muffin tins
and fill 2/3 full. Bake in 400 degree oven for about
20 minutes. Serve with butter and grape
jelly!!!!Friend who gave this to me says they’re
great. I wonder if they’d be like chocolate peanut
butter cups if you serve it with chocolate syrup on
top………oh I’m just fantasizing!!!
This uses the real water, not the dehydrated kind.
Sallie ……………. * /__
. |/
/00 ÿÿÿÿ……………. / FROM:
SALLIE KRATZ (NXMB21A)

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Turkey Soup Continental
Categories: Soups/stews, Poultry
Yield: 8 servings

1/4 c Butter or margarine 2 tb Finely chopped onions
1 c Cooked turkey 2 c Diced raw potatoes
1 c Diced celery 2 c Turkey broth
1 c Creamed style corn 2 c Half and half cream
1 ts Salt 1/4 ts Paprika
1/4 ts Ginger 1/8 ts Pepper
2 tb Chopped parsley

In a large soup pot, saute onions in melted butter. Add turkey, potatoes,
celery and broth. Simmer until vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crustly rolls.

—–

Popularity: 12% [?]

Steamed Salmon with Black Bean Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Seafood
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 each Salmon, fillets — skin
match-stick-thin — – removed (about 4 o
each)
shredded
1 each Pepper — red bell
2 tablespoons Soy Sauce
1 each Pepper — green bell
1 tablespoon Chicken Stock **
2 tablespoons Bamboo shoots — shredded
1 pinch Pepper, white — ground
2 teaspoons Black Beans — fermented
1 dash Oil — vegetable
12 each Ginger, slivered
1 dash Oil — sesame

** See recipe for Chicken Stock.

If fillets are thicker than 1/2 to 5/8 inch, carefully cut in half
horizontally (as you would an English muffin). Trim each into a neat 4-inch
square.

Cut off tops and bottoms of peppers to leave a band about 2 inches wide;
remove seeds and ribs. Cut two 4-inch long rectangular pieces from each.
Cut into 1/8-inch julienne, leaving pieces grouped in a neat rectangle.
Place salmon on an oiled steamer tray or plate.
Use a cleaver or knife blade to transfer pepper rectangles to fish,
completely covering each fillet.

Scatter bamboo shoots over the fish, then sprinkle with black beans, ginger
and scallions. In small bowl, stir together soy sauce, chicken stock, white
pepper, vegetable oil and sesame oil. Pour mixture over.

Steam in covered steamer (making sure that water boils steadily but does
not boil away) until just cooked through and opaque, 5 to 8 minutes (timing
varies according to thickness of fish). Carefully transfer to serving
plate, spoon sauce around and serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by
Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,
1985
Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed
Schonfeld Co-Owner: David Keh

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]