Sauteed Fiddleheads with Pancetta

Recipe By : A Well Seasoned Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ham
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fiddleheads, trimmed and cleaned — * see note
1/2 pound pancetta — cut into 1/4″ dice
kosher salt and freshly ground pepper — to taste

Bring a pot of lightly salted water to a boil. Add the fiddleheads and
blanch for 5 minutes. Drain. Place the pancetta in a large skillet over
medium heat and fry until browned. Add the fiddleheads and saute for 2
minutes. Season with salt and pepper. Divide among 4 plates and serve
immediately.

– - – - – - – - – - – - – - – - – -

NOTES : In the introduction to the “As Life Unfurls” section, Molly O’Neil
wrote: “Delicate and changeable as they are, fiddleheads should not be
misconstrued as low maintenance. Their fibrous stems need to be snipped and
the tight fronds must then be soaked and soaked again to wash away the tawny
parchment shreds that protect each strand from the cold. The tight coils
then need to be cooked, most gently.”

Popularity: 42% [?]

1 lb dried black beans (about 2 cups)
2 tsp olive oil
1 onion, chopped
6 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp paprika
1/2 tsp cayenne
8 cups chicken stock
1 chipotle or jalapeno, chopped, optional
Salt to taste
1. Cover beeans with water and soak for a few hours
at room temperature or overnight in refrigerator.
Rinse and drain. reserve.

2. Heat oilin large saucepan or Dutch oven. Add onion
and garlic and cook gently until fragrant. Add cumin,
paprika and cayenne. Cook for about 30 seconds.

3. Add stock, chipotle and beans. Bring to a boil.
Cover and reduce heat and simmer until beans are very
tender, 1 1/2 hours or longer.

4. Puree soup until smooth. Add salt. Taste and
adjust seasoning if necessary.
The recipe calls for the soup to be pureed,
but I personally like it better left un-pureed.

Popularity: 4% [?]

Peanutbutter Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-in pie crust baked
1/4 Teaspoon Salt
1 Cup Powered sugar
2 Cups Scalded milk
1/2 Cup Peanut butter (your choice
3 Egg yolks — beaten
1/4 Cup Cornstarch
2 Tablespoons Margarine
2/3 c Sugar
1/4 tsp Vanilla
—–T—–

combine powdered sugar and peanut butter blend until the appearance of
biscuit mix. spread 3/4 of this mixture on the bottom of the pie shell.
combine cornstarch, sugar and salt. add scalded milk and mix well. cook in
top of double boiler until mixture thickens add butter and vanilla, then
pour into baked pie shell. you can make meringue with the leftover egg
whites, but my family prefers whipped topping. sprinkle remaining peanut
butter mixture over topping.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: [THAI] kaeng khua saparot (prawn and pineapple curry)
Categories: Thai, Seafood/pra, Chiles
Yield: 6 servings

1 tb Kratiem (garlic)
-finely chopped
2 tb Red curry paste
2 tb Chopped tomatoe
2 c Coconut milk
1 c Pineapple
-(cubed or pulped)
4 tb Fish sauce
2 ts Palm sugar
1 ts Lime juice
16 Prawns about 3″ long
3 Bai makrut (lime leaves),
-slivered
-OR
1 tb Lime zest
1 tb Prik ki nu daeng (red
-birdseye chilis)slivered
15 Bai kaprao (holy
-basil leaves).

The pineapple adds a touch of tart sweetness to this dish. It has a
rich creamy texture, and a red coloration that i an attractive
complement to the shrimp.

If you want to be a little fancy you can serve it in pineapple skin
bowls. method

Peel, devein, and behead the shrimp, leaving only the small tail
shells on.

Drop two tomatoes into boiling water for about a minute, then remove
to cold water, peel, quarter, discard the seed pulp, and chop the
flesh. You want 2 tablespoons of chopped tomatoes.

In a little oil in a medium hot wok, briefly saute the garlic and
basil, removing it and reserving it when the aroma is fully developed.

Cook the curry paste briefly to develop the aroma, then add half the
coconut milk, the fish sauce, tomatoes, pineapple, lime juice and
sugar, and stir to combine fully. Add the prawns and cook until they
turn slightly pink and opaque.

Add the remainder of the coconut milk, the lime leaves and slivered
chili, at the same time returning the sauted garlic and basil to the
pan.

Transfer to a serving dish and serve with steamed jasmine rice. WALT
MM

Colonel Ian F. Khuntilanont-Philpott

MMMMM

Popularity: 17% [?]

Key Lime Pie

Recipe By : Mrs. Jack Thompson in “The Gulf Gourmet”
Serving Size : 8 Preparation Time :0:20
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — prepared and baked
12 ounces sweetened condensed milk
1/2 cup KEY lime juice — (no substitutes!!!)
4 eggs — separated

Combine condensed milk, egg yolks, and Key Lime Juice. Pour into crust. Top
with stiffly beaten egg whites for meringue. Brown quickly and lightly.
Refrigerate. Serves 6-8.

– - – - – - – - – - – - – - – - – -

NOTES : Key limes are as different from “regular” limes as peaches are from
pears. The very definition of a “key lime pie” is a pie made with juice
from key limes. A pie made with any other kind of lime juice may be tasty,
but it is NOT a key lime pie!!

Beware: Some unscrupulous vendors are marketing things like “Key West Lime
Juice” (Trader Joe’s here in California is one of the guilty). This means
absolutely nothing; the juice in the bottle is NOT key lime juice; they are
just trying to fool you with the name. Read the ingredients list — if it
doesn’t say key lime juice then it isn’t key lime juice.

Curtis

Popularity: 14% [?]

Title: SUE HEDGER’S MARINATED MUNG BEAN SPROUTS (KOR
Categories: Side dish, Beans, Oriental
Yield: 10 servings

2 lb Mung bean sprouts 1 ts Crushed
garlic 2 c Boiling salted water 2 tb
Toasted sesame seeds 2 lg Green onions, tops only,
MSG (optional) -finely chopped
2 tb Sesame seed oil 1 ts Salt

Pinch or cut the root end from mung bean sprouts; wash
sprouts well. Drop sprouts into boiling water, cover,
turn off heat and let sit for 2 or 3 minutes (sprouts
should remain crunchy). Drain, but do not rinse.
In a medium-size bowl, combine sprouts with green
onion tops, salt, garlic, sesame seeds, flavor
enhancer and sesame oil; mix well to blend. Makes 10
side-dish servings.

—–

Popularity: 10% [?]

Title: FLORENTINES
Categories: Cookies, Kump
Yield: 24 servings

1/4 c Butter
1/3 c Light brown sugar
– (firmly packed)
1/4 c Sifted flour
1/4 c Whipping cream; plus
1 tb Whipping cream
3/4 c Finely chopped almonds
4 oz Semisweet chocolate
3 tb Butter

PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir
in flour alternately with cream, then mix in almonds. Drop teaspoons of
batter 3-inches apart on greased and floured baking sheets. With a knife
dipped in cold water, spread the batter into 2-inch rounds. Bake for 12
minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks.
If cookies become hard to remove, return to the oven for 1-or-2 minutes to
soften. Melt chocolate with butter and cool slightly. Spread over bottoms
of cookies.

—–

Popularity: 5% [?]

Title: African Tomato-Avocado-Buttermilk Soup
Categories: Soups
Yield: 8 servings

3 lb Tomatoes, peeled and seeded
2 tb Tomato paste
1 c Buttermilk
1 tb Olive oil
1 Avocado, mashed to a puree
Juice of 1 lemon
2 tb Finely minced fresh parsley
Salt and pepper to taste
Hot pepper sauce
Garnish:
1 Cucumber, peeled, seeded,
-and diced

sour cream, plain yogurt, or creme fraiche

Puree tomatoes in a food processor or food mill, then press through a
sieve to remove seeds. In a large mixing bowl, beat the pureed
tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado
with 1 tablespoon lemon juice to hold the color. Add the avocado,
remaining lemon juice, and parsley to the tomato mixture; stir to mix
well. Season to taste with salt and pepper, and a generous number of
drops of hot pepper sauce. Refrigerate several hours before serving.

At serving time, taste soup for seasonings. Ladle into individual
bowl and have guest garnish their portions with cucumber and sour
cream. Pass hot pepper sauce around to add more piquancy.

Makes 8 to 10 servings.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer,
Cooking Echo, 8/92

MMMMM

Popularity: 26% [?]

African Fruit Salad

Recipe By : Fruit Desserts, Williams-Sonoma Kitchen Library
Serving Size : 8 Preparation Time :0:00
Categories : Eat-Lf Mailing List Ethnic
Low Fat Salads/Salad Dressings
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Papaya — 1 Lb Or Larger
2 Mangos — Abt 1 Lb Each
1 Lg Pineapple — 3 – 4 Lb
2 Lg Bananas

Here is a naturally sweet, refreshing dessert that is a common finale to
dinner parties in former French West Africa. Use only the ripest,
fullest-flavored fruits; bananas that have just turned yellow and only the
sweetest pineapple. If you cannot find large-sized fruit called for in the
recipe, equivalent weights of smaller fruits can be used. You can make the
salad up to 4 hrs ahead of time, then cover with plastic wrap and
refrigerate. Add the bananas just before serving, however, or they will
turn brown. The fruits must be all cut into very small pieces for the dish
to be at its best.

Half the papaya and scoop out its seeds; peel the halves. Cut the flesh
into small pieces and place in a large serving bowl.

Peel the mangoes. Slice as much of the flesh off the pit as possible,
being careful to capture any juices. Cut the flesh into small pieces. Add
the pieces and their juices to the bowl holding the papaya.

Using a sturdy, harp knife, cut the top and bottom off of the pineapple.
Set the pineapple upright on a cutting board. Working from the top to the
bottom, slice off the dark, prickly outside skin. Cut out any remaining
eyes or dark spots. (A strawberry huller works well for this.) Cut the
pineapple lengthwise into quarters, being careful to capture any juices.
Cut lengthwise again to remove the tough inner core on each quarter. Cut
the pineapple into small pieces, again being carful to capture any juices.
Add the pineapple and juices to the other fruits. Toss well, cover and
refrigerate until well chilled.

Just before serving, peel the bananas and cut into small pieces. Add to
the bowl, toss well and serve.

Serves 8

This was very good. We had it as a dessert…but would be wonderful as a
summer salad also.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

– - – - – - – - – - – - – - – - – -

NOTES : Cal 99.3
Fat 0.7g
Carb 25.3g
Fib 2.7g
Pro 0.9g
Sod 3mg
CFF 5.4%

Popularity: 5% [?]

Deviled Mice^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Eggs
4 1/2 tablespoons Mayonnaise
6 large Letuce leaves
16 Pimento stuffed olives
1 tablespoon Chocolate sprinkles
—–TOOLS—–

lg Saucepan Knife Bowl Fork 64 Toothpicks Platter
Gently place the eggs in a saucepan and fill it with water until the eggs are
just covered. With an adult’s help, bring the water to a boil over high heat.
Turn the heat down to medium and allow to simmer for 10 minutes.

Remove the pan from the heat and carefully drain off the oht water into the
sink. Cover the eggs with cold water and set aside for five minutes.

Gently crack the eggs against a hard surface, then carefully peel off the
shells. Slice each egg in half lengthwise. With clean fingers, scoop out the
yolks and put them in a small bowl.

Mash the yolks with a fork until they are crumbly. Add mayonnaise and blend.
Crefully fill the empty egg whites with yolk mixture.

Cover a platter with lettuce leaves, setting a leaf or two aside for garnish.
Arrange the egg halves, YOLK SIDE DOWN, on the leaves. These are your mice
bodies.
To give them each eyes and a mose, pull the pimento out of an olive and cut it
into three smal
With an adults help, cut thirty two thin, lengthwise strips from several of
the
green olives. Stick two of these strips end to end onto the back end of the
mouse to form the tail.Out of the remaining olives, cut thirty two small
triangular ear pieces. You
To garnish: Tear small pieces of lettuce and position in front of the mice’s
mouths as if they have been noshing. As a final touch, heap a pile of mouse
droppings (chocolate sprinkles) on the platter to re-create an authentically
tidy mouse toilette. Serve
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– - – - – - – - – - – - – - – - – -

Popularity: 17% [?]