REMOULADE SAUCE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Ethnic Sauces
Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Mayonnaise
1 c Ketchup
1 Durkee’s sauce — 1 bot
2 tb Wine vinegar
2 tb Lea perrins
1/4 c Olive oil
1 c Creole or poupon mustard
2 ts Louisiana hot sauce
1/2 c Prepared horseradish
Salt if needed

Mix mayonnaise and Durkee’s Famous Sauce. Pour in
olive oil gradually. Beat as if you are making
mayonnaise. Add creole or poupon mustard, beat some
more. Add horseradish, ketchup, wine vinegar, Lea
Perrins, and louisiana hot sauce, beating after each
ingredient. Pour over shrimp on salad or use as a
sandwich sauce. “Some of my friends say they even like
this over some desserts, but I don’t believe then,
no.” From Justin Wilson’s “Outdoor cooking With Inside
Help”

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Catfish Orleans with Creole Sauce

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

24 Catfish fillets

1/4 c Liquid smoke

1 c Butter or margarine,melted

1 ts Garlic powder

1 1/3 c Soy sauce

2 ts Salt

12 c Rice,hot,cooked

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

FRUIT SPONGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Gelatin
1/3 c Cold water
2 c Sour milk
1/2 c Sugar
1 t Vanilla
1 c Crushed fruit
1 Egg white
1/8 ts Salt
2 tb Lemon juice

Soften gelatin in cold water. Dissolve over boiling water. Combine
gelatin, sour milk, sugar, lemon juice, and salt. Mix thoroughly.
Cool until partially set. Beat until light and fluffy. Add flavoring
and fruit. Fold in stiffly beaten egg white. Beat until gelatin holds
its shape. Chill. Pile lightly in serving dish. Serve with whipped
cream, or soft custard. 8 servings.

Mrs. Martin Sorenson, Tabor, S.D.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

QUAKER OAT BRAN MUFFINS – JANET’S

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Quaker Oat Bran Cereal
1/4 c Firmly packed Brown Sugar
2 ts Baking Powder
1/2 ts Salt (optional)
1 c Skim or 2% lowfat Milk
2 Egg Whites, slightly beaten
1/4 c Honey or Molasses
2 tb Vegetable Oil

Heat oven to 425 degrees. Line 12 medium muffin cups
with paper baking cups or spray bottoms only with
vegetable oil cooking spray. Combine dry ingredients.
Add milk, egg whites, honey and oil; mix just until
dry ingredients are moistened. Fill prepared muffin
cups almost full; bake 15 to 17 minutes or until
golden brown. 1 dozen

VARIATIONS: Add to batter any one of the following:

Raisin Nut Muffins-1/4 cup raisins and 1/4 cup
chopped nuts
Banana Nut Muffins-1/2 cup mashed banana (about 1
medium) and
1/4 cup chopped nuts
Blueberry Muffins -1/2 cup fresh or frozen
blueberries
Apple Cinnamon Muffins-1/2 cup chopped apple (about
1 small),
1/4 cup chopped nuts and 1
teaspoon cinnamon.

NOTE: To freeze, wrap muffins securely; store in
freezer up to 3 months. To reheat frozen muffins in
microwave oven, microwave at HIGH 25 to 30 seconds for
each muffin.

NUTRITION INFORMATION: based on using the first
ingredient listed and no optional ingredients: Each
serving (1 muffin):
Calories – 120
Carbohydrates – 19g
Protein – 4g
Fat – 3g
Sodium – 90 mg
Calcium – 80 mg
Cholesterol – 0 mg
Dietary Fiber – 2g

From Tony Burke, Cyberealm BBS Watertown, NY
315-786-1120

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: CHICKEN AND MUSHROOM SOUP
Categories: Soups
Yield: 2 servings

1/2 lb Boneless Chicken Breast
2 c Chicken Stock
1 c Fresh Mushrooms, quartered
4 tb Sesame Oil
2 tb Sherry
2 tb Fresh Parsley, chopped

Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the
chicken and mushrooms.
When the soup starts to boil again and all of the
ingredients float to the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning.
Add salt and pepper if necessary.
Serve in individual soup bowls and sprinkle the
parsley on top. Serves 2.
From The Gazette, 91/02/13.

—–

Popularity: 4% [?]

Lemon Curd-Coconut Cake

Recipe By : Family Circle 1-7-97
Serving Size : 14 Preparation Time :0:45
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
2 1/2 c unsifted cake flour
2 1/2 tsp baking powder
1/2 ts salt
1 c milk
1/4 c cold water
1 1/2 tsp vanilla
4 egg whites
1 1/2 c sugar
1/2 c butter or margarine — room temperature
Fluffy White Frosting:
1 c sugar
1/8 tsp cream of tartar
1/8 tsp salt
4 tsp powdered egg whites
1/2 c cold water
1 1/2 tsp vanilla
******************
1/4 c bottled lemon curd
2 c shredded unsweetened coconut

Heat oven to 350. Grease two 9-inch round layer-cake pans; dust with
flour; tap ourt excess flour.

Prepare Cake: Sift together the cake flour, baking powder and salt onto
sheet of waxed paper. Combine milk, water and vanilla in small bowl.
Beat egg whites in clean bowl with clean beaters until frothy.
Gradually beat in 1/2 cup of the sugar until soft peaks form.

Beat butter and remaining 1 cup sugar in large bowl on medium-high speed
until fluffy and light colored, 2 minutes. On low, beat in flour
mixture alternately with milk mixture. Fold in beaten whites, half at a
time. Divide between pans.

Bake at 350 for 20-25 minutes, until edges start to pull away from
sides. Cool cakes in pans on racks 10 minutes. Turn out onto rack to
cool

Prepare Frosting: Combine sugar, cream of tartar, salt, egg whites and
water in top of double boiler. Beat 1 minute; then beat over simmering
water 6 minutes, until thick, shiny and firm peaks form. Remove from
simmering water. Beat until cool. Beat in vanilla.

Place one cake layer on serving plate. Spread with curd. Top with
second layer. Spread top and sides with frosting. Press coconut onto
top and sides.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Orange Cloud Cakes with Boysenberry Sauce

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BOYSENBERRY SAUCE—–
2 cups Frozen Boysenberries — thawed
undrained
1 tablespoon Sugar
—–CAKES—–
Solid Vegetable Shortening
1/4 cup Whole Wheat Flour
1/4 cup All-Purpose Flour
2 tablespoons Sugar
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 Egg Yolk
2 tablespoons Nonfat Milk
1 1/2 tablespoons Vegetable Oil
1 1/2 teaspoons Orange Peel — grated
1/2 teaspoon Vanilla Extract
1/4 Vanilla Bean — split

3 Egg Whites
1 1/2 teaspoons Powdered Sugar

Combine Boysenberries and sugar in a food processor. Process until pureed.
Strain to remove seeds. (Can be prepared up to 3 days ahead; chill.)
Preheat oven to 350øF. Grease 6 2/3 cup custard cups or souffle dishes with
vegetable shortening. Sift both flours, sugar, baking powder, baking soda nd
salt into a medium bowl. Whisk egg yolk, milk, vegetable oil, orange peel and
vanilla extract in a small bowl to blend. Scrape seeds from vanilla bean into
egg yolk mixture. Add to dry ingredients and mix until just combined. Using
an electric mixer, beat egg whites with powdered sugar until stiff but not
dry. Fold into batter. Divide batter among prepared cups. Bake until golden
brown and when toothpick inserted in center comes out clean, about 20
minutes. Cool on rack. (Can be prepared up to 4 hours ahead.)
Using a small knife, cut between cakes and cups to loosen. Transfer cakes to
plates. Serve with sauce.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone
IV – Stinson Beach, CA

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Gazpacho (Lf)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Tomato
1/2 small Onion
Cucumber
Green pepper
Celery stalk
2 teaspoons Fresh parsley — finely choppd
20 milliliters Garlic — minced or crushed
2 cups Tomato juice
3 tablespoons Red wine vinegar
1/2 cup White wine
2 tablespoons Basil
1 tablespoon Lemon juice
1 teaspoon Salt
1/2 teaspoon White pepper
1 teaspoon Worcestershire sauce

x Dash of Tabasco Sauce

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Celery-Rice Casserole (Vegan)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Boiling [stock]
1 cup Rice — uncooked
3 cups Celery — sliced 1/2″ thick
1/2 cup Onion — finely chopped
1/2 teaspoon Marjoram
1/8 teaspoon Salt
1/8 teaspoon Pepper
Chopped celery leaves — for g
Garnish

Skim the fat from the broth using a bulb type baster.
Combine all the ingredients in a 2 quart casserole.
Cover the casserole and bake in a preheated 400 degree oven for about
30 minutes or until the rice and celery are tender. Garnish with
chopped celery leaves.
SOURCE: Calorie-Carbo-Fat Counter Cookbook Per Serving: Calories–
131.7 Carbohydrate–29.5 grams Fat–0.2 grams :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: NEW ENGLAND CLAM CHOWDER
Categories: American, Soups, Seafood
Yield: 4 servings

O.Evans VPRJ01A
2 tb Butter; clarified
3 Hearts of celery; chopped
2 Leeks; white part only,
-chopped
1 Spanish onion; chopped
1 Idaho potato; peeled and
-diced
3 ts White flour
20 Top neck clams, shelled,
-chopped, strained, and juic
-reserved
1 c Heavy cream
1 1/2 c Water
Salt to taste

1. Simmer the celery, leeks, and onions in clarified
butter for six minutes. Add potatoes. Add the flour to
thicken, continually stirring. 2. Add the chopped
clams and juice. Continue simmering for one minute.
Add the heavy cream and water. Simmer for 5 minutes.
Add salt to taste. To bring out the full flavor of
this delicious chowder, remove it from the heat and
allow it to sit for a few minutes. this steeping will
enrich its taste. If the chowder is too thick, add
more water. To bring out flavor, remove from heat and
let sit for a while.

—–

Popularity: 6% [?]