CORN CHOWDER (PRODIGY)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions
– peeled and roughly diced
3 tb Unsalted butter
4 c Corn kernels, cooked or raw
3 c All-purpose broth
-or low-sodium chicken broth
1/2 ts Salt
1/4 ts Ground mace or nutmeg
Freshly ground pepper
4 c Milk and/or cream
1/2 ts Chopped fresh rosemary — -OR-
1 pn -Dried rosemary

This soup is a favorite at Trumps restaurant in Los
Angeles.

COMBINE ONIONS AND BUTTER in a 2-quart pot over medium
heat on the stove. Cook, stirring occasionally, until
the onions are soft, about 10 minutes. Add the corn
and continue to cook, stirring occasionally, another
8-to-10 minutes. Add the broth, salt, mace and pepper.
Cover, increase heat to high and cook for 20 minutes.
Place soup in a food processor and puree until smooth.
Replace the soup in a pot on the stove over medium
heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5
minutes. Serve piping hot.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: TARALLI SCALDATI COL FINOCCHIO (TARALLI WITH FENNEL SEEDS
Categories: Bakery, Italian, Breads
Yield: 30 taralli

2 1/2 ts Dried yeast
1 c Dry white wine, warmed
1/2 c Olive oil
3 3/4 c Unbleached all-purpose flour
1 ts Salt
1 1/2 ts Fennel seeds -=OR=-
2 ts Cracked black peppercorns

Stir yeast into the warmed wine let proof for 10 minutes. Stir in
the olive oil add then add the flour, salt, fennel/pepper. Mix
until the dough comes together, knead on a lightly floured board for
5 to 7 minutes, the presence of the olive oil should prevent it from
sticking. Knead until the dough is smooth responsive. Place in a
lightly oiled bowl, cover let rise until puffy but not doubled, 1
to 1 1/4 hours.
Break off ap iece of dough the size of a lime roll it between your
palms fingers to form a rope 18″ long as thin as a breadstick.
Let each one rest while you roll out the rest (about 12 in all). Cut
each piece into 6″ lengths conect their ends to form rings about 2″
in diameter. Press the ends together very firmly; pinch as tighly as
necessary, the dough will recover. Set the rings on oiled baking
sheets, cover let rise for 1 hour.
Preheat the oven to 350F bring a pot of water to a boil. When
risen, plunge the taralli into the boiling water, a few at a time,
immersing them only until they bob to the surface. Remove with a
slotted spoon drain on paper towels. Let them cool slightly. Bake
on oiled baking sheets for about 20 to 24 minutes, until they are
crunchy.

—–

Popularity: 4% [?]

Southern Smokies Catfish Pate

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Creole Appetizers

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

1/3 c Flaked smoked catfish

1 pk Cream cheese,softened (8 oz)

1/2 c Butter or margarine,softened

2 tb Red wine

1 tb Lemon juice

1/2 Clove garlic,crushed

1/8 ts Black pepper

Toast fingers

Lemon wedges

1. Combine all ingredients except toast and lemon wedges in a processor

bowl; process until ingredients are mixed well.

2. Chill in molds or crocks.

3. Serve on toast fingers; squeeze lemon wedges over pate.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Pineapple-Peach Dipping Sauce
Categories: Sauces, Dips
Yield: 12 Servings

1 Can (about 8 oz) crushed
-pineapple in juice,
-undrained
1/2 c MARIE’S Glaze for Peaches
1/2 ts Grated fresh ginger OR
1/4 ts Ground ginger

In small bowl, combine undrained pineapple, glaze and
ginger. Cover; refrigerate until serving time. Use
sauce as a dip for hot egg rolls or chicken nuggets or
use to baste chicken or ribs during broiling or
grilling. Makes about 1 1/2 cups sauce.
TIP: Fresh ginger can be found in the produce section
of most supermarkets and in Oriental markets. When
buying fresh ginger (gingerroot), select a piece that’s
firm and heavy; avoid shriveled pieces. To store, wrap
and refrigerate up to 1 week or freeze up to 3 months.
Purchase ground ginger as you do other spices and store
in cool, dry dark place.

MMMMM

Popularity: 20% [?]

Baked-On-Meringue

Recipe By : “Brown Sugar Recipe Bonanza,” the C and H Sugar Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
1/8 teaspoon cream of tartar
1 cup Brown Sugar — packed
1/4 cup walnuts — finely chopped

Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar,
then gradually beat in 1 cup packed C H Golden Brown Sugar. Continue to
beat until stiff. Spread over unbaked cake batter in pan. Sprinkle
with 1/4 cup finely chopped walnuts. Bake with cake as directed.
Enough to cover one 13 x 9-inch cake

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

1 tablespoon fish sauce
quarter cup thinly sliced lemon grass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped red birdseye chilies (prik ki nu)
quarter cup chopped coriander/cilantro (including roots if poss.)
quarter cup tomato ketchup
quarter cup whisky (preferably bourbon or rice whiskey)

MIx.

Popularity: 10% [?]

Title: FRENCH ONION SOUP
Categories: Soups
Yield: 6 servings

3 lb Peeled onions
4 oz Butter or margarine
1 1/2 ts Freshly ground pepper
2 tb Paprika
1 ea Bay leaf
1/4 c Flour
3 qt Beef stock
1 c White wine
2 ts Salt (optional)

Slice onions 1/8 inch thick. Melt butter, place
onions in it and cook slowly for 1 1/2 hours. Add
Beef stock and simmer 2 hours. Salt to taste. Can
color with Kitchen Bouquet. Refrigerate over night.
Reheat and serve with croutons and Swiss Cheese.

—–

Popularity: 8% [?]

Title: Nacho Cheese Dip
Categories: Mexican, Dip, Restaurants
Yield: 3 servings

——————-MICKEY’S GOURMET CKBK——————-
1/2 lb Provolone, grated
1/2 lb American cheese, grated
3/4 c Heavy cream
8 oz Cream cheese
1/4 t Garlic powder
3/4 t Worcestershire
1/8 t Cayenne
1/8 t Yellow food coloring

Fiesta Fun Center Snack Bar, Disney’s Contemporary
Resort Melt provolone in top of double boiler over
boiling water. Add American cheese and stir in cream.
Add cream cheese and stir until all is melted. Remove
from heat; whip in seasonings and food coloring. Serve
warm iwth crackers, chips, or vegs.

—–

Popularity: 4% [?]

BUTTERNUT SQUASH AND PRAWN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock :
6 tb Butter
18 lg Prawns, shelled and
-deveined, shells and p
2 Leeks, trimmed and slices
4 Fresh thyme sprigs
6 Fresh parsley sprigs
3 c Water
4 c Dry white wine
Soup:
6 tb Butter
2 md Yellow onions, thinly sliced
2 lb Butternut squash, peeled and
-cut into 2inc
1 Fresh sprig rosemary
6 c Prawn stock
2 tb Fresh lemon juice
Salt and pepper
A few dashes Tabasco

The Stock : Melt the butter in a large saucepan over
medium high heat. When hot, add the prawn shells and
leeks and saute until the shells turn pink and the
leeks are translucent. Add the thyme, parsley, water
and wine and bring to a boil. Reduce the heat and
simmer for 20 minutes, pressing down on the prawn
shells to extract their flavor. Strain the stock
through a fine sieve, again pressing on the prawn
shells. Reserve the stock and discard the solids. The
Soup: In the same saucepan in which you sauteed the
prawns, add the onions and saute until translucent.
Add the squash and rosemary, reduce heat to low, cover
and cook, stirring occasionally, for 10 minutes. Add 5
cups of the stock and lemon juice. Bring to a boil,
reduce heat to low, cover and cook until the squask is
very tender, 1015 minutes. Discard the rosemary. Puree
the soup in a food processor or food mill in small
batches. Add the remaining 1 cup stock if the soup is
you desire a thinner soup. Return the puree to the pan
over medium heat. Slice the prawns in half lengthwise.
Add the prawns to the soup and cook until they turn
pink. Transfer prawns to a warm platter and cover.
Season soup to taste with salt and pepper and a few
dashes of Tabasco. To serve: Ladle the soup into
shallow soup bowls and set 6 prawns on top of each.
Garnish with rosemary. Yield:6 serving
Posted to MC-Recipe Digest V1 #1

Recipe by: CHEF DU JOUR DONATA MAGGINITO SHOW #DJ9319

From: “Ed Bauman”

Date: Thu, 5 Dec 96 19:55:29 UT

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Mom’s Cookie Press Shortbread
Categories: Cookies, Peagram, Christmas, Holiday
Yield: 1 servings

Mmmm—————-
——-mm by h
Peagram————
—————-
1 c Brown sugar, sifted
2 c Butter
4 c Flour
1 ts Salt (omit ?)
1/2 c Cornstarch
1/2 c Icing sugar

Directions: Mix well, put in cookie press and put cookies on ungreased
cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown
too much.

—–

Popularity: 3% [?]