Title: CURRIED SHELLFISH POT PIE
Categories: Seafood, Main dish, Pruess
Yield: 8 servings

6 tb Unsalted butter
1/2 c Unbleached all-purpose flour
1 c Clam broth
3/4 c Dry sherry
1 c Light cream or milk
1 tb Lemon juice
3 tb Freshly grated ginger
3 lg Garlic cloves
– peeled and crushed
2 tb Curry powder (hot or mild)
1/8 ts Ground red pepper
Salt
Freshly ground black pepper
1/2 c Chopped flat-leaf parsley
1/2 Meat from a 1 1/4 lb lobster
– steamed or boiled
– 5 minutes to loosen,
– then removed and chopped
1 1/2 lb Large shrimp
– peeled and deveined
3/4 lb Young carrots; scraped,
– trimmed, cut into
– 2-in lengths, blanched
– for 2 minutes
4 oz Shiitake mushrooms
– stems removed
– and cut into thick slices
1 c Slivered almonds; toasted
10 oz Frozen “petite” peas
– defrosted
16 oz Frozen pearl onions
– defrosted
1 lb All-butter puff pastry
– defrosted in the
– refrigerator if frozen
1 Egg; mixed with
1 tb -Water, for egg wash

PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole,
preferably earthenware or porcelain, onto a piece of parchment or
waxed paper. Trace the shape, adding a 1-inch border all around, then
cut it out. In a large heavy skillet, heat the butter over medium
high heat until it foams. Whisk in the flour, adjust the heat to
medium low, and continue cooking until the flour is light-cream
colored, about 2 minutes. Stir in the clam broth, sherry, cream and
lemon juice. Adjust the heat to medium high, and slowly bring the
mixture to a boil, stirring constantly. Cook 30 seconds longer. It
will be quite thick. Remove the pan from the heat. Stir in the
ginger, garlic, curry powder, red pepper, salt and black pepper. Let
the mixture cook slightly, then fold in the parsley, lobster, shrimp,
carrots, mushrooms, almonds, peas and onions. Scrape the filling into
the casserole. On a slightly floured work space, roll the puff pastry
to a thickness of 1/4 inch. Cut it out, using the paper template. In
the center of the pastry, cut out an air hole about 1/2 inch in
diameter. Place the pastry over the casserole, pressing it down on
the sides to seal. Cut the remaining pastry into strips or shapes and
decorate the top of the pot pie. (This dish may be prepared ahead to
this point, covered and refrigerated up to 1 day.) Brush the top with
the egg wash. To help prevent the liquid from boiling over onto the
crust, make a steam vent by rolling a 3-inch strip of heavy aluminum
foil width-wise around a wooden spoon handle. Insert it gently into
the hole. Remove spoon, leaving foil in place. Place the casserole on
a cookie sheet and transfer it to the middle of the oven. Bake for 20
minutes, then reduce heat to 375F and continue baking for 20-to-25
minutes longer, or until the pastry is puffed and rich golden brown.
Remove the pan, let it rest with the vent inside for 15-to-20 minutes
to keep the crust from becoming soggy.

JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 3% [?]

Veggie Vomit^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Box lime jello
1/4 Head cabbage
3 Carrots — washed and peeled
1 can (8oz) crushed pineapple
Drained
1 can (11oz) mandarin orange
Segments — drained
—–TOOLS—–
Grater
Knife
Mixing bowl
Fork
Plastic wrap

With an adult’s help, prepare jello according to directions on box. Refrigerate
2 1/2 hours or until partially set.

Grate about half a cup cabbage and half a cup carrots into a bowl. Add the
drained pineapple and orange segments to the vegetables and mash with a fork
until mixture looks well chewed.

Remove the jello and dump the vegetables in. Stir gently with a fork. Cover
with plastic wrap and chill 2-4 hours until it has the consistency of a grassy
pile of gelatinous puke.Serves 8-10 chunk chompers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 3% [?]

Title: Robb’s Layered Salad with Spicy Peanut Dressing
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 6 servings

———————————–SALAD———————————–
1/2 lb Red potatoes
2 c Cauliflower florets
1 md Carrot, julienned
1/4 lb Green beans, sliced
2 c Green cabbage, shredded
1 c Jicama, julienned

———————————-DRESSING———————————-
1 c Coconut milk
1/3 c Crunchy peanut butter
1 lg Garlic clove, minced
3 tb Indonesian sweet soy sauce
3 tb Fresh lemon juice
1 ea Square inch of lemon zest
2 tb Brown sugar
1 ts Crushed hot red pepper
1/2 ts Salt
2 tb Water
2 ea Scallions, thinly sliced
6 ea Cherry tomatoes

In a medium saucepan of boiling salted water, cook the potatoes until
tender, 12 to 20 minutes, depending on size; drain. When cool enough
to handle, peel and slice.

In another saucepan of boiling salted water, cook the cauliflower
until just tender, about 3 minutes. Remove with a slotted spoon and
rinse under cold water; drain well.

In the same boiling water, repeat this process with the carrot, then
the green beans, and finally the cabbage. (The jicama is not cooked.)

To make the dressing, in a medium saucepan, combine the coconut milk,
peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown
sugar, hot pepper, salt and 2 tablespoons of water. Bring to a boil
over moderate heat, stirring frequently. Reduce the heat to
moderately low and simmer until thickened, about 10 minutes. Keep
warm over very low heat until ready to use.

Arrange the vegetables in layers in a large salad bowl. Scatter the
scallions on top. Garnish with tomatoes. Pour the warm peanut butter
sauce over all. Serve at room temperature.

Recipe by Robb Dabbs

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Popularity: 8% [?]

Title: Champagne Thanksgiving
Categories: New, Text, Import
Yield: 8 servings

2 Loaves White Bread
2 cn Oriental Broth
1 Bag Vegetable Cole Slaw
2 lg Onions — sliced
1/2 ts Seasonings — sage, garlic
Cayenne
10 oz Bag Frozen Spinach-chopped
10 oz Bag Frozen Chopped Broccoli
2/3 c Nonfat Blu Cheese Dressing
1 oz Nonfat Cream Cheese
12 lg Mushroom Caps

Make a basic bread dressing using 2-3 loaves of light
bread, 2-3 cans of fat free Oriental Broth, sage,
garlic, curry powder, cayenne, lots of onions, a bag
of coleslaw vegetable mix, and 10 oz. package of
chopped frozen spinach. Add hot water as needed and
any other seasonings you would like. Pu t it in
roasting pan.

Mix 10 o ounce package of thawed (frozen) chopped
broccoli with 2/3 cup fat free blue cheese or
roquefort salad dressing, into which one ounce of
nonfat creamed cheese has been blended. Remove the
stems from large button mushrooms (add to the
stuffing), turn the mushrooms bottom-up, and fill each
mushroom with the broccoli mix.

Bake the mushrooms on top of the turkeyless dressing,
about one hour at 375 degrees. Serve it with a big
tossed salad, peas with baby potatoes, and all the
Champagne you can drink

Recipe By :

From: Paulsbluff@centuryinter.Net Date: Wed, 30
Oct 96 22:37:40 Gmt

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Popularity: 4% [?]

Title: Spicy Seafood Soup
Categories: Soups, Shrimp, Clams, Mussels
Yield: 6 servings

Stephen Ceideburg
1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks,
-coarsely chopped
Grated zest from 1 lime
6 To 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles,
-stemmed, seeded, and
-chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus
-leaves and blossoms for
-garnish

Peel and devein the shrimp; cover and refrigerate the shrimp and
reserve the shells.

Heat the oil in a soup pot or large, heavy saucepan over high heat.
Add the shrimp shells and saute until the shells turn bright pink.
Add the stock or diluted broth, lemon grass or zest lime zest and
leaves, galangal or ginger, and chiles. Bring to a boil, then reduce
heat to low, cover, and simmer for 25 minutes. Strain the broth
through a fine sieve into a clean soup pot. (At this point, the soup
can be poured into a container and refriger- ated, uncovered, until
cool, then tightly covered and stored for up to 3 days. Slowly reheat
before proceeding.)

Bring the strained soup to a boil over high heat. Add the mussels or
clams, cover, and cook until the shells open, about 2 minutes. Remove
the mussels or clams and break off and discard the top shell. Return
the mussels or clams on the half shell to the broth. Add the shrimp
and cook until the shrimp turn opaque, about 2 minutes. Reduce the
heat to low, stir in the lime juice, fish sauce, cilantro, slivered
chile, green onion, and salt to taste; simmer about 1 minute. Ladle
into preheated soup bowls, garnish with lime slices, leaves, and
blossoms, and serve imme- diately.

Serves 6 as a soup course, or 3 or 4 as a main dish.

From “James McNair’s Soups” (Chronicle Books, San Francisco). Posted
by Stephen Ceideburg

MMMMM

Popularity: 2% [?]

Title: ORIENTAL CHRYSANTHEMUM BOWL
Categories: Chinese, Soups, Chicken, Pork, Seafood
Yield: 8 servings

2 qt Chicken broth
3/4 tb Sesame oil
2 ts Salt
4 oz Bean threads
– cellophane noodles
1 Cabbage head, shredded
1 lb Spinach, fresh
2 Chicken boneless breasts
8 oz Chicken livers
8 oz Pork tenderloin
8 oz Firm white fish
8 oz Shrimp
1 c Small oysters
3 tb Soy sauce
2 tb Sherry
2 lg Chrysanthemums

Slice all meats and vegetables in Chinese manner (thin
strips). Bring chicken stock, oil and salt to boil in
large serving pot. (A Mongolian Hot Pot is
traditional) and keep bubbling over heat. Arrange
noodles and all raw ingredients attractively on large
platter. Add sherry and soy sauce to bubbling broth.
Provide guests with chopsticks and serving bowls.
invite guests to add the raw ingredients to the broth.
Let cook just until fish and shrimp are opaque. Just
before guests serve themselves from the pot, sprinkle
leaves from the chrysanthemums on top of bubbling
soup. Ladle some of the soup into each guests bowl.

Source: Bon Appetit From the collection of: Joan
Mershon

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Popularity: 3% [?]

PRESIDENT EISENHOWER’S OLD-FASHIONED BEEF STEW (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds stewing beef (Prime round)
–cut into 1 1/2-inch pieces
2 1/2 pints beef stock
1 pound small Irish potatoes
1 bunch small carrots
3/4 pound small onions
2 fresh tomatoes
Assorted spices in a cloth bag
–(thyme, bay leaves, garlic, etc.)
Salt
Pepper

In a pot combine meat and stock. Bring to a boil, reduce heat, cover and
simmer until meat is tender. Add vegetables and spices. Cook until
vegetables are done, strain off one cup of stock from stew, thicken slightly
with beef roux mixture (???). Pour back into stew and let simmer until ready
to serve (about one-half hour).

Yield: 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Popularity: 3% [?]

PINEAPPLE SALSA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pineapple chunks, fresh
1 Cucumber — peeled, seeded and
-chopped
2 Scallions — chopped
1 Jalapeno pepper — seeded and
-finely chopped
1 Bell pepper, yellow — cored,
-seeded and chopped
1 c Pineapple juice, unsweetened
1/4 c Lime juice, fresh
1 t Sugar
pn Salt

In a food processor or blender, combine pineapple
chunks, cucumbers, scallions and jalapenos and process
until smooth. Add yellow peppers and, using an on/off
motion, process until finely chopped. Transfer the
mixture to
a bowl and stir in pineapple juice, lime juice,
cilantro, sugar and salt. Cover and refrigerate until
chillled, at least one hour. The soup can be stored,
covered, in the refrigerator for up to 8 hours.
Makes about 5 cups. Serves 6.

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Popularity: 3% [?]

Title: Cauliflower Au Gratin
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 4 servings

2 c Caulifowerets; 1/4 c American Cheese; diced
1 ts Salt Vegetable cooking spray;
1 ts Butter or margarine; Salt to taste;
1 ts Flour; Fresh ground pepper;
1 c Milk; cold

Place caulifowerets in large kettle. Fill with enough water to cover.
(Boy! Everything seams to boil the heck of vegetables in this book)
Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)
Rinse with cold water. Melt butter or margarine in saucepan. Cook
over low heat, stirring constantly, until slightyly thickened. Add
flower in baking dish coated with vegetable cooking spray; add salt
and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
CAL: 119

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Popularity: 3% [?]

SOUR CREAM LEMON PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish

Combine sugar, cornstrach, lemon rind, juice, egg
yolks, and milk in heavy saucepan; cook over medium
heat until thick. Stir in butter and cool mixture to
room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish
with lemon twists. Store in refrigerator.
From Massachusetts Dairy Sampler by Massachusetts
Dairy Industry
Promotion, Inc.

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Popularity: 3% [?]