Title: Linguine with Crab and Mushrooms
Categories: Seafood, Pasta, Corky, Good
Yield: 2 servings

1/2 c Chicken broth or
-clam juice
1/4 c White wine
1/2 ts Turmeric
8 oz Mshrooms; sliced*
1 tb Tomato paste
2 ts Tarragon; fresh,
-or 3/4 ts dried
1 ts Olive oil
2 ea Green onions; thinly sliced
8 oz Krabmeat; in bite-size
8 oz Linguine;[or other pasta]

Combine chicken broth, wine and tumeric in small
bowl. Heat oil in heavy medium skillet over medium
heat. Add mushrooms, sprinkle with salt and pepper
and cook until beginning to soften, about 3 minutes.
Add the green onions and 1 tablespoon tomato paste and
stir to blend. Add broth mixture and simmer 2 minutes.
Add Krab and tarragon and stir until heated through.
Season with salt and pepper.
Meanwhile, cook linguine in large pot of boiling
salted water until just tender but still firm to bite,
stirring occasionally. Drain well.
Return pasta to same pot. Add sauce and toss to
coat. Divide pasta between 2 plates. Sprinkle with
remaining green onions and serve. Serves 2, can be
doubled or tripled.

* any type of mushroom may be used. It is very good
with fresh shitaki but works just fine with white
buttons.

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Popularity: 18% [?]

WORMY APPLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Holiday
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg caramel apple mix
– (for 8 apples)
8 Apples
1 Bottle red crystal
– decorating sugar
8 Or more gummy worms

Prepare caramel apples according to package
directions. As each is done, roll it in red sugar
while still warm. Place on individual plates and put a
gummy worm on each. Chicago Tribune 10/28/93. Happy
Halloween!

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Popularity: 11% [?]

Smoked Sausage File Gumbo

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Smoked Link Sausage — Your Favorite Kind
1 Cup Onions — Finely Chopped
1 Cup Green Bell Peppers — Finely Chopped
1 Cup Celery — Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1 Teaspoon Garlic — Minced
7 Cups Chicken Stock
2 Tablespoons File Powder
Seasoning Mix:
1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin

This recipe is adapted from several different gumbo recipes. Gumbo is a
kind of stew served over rice. It is thickened with either okra or file
powder (ground leaves of the sassafras tree). In the past, okra gumbo was
made in the summer and file gumbo was made in the winter. Okra was used to
thicken the gumbo in the summer because that was the only time fresh okra
was available. Of course, these days you can get just about anything
anytime of the year. File powder was used in the winter when fresh okra was
unavailable. If you can’t abide the slimy texture of okra then you should
probably omit the file. It doesn’t really add any flavor but thickens the
gumbo with a slimy consistency very similar to okra.

Smoke the sausage in the smoker for about 2 hours. I like to use cherry
wood when smoking sausage. When cooled, slice into 1/4 to 1/2″ thick slices
and set aside.

Put the chicken stock in a large pot and put on the stove to come to a boil
while you are making the roux. Combine the chopped vegetables in a bowl.

Make the roux. In a heavy pan, preferably cast iron, add the vegetable and
heat over high flame. Add the flour and whisk constantly until the roux is
a dark reddish-brown, almost black. Be careful not to let the roux burn.
The best way is to lower the heat and whisk until the roux is the right
shade. This may take 20 minutes or so. If the roux burns you should throw
it out and start over.

When the roux is the right color dump in the chopped vegetables and stir.
Add the seasoning mix. Cook, stirring frequently for about ten minutes.
Spoon the roux mixture into the boiling stock. Add the sausage and minced
garlic. Simmer over low heat for 45 minutes.

Turn off the heat and add the file powder. Serve over plain cooked rice
with some French bread. You can sprinkle additional file powder over the
serving if desired.

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NOTES : Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

Popularity: 10% [?]

Title: SHRIMP DIP (FINSAND)
Categories: Appetizers, Diabetic, Microwave, Fish
Yield: 16 servings

8 oz Cream Cheese
6 oz Shrimp, frozen or canned
2 ts Horseradish Mustard
2 ts Ketchup
1 ts Dried Onion Flakes
1/4 ts Garlic Salt

Combine the ingredients in a 1-1/2 quart (1-1/2 L)
bowl.

With the microwave on MEDIUM, cook for 6 to 8 minutes,
rotating one-quarter turn every minute until done. One
Serving: Calories: 57 (dip only) Carbohydrates:
negligible (dip only)

Exchange: 1 fat (dip only) Source: Diabetic Microwave
Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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Popularity: 3% [?]

APPLE BROWN RICE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Red apple — cored and diced
1/2 c Chopped onions
1/2 c Sliced celery
1/3 c Seedless raisins
1/2 ts Poultry seasoning
1/4 ts Dry thyme leaves
1/4 ts Ground black pepper
2 ts Margarine
3 c Cooked brown rice
— (cooked in apple juice)
1/3 c Rice bran
1/3 c Slivered almonds, toasted
1/4 c Apple juice

Cook apple, onions, celery, raisins, poultry
seasoning, thyme, and pepper in margarine in large
skillet until vegetables are tender crisp. Stir in
remaining ingredients. Use as stuffing for poultry or
pork roast. To serve as a side dish, cook until
thoroughly heated.

Each serving provides:
* 247 calories
* 5.3 g. protein
* 7.4 g. fat,
* 43.2 g. carbohydrate
* 5.1 g. dietary fiber
* 33 mg. sodium
* 0 mg. cholesterol

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 10% [?]

YAM AND SPLIT PEA SOUP WITH FRESH GINGER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Mcdougall
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried split peas
3 md Yams, peeled and diced
3 Leeks, diced
2 tb Sliced fresh ginger
4 Celery stalks, diced
3 Carrots, diced
1 t Salt
3 tb Braggs aminos
Water
1/8 ts Cayenne pepper

Place all the ingredients except the cayenne pepper in
a large pot. Add water so that there are 2 inches of
water over the vegetables. Cover, bring to a boil,
turn down the heat and simmer for 2 hours, or until
all the ingredients are mushy. Stir often to prevent
sticking. If the soup becomes too thick while it is
cooking, add some boiling water, or your can thin it
with a bit of water at the end of the cooking time for
a lighter soup. Add cayenne pepper, adjust the
seasonings, and serve.

From “The High Road to Health” by Lindsay Wagner
Ariane Spade

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Popularity: 11% [?]

Funny Face Caramel Apples

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kids Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Flat 4 Inch Long Wooden Sticks
4 Medium Apples
1 14 Oz Pkg. Caramels

Insert sticks into bottom of apples. In 1 quart glass measure, cook unswrapped
caramels and 2 tbls. water on high 3 to 4 minutes until melted, stirring
halfway
through. Dip apples in caramel, using spoon to coat completely. Place on
waxe
d paper lined plate. Make faces with candy or sprinkles. Freeze 15 minutes.
S
erve immediately or refrigerate. Makes 4 servings.

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Popularity: 5% [?]

AMIGDALOTA (ALMOND COOKIES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
1 1/2 lb Almonds — chopped
1 3/4 c Sugar
3 Egg whites
3 tbsp Farina or toasted bread >>>
Crumbs (or Cream of Wheat)
2 tsp Vanilla
3/4 lb 10x sugar
Candied cherries
Rosewater (opt.) OR
Flowerwater (opt.)

If you blanch your own almonds, place in oven for a few minutes to dry,
then chop them finely. Place in deep bowl. Add sugar. Beat egg whites
lightly in another bowl, and add to the almonds. Add farina or bread
crumbs and the vanilla, and knead well. Pinch off small pcs. and roll
each into a ball. Press half a cherry on top of eac. Place on
well-buttered baking sheet and bake in preheated 250 F. oven for abt. 20
min. Place cookies on a plate, sift confectioner’s sugar on, and transfer
to platter to serve.

NOTE: If you have access to rose- or flower water, sprinkle some on the
cookies as soon as they come out of the oven.

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Popularity: 12% [?]

Rich Chocolate Cups

Recipe By : Hershey’s Cookbook
Serving Size : 18 Preparation Time :0:00
Categories : Cupcakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BATTER:
1 1/4 cups flour
1 cup sugar
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk — or sour milk
1/3 cup oil
1 large egg
1 teaspoon vanilla extract

FILLING:
8 ounces cream cheese
1/3 cup sugar
1/8 teaspoon salt
1 large egg
1/2 cup miniature chocolate chips

OVEN: 350
Line 24 muffin cups with paper liners.

Combine flour, sugar, cocoa, baking soda and salt in a large mixer bowl.
Add buttermilk, oil, egg, and vanilla; blend well.

FILLING:
Blend cream cheese, sugar, and salt in small mixer bowl.
Add egg; beat til smooth. Stir in mini-chips.

Fill cups 1/2 full with batter. Spoon about 1 tbsp filling onto each cupcake.

Bake for about 20 minutes or til tops are light golden brown.

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Serving Ideas : .

NOTES : This recipe easily doubles and freezes very well……is a winner every
time!

Popularity: 4% [?]

Title: Cheeze Sause Substitue
Categories: Veg-cook, August
Yield: 1 servings

2 T Oil
2 3 tablespoons flour
1 c Skim milk or soy milk
1 T Nutritional yeast
x Salt, pepper
x Mustard

Cook and stir to a paste. At this point I add skim milk, about a cup. A cup
of soy milk, or a cup of a mixture of nut butter and water coould be
substituted. Add a tablespoon or so of nutritional yeast. Flavor to taste,
I use salt, pepper, and a little good mustard. I am assuming you know how
to work up a fat/flour mixture with added liquid to make a thickened sauce.
My version isn’t vegan but has the advantage of being relatively low-fat.

From: jpnan@prairienet.org (Jean P Nance). rfvc Digest V94 Issue #164,
August 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Popularity: 5% [?]