Grilled Acorn Squash, Mushroom and Asparagus

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 acorn squash — split in half, seeds
— and fibers removed
salt — to taste
pepper — to taste
4 rosemary sprigs
4 tablespoons onions — minced
4 tablespoons celery — minced
4 tablespoons carrots — minced
4 tablespoons olive oil
2 cups vegetable stock
1 pound quinoa — washed
2 pounds fresh wild mushrooms
2 pounds pencil asparagus

Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside.
Grill face down for 8 minutes. Turn over, put rosemary inside and cook,
covered for 20 minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook.
Add stock and quinoa and bring to a boil. Cover tightly and simmer for 10
minutes. Uncover squash place quinoa mixture inside squash and cover. Cook
for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper. Grill
for 3 minutes on each side. Serve squash
with quinoa inside and have mushrooms and asparagus flowing around.

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Popularity: 10% [?]

Title: CHEESE AND SPINACH BORAG
Categories: Cheese/eggs
Yield: 8 servings

4 c Spinach; blanched, drained,
– and chopped
1 lb Monterey Jack cheese, grated
1/3 c Cream cheese
1 Egg; beaten
1 tb Fresh parsley, chopped
1 ds Cayenne pepper
1/2 ts Salt
1/4 ts Pepper
1 pk Phyllo dough
1/2 c Butter (or as needed)
– melted
1 c Milk
1 Egg

In a medium bowl place the blanched spinach, Monterey Jack cheese,
cream cheese, the first beaten egg, parsley, cayenne pepper, salt,
and pepper. Mix the ingredients together so that they are well
blended.

On a buttered flat baking pan place 2 sheets of the phyllo dough.
Brush on the melted butter. Repeat this process until half of the
phyllo dough is used. Spread on the cheese-spinach mixture. Place 2
sheets of the phyllo dough on top. Brush on the melted butter.
Repeat this process until the rest of the sheets are used. Carefully
slice the layers into squares.

In a small bowl place the milk and the second egg, and beat them
together. Generously brush the mixture on top of the squares.

Preheat the oven to 350 F. Bake the squares for 30 to 40 minutes, or
until they are a light golden brown.

Source: Papa Garo’s – Redondo Beach, California “Southern California
Beach Recipe” by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed
for you by Karen Mintzias

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Popularity: 4% [?]

Title: Gujerati Carrot Salad
Categories: Indian, Salads, Vegan, Jaffray, Vegetarian
Yield: 4 servings

5 Carrots;medium
1/4 ts -Salt
2 tb Vegetable oil
1 tb Whole black Mustard seeds
2 ts Lemon juice

This is a Madhur Jeffrey recipe, published in the Toronto Sun.
“Jaffray was in town last week teaching at the Bonnie Stern School of
Cooking. Using ingredients available locally, primarily in the shops
along Gerrard just west of Coxwell, she wowed the classes with her
masterful teaching, attention to detail and wonderful aromatic
dishes. She also proved how good and easy Indian cooking can be. …
Jaffray taught us how roasting, crushing and grinding bring out
different qualities in a spice. Crushing mustard seeds, for example,
brings out their heat but tossing them ’til they pop in hot oil calms
the heat and brings out a sweet nuttiness. Black mustard seeds, the
finest mustard seeds are essential and inexpensive ingredient, found
in Indian groceries.”

Trim and peel and grate carrots. In a bowl, toss with salt and set
aside. In a small heavy pan over medium heat, heat oil. When very
hot, add mustard seeds. As soon as the seeds begin to pop, in a few
seconds, pour oil and seeds over carrots. Add lemon juice and toss.
SERVES:4
Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun
Posted by Anne Maclellan

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Popularity: 5% [?]

Title: Saddle of Rabbit with Leeks and Rosemary
Categories: Game, Masterchefs, Frisco, Lec
Yield: 2 servings

————————MARINADE, RABBIT, AND SAUCE————————
3 lb Rabbit, use only the 2 tb Butter
— saddle section ** 1 1/3 c Wine, white
1 sm Carrot 1 c Stock, rabbit OR
1/2 md Onion 1 c Bouillon, chicken
1 ea Celery, stalk 1 md Tomato, sliced
1 ea Garlic, clove, crushed Salt (to taste)
2 ea Rosemary, fresh, sprigs Pepper (to taste)
1 tb Oil, olive

———————————–LEEKS———————————–
2 md Leeks Salt (to taste)
1 tb Butter

** The “saddle of a rabbit” is the rabbit’s back from the first rib
to the beginning of the legs.

Marinade:
=========

Put the saddle of the rabbit in a small bowl with 1 cup of white wine
and 1 sprig of rosemary. Chop the carrot, onion, celery, and garlic add
them to the marinade. Cover the bowl with plastic wrap and store in the
refrigerator for 24 – 48 hours. (The longer the better for the flavor of
the rabbit meat.)

Rabbit:
=======

Preheat your oven to 450 F.

Remove the rabbit from the marinade and dry with a cloth. Salt and
pepper the rabbit.

In a medium roasting pan, add 1 tablespoon of butter and 1 tablespoon
of olive oil. Heat the mixture until the butter sizzles.

Place the rabbit in the pan, skin side up, and brown. Turn, wrapping
flaps around the filet to protect it, and cook until light brown. Place
the pan in the 450 F oven and cook for 10 minutes, until medium rare.
Baste often.

Add the vegetables from the marinade to the pan with the rabbit and
cook for another 5 minutes, basting and turning occasionally.

Remove the rabbit from the pan and place it aside in a warm location.
Trim the saddle flaps from the rabbit and chop the flaps coarsely.

Sauce:
======

Return the chopped flaps to the pan with the vegetables. On the stove
top, saute briefly and skim the fat.

Deglaze the pan with 1/2 cup of wine, add the rabbit stock and reduce
by one-half.

Add the tomato and saute while stirring. Strain the hot mixture
through a sieve, reserving the liquid (for sauce) and discarding the
vegetables. Add the butter to the liquid and whisk until smooth.

Leeks:
======

Julienne the leeks. Rinse in cold water and drain well.

In a medium saute pan, add 1 tablespoon butter and leeks. Cook slowly
for 2 – 5 minutes. Leeks should remain crisp. Adjust the seasonings and
set the leeks aside in a warm place.

Assembly:
=========

Remove the filet of rabbit from the saddle. Cut the saddle bone
crosswise and place one section on each of two plates. Surround the
saddle bones with leeks.

Cut the filet of rabbit into very thin slices lengthwise. Fan slices
on top of the leeks.

Cover with sauce, garnish with sprigs of rosemary. Serve immediately.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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Popularity: 12% [?]

LEMON-POPPY SEED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——LEMON-POPPY SEED
MUFFINS—————–
1/4 c Vegetable oil
1 c Milk
2 Eggs
1 pk Lemon instant pudding and
– pie filling (4 serv. size
2 c Biscuit baking mix
1/4 c Poppy seed
1/4 ts Grated lemon peel
—–GLAZE—–
2/3 c Confectioners’ sugar
3 1/2 ts Lemon juice

MUFFINS: Heat oven to 375 degrees. Grease bottom and
sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches,
or line with paper baking cups. Mix oil, milk, eggs
and pudding and pie filling with fork until well
blended. Stir in baking mix, poppy seed and lemon
peel; blend thoroughly. Divide batter equally among
cups. Bake 25 to 30 minutes or until light golden
brown. Cool 10 minutes; drizzle with Glaze. GLAZE: Mix
confectioners’ sugar and lemon juice (actually, 3 to 4
teaspoons) until mixture is smooth. Use as directed
above.

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Popularity: 5% [?]

My Rugelach

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter — softened
6 ounces Cream cheese — room temp
3 cups All-purpose flour
1/2 teaspoon Salt
3/4 cup Sugar — divided
2 teaspoons Cinnamon
6 tablespoons Chopped raisins
1/2 cup Chopped walnuts
3/4 cup Jam (apricot/strawberry
Or raspberry)
1 Egg yolk
1 tablespoon Water

This is a rich, interesting cookie, made with nuts, raisins, cinnamon,
and jam rolled into a tender cream-cheese pastry. Combine the butter and
cream cheese and beat until well mixed. Add the flour and salt, and mix
until completely blended. The dough will be easier to handle if you wrap
and chill it for about an hour. Stir together 1/2 cup of the sugar and
the cinnamon. Add the raisins and nuts, and toss to coat all the pieces.
Preheat the oven to 375`, and get out some cookie sheets. Divide the
dough into 6 equal pieces. Keep chilled any dough you are not working
on.
Roll 1 of the pieces into an 8-inch circle. Spread with 2 tablespoons
jam and sprinkle woth 2 tablespoons of the sugar-raisin-nut mixture. Cut
into 8 pie-shaped wedges. Beginning at the wide end, roll toward the
point, forming a crescent shape. Roll out, and form the remaining dough
in the same way. Place the cookies point sides down, about 1″ apart on
the ungreased cookie sheets. Mix together the egg yolk and water and
brush over the top of each cookie. Sprinkle each cookie with a little of
the remaining 1/4 cup sugar.
Bake for about 15 minutes, or until lightly golden.
Remove from the oven, and transfer to racks to cool.
Yield: 40 cookies Wis/Gramma

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Popularity: 10% [?]

Remoulade Sauce

Recipe By : The Junior League of New Orleans, La.
Serving Size : 1 Preparation Time :0:00
Categories : Salads, Dressings, And Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg. cloves garlic — pressed
1 hard-boiled egg
3 anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tablespoon lemon juice
1/2 cup catsup
2 tablespoons Worcestershire sauce
8 teaspoons Creole mustard
2 teaspoons dry mustard
2 teaspoons Dijon mustard
1 tablespoon paprika
salt — to taste
pepper — to taste

Make ahead. In a food processor, using metal blade, blend garlic, egg, and
anchovies to a smooth paste. Transfer to a bowl. Stir in oil, vinegar, lemon
juice, catsup, Worcestershire sauce, mustards, paprika, salt, and pepper.
Stores well in refrigerator. Makes 2 cups. Source: Jambalaya; The Junior
League of New Orleans, La. Formatted By: Joe Lynda Beaugez, HSNX53A;
Metairie, La.

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Popularity: 16% [?]

MUSHROOM-BARLEY SOUP

Recipe By : DEBBI BERRIE
Serving Size : 8 Preparation Time :2:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce dried mushrooms
1 1/2 cups hot water
2 tablespoons butter
1 small onion — minced
1/4 cup barley — fine
6 cups chicken broth, fat free
piece black pepper
2 small potato — peeled and diced
2 whole carrots — peeled and dices
dill weed
sour cream, nonfat
1 whole bay leaf

Soak mushrooms in hot water for 20-30 minutes. Strain through a fine sieve –
r
eserving the liquid. Chop the mushrooms and set aside.

In a sauce pan saute the onion in butter unti soft, add the chopped mushrooms,
carrot, barley, reserved mushroom liquid, chicken stock and pepper. Cover and
s
immer for 1 1/2 hours. Add potatoes and bay leaf. Cover and let simmer 30
minu
tes. Discard the bay leaf and stir in the sour cream (e
yeball it). reheat sop but do not let it boil — garnish with a pinch of dill
w
eed before serving.

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NOTES : To add sour cream, stir a little of the of soup into cream,
then a little more, then stir all together. Otherwise, the cream
lumps into white globules — most unattractive!

Popularity: 12% [?]

Pierogi Sauerkraut and Mushroom Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups sauerkraut
water — boiling
1/2 cup onion — chopped
4 ounces mushrooms — sliced
1/4 teaspoon pepper
1 hard-boiled egg — chopped
2 tablespoons sour cream

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and
mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is
golden. Add chopped egg and sour cream. Mix.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Popularity: 7% [?]

Title: CEREGI
Categories: Desserts, Cookies, Ethnic
Yield: 6 servings

6 ea Egg yolks
1 oz Vinegar
1 oz Whiskey
1 x Flour to make soft dough

Beat egg yolks until light. Add vinegar, then the
whiskey and keep adding flour gradually until the
dough is soft. Roll out dough very thin, cut into
triangles and make a slit in the center and pull one
end thru the slit. Deep fry in Crisco until delicately
brown. When done and drained, sprinkle with powdered
sugar. This recipe should make a nice platterful of
Ceregi.

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Popularity: 11% [?]