AEGEAN SEA CHOWDER (PSAROSOUPA KAKAVIA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb White fish
— cut into 2-inch pieces
1/2 lb Clams (if desired)
1/2 lb Crab (if desired)
1/2 lb Lobster (if desired)
1/2 lb Scallops (if desired)
1/2 lb Mussels (if desired)
1/2 lb Shrimp (if desired)
1/2 lb Baby octopus (optional)
1/4 c Olive oil
3 Onions — chopped
2 Garlic cloves — pressed
2 lb Canned peeled tomatoes
— including liquid
1 c Chopped mushrooms
4 Celery stalks — chopped
2 ts Salt
1/8 ts Cayenne pepper
1 Bay leaf
1/2 c Wine, red preferably
4 c -Water

Prepare fish and shellfish by cleaning and cutting
into bite-size pieces. Heat oil in a large pot. Fry
onions and garlic on medium heat for 5 minutes. Add
remaining ingredients, except seafood and bring to a
boil. Reduce heat and cover. Cook one hour.

Add fish and octopus, and cook 20 minutes. Add
shellfish and simmer 5 minutes more. Serve hot with
crusty bread and crisp salad.

Source: The Complete Greek Cookbook – by Theresa Karas
Yianilos

Typed for you by Karen Mintzias

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Popularity: 4% [?]

Title: CHIFFONADE OF LOBSTER (KVNH17B)
Categories: Salads, Shellfish
Yield: 6 servings

2 c Lobster meat
1 Egg yolk
1 tb White wine vinegar
1 tb Dijon or Dusseldorf mustard
1 tb Tomato paste
1 ds Salt and pepper, to taste
1/8 ts Cayenne or tabasco
1 c Salad oil
1/2 Lemon
3/4 ts Tarragon; freshly chopped OR
1/4 t dried tarragon
2 tb Cognac
3/4 c Tomato; seeded and cubed
12 Romaine lettuce leaves

Chop or shread the cooked lobster meat and refrigerate until dressing
has been prepared. For the dressing, place the yolk in a mixing bowl
and add vinegar, mustard, tomato paste, salt and pepper and cayenne.
Gradually add the oil, beating vigorously with a wire whisk. Juice
the lemon. Beat in the lemon juice, tarragon and cognac. Add lobster
and tomatoes to the dressing and fold in with a rubber spatula. This
may be done in advance and refrigerated for an hour or so. Prepare
the salad: When ready to serve, stack crisped romaine lettuce leaves
and slice them into fine shreads. Place shreads on individual salad
plates. Top with lobster dressing and serve immediately. (You may
substitute crabmeat or shrimp for the lobster.) A Craig Claiborne
recipe.

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Popularity: 4% [?]

Fudgey German Chocolate Sandwich Cookies

Recipe By :
Serving Size : 17 Preparation Time :0:00
Categories : Bars Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup butter or margarine — softened
2/3 cup Hershey’s® cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup pecans — finely chopped
Coconut and Pecan filling — see recipe

COCONUT AND PECAN FILLING
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup Mounds Sweetened Coconut Flakes — toasted
1 cup pecans — finely chopped
1 teaspoon vanilla

Heat oven to 350~
Stir together flour, sugar, butter, cocoa, baking soda and salt in large bowl.
Add eggs, milk and vanilla; beat on medium speed of electric mixer until
blended. Dough will be stiff. Stir in pecans.
Shape dough onto 1 1/4 inch balls. Place on ungreased cookie sheet; flatten
slightly.
Bake 9 to 11 minutes or until almost set. Cool slightly; remove from cookie
sheet to wire rack. Cool completely. Prepare Coconut and Pecan filling. Put
cookies together in pairs with about 1 heaping tablespoon filling for each
cookie. Serve warm or at room temperature.

Directions for Filling:
Melt butter in medium saucepan over medium heat; add brown sugar and corn
syrup. Stir constantly until thick and bubbly. Remove from heat; stir in
coconut, pecans and vanilla. Use warm. Makes about 2 cups.

Popularity: 3% [?]

Title: Creamy Potato Soup
Categories: poultry
Yield: 4 servings

4.00 tb unsalted butter
2.00 onions, chopped
1.00 leek, white part only,
1 thinly sliced
3.00 ribs celery, diced
4.00 waxy boiling potatoes,
1 peeled and diced
1.00 ts sweet paprika
6.00 c chicken broth
0.50 ts dried thyme
1.00 sm bay leaf
5.00 sprigs parsley tied
1 together with
1 kitchen string
1.00 ts worchestershire sauce
0.75 c heavy cream
1 salt
1 freshly ground black pepper
1.00 tb minced fresh parsley leaves
1 (optional)

Place the butter and onion in a large soup kettle, set over low heat

and cook until onions have softened, about 5 t 8 minutes. Increase

the heat to medium, add the leek and stir-cook 1 minute. Add the

potatoes and paprika; stir-cook 30 seconds. Stir in the broth, thyme,

herb bundle, and Worchestershire sauce. Bring the soup base to a

boil, then cover and simmer 50 minutes, or until the potatoes are

tender. Scoop out about 1 cup of the vegetables and mash them; then

return them to the pot. Discard the herb bundle. (The soup may be

prepared in advance up to this point.) Stir in the heavy cream,

season with salt and pepper to taste, and let the soup cook without

simmering until hot throughout. Sprinkle with fresh parsley and serve

immediately.

SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by:

Fred Peters Originally from: Washington Post, January 11, 1989

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Popularity: 3% [?]

Vanilla Spritz Cookies

Recipe By : 365 Great Cookies Brownies
Serving Size : 36 Preparation Time :0:15
Categories : Cookie/Bar Holiday/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 sticks margarine — softened
2 eggs — whipped
2 tsps pure vanilla extract
2 c unbleached flour
1/3 c granulated sugar
1/4 tsp salt

Preheat oven to 350. Prepare a baking sheet with cooking spray; set aside.
In a mixing bowl, combine margarine, eggs, and vanilla. In another mixing
bowl, combine flour, sugar, and salt. Mix wet ingredients with dry
ingredients just until moistened. Spoon dough into a cookie press fitted
template of desired shape. Press cookies 2″ apart onto prepared baking
sheet. Bake 10 to 12 minutes, or until golden brown.

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Per serving: 37 Calories; 1g Fat (16% calories from fat); 1g Protein; 7g
Carbohydrate; 10mg Cholesterol; 22mg Sodium

NOTES : Tint dough with food coloring for a festive touch. Sprinkle with
colored sugars or trim with pieces of red and green cherries, pressing
cherries lightly into dough.

Popularity: 9% [?]

SPINACH DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
1 cn Water Chestnuts, Chopped
3 ea Green Onions, Finely Chopped
1 c Sour Cream
1 pk Dry Vegetable Soup Mix
1 pk Frozen Chopped Spinach

Defrost, drain and squeeze moisture from the spinach. Combine with
remaining ingredients. Chill several hours. Serve with raw vegetables
or serve in round bread bowl that has been made out of a loaf of round
bread.
BREAD BOWL: Take any loaf of round bread (rye, cuban, etc) and hollow
the loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread
pieces into cubes and serve with dip.

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Popularity: 6% [?]

Title: Black Bean Sauce Squid
Categories: Chinese, Seafood, Ceideburg 2
Yield: 1 servings

1 lb Squid, cleaned
-Chinese-style (see below)
2 tb Fermented, salted black
-beans (available at Asian
-groceries)
2 Cloves garlic, minced
2 tb Rice wine, or 2 Tbs mirin
-or sherry
1 ts Ginger, grated
2 Scallions, chopped into
-1/2-inch pieces
1 Tb regular soy sauce
1 ts Sugar
1 ts Cornstarch dissolved in
1 tb Water
2 tb Vegetable oil

Many people shy away from dishes with names like Black Bean Sauce
Squid because they think it involves the preparation of a complicated
sauce. In fact it is quite easy. The black beans themselves,
fermented and salted when you buy them, are the sauce. All you do is
add a little rice wine to make a paste. Then it’s just like any
other stir-fry++a couple of minutes of high-heat cooking,
continuously stirring, and the dish is done.

Prepare black bean sauce mixture by adding to the beans: rice wine,
soy sauce and sugar. Let sit for 15 minutes.

Saute garlic and ginger in the oil over medium heat in a heavy frying
pan or wok until garlic is slightly browned. Turn up heat. Add
squid and scallions. Stir-fry for 30 seconds. Pour in black bean
sauce mixture, and cook for 2 minutes. Add cornstarch and, when
sauce thickens, remove from heat and serve.

[Score squid diagonally at three quarter inch intervals. Turn and
repeat at right angles to original cuts. Don't cut all the way
through the squid body. Cut each scored squid body into three or
four pieces. When cooked, the squid will roll up and the
crosshatching will catch and hold the sauce. It's much easier to do
than to describe. S.C.]

From “The International Squid Cookbook” by Isaac Cronin,

Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

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Popularity: 3% [?]

Title: Berry Delite Fruit Dip
Categories: Fruits, Dips
Yield: 2 cups

1 pk IMO Fat Free Sour Cream
-(16 oz)
1/3 c Seedless raspberry jam
1 tb Honey
1/4 t Grated lime rind
1 t Lime juice (opt)

In a medium bowl, combine IMO Fat Free Sour Cream, jam, honey, lime
rind and optional lime juice. Mix well, cover and refrigerate several
hours to blend flavors.

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Popularity: 4% [?]

Rice With Pine Nuts

Recipe By : Melissa’s Foods (Grocer)
Serving Size : 4 Preparation Time :0:25
Categories : Side Rice Web

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
4 tablespoons chopped onions
1/4 cup Pine Nuts — Melissa’s (R)
1 cup converted rice
1/2 cup water
2 sprigs fresh thyme
1 bay leaf
Salt and pepper — to taste

Preheat oven to 400 degrees. Melt 1 tablespoon butter in a heavy saucepan and
add the onions and pine nuts. Cook and stir until onions wilt. Add the rice,
water, thyme, bay leaf, and salt and pepper. Bring to a boil, stirring, making
sure there are no lumps in the rice. Cover with a close-fitting lid and place
in oven. Bake for 17 minutes, remove the cover and discard the thyme and bay
leaf. Using a fork, stir in the remaining butter and blend well. Serves 4.

Snared from WWW on 12/28/96 at melissas.com
They have mail-order catalog.

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Popularity: 5% [?]

WHOLE WHEAT BAGELS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 t Salt
1 tb Butter
2 tb Molasses
2/3 c Water
1 1/2 ts Dry yeast
TOPPINGS:
3/4 tb Poppy seed (optional)
3/4 tb Sesame seeds (optional)

1. Place first 4 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Rest in a greased covered
bowl in refrigerator for 20 minutes. 3. Divide the dough into 6 equal
portions. Roll each portion on a lightly floured surface into a log,
approximately 3/4 inch thick and 8 inches long, using the palm of
your hand. 4. Seal the ends together tightly to make a ring with a 1
1/2 to 2 inch hole in the center. 5.Place on a greased baking pan.
Spray water on top. Proof at 90 deg. for 30 minutes . 6. Bring 1
gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer. Cook 4
or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or
sesame seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30
minutes until golden brown, turning them over after half the baking
time.

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Popularity: 3% [?]