Title: Char-Grilled Kangaroo Kebabs Smoked Eggplant Puree
Categories: Australian, Meats
Yield: 6 servings

600 g Kangaroo fillet, trimmed and
-cubed
2 ts Coriander seeds, roasted and
-ground
1 ts Black pepper, freshly ground
2 Medium-sized eggplants
1 ts Garlic cloves, minced
25 ml Lemon juice
1 tb Tahini
1/2 ts Sea salt
50 g Yoghurt, plain
2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until
ready to cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still warm. Squeeze out
the bitter juices. Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with oil to keep moist
being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.

Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From
an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.

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Popularity: 6% [?]

Title: PINEAPPLE-OATMEAL COOKIES
Categories: Cookies
Servings: 30

1 cn DOLE Crushed Pineapple
-in syrup (20 oz; use
-pineapple packed in juice,
-if desired)
1 1/2 c Brown sugar, packed
1 c Margarine
1 Egg
3 c Rolled oats, uncooked
2 c All-purpose flour
1 t Baking powder
1 t Ground cinnamon
1/2 t Salt
1 c DOLE Raisins
1 c DOLE Natural Almonds,
-toasted and chopped

Drain pineapple well. reserve 1/2 cup syrup.

Beat sugar and margarine in large bowl until light and fluffy. Beat in
egg, drained pineapple and reserved 1/2 cup syrup. Combine remaining
ingredients in medium bowl; blend into pineapple mixture.

Drop by 2 heaping tablespoonfuls, 2″ apart, onto greased cookie sheets.
Flatten tops with back of spoon.

Bake in 350′F. oven 20-25 minutes until golden. Cool on wire racks.

Makes about 2 1/2 dozen cookies.

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Popularity: 4% [?]

Title: Camp Hash
Categories: Camping
Yield: 6 Servings

4.00 c Shredded Dried Hash Brown
Potatoes (Get At Costco)
2.00 pk Onion Soup Mix
1.50 lb Ground Meat Or Sausage
Assorted Seasonings To
Taste
1.00 lg Pot With A Lid
1.00 lg Spoon
6.00 c Water

Brown the meat in the bottom of the pan. Break up the meat as it
cooks assuring that all the pink (raw) meat is cooked. Add the water
and soup mix stiring to mix. Heat to boiling and simmer a few
minutes. Add the dry potatoes and stir to mix. Cover the pot and
move to the edge of the fire for about 10 minutes to allow the
potatoes to swell up with thewater. Move the pot back on the heat and
stir while cooking the potatoes. cook about 5-10 minutes. Serve hot.
Seasonings may be added with the potatoes to the cooks taste. Hot
peppers, chili powder, basil, italian seasonings are good. The meat
may be hamburger, sausage, italian sausage, etc. Different meats do
provide a different flavor. This hashcan be either a evening or
breakfast meal.

Note that a package of Golden Grill Hash Brown dried potatoes
provides for three recipes of Camp Hash.

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Popularity: 5% [?]

Vichyssoise

Recipe By : Mrs. Joseph Goodwin
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Potatoes — peeled and sliced
3 C Leeks* — sliced
1 1/2 Qt Chicken Stock — **see note
Salt — to taste
1 C Whipping Cream
Minced Chives

*Use 2 large leeks. Slice yellow onion to make 3 cups if needed.

**May use 6 tbs. instant chicken bouillon dissolved in 6 cups hot water.

Simmer the vegetables in the chicken stock until tender (about 45 minutes).
Use an electric blender to purée the cooked vegetables and the lliquid to
a smooth soup. Stir whipping cream into the soup. Chill. Serve in
chilled bowls, and decorate with minced chives.

This keeps well and can be thinned to the desired consistency with cold milk.

Serves 6 to 8

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Popularity: 7% [?]

SCHUMANN’S SEAFOOD GUMBO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Flour, leveled
6 Cloves garlic, chopped
1 3/8 c Chopped bell pepper
3 lb Unpeeled shrimp
1 sm Can tomato sauce
1/4 Bunch parsley, chopped
1/2 ts Tabasco sauce
2 lb Selected okra
Salt pepper to taste
1/2 c Shortening
1/2 c Diced onion
1/2 c Chopped celery
3 qt Water
1 lb Crabmeat
1/2 ts Thyme
3 Bay leaf
1 tb Worcestershire sauce

Boil shrimp in salted water for 5 min.; save stock.
Clean shrimp and set aside. Cut okra into thin rounds
and brown in shortening. Do not scorch. In another
pan, make a roux with flour and shortening. Add
garlic and cook until golden brown. Add onion, bell
pepper, celery and parsley. Cook until transparent.
Add tomato sauce, simmer 10 minutes. Stir in shrimp
stock and blend well. Add thyme and bay leaves, cook
1 hour. Last 20 minutes, add shrimp, crab, salt,
pepper, Tabasco sauce, Worcestershire sauce and okra.
Cover pot and allow to simmer gently at least 1 hour.

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Popularity: 4% [?]

Raspberry Meringues (Pressed Cookies)

Recipe By : Jo Merrill
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large egg whites — room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup raspberry preserves
6 drops red food coloring

Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small
bowl, beat egg whites, cream of tartar and salt
until soft peaks form. Gradually add sugar, beating until VERY stiff peaks
form, about 10 minutes. Add preserves (not
jelly) and food coloring; beat one minute at high speed. Pipe meringue iwth
pastry tube into 1 inch rosettes with a
number 2D decorator’s tube onto prepared cookie sheets. Bake for 2 hours. Cool
completely then remove from paper. Makes 3 dozen. Cecelia Rubio–winner at Del
Mar County Fair, 1993

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Popularity: 2% [?]

Title: The Rose Garden’s Strawberry Melon Soup
Categories: Soups, Restaurants, Dkuhnen msn
Yield: 4 Servings

1/2 Ripe honeydew melon
2 T Fresh lime juice
Granulated sugar
1 Pint of strawberries
Cranberry juice or water

Halve, seed, peel and cut melon into chunks. Combine with lime juice
and 1 teaspoon sugar in blender or food processor. Refrigerate puree
in 2 cup measure. Combine rinsed, stemmed berries and 2 tablespoons
of sugar in blender or food processor until smooth. Place in 2-cup
measure and if needed stir in cranberry juice or water. There should
be equal amounts of puree in the two measuring cups. Chill 2 hours.
Serve by pouring from each measuring cup at same time into opposite
sides of same bowl. Swirl with knife to make patterns. Repeat with
other bowls. From The Rose Garden Bed Breakfast, 4 Upper Canada
Dr., Niagara-On-The-Lake, Ontario.

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Popularity: 4% [?]

QUINOA TABOULI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Spices
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1/2 c Quinoa
3 md Ripe tomatoes
1 c Parsley
1 c Scallions
1/3 c Freshly squeezed lemon juice
1/3 c Safflower oil
2 tb Fresh mint
Salt — to taste

Note: The author says that 1 tsp. dried mint could be
used, but dried mint is nasty stuff, IMHO!

Pour water into a 1-quart saucepan. Add quinoa; bring
to a boil. Reduce heat to a simmer; cover. Cook for
10 to 15 min., or until all water has been absorbed.

While the quinoa is cooking, finely chop the tomatoes,
parsley, and scallions. Add lemon juice, oil, and
mint to tomato mixture. Stir in cooked quinoa and
salt. Mix well.

Let tabouli sit in the refrigerator for a day to blend
flavors.

Note: Also, she neglected to mention that tabouli is
traditionally served at room temperature.

The recipe was from Linda Najjar of Seattle,
Washington, and the “Herb Companion” note on it said:
“Substituting quinoa for the traditional bulgur wheat
gives this tabouli a lighter, fluffier, and slightly
nutty taste and enables people allergic to wheat to
experience the flavorful joys of this Middle Eastern
dish.”

(The Herb Companion, June/July 1993)

Posted by Cathy Harned

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Popularity: 3% [?]

CINNAMON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Granulated sugar
3/4 ts Ground cinnamon
8 oz Pkg refrigerator biscuits
-quartered
1/4 c Melted margerine
Raisin and nuts (opt)

Preheat oven to temperature specified on biscuit
package. Grease a 6-muffin tin. Mix sugar and
cinnamon together. Coat biscuit quarters in sugar
mixture; divide equally into muffin tin. (Add nuts
and raisins if desired). Melt margerine; drizzle over
each “muffin.” Bake 8-10 minutes or until golden
brown. Serve warm.

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Popularity: 3% [?]

Title: CHOCOLATE VELVET CREAM
Categories: Desserts, Chocolate
Yield: 6 servings

1 Chocolate sq, unsweetened
1 c Milk
1 tb Gelatin, unflavored
1/2 c Sugar
1/4 ts Salt
1 c Cream, heavy
1/2 ts Vanilla

Add chocolate to 3/4 cup milk and heat in a double boiler. Soak the
gelatin in the remaining milk five minutes. When the chocolate is melted,
beat with a rotary egg beater until blended. Add gelatin, sugar, and salt,
and stir until the gelatin is dissolved. Cool. Add the cream and vanilla.
Chill until cold and syrupy. Place in a bowl of cracked ice or ice water
and whip with a rotary egg beater until fluffy and thick like whipped
cream. Turn out into individual molds or one large mold, or pile lightly
in sherbet glasses. Chill only until firm; them unmold and keep in
refrigerator until served. Garnish with whipped cream. Sprinkle with
chopped blanched almonds, or grate chocolate over the top, if desired.

—–

Popularity: 3% [?]