QUINOA JAMBALAYA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Eden Hot Pepper Sesame Oil
1 tb Organic whole wheat flour
1 md Onion — diced
1 Garlic clove — minced
28 oz Canned Eden Crushed Tomatoes
1 Bay leaf
1/2 tb Dried thyme — OR…
2 tb -Fresh thyme, minced
3/4 ts Lima sea salt
3/4 c Water OR stock
1 c Eden Quinoa — rinsed
1 Green pepper — diced
1/2 c Parsley, chopped
1 c Celery — chopped
2 Green onions — thinly sliced
1/2 lb Sm. OR Md. Shrimp (optional)
— shelled
Black pepper to taste

Heat oil in a heavy saucepan. Add flour and stir until a frangrant aroma
is released (3 minutes). Add onion, garlic, tomatoes, bay leaf, thyme and
salt. Mix and simmer, covered for 10 minutes. Add water to stock. Bring
to boil. Add quinoa, green pepper, parsley, celery, and green onion.
Cover and cook another 3-5 minutes longer. Turn heat off and let sit
covered for 10 minutes. Add pepper. Mix well. Serve.

Prep Time: 10 min. * Cooking Time: 45 min. * Yield: 4-6 servings

Copyright 1994 Eden Foods, Inc.

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Popularity: 1% [?]

Oyster Corn Chowder #3 TDF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Orzo Pasta — cooked per pkg.
3 c Clear Chicken Broth
1/4 c Parsley — minced, fresh
1/2 c Leeks — chopped
1/4 c Prosciutto — minced
Salt and white pepper, to
-taste
1 1/2 c Corn — fresh or frozen
1/2 ts Chipotle Powder — seenote
2 tb Butter — unsalted
2 1/2 c Light cream (Optional)
1 pt Maryland Oysters with their
-liquor

Cook the orzo according to the directions on the package and set
aside.
Place the chicken broth, parsley, leeks, prosciutto, salt and
pepper in a large sauce pan. Simmer until the leeks are tender, or
about 2 minutes. Add the corn, butter, chile, cream and oysters with
their liquor. Simmer for 3 to 5 minutes longer and add the cooked
orzo. Stir and serve immediately.
Makes 4 servings.
Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12
gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.
Rewritten by Mike Stock, 5/10/95
Use any ham, Smithfield, HoneyBaked, BlackForest, or any good
tasting ham.
Use Onions as a substitute for the leeks. Use Vidalias if possible.
Replace oysters with shrimp, scallops, shark, octopus rings, or any
firm fish…..

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Popularity: 3% [?]

PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 tb Baking powder
1/4 ts Salt
1 1/2 tb Brown sugar
1 ea Egg
1 c 100% all-bran cereal
1/3 c Skim milk
1/4 c Vegetable oil
8 oz Can crushed pineapple w juic

Mix the flour, baking powder, salt, and sugar. Beat
the egg slightly. Add cereal, milk, and oil to the
egg. Stir to combine. Let stand for 2 min. or until
the cereal has softened. Stir the pineapple, including
the juice, into the mixture. Add flour mixture,
stirring only until combined. Spoon the batter evenly
into a paper-lined muffin tin and bake at 400F for
about 25 min. Serve warm. Cal: 100, Fat: 1g.

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Popularity: 3% [?]

SPICY CHEESE LOAF – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
2 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 t Dry mustard
1/4 ts Black pepper
1/2 c Cheddar cheese — shredded
1 tb Worcestershire sauce
7/8 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

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Popularity: 2% [?]

Title: Golden Lentil Soup
Categories: Soups
Yield: 12 servings

1 pk Lentils
1/2 Butter
2 lg Onions; finely chopped
3 Celery; finely chopped
1 md Potato; finely diced
1 lg Carrot; finely chopped
4 qt Chicken stock
Salt and pepper; to taste

Recipe by: Gladys Taber Soak the lentils in warm water for 2 hours.
Skin the lentils by gently rubbing them between your palms under
slightly running wtaer. The skins will rise to the top and can be
removed with cupped hands. Melt butter in a large kettle and add
onion and celery. When golden, add remaining ingredients, including
the drained lentils. Bring to a boil, then simmer for 1 hour. Add
salt and pepper .Source: My Own Cook Book From Stillmeadow and Cape
Cod, Glady Taber, 1972. ISBN-0-397-00877-5
MMMMM

Popularity: 4% [?]

Billy Goats

Recipe By : Helen Jolly (MDFD30E)
Serving Size : 50 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup vegetable shortening
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups walnuts — chopped
2 cups dates — finely chopped

Preheat oven to 375 degrees, and grease some cookie
sheets. Cream the shortening and sugar together. Add the
eggs and vanilla, and beat until smooth and blended, then
beat in the sour cream. Combine the flour, baking powder,
baking soda, salt, cinnamon, cloves and allspice, then stir
and toss them together. Add to the first mixture, and beat
until completely mixed. Add the nuts and dates, and mix
well. Drop heaping teaspoonsful of the dough about 2″ apart
on the prepared cookie sheets. Bake for about 12 minutes,
until the cookies are delicately browned around the edges.
Transfer to racks to cool completely.

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Popularity: 3% [?]

MUSSELS A LA PORTUGUESE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 kg Mussels
4 ea Shallots chopped finely
1 ea Garlic clove chopped
2 tb Olive oil
3 ts Butter
2/3 c Dry white wine
1/3 c Water
3 ts Finely chopped parsley
2 ea Fresh thyme sprigs or
-pinch of dried thyme
2 ea Bay leaves
1/2 ts Ground black pepper
125 ml Fresh cream
1 x Extra chopped parsley
1 x Lemon quarters

Wash the mussels under running water, and remove all
traces of mud, seaweed and barnacles. Remove
beards (the rough fury part around the mussel). If
mussel shells are cracked or broken, discard them. If
any mussels are slightly open, tap sharply, and if
they don’t close, discard.

Gently fry the garlic and shallots in olive oil and
butter until transparent but not coloured. Add wine,
water, parsley, thyme, bay leaf, pepper and mussels.
Pour cream over the top. Cover pan , bring to boil and
steam over a high heat for about 4 minutes, shaking
pan constantly. The shells will open as the mussels
cook.

Serve as soon as the shells open. Serve in deep bowls
like mixing bowls, garnished with chopped parsley and
lemmon quarters.

Don’t forget a large spoon to scoop up the juice.

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Popularity: 5% [?]

LEMON MERINGUE PIE FROM MCCALL’S COOKING SCHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pastry for one pie crust
—–LEMON FILLING—–
1/4 ts Cornstarch
3 tb Flour
1 3/4 c Sugar
1/4 ts Salt
4 Egg yolks, lightly beaten
1/2 c Lemon juice
1 tb Grated lemon peel
1 tb Butter
—–MERINGUE—–
4 Egg whites
1/4 ts Cream of tarter
1/2 c Sugar

On lightly floured pastry cloth, roll the pastry to an
11 inch circle, rolling with light strokes from center
to edge. Fold pastry in half; with fold in center,
carefully transfer to a 9 inch pie plate. Unfold; fit
into a pie plate, pressing gently toward the center.
Fold edge of crust under; press into an upright rim.
Crimp edge decoratively, using thumb and forefinger.
Refrigerate 1/2 hour. Preheat oven to 450 degrees.
Prick entire surface evenly with fork. Bake 8 to 10
minutes, or until golden-brown. Cool on rack.

In medium sauce pan, combine cornstarch, flour, 1 3/4
cups sugar and salt, mixing well. Gradually add 2
cups water, stirring until smooth. Overy medium heat,
bring to boiling, stirring occasionally; boil 1
minute, until shiny and translucent. Quickly stir
some of hot mixture into yolks. Pour back into hot
mixture; stir to blend. Return to heat; cook over low
heat 5 minutes, stirring occasionally. Remove from
heat; stir in lemon juice, lemon peel and butter. Pour
into pie shell. Preheat oven to 400 degrees.

In medium bowl, with mixer at medium speed, beat
whites with cream of tartar until frothy. Gradually
beat in sugar, 2 T at a time, beating after each
addition. Beat at high speed until stiff peaks form
when beater is slowly raised. Spread meringue over
lemon filling, carefully sealing to edge of the crust
and swirling thetop decoratively. Bake 7 to 9 minutes,
or until the meringue is golden-brown. Let cool
completely on rack 2 1/2 to 3 hours. Cut with wet
knife.

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Popularity: 2% [?]

Title: PEPPERED CITRUS OLIVES
Categories: Appetizers
Yield: 2 Cups

2 c Green olives (mixed sizes,
-if desired)
30 Black peppercorns
1 Lemon
6 Lemon thyme sprigs
2 tb Olive oil

Drain the olives and place them in a glass or other nonreactive
container.

Using a wooden mallet or the back of a wooden spoon, hit the
peppercorns just enough to bruise or barely crack them. Add to the
olives.

Cut the lemon into 12 or 15 pieces, removing the seeds. Add the lemon
to the olives. Rub the sprigs of thyme between your hands over the
bowl, dropping some of the leaves onto the olives, then add the
sprigs and the olive oil. Turn the olives to coat them with the
mixture. Cover with plastic wrap and refrigerate at least 24 hours,
or up to 3 days before serving.

Yields 2 cups.

The San Francisco Chronicle, November 15, 1995

MMMMM

Popularity: 3% [?]

Cuscusu (Shellfish Couscous Soup) (Weir)

Recipe By : Joanne Weir: August 19, 1998 San Francisco Chronicle
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup couscous
2 1/2 cups fish stock
OR bottled clam juice
2 pounds assorted shellfish — such as
mussels; clams; shrimp; scallops
3 tablespoons olive oil
1 small yellow onion — minced
3 garlic cloves — minced
1 small pinch crushed red pepper
1 cup dry red wine
2 bay leaves
1 1/4 cups peeled — seeded
and chopped tomatoes
1 teaspoon red wine vinegar
salt and freshly ground pepper
3 tablespoons chopped italian parsley — plus
more for garnish
1 large pinch saffron threads

Wash the couscous in cold water and drain immediately. Lift and rake the
grains with your fingertips to separate them. Let rest for 10 minutes.

Heat the fish stock in the bottom of a couscousiere, or in a large soup pot
fitted with a steamer on top.

Line the steamer insert with 3 layers of cheesecloth. Add the couscous and
steam for 20 minutes, uncovered, fluffing the grains halfway through the
cooking.

Remove from the steamer and dump couscous into a baking pan.

Combine 1/3 cup water and 1/4 teaspoon salt. Sprinkle over the couscous.
Lift and rake grains with your fingertips to separate them. Let rest for 10
minutes.

Bring the fish stock back to a simmer. Wash the shellfish.

Add the mussels to the soup pot, cover and cook until they open, 2 to 5
minutes.

As the mussels open, remove them from the pan with a slotted spoon. Place
in a large bowl and cover with foil.

Add the clams to the soup pot, cover and cook until they open, 2 to 5
minutes. As the clams open, remove them from the pot with a slotted spoon
and add them to the mussels.

Strain the cooking broth and reserve.

Peel the shrimp and add them to the cooked shellfish.

Remove the muscle from the side of each scallop, then add scallops to the
shellfish.

Heat the olive oil in the soup pot. Add the onions and saute until soft, 7
minutes.

Add the garlic and crushed red pepper; saute for 1 minute.

Increase heat to high and immediately add the wine. Cook until reduced by
half, about 2 minutes.

Add the bay leaves, tomatoes, vinegar and strained shellfish broth. Season
with pepper.

Bring to a boil, then reduce heat to a slow simmer. Place the
cheesecloth-lined steamer insert back on the couscousiere or soup pot.
Place the couscous in the steamer.

Simmer slowly for 15 minutes, uncovered, until the couscous feels hot when
you touch it on top. Remove the steamer and couscous.

Add the parsley, saffron and all the shellfish to the soup pot and simmer
slowly for 2 minutes. Remove from heat and let sit for 3 minutes.

Stir the soup well; season with salt and pepper.

Divide the couscous among serving bowls, ladle in soup, then garnish with
parsley. Serves 8.

[PER SERVING: 165 calories, 9 g protein, 15 g carbohydrate, 6 g fat (1 g
saturated), 38 mg cholesterol, 330 mg sodium, 2 g fiber.]

Notes: Recipes from a lunch at a family run restaurant and market in
Palermo, on the northwestern tip of Sicily. The restaurant was called
“Shanghai.”

Kitpath@earthlink.net 8/27/98

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Popularity: 3% [?]