SEAFOOD GUMBO FROM TONY BURKE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿockÿ
4 qt Seafood stock*
-þgetablesÿ
1/2 c Oil
6 c Okra, sliced
3 1/2 lb Tomatoes, canned
2 c Onion, chopped
1 c Celery, chopped, with leaves
1 c Peppers, bell, chopped
2 tb Garlic, chopped
2 tb Vinegar
-þasoningsÿ
1 tb Salt
1 t Cayenne pepper
1 t Pepper, white
1 t Pepper, black
5 Bay leaf, turkish
2 ts Thyme, leaves, dried
2 ts Basil, dried
2 ts Oregano, dried, leaves
-ÿux, etc.ÿ
3 c Roux, dark, (from 1 1/2 c. o
1 lb Crab, claw meat
3 lb Shrimp, small to medium,
1 Oysters
1 c Onions, green, chopped
1 File` powder

1) *Make seafood stock from shrimp heads and shells,
crab bodies, fish carcasses or all of the above,
substituting ham hocks, chicken backs, or necks, or
other meats depending on availability. (For the 4
quarts of stock you will need about 4 pounds of
shells, bones and meat.) Bring to a boil, lower heat
and simmer several hours. Strain the stock, discarding
solids. (If time is a factor, simmer shrimp heads and
shells and ham hocks in chicken stock for at least an
hour.) 2) Cook okra in the oil in a large, heavy pot
over medium heat, stirring and scraping until some of
the sliminess is gone; about 15 minutes. Add tomatoes,
onions, celery, garlic, peppers, vinegar, the
seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture.
Very slowly blend the stock into the mixture. Simmer
about 1 hour. 4) Add crab and shrimp and simmer 10 to
15 minutes. Add oysters and simmer about 5 minutes.
Add green onions. Serve over rice with file` powder
added to taste at the table. (File` powder should not
be cooked.) Source: Overton Anderson

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

Date: Thu, 05 Aug 93 15:38:34 EDT
From: “Anca I. Busuioc”

kidney beans with an oriental twist :^)

2 1lb cans kidney beans (i used Goya, those are some BIG beans…)
1 huge onion
2-3 cloves garlic
few drops sesame oil
few tsp szechuan sauce
1 tsp Vegeta (optional; this is a powdered vegetable mix used 4 soups)

i cooked this in a wok (lovely non-stick one) but you could use a heavy
big pan. put pan on medium-high fire. let it get hot. coat the bottom
with a little sesame oil. saute onions (_not_ garlic). meanwhile
open cans, drain one, keep the liquid from the other. take a few beans
adn mash with a fork (about 2tbsp of ‘em) til creamy. when onions are
translucent, add beans, mashed beans, and juice from 1 can. cook for
a couple minutes, add szechuan sauce (taste first! it could be too hot
or too mild for you :^) i used 3 tsp.) add Vegeta. mince/crush garlic
cloves, but only add them in _after_ you turned off the fire. mix
into beans, cover, let sit a few minutes. the hot beans will cook the garlic
but most of the flavor will still be there (i don’t like to saute garlic
first because most of the flavor is gone by the time dish is ready… a
matter of taste, i suppose)

serve over rice. should serve 3-4ppl. this recipe was adapted after
something i read on a can. i think this provides the best taste-per-
effort ratio…

Popularity: 14% [?]

Title: CHOCOLATE CHIFFON POTS
Categories: Low-fat, Chocolate, Desserts
Yield: 4 servings

1 1/2 c Skim milk
2 Envelopes unflavored gelatin
3 tb Unsweetened cocoa
2 tb Granulated sugar
Few grains salt
2 ts Vanilla extract
1 c Ice cubes (6 to 4 ts Semisweet chocolate shavings

Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar
and salt. Stir over moderate heat until gelatin is completely
dissolved. Remove from heat; add vanilla and stir briskly with fork
or wire whisk to mix ingredients well. Pour into blender, add ice
cubes, cover and blend at medium speed until ice cubes dissolve.
Uncover, stir once with rubber spatula and let stand 2-3 minutes to
jell. Spoon into 4 dessert dishes or parfait glasses and top each
serving with 1 tsp chocolate shavings.

—–

Popularity: 13% [?]

SAUCE ORIENTAL JJGF65A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Chinese
French Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
1/4 cup Soy sauce
1/2 cup White vinegar

Bring to a boil;stirring to dissolve sugar.Cool,adding a handful of julienned
snow peas.

This is part of Georges Perrier’s Home Luncheon Georges Perrier “Le Bec-Fin” R
Converted by MMCONV vers. 1.00

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

CHOCOLATE CRUMB MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Flour
1/4 ts Cinnamon
1/2 c Chopped nuts
1 tb Butter, melted
2 tb Flour
1/4 c Chopped nuts
3/4 ts Baking soda
3/4 c Sugar
TOPPING———————– — ¥
1/4 c Brown sugar
2 tb Cocoa
1/4 ts Cinnamon

– 1/4 t salt
Sift together flour, sugar, baking soda, salt
cinnamon. Stir in chopped nuts and set aside.
Beat together cocoa, applesauce, oil and the egg.
Add this to dry ingredients, stirring only until
combined. CRUMB TOPPING: In a small bowl, mix all the
ingredients. Place paper baking cups in 6 microwave
safe custard cups or muffin pan. Fill cups 1/2 full
with batter, sprinkle with 1 tsp Crumb Topping.
Microwave for 3 1/2 minutes on high; rotate cups 1/4
turn every minute. Repeat with remaining batter.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.

Popularity: 10% [?]

Title: Swiss Musili
Categories: Barbara, Appetizers
Yield: 6 servings

1 c Oatmeal Orange juice
Yogurt Lemon juice
Milk Fruit
Sugar

Mix all ingredients together and refrigerate: I got this recipe from the
manager of a small family hotel in a remote village on Switzerland. It is
authentic.

—–

Popularity: 10% [?]

SWEDISH LIMPA BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 1/4 c Bread flour
1/4 c (1 oz.) rye flour
2 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Orange peel — chopped
1 1/2 ts Caraway seeds
1/2 ts Fennel seed
7/8 c (7-1/2 fl. oz.) water
1 t Dry yeast

Combine ingredients in order according to your own bread machine
instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf
Reformatted by: CYGNUS, HCPM52C

– - – - – - – - – - – - – - – - – -

Popularity: 17% [?]

ILLIRIA BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Great northern beans
6 c Vegetable Broth (home made)
6 c Water
2 1/2 c Carrots sliced
1 1/2 c Onion chopped
1 1/2 c Celery diced
16 oz Tomato canned, peeled
2 tb Extra Virgin olive oil
1/4 ts Hot Pepper Sauce
3/4 ts Salt

Rinse and pick over the white beans. Soak overnight
covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot.
Bring to a boil then reduce heat and boil gently
uncovered for 40 minutes skimming off any foam. Add
carrots, onions, celery, tomatoes (chop or broken up)
undrained and pepper. Return to low boil for 40 more
minutes or until beans are tender. Stir in the olive
oil, salt and the hot pepper sauce.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

CABBAGE SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

– - – - – - – - – - – - – - – - – -

Popularity: 25% [?]