Bubble Solution

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Dish soap or baby shampoo
1 1/4 c Water
2 tsp Sugar
1 Food coloring

Servings: 1
Combine ingredients and pour into an unbreakable bottle. To blow bubbles,
experiment using plastic straws, pipe cleaners formed into loops,
strawberry baskets from grocery store, spoons with holes in them and other
items you think of.

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Popularity: 4% [?]

Title: Brithyll a Chig Moch (Trout and Bacon) Welsh
Categories: Fish Main dish
Servings: 1

1 ea Rainbow Trout (1 per person) 1 x Fresh rosemary
1 x Fresh thyme 1 x Fresh parsley
1 x Fresh sage 1 ea Rasher of bacon (per
person)
1 x A little butter

Fresh rainbow trout – cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot
oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and
serve.

Serve with boiled potatoes and plain fresh vegetables.

This dish used to be baked in an open fire with the fish encased in mud.

Anthony Crowter, Cae Nest
Hall Hotel, Llanbedr
Merionnydd, N. Wales

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Popularity: 4% [?]

Seafood Rice Salad New Orleans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 pk Frozen cooked shrimp,(8oz)

1 cn Tuna,drained (6oz)

3 c Cooked rice,cooled

1/2 c Minced onions

1/2 c Minced sweet pickles

1 1/2 c Thinly sliced celery

1/4 c Diced pimiento

3 Hard-cooked eggs,chopped

1 tb Lemon juice

1 c Mayonnaise

Crisp salad greens

Tomato wedges (optional)

1. Combine all ingredients except greens and tomato wedges; season to taste

and chill.

2. Serve on salad greens; garnish with tomato wedges if desired.

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Popularity: 3% [?]

1-1/2 Tbsp nutritional yeast
3 tsp garlic powder
1/4 – 1/2 tsp cayenne
1/2 – 1 tsp salt
1 tsp oregano
2 tsp basil
1 tsp paprika
1 tsp sugar

Shake cut-up potatoes in bag with spices. Then place on a Pam-sprayed baking
sheet. Bake for 40 minutes at 400 degrees. Yum!

Popularity: 4% [?]

RISOTTO PRIMAVERA

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups to 6 cups chicken broth
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
3 cloves garlic, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 1/2 teaspoons grated lemon zest
1 pound pencil-thin asparagus, trimmed, cut — diagonally
into
–1 1/2 inch lengths
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow summer squash
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 cup freshly grated Parmesan cheese

In medium saucepan, heat broth to a simmer; keep hot over very low heat.
In large heavy skillet, combine 2 tablespoons of the butter, the oil,
onion and garlic; cook over medium heat, stirring, 5 minutes or until
crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest;
cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2
cup hot broth; cook, stirring, until most of the liquid evaporates (spoon
leaves track on bottom of pan, yet liquid surronds each grain). Cook,
stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid
evaporates. Stir in asparagus, bell pepper, squash and black pepper;
cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until
rice is firm yet tender, a creamy sauce forms and vegetables are tender.
Remove from heat; stir in remaining butter, the parsley and cheese.
Serve immediately. Makes 8 servings.

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Popularity: 3% [?]

White Beans with Sage

There have been a number of good polenta suggestions…here is
one that we enjoyed earlier this summer. It was one of those hot
days, so I chilled the polenta in a loaf pan, and just sliced it
(without dry-frying or anything). On top I put white beans and sage.
It’s an adaptation of a recipe from Fields of Greens (called Warm
Cannellini Beans with Sage, p. 270, for those of you with this
cookbook):

2 cans of your favorite white beans…
1 bay leaf
2 fresh winter savory or thyme sprigs
10 fresh sage leaves
1 med. yellow onion, cut into 1/2 inch pieces
salt and pepper
3 garlic cloves, finely chopped
1/3 C dry white wine
1/2 T parsley

Put the beans into a saucepan with the bay leaf, savory and
two of the sage leaves. Warm gently until you need them, so that they
take in the herb flavors. Remove the herbs and bay leaf, leave the
beans in their broth.

While the beans cook, chop the remaining sage leaves.
Water-saute the onion, 1/2 t salt, and a few pinches of pepper. Saute
(I’ll probably use water next time; I tried wine, but I thought it
made the whole thing to wine-y.) over medium heat until the onion
begins to release its juices. Add the garlic and sage; saute for
about 10 minutes, then add the wine and cook for a minute or two,
until the pan is nearly dry.

Add the beans and their broth to the onions along with 1/2 t
salt and a few pinches of pepper. Lower the heat and cook for 20
minutes, adding alittle water if needed to keep the beans saucy. Add
salt and pepper to taste. Add the parsley just before serving.

Popularity: 6% [?]

Title: ROSEMARY’S CHICKEN SALAD
Categories: Salads, Chicken
Yield: 10 servings

2 lb Cubed cooked chicken
2 c Chopped celery
2 ts Toasted bread cubes
2 1/2 c Miracle Whip
4 ts Toasted chopped almonds
2 1/2 ts Lemon juice
2 ts Grated onion
1 ts Salt
3/4 c Shredded cheddar cheese
1/3 c Bread crumbs

Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY’S
CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing,
almonds, lemon juice, onion and salt. Lightly place into 2 inch deep
baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for
25-30 mins until bubbly.

Servings: 10

MMMMM

Popularity: 5% [?]

PUSIT RELLENO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–STUFFED CALAMARI—–
12 lg Squids
1/2 lb Ground pork
3 Green onions, finely sliced
1 Egg, beaten
Salt and pepper to taste
1 Garlic clove, minced
1 tb Vegetable oil
1 md Onion, chopped
1 md Tomato, chopped
1/2 Bay leaf
1 tb Soy sauce

Remove squid heads and ink sacs, clean the calamari outside and inside.
Sprinkle salt lightly on squids and set aside.
In a large bowl combine ground pork, green onions, beaten egg and a little
salt and pepper.
Stuff squid cavities with meat mixture. This is messy and slippery, don’t
over stuff the calamari as the stuffing will swell when cooking. A pastry
bag makes this easier to do.
Place a pan in a steamer and steam the calamari covered for 10-15 minutes,
or until filling is cooked. Drain liquid and set aside.
Prepare sauce while steaming calamari. In a skillet over medium heat,
saute garlic in oil until lightly browned. Add onion and stir for 1 minute.
Add tomato, bay leaf and soy sauce and cook for 3-5 minutes until tomato
pieces are soft.
Pour sauce on top of stuffed calamari. Serve with rice.
Note: I save the tentacles from the calamari and as a side dish stir fry
them with some shrimp and vegetables. I used the broth from steaming the
calamari as a liquid in this dish. This is NOT a good dish to serve to
people who don’t like calamari or are a bit squeamish.
Regular bananas can be used but they should be very firm and green.

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Popularity: 4% [?]