Title: Catfish Stew
Categories: Fish
Yield: 8 Servings

0.50 lb BACON,DICED
2.00 CLOVE GARLIC,MINCED
2.00 ONIONS, DICED (LARGE)
1.00 GREEN PEPPER, DICED (LARGE)
1.00 RED PEPPER, DICED (LARGE)
CRUSHED RED PEPPER FLAKES
8.00 oz OKRA, SLICED
6.00 oz TOMATO PASTE
2.00 lb CATFISH,CUBED
Salt
Pepper
2.50 c DICED, CANNED TOMATOES
3.00 c FISH STOCK

In a heavy bottomed soup pot, saute the
bacon. As soon as it startes to brown add the
onion and diced green red pepper. Cook for
about 5 min more. Add the diced tomatoes.
Cook 5 min. more. Add the okra and the fish
stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken (tomato paste
can be added at this point if desired).
Add the cubed catfish and simmer till fish is
done. Season w/salt pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.red
pepper. Can also add crab, shrimp, oysters, chicken. Went out
fishing the other day and caught a few catfish too small to keep but
this recipe came to mind. Its real good when made spicy and served
with COLD beer. 04/29 11:17 Weird AL A.Green14 on Genie

MMMMM

Popularity: 7% [?]

Pralines 2

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cajun Creole

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

4 c Sugar

1/2 c Light brown sugar

1/2 c Water

1 c Evaporated milk

1 Stick of butter

1/2 ts Salt

4 c Pecan pieces

1 1/2 ts Vanilla extract

Mix the sugar, brown sugar, water, evaporated milk, butter, and salt in a

medium-size heavy saucepan and bring to a boil over medium heat. When the

mixture begins to boil, reduce the heat to low and cook, stirring

constantly, until a soft ball forms when a small amount of the mixture is

dropped into cold water. Add the pecans and cook for 4 more minutes.

Remove from the heat and beat in the vanilla for 1 minute, then drop

about 2 tablespoonfuls at a time onto a buttered platter or waxed paper.

Let the pralines harden, then store in a tightly covered container in a

cool place.

Makes about 40 pralines.

Lagniappe: Pralines wil easily keep a week without any loss of texture or

flavor. Do not freeze. An excellent candy or dessert. Each praline has

about 198 calories.

FROM: La Cuisine Cajun by Jude W. Theriot. Published by Pelican

Publishing Company. 1101 Monroe Street, Gretna, La. 1986 ISBN 0-88289-489-7

Shared by Robert Rostrup

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Popularity: 3% [?]

Title: KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
Categories: German, Meats, Main dish, Vegetables
Yield: 4 servings

1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

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Popularity: 3% [?]

Title: Southern Gems
Categories: Bread Osg1966
Servings: 1

1 c Flour
1 c Corn meal
1 c Graham flour
1 c Brown sugar
1 ts Salt
5 ts Baking powder
1 ea Egg
2 c Milk
3 tb Butter; melted

Sift dry ingredients, add milk and beaten egg, Beat until smooth, add
melted butter. Pour in muffin tins, bake 20 – 25 minutes.

Note: No temperature given. Assume moderate 350 – 400 F. oven.

Source: Mrs. Bessie J. Wade, Acme Grange, Lorain County, OH
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Popularity: 5% [?]

DOUGHNUTS (“SUFGANIOT”)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/8 6 lb Sifted flour
2 Eggs
1/2 teaspoon Salt
4 tablespoons Sugar
1/2 cup Oil
1 3/4 ounces Fresh yeast
1/3 ounce Package of vanilla sugar
2 cups Warm water — approximately
1/4 cup Cognac
Jam
Icing sugar

Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar.Mix
well. Add oil, water, cognac. Mix till smooth. Add eggs. Mixagain. Add
remaining flour until smooth, elastic texture is obtained. Leave to
rise. Knead, then roll out dough with rolling pin and divide into 4
sections. Roll out each section, cut into rounds with a cup, leave to
rise for 1 hour. Fry in deep oil until golden brown. Drain. Inject with
jam and roll in icing sugar.

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Popularity: 5% [?]

Linguine Stir-Fry With Green Beans Garlic

Recipe By : Woman’s Day Low Fat Meals
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound linguine — spaghetti, or thin
spaghetti
2 teaspoons vegetable oil — divided
1 pound skinless boneless chicken breast — slivered
1 pound green beans — trimmed and halved
2 red bell peppers — seeded — diced
4 cloves garlic — minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare Pasta according to package directions; drain.
In large nonstick wok or skillet over high heat, heat 1 teaspoon
vegetable oil. Add chicken and stir-fry about 4 minutes until firm and
opaque. Remove chicken and set aside.
Add the remaining teaspoon oil to the pan. Add green beans; reduce heat
to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir
well and cook an additional 5 minutes. Add garlic and stir-fry 30
seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer;
toss with chicken and pasta. Serve immediately.

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NOTES : This is one of my very favorite favorities….
*posted to eat-l and eat-lf lists 10-4-96

Popularity: 5% [?]

Title: HAMBURGER COOKIES
Categories: Cookies, Desserts, Children, Kohl, Kooknet
Yield: 6 cookies

2 tb Vanilla frosting
12 Vanilla wafers
2 tb Green-tinted coconut
6 Chocolate-covered round mint
– cookies or patties
Honey, warmed
Sesame seeds

For each hamburger cookie, spread 1/2 teaspoon of frosting on flat
side of one vanilla wafer. Place one teaspoon coconut and one mint
cookie on frosting. spread flat side of second vanilla wafer with 1/2
teaspoon frosting; place frosting side down on mint cookie.
Brush top of “hamburger” with honey; sprinkle with sesame seeds.
Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily.
Tip: To tint coconut, place coconut and 1 to 2 drops of green food
color in a resealable plastic bag. Seal bag and shake until coconut
is uniformly colored.

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Popularity: 4% [?]

Lemon Refrigerator Cookies

Recipe By : Marie Tehas (adapted)
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Desserts
Refrigerator Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 1/2 cups sugar
2 eggs — beaten
1 tablespoon lemon rind — grated
2 tablespoons lemon juice
3 1/2 cups flour
1 tablespoon baking powder
1 3/4 cups coconut

Beat butter until soft and gradually add the sugar. Blend until creamy. Beat in
eggs, lemon rind and juice; stir in coconut. Mix together flour, baking powder
and salt. Stir this into butter mixture; mix well.

Form the dough into a 2″ roll on a piece of foil or waxed paper in which you ca
n wrap it securely. Chill the dough for 4-12 hours.

Slice cookies approximately 1/4 inch thick and place on cookie sheet. Bake at 4
00° for 8-10 minutes. Or drop by teaspoonfuls onto cookie sheet and bake.

Makes 5 dozen.

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NOTES : Adapted from recipe for Butterscotch Refrigerator Cookes from Tim Green
(TimGreen@ix.netcom.com)

Popularity: 3% [?]

Pasta Primavera No. 238 Yields 4 Servings

Main ingredients: 1 large tomato, diced
1 cup broccoli flowerets, 1/2 cup mushrooms, sliced
steamed for 5 minutes 1/2 cup carrots, shredded
1 cup asparagus pieces, 1- 1/4 cup parsley, finely minced
inch, steamed for 5 1/2 tsp black pepper, freshly
minutes ground
1 cup sugar snap peas, or 12 ozs spaghetti or linguine,
1 cup snow peas, blanched high-protein
for 1 minute Sauce:
1 small zucchini, or yellow 2 tsps butter, or
squash (see text for 2 tsps margarine
instructions) 1 tbls flour
1 cup corn kernels, canned 1 cup milk, skim
or 1/2 cup chicken stock
1 cup corn, frozen, blanched 1/2 cup Parmesan, grated
1 tbls garlic, finely minced 1/4 cup basil, frsh,minced, or
1 tbls olive oil 1 tsp basil, dried

Steam or blanch the various vegetables as indicated (for the zucchini or
squash, they should be unpeeled, sliced in half lengthwise, cut into 1″ chunks
and blanched for 1 minute).
Combine and keep warm.
Use a skillet to saute the garlic in the oil for 1 minute, but do not brown.
Add the tomatoes, mushrooms, carrot, parsley and pepper.
Cook for 4 minutes.
Add to the reserved vegetables.
Toss gently to combine.
To prepare the sauce, use a small, heavy saucepan to melt the butter or
margarine.
Add the flour, whisking the roux over medium-low heat for 1 minute.
Gradually add the milk and stock, stirring constantly, until the sauce
thickens slightly.
Stir in the Parmesan and basil.
Heat over medium low heat, stirring, until the cheese is melted.
Pour over the vegetable mixture.
Toss gently to coat.
Cook the spaghetti or linguine al dente.
Drain and keep warm.
Place the cooked pasta in a large heated serving bowl or platter.
Spread the vegetable-and-sauce mixture over the pasta.
Toss gently once or twice.
Serve.

Popularity: 4% [?]

Asparagus Tart

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

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

1 Pastry for 9″ pie

1 lb Asparagus in 1-1/2″ pieces

1 c Jarisberg cheese,shredded

3 tb Pimiento strips

2 tb Cornstarch

1/2 ts Salt

1 pn Black pepper

1 1/2 c Half-and-half

3 Eggs,slightly beaten

1/4 c Parmesan cheese,fresh grated

1. Line 11×1-inch fluted tart pan with pastry; trim pastry with top of pan

and prick with fork.

2. Bake tart shell in preheated 450′F oven 10 minutes, or just until

lightly browned.

3. Meanwhile, cook asparagus in boiling salted water just until

crisp-tender; drain thoroughly.

4. Remove baked sheel from oven and reduce temperature to 375′F.

5. Sprinkle sheel with Jarisberg cheese; top with well-drained asparagus

and pimiento.

6. In medium bowl, combine cornstarch, salt and black pepper; gradually

stir in half-and-half until smooth.

7. Stir in eggs and Parmesan cheese until well blended; pour mixture into

tart shell over asparagus.

8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in

center comes out clean. Let stand 5 minutes before serving.

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Popularity: 4% [?]