-Waldine Van Geffen VGHC42A 4 tablespoon Butter 4 tablespoon Flour 6 cup Crawfish Milk* 2 pound Crawfish Tails 1/2 teaspoon Minced Garlic 1/2 cup Chopped green onions x Cayenne pepper x Salt 3/4 c Dijon mustard 1 lb Fresh pasta *Soak the tails in milk for 1 hour and strain. Melt butter and add flour. Cook for 5 minutes over medium heat. Add garlic and cook for 1 minute. Add crawfish milk slowly to make a cream sauce. Cook until thickens. Add the mustard, cayenne, and simmer for 5 minutes. Add crawfish tails and green onions and simmer for 3 more minutes. Add salt to taste and serve over fresh pasta. (wrv) |
1 c Shredded Jack cheese -=OR=- Cottage cheese 2 Eggs; well beaten 1/2 c Chopped parsley 1 ts Salt 10 Sheets phyllo pastry 1 c Unsalted butter; melted Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350F until pastry is golden, about 15 to 20 minutes. |
1/4 c AM Amaranth Flour 1/4 c AM Millet Flour 1/4 c Yellow Corn Flour 1 pn Salt 1/4 c Sesame Tahini -OR- ground seeds 3 c Water Mix flours, salt, and tahini together. Add water and stir. Simmer over low heat until thick and creamy, stirring constantly with a wire whisk to prevent lumping or burning. Once thick, serve hot with milk or soymilk and favorite sweetener. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
1 1/2 c Stellini or Alphabets -OR other small pasta shape, -uncooked 1 tb Butter or margarine 3 md Carrots -- finely diced 2 Celery stalks -- finely diced 6 c Low-sodium chicken broth -- skimmed of fat 1 1/2 c Diced cooked chicken 1/2 c Frozen peas -- thawed Salt -- to taste Prepare pasta according to package directions, drain and set aside. Melt the butter or margarine in a medium saucepan. Add carrots and celery. Saute vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste with salt and serve. Each serving provides: 287 Calories; 19.3 g Protein; 40.8 g Carbohydrates; 5.1 g Fat; 30.3 mg Cholesterol; 722 mg Sodium. Calories from Fat: 16% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission) |
1 c Shortening 1/2 t Salt 3 t Soda 2 t Ginger 2 t Cinnamon 1 t Allspice or cloves 1 c Sugar 1 c Molasses 1 Egg 4 3/4 c Flour (sifted) 3/4 c Double strength cold coffee Heat oven to 375 degrees. Cream together first 7 ingredients (left to right); blend in molasses. Beat in egg; add sifted flour alternately with coffee. Drop from teaspoon onto lightly greased cookie sheets about 2 inches apart. Bake 15 minutes or until done. Yield: 5 dozen. |
1 lb Chinese turnip 1 Scallion 1 tb Fresh ginger 2 c Water 2 tb Salt 2 Cloves garlic 1 ts Sugar 1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight. 2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week. From: The Korean Cookbook, By Judy Hyun. |
1 cn Cranberry jelly 1/4 c Water 3/4 c Grey Poupon, honey style 1 t Orange peel, grated 16 Chicken wings, split, with -tips removed heat cranberry sauce and water over low heat, stirring occasionally until blended. Stir in mustard and orange peel. Remove from heat; cool slightly. In med. bowl, mix chicken with mustard mixture; cover and chill overnight. Preheat oven to 400F. Remove chicken from marinade; reserve marinade. Arrange chicken on lightly greased foil-lined pan. Bake 40-45 minutes, turning and brushing chicken with marinade after 20 minutes. |
Stephen Ceideburg 2 tb Butter 2 md Onions, finely chopped 2 Garlic cloves, finely sliced -an crushed 1 ts Salt 1/2 ts Pepper 1 Chile pepper, seeded, minced 1 Chicken, cut in serving -pieces 2 Green bell peppers, cored, -seeded, chopped 3 To 4 tomatoes, cored, -coarser chopped 2 c Water 6 tb Smooth peanut butter 1/2 lb Spinach Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides. Mash tomatoes with a fork an mix them into the stew, along with the water. Reduce heat, cover, and simmer 10 minutes. Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew. Serves 4 to 6. PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat (8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. |
-HBWK07A CHUCK OZBURN 2 c Conch; fresh or frozen - ground three times 4 c Potatoes; peeled diced 2 qt -water 1/4 lb Salt-cured pork; - diced 2 md Onions; - chopped 1 Green pepper; - chopped 1 c Tomatoes; fresh or canned - drained 1 ts Salt 1/4 ts Freshly ground pepper Place ground conch in 4 quart saucepan; add potatoes and water. Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork in heavy skillet; add onion and green pepper. Saute 5 minutes; add to kettle along with tomatoes. Season to taste; cover and simmer about 45 minutes, or until conch is tender and potatoes have dissolved and thickened the chowder. Note: On the West Coast, abalone can be substituted for the conch. |
-JUDI M. PHELPS 1 1/4 lb Salmon fillets 2 c Champagne 1/4 c Fresh-squeezed lemon juice 1/2 md Yellow onion; sliced 1 T Capers 4 5-inch sprigs fresh tarragon Several grinds of pepper Rinse the fillets and place in a shallow pan large enough to hold them in one layer. Add the champagne, lemon juice, and enough water to just cover the fillets. Remove the fish and bring poaching liquid to a boil. Lay the fish back in the pan in a single layer and top with the onion slices, capers, tarragon, and pepper. Reduce heat to low, cover, and simmer 4 to 6 minutes, depending on the thickness of the fish. Fish is done when mostly opaque but still barely transparent at the very center. Remove fish from the liquid, along with onions, capers, and tarragon. Drain well and serve immediately on warmed plates. This is nice with a wild rice pilaf and a tossed green salad. Each serving provides: Calories 256, protein 29 g, carbohydrate 5 g, sodium 102 mg, cholesterol 105 mg, fat 5 g, 19% of calories from fat. Source: The Best 125 Lowfat Fish & Seafood Dishes. Shared and MM by Judi M. Phelps. [email protected], [email protected], or [email protected] |