High Voltage Shareware/high1.zip/high1/DIR22/RECIPIES.ZIP/RECIPES.14

Text File | 1984-01-03 | 11KB | 396 lines

For a fine dining experience.

        Sole in Wine

1 1/2 lb fillet of sole or other white fish
1/3 lb mushrooms, whole
1 c dry sauterne
1/4 c cream
2 egg yolks

Place sole in glass baking dish.  Add mushrooms and wine.  Bake until tender
at 350 degrees, about 30 minutes.  Drain liquid into sauce pan and reduce
over medium heat until amount left is equal to initial amount of sauterne.
In a cup, mix yolks and cream together thoroughly; add to sauce pan, using
whisk to blend.  Pour over fish and return to oven briefly to glaze.

Serves 4

KEY WORDS:  easy, entertain, lunch, main dish
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After a busy day out of the house.

        Bean Casserole

1 lb bacon, cooked and crumbled
4 onions, sliced
1/2 cup maple syrup
1/2 tsp garlic salt
1 lb pinto beans, cooked

Combine all ingredients in a covered baking dish.  Bake at 350 degrees for 1
hour.

Serves 4

KEY WORDS:  kids, easy, leftovers, potluck, make ahead, main dish
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A hint of the mysterious

        Rice Pilaf Salad

2 c turkey, cooked and diced
1 1/2 c brown rice, cooked
1 c garbanzo beans, cooked
1 c red adzuki beans (or kidney beans), cooked
2 apples, cored and chopped
1/2 c celery, sliced
1 green pepper, chopped
1/2 c plain green olives, sliced
1/4 c green onion, sliced
1/4 c parsley, diced

Combine all ingredients and toss together.  Chill 1 hour.  Just before
serving, pour dressing of your choice over salad.  Toss and serve.

Serves 4

KEY WORDS:  entertain, easy, leftovers, salad
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From "south of the border, down Mexico way."

        Chili Relleno Pie

2 cans (8 oz. ea.) green chilies
1 lb jack cheese, sliced
1 lb natural cheddar cheese, sliced
4 T whole wheat flour
1 c evaporated milk
1 c sour cream
4 eggs
1 c diced chicken or turkey, cooked (opt)
2 c mild salsa

Cut chilies open and line 8" x 13" baking dish with them.  Layer both
cheeses evenly over chilies.  Add any remaining chilies over the cheese
layer.  Mix flour with small amount of milk; using a wire whisk helps to
make a smooth paste.  Mix in remaining milk and sour cream.  Beat in eggs,
one at a time; add diced meat.  Pour over chilies and cheese; bake for 30
minutes at 350 degrees.  Pour salsa over top and bake an additional 15
minutes.

Serves 8

KEY WORDS:  entertain, spicy, potluck, vegetarian, ethnic, main dish
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A new twist on an old favorite.

        Cheese Chicken Lasagne

8 oz lasagne noodles
1/2 c onion, chopped
1/2 green pepper, chopped
4 T butter
1 can (7 1/2 oz) cream of chicken soup
1 c mushrooms, sliced
1/2 c pimentos, chopped and drained
1/3 c white wine
1/2 tsp basil, crushed
1 3/4 c cottage cheese
2 c chicken, cooked and diced
2 c natural mild cheddar cheese, grated
1/2 c grated Parmesan cheese

Cook noodles in boiling, salted water according to package directions;
drain.  Saute onion and bell pepper in butter until onion is clear and
tender.  Stir in soup, mushrooms, pimento, wine and basil.  Lay half the
noodles in a 9"x 13" baking dish; top with half the sauce, followed in
layers with half of the following: cottage cheese, chicken, cheddar and
Parmesan cheeses.  Add in layers remaining noodles, sauce, cottage cheese
and chicken.  Bake at 350 degrees 45 minutes.  Top with remaining cheeses;
bake 2 minutes more.

Serves 9

KEY WORDS:  kids, entertain, leftovers, potluck, main dish
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For a country-western evening.

        Tex-Mex Salad

1 onion, chopped
4 tomatoes, chopped
1 head lettuce, chopped
1 1/4 c cheddar cheese, grated
3/4 c Italian dressing
1 lb. ground meat, beef, turkey, or chicken
1 can (15 oz) kidney beans, drained
1/4 tsp mixed vegetable seasoning
1 bag tortilla chips, crushed
1 large avocado, sliced
1 can (7 1/2 oz) plain black or green olives (opt)

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
Mix with cold salad.  Toss in crushed tortilla chips and avocado slices.
Garnish with olives, if desired.

Serves 4

KEY WORDS:  kids, easy, leftovers, salad
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Delightfully light.

        Cheese Mushroom Souffle

5 T butter
1/2 lb mushrooms, finely chopped
1 T green onion, chopped
1/2 tsp mixed vegetable seasoning
1 dash ground nutmeg
3 T whole wheat flour
1 c milk
2 T sherry
5 eggs, separated
1 1/4 c shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes.  Add seasonings and flour; stir until
blended.  Gradually stir in milk and sherry.  Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form.  Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese.  Spoon mixture into buttered individual souffle dishes or single
large souffle dish.  Sprinkle remaining cheese on top.  Bake small dishes
for 25-30 minutes at 375 degrees.  Bake large souffle at 350 degrees for 35-
40 minutes or until puffy and golden.  Serve immediately.

Serves 4

KEY WORDS:  entertain, hi-pro, easy, vegetarian, brunch, main dish
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        Fresh Mushroom Soup

2 T butter
1/2 lb fresh mushrooms, sliced
1/2 c finely chopped onion
1/2 tsp vegetable seasoning
1 T arrowroot powder
2 c skim milk
1 cube bouillon

In sauce pan, melt butter over medium heat.  Add mushrooms.  onion, and
vegetable seasoning.  Cook about 5 minutes.  Combine arrowroot in about 1/4
of the milk; add to mushroom mixture.  Add bouillon cube and remaining milk.
Simmer, stirring constantly, until soup is hot and thickens slightly.

Serves 2

KEY WORDS:  entertain, soup, easy, quick, vegetarian, soup
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For the Dutch, fall weather means leek soup.

        Dutch Leek Soup

3/4 c whole wheat flour
2 cubes bouillon
2 qt water
1 c milk
1/8 tsp ground mace
5 leeks
1/4 c whipping cream
2 c shredded Edam or Gouda cheese

Blend together flour, bouillon cubes and water.  Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes.  Add
leeks and cream; simmer 10 minutes.  Serve cheese with soup at the table.

Serves 8

KEY WORDS:  entertain, spicy, ethnic, quick, easy, freezes well, soup
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Something to do with the Halloween Jack-o-lantern.

        Holiday Pumpkin Soup

4 c broth
1 cube bouillon
4 lb fresh pumpkin, peeled, seeded, cooked
2 c water
2 c half & half
2 T molasses
1 T butter
1/8 tsp ground ginger
1/4 tsp nutmeg
1/2 c fresh parsley, chopped
chopped mint for garnish

Make broth with bouillon.  Cut pumpkin into 1" cubes and place in broth.
Simmer for 5 minutes, then puree in blender.  Return puree to heat; add half
& half and molasses.  Add butter, ginger and nutmeg; simmer 10 minutes.  Add
parsley; simmer 10 minutes more.  Serve with fresh chopped mint on top.

Serves 6

KEY WORDS:  soup, holiday, easy
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I have never had any leftovers with these.

        Ham Biscuits

2 c whole wheat pastry flour, or unbleached
     white flour
4 tsp baking soda
1/2 c cooked ham, diced fine
4 T butter
3/4 c milk, apple juice or water

Stir flour, baking soda and ham together.  Cut in butter until crumbly.  Add
milk and quickly moisten.  Roll out dough on floured board.  Cut biscuits in
round 2" shapes.  Bake at 350 degrees, 12 to 15 minutes.

Makes 12

KEY WORDS:  easy, leftovers, kids, potluck, brunch
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From the deep South.

        Cream of Pecan Soup

2 T butter
1/2 c onion, diced
1 T flour
2 c broth (OR
2 c water AND
1 vegetable bouillon cube)
1/2 tsp soy sauce
1/2 tsp vegetable seasoning
1 dash nutmeg
1 c pecans, ground fine
1/2 c celery leaves
1 1/2 c cream or half & half
4 sprigs mint

Melt butter; add onion and saute 5 minutes.   Stir in flour and broth.  Add
seasonings, pecans, and celery leaves; simmer 10 minutes.  Stir in cream and
simmer 5 minutes longer.  Serve with mint.

Serves 2

KEY WORDS:  soup, entertain, freezes well
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For fresh flavor, buy fish fresh the day you're going to make this.

        Bouillabaisse

1 1/2 lb mussels, cut in pieces
1 c white wine
1 1/2 lb sole, cut in 1" pieces
1 1/2 lb snapper, cut in 1" pieces
2 tsp ground saffron
4 T + 2 tsp butter
5 garlic cloves, crushed
2 onions, sliced
1 carrot, sliced
2 stalks celery, sliced
1 tsp grated nutmeg
1 tsp basil
1 tsp thyme
1 bay leaf
2 T soy sauce
2 qt water
12 slices french bread

Steam mussels 3-4 minutes.  Dissolve saffron in warm wine; set aside.  Melt
butter; add garlic, onion, carrot, celery, seasonings, and soy sauce.  Cover
and simmer for 5 minutes.  Add water and wine; bring to boiling; add fish.
Reduce heat and simmer for 10 minutes.  Serve with toasted bread.

Serves 6

KEY WORDS:  soup, entertain, easy, main dish
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Perfect for a foggy day dinner.

        Clam Chowder, Manhattan Style

36 live clams
3 T butter
3/4 lb pork, diced
4 onions, chopped
4 tomatoes, chopped
2 1/2 c chopped celery
1 1/2 c chopped carrots
3 tsp fresh parsley
3 tsp basil
1/2 tsp thyme
1 bay leaf
3 cloves garlic, diced
1 T soy sauce
2 1/2 qts liquid (clam cooking water + water)
4 potatoes, diced

Place clams in  soup kettle, cover with water, and steam open.  Remove clams
from their shells, and mince fine; reserve.  Strain clam liquid and reserve.
Saute pork and onions in butter until onions are clear.  Add tomatoes and
simmer 5 minutes, stirring.  Add celery, carrots, parsley, basil, thyme, bay
leaf, garlic and soy sauce.  Stir in correct amount of liquid (clam cooking
water plus additional water, if needed); simmer, covered, 1 hour.  Add
potatoes and simmer 15 minutes.  Add clams and simmer another 8 minutes.
Adjust seasonings if necessary.  Serve immediately, with crackers.

Serves 6

KEY WORDS:  soup, entertain, main dish, lunch
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A touch of the rugged Maine coast.

        Clam Chowder, New England Style

24 clams
3 c water
1/2 lb pork, diced
3 T butter
1 onion, sliced
3 potatoes, diced
1 3/4 c half & half
1 T soy sauce
2 cloves garlic, crushed
1 tsp basil
1 tsp parsley
1 tsp thyme

Combine clams, their liquid and water; bring to a boil.  Drain clams,
reserving liquid.  Remove clams from shells; chop meat; set aside.  In
butter, fry pork with onions, until onions are clear.  Add potatoes and
liquid from clams; simmer 20 minutes.  Stir in half & half, seasonings, and
clams.  Heat through.  Serve hot.

Serves 6

KEY WORDS:  soup, entertain, easy, main dish, lunch
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A classic from the continent.

        Vichyssoise

4 T butter
1 onion, diced
2 stalks celery, sliced
2 large leeks, chopped
1 qt chicken broth
3 c sliced potatoes
1 T soy sauce
1 c cream
2 T chives

Melt butter; add onion, celery, and leeks; cook 20 minutes.  Place in sauce
pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer.
Simmer until potatoes are soft.  Puree soup; add soy sauce.  Chill; stir in
cream.  Reseason if necessary; garnish with chives to serve.

Serves 4

KEY WORDS:  soup, easy, entertain, ethnic
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