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---------- Recipe via Meal-Master (tm) v7.04
Title: Tofu Quiche
Categories: Low-cal, Vegetables
Servings: 4
1 ts Margarine 2 tb Fine dry Bread Crumbs
12 oz Tofu, drained 2 x Egg Whites
Egg 1/3 c Skim Milk
1/2 ts Oregano, crushed 1/8 ts Garlic powder
3/4 c Shredded lo-fat Cheddar chee 7 oz Can Whole Kernel Corn, drain
1 tb Dried minced Onion Med Tomato
1 tb Snipped fresh parsley (opt.)
Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle
with bread crumbs to coat the dish.
Cut up Tofu.
In a blender or food processor bowl combine tofu, egg whites, whole egg,
milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t
pepper, and 1/8 t salt.
Cover and blend or process till smooth. Stir in corn and dried onion. Pour
into prepared pie plate.
Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife
inserted near the center comes out clean.
Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the
remaining cheese. Bake for 3 minutes more or till cheese is melted.
********************************************************* Per serving: 212
calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol,
411 mg sodium, 254 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tofu Manicotti
Categories: Low-cal, Pasta, Main dish
Servings: 4
8 x Manicotti shells 1/2 c Chopped fresh Mushrooms
1/2 c Finely chopped Onion 1 tb Snipped fresh Parsley
1 ts Dried Italian seasoning 1/8 ts Paprika
10 oz Tofu, drained Egg White, slightly beaten
2 tb Grated Parmesan Cheese 1 1/4 c Skim Milk
2 tb Flour 1/8 ts Garlic powder
1/2 c Shredded lo-fat Cheddar chee
Cook pasta shells according to package directions. Rinse in cold water;
drain.
Spray a med skillet with Pam. Add mushrooms and onion; cook till tender.
Stir in parsley, Italian seasoning, and paprika. Cool slightly.
Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom
and onion mixture. Stuff each manicotti shell with about 1/4 cup of the
tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish.
For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t
salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce
over pasta in baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired.
Bake, uncovered, 2 minutes more or till cheese is melted.
*****************************************************************8
Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13
mg cholesterol, 347 mg sodium, 328 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Curried Lentils and Vegetables
Categories: Low-cal, Vegetables, Main dish
Servings: 6
2 c Dry Lentils (10 oz.) 4 c Water
1 1/2 c Chopped Carots 1 1/2 c Chopped onions
1 c Chopped Celery Clove garlic, minced
3 ts Curry powder (or less) 1 ts Grated fresh Gingerroot
1 ts Salt 1 1/2 c Plain lo-fat Yogurt
Med Tomato, chopped 1 tb Snipped fresh Parsley (opt.)
Rinse lentils and drain.
In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic,
curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to
boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are
tender.
In a medium mixing bowl stir together yogurt, tomato, and parsley, if
desired. Serve with lentil mixture.
********************************************************** Per serving: 242
calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446
mg sodium, 811 mg potassium.
Add crunch to the meal with toasted pita bread wedges.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Tex-Mex Beans with Cornmeal Dumplings
Categories: Low-cal, Vegetables, Main dish
Servings: 5
1/3 c Flour 1/3 c Yellow Cornmeal
1 ts Baking powder 1/4 ts Salt
Beaten Egg White 1/4 c Skim Milk
2 tb Cooking Oil 3/4 c Water
1 c Chopped Onion Clove Garlic, minced
15 oz Can Garbanzo Beans, drained 15 oz Can Red Kidney Beans,drained
15 oz Can Tomato Sauce 4 oz Can diced green chili pepper
2 ts Chili powder 1/4 ts Salt
1 1/2 ts Cornstarch
In a med mixing bowl, stir together flour, cornmeal, baking powder, and
1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;
set aside.
In a 10" skillet combine the water, onion, and garlic. Bring to boiling;
reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo
beans, kidney beans, tomato sauce, drained green chili peppers, chili
powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T water. Stir into bean
mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
bean mixture.
Cover and simmer for 10-12 minutes or till a toothpick inserted in the
center of a dumpling comes out clean.
*************************************************************** Per
serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
cholesterol, 1023 mg sodium, 839 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Rice and Beans with Cheese
Categories: Low-cal, Cheese, Rice
Servings: 5
1 1/3 c Water 2/3 c Long grain Rice
1 c Shredded Carrots 1/2 c Sliced Green Onions
1 ts Instant chicken bouillon 1/2 ts Ground Coriander
1/4 ts Salt 1 ts Hot pepper Sauce
15 oz Can Pinto / Navy Beans,drain 1 c Lo-fat Cottage Cheese
8 oz Plain lo-fat Yogurt 1 tb Snipped fresh parsley
1/2 c Shredded lo-fat Cheddar chee
In a large saucepan combine water, rice, carrots, green onions, bouillon
granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes or till rice is tender and
water is absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon
into a 10x6x2" baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated
through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes
more or till cheese melts.
************************************************************* Per serving:
282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489
mg sodium, 548 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetable Rice Bake
Categories: Low-cal, Vegetables, Rice, Main dish
Servings: 4
2 ts Instant Chicken Bouillon 2/3 c Long grain Rice
1/2 c Chopped Green Pepper 2 x Beaten Eggs
2 c Shredded Zucchini * 1 c Skim Milk
1/2 ts Onion powder 1/2 ts Dried Basil, crushed
1/2 ts Dried Oregano, crushed 3/4 c Shredded lo-fat Cheddar chee
4 oz Lo-cal cream cheese (soft) 2 tb Diced Pimento
* or chopped broccoli
In a saucepan combine bouillon granules and 1 1/2 cups water. Bring to
boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till
tender.
Meanwhile, in a med saucepan combine green pepper and 1/2 cup water. Bring
to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded
zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till
crisp-tender; drain well. Set aside.
In a large mixing bowl combine eggs, milk, onion powder, basil, oregano,
and 1/8 t pepper.
Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into
egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2"
baking dish.
Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is
set. Let stand 5 minutes before serving.
********************************************************** Per serving: 315
calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol,
574 mg sodium, 407 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Cheesy Pepper and Mushroom Pizza
Categories: Low-cal, Cheese
Servings: 6
1 1/2 c Flour (or a little less) 1 pk Active dry Yeast
1/2 ts Sugar 1 ts Cooking oil
3/4 c Lo-fat Cottage cheese,draine 1 tb Cornmeal
Egg 2 tb Grated Parmesan Cheese
1 ts Dried Basil, crushed Clove Garlic, minced
Med Green / Sweet Red Pepper 1 c Sliced fresh Mushrooms
1 c Shredded Mozzarella Cheese *
* part-skim
For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add
oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low
speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in
as much of the remaining flour as you can. Then, knead in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (5
minutes total). Shape into a ball. Place in a greased bowl; turn once.
Cover; let rise in a warm place till double (about 30 minutes). Punch down.
Cover; let rest 10 minutes.
On a floured surface roll dough into a 14" circle. Place on a pizza pan
sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly.
Bake crust in 425 deg F oven about 10 minutes or lightly browned.
In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic,
and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut
green pepper into rings. Place atop pizza with mushrooms. Sprinkle with
Mozzarella. Bake in 425 deg oven till hot.
********************************************************** Per serving: 224
calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356
mg sodium, 212 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Vegetarian Lasagna
Categories: Low-cal, Pasta, Cheese, Main dish
Servings: 8
8 x Lasagna Noodles 10 oz Pk frozen chopped Broccoli
14 1/2 oz Can Tomatoes 15 oz Can Tomato Sauce
1 c Chopped Celery 1 c Chopped Onion
1 c Chopped Grn/Sweet Red Pepper 1 1/2 ts Dried Basil, crushed *
2 x Bay leaves Clove garlic, minnced
Beaten Egg 2 c Lo-fat Ricotta or Cottage Ch
1/4 c Grated Parmesan Cheese 1 c Shredded Mozzarella Cheese
* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil
Cook noodles and broccoli separately according to their package
directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil,
bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover,
20-25 minutes or till sauce is thick, stirring occasionally. Remove bay
leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese,
and 1/4 t pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half
the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with
Mozzarella. Bake 5 minutes more or till heated through. Let stand 10
minutes before serving.
********************************************************** Per serving: 282
calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol,
646 mg sodium, 620 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Puffy Baked Fondue
Categories: Low-cal, Main dish
Servings: 2
2 x Eggs, separated 1 c Skim Milk
1 tb Dry White Wine 1/4 ts Salt
1 1/2 c Cubed French bread 2 oz Sliced Swiss cheese
In a small mixer bowl, beat egg whites till stiff peaks form (tips stand
straight). Set aside.
In another small bowl beat egg yolks, milk, wine, and salt till smooth.
Fold into egg whites.
Spray two 12-oz individual casseroles with nonstick spray coating. Divide
bread betweem casseroles. Top with cheese; pour egg mixture over bread and
cheese.
Bake, uncovered, in 350 deg F oven for 20-30 minutes or till golden. Try
sourdough French bread for a little different flavor.
************************************************************* Per serving:
333 calories, 21 f protein, 27 g carbohydrates, 15 g fat, 304 mg
cholesterol, 469 mg sodium, 336 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Corn Timbales
Categories: Low-cal, Vegetables
Servings: 2
12 oz Can whole kernel Corn * 1/4 c Sliced Green Onion
2 x Slightly beaten Eggs 1 c Skim Milk
1/4 ts Salt 1/8 ts Pepper
2 tb Fine dry Bread Crumbs 2 tb Grated Parmesan Cheese
2 ts Margarine, melted
* drained, or 1 1/2 cups of another cooked or canned vegetable
If desired, set aside some corn and green onion for a garnish.
In a med mixing bowl stir together eggs, milk, salt and pepper. Stir in
remaining corn and green onions.
Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between
casseroles.
Bake, uncovered, in a 325 deg F oven for 25 minutes.
In a small mixing bowl stir together bread crumbs, Parmesan cheese, and
margarine. Sprinkle atop casseroles.
Bake, uncovered, for 15 minutes more or till a knife inserted near the
center comes out clean. Garnish with reserved corn and green onions, if
desired. *************************************************************
Per serving: 348 calories, 18 g fat, 43 g carbohydrates, 14 g fat, 282 mg
cholesterol, 628 mg sodium, 627 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Carrot and Onion Puff
Categories: Low-cal, Vegetables
Servings: 4
1 c Chopped Onion 1 c Shredded carrots
2 tb Water 1 1/2 c Skim milk
1/2 c Oat bran 2 tb Snipped fresh Parsley
1/2 ts Salt 1/8 ts Ground Nutmeg
1/8 ts Pepper 1 c Shredded Cheddar cheese *
Clove garlic, minced 4 x Egg Whites
* or Monterey Jack cheese
In a large saucepan combine onion, carrots, garlic, and water. Bring to
boiling, reduce heat. Cover and simmer about 10 minutes or till vegetables
are tender, stirring occasionally. Do not drain.
Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to
boiling over medium-hi heat, stirring constantly. Cook and stir for 2
minutes. Remove from heat. Stir in cheese till melted. Cool slightly.
In a large mixer bowl beat egg whites till stiff peaks form (tips stand
straight). Fold in vegetable mixture.
Pour into an ungreased 1 1/2 qt souffle dish. Bake in a 325 deg F oven
about 50 minutes or till top is brown and a knife inserted near the center
comes out clean. Serve immediately.
********************************************************** Per serving: 218
calories, 17 g protein, 19 g carbohydrates, 10 g fat, 31 mg cholesterol,
551 mg sodium, 460 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Creamy Egg and Vegetable Bake
Categories: Low-cal, Vegetables
Servings: 4
2 c Cubed peeled potatoes 1/2 c Chopped Onion
1 c Frozen mixed Vegetables 1 1/4 c Skim Milk
1 tb Cornstarch 2 ts Instant Chicken Bouillon
1/8 ts Pepper 1/2 c Shredded Cheddar cheese(2oz)
1 ts Dijon-style Mustard 4 x Hard-cooked Eggs, sliced
Sm Tomato, halved & sliced
In a saucepan cook potatoes and onion, covered, in boiling salted water
for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender;
drain well.
Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch,
bouillon granules, and pepper. Cook and stir till thickened and bubbly.
Stir in cheese and mustard till cheese is melted.
Spray an 8x1 1/2" round baking dish with Pam. Spread the vegetables in the
bottom of the dish. Top with the egg slices. Pour sauce over all
ingredients in dish.
Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato slices
atop. Bake, uncovered, 5 minutes more or till heated through.
*************************************************************** Per
serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg
cholesterol, 591 mg sodium, 618 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Asparagus Frittata
Categories: Low-cal, Vegetables
Servings: 4
3/4 lb Fresh Asparagus spears * 6 x Eggs
3/4 c Lo-fat Cottage Cheese 2 ts Prepared Mustard
1/8 ts Salt 1/8 ts Pepper
1 c Sliced fresh mushrooms Sm Tomato, cut in wedges
* or one 10-oz pkg frozen cut asparagus
Cook fresh asparagus spears in a small amount of boiling water for 8-10
minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut
remaining asparagus into 1" pieces. Or, cook frozen asparagus according to
package directions; drain. Set aside.
Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage
cheese, mustard, salt, and pepper; set aside.
Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat
till just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms
and asparagus (if using fresh asparagus, arrange the 3 reserved spears on
top.)
Cook mixture over low heat about 5 minutes or till mixture bubbles
slightly and begins to set around edges.
Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till
set. Garnish each serving with tomato.
*************************************************************** Per
serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg
cholesterol, 375 mg sodium, 463 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Baked Eggs Florentine
Categories: Low-cal, Vegetables
Servings: 4
10 3/4 oz Can condensed Crm of Celery 1/2 c Shredded carrot
1/2 c Chopped Water Chestnuts 1/4 c Plain lo-fat yogurt
2 ts Grated Parmesan Cheese 1/8 ts Pepper
20 oz Pkg frz chopped Spinach * 4 x Eggs
* thawed, and well drained
In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
Parmesan cheese, and 1/8 t pepper. Stir in spinach.
Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
indentation in the center of the spinach mixture. (or, spread the spinach
mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)
Break 1 egg into each indentation.
Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set
and yolks are beginning to set. Sprinkle with additional pepper, if
desired. *********************************************************** Per
serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg
cholesterol, 798 mg sodium, 853 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Curried Beef and Potatoes
Categories: Low-cal, Beef, Main dish
Servings: 4
3/4 lb Beef Top Round steak 2 x Sm Potatoes, halved *
1/2 c Beef broth 2 ts Cornstarch
1/4 ts Salt 3/4 c Chopped Onion
3/4 c Chopped Green or Red Pepper 1 tb Cooking oil
1 ts Curry powder Med Tomato, coarsely chopped
* halved and thinly sliced (1/2 lb total)
Partially freeze meat. Thinly slice across the grain into bite sized
strips. set aside.
Cook sliced potatoes in boiling water about 5 minutes or till tender.
Drain and set aside.
Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set
aside.
Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion
and stir fry about 2 minutes. Add green or red pepper and stir fry about 2
minutes more or till vegetables are crisp-tender. Remove from wok.
Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or
till beef is done. Push beef from center of the wok.
Stir sauce and add to center of wok. Cook and stir till thickened and
bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all
ingredients for 1 minute or till heated through.
**************************************************************** Per
serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53 mg
cholesterol, 414 mg sodium, 714 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Stuffed Acorn Squash
Categories: Low-cal, Vegetables, Meats, Microwave
Servings: 2
Sm Acorn Squash (1 lb) 6 oz Lean ground Pork or Turkey
1/4 c Chopped Celery 1/4 c Chopped Onion
1/4 ts Salt 1/4 ts Curry powder
1/4 ts Cinnamon 1/2 c Unsweetened Applesauce
Slice raisin bread, cubed
Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place
squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven
50 minutes.
Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till
meat is no longer pink and vegetables are tender. Drain off fat. Stir in
salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce
and bread cubes.
Turn squash cut side up in dish. Place stuffing in squash halves. Bake
uncovered, 20 minutes more.
MICROWAVE Directions:
Place squash, cut side down in a 10x6x2" microwave-safe baking dish.
Micro-cook on 100% power (high) for 6 1/2-8 1/2 minutes or till tender. Set
aside. In a 1 qt casserole cook turkey, celery, and onion, covered, on high
for 2-3 minutes or till turkey is no longer pink, stirring twice. Drain.
Stir in curry powder, salt, and cinnamon. Cook 30 seconds more. Stir in
applesauce and bread cubes. Spoon into squash halves. Cook, uncovered, on
high for 3-4 minutes or till heated through.
************************************************************** Per serving:
306 calories, 23 g protein, 38 g carbohydrates, 8 g fat, 63 mg cholesterol,
384 mg sodium, 1171 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Ham and Potato Skillet
Categories: Low-cal, Meats
Servings: 3
1/2 lb Ground fully cooked Ham 1 c Sliced Celery
2 c Chopped Potatoes 1 c Fresh or frz cut Green Beans
1/2 c Chopped Onion 1/2 c Water
1/4 ts Dried Thyme, crushed 1/8 ts Pepper
1 tb Grated parmesan cheese
Spray a large skillet with Pam. In the skillet cook ham, celery, and onion
till vegetables are tender.
Stir in potatoes; fresh green beans if using them; water; thyme; and
pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or
till potatoes are tender and most of the liquid is absorbed. If using
frozen green beans, add to ham and potato mixture the last 7 minutes of
cooking.
To serve, sprinkle with Parmesan cheese.
*********************************************************** Per serving:
228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol,
993 mg sodium, 999 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nora Mill Grits (white or yellow)
Categories: Breakfast
Servings: 3
1 c NORA MILL stone ground grits 1 1/2 c Water
1/3 ts Salt
Put salt in water and bring to boil. Slowly stir in grits and return to
boiling point. Reduce to low heat and simmer, covered, for 20 minutes,
stirring occasionally. Serve hot. Top with a pat of butter and a little
milk if desired. (Note: amount of water can be increased as needed; Nora
Mill Grits are medium ground.)
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nora Mill Easy Corn Bread
Categories: Breads
Servings: 10
1 c NORA MILL self-rise cornmeal 1/2 c Vegetable oil
1/2 ts Salt 2 Eggs, beaten
8 oz Sour cream 4 oz Cream style corn
Combine cornmeal and oil, add beaten eggs and stir. Add other ingredients
and bake at 400 degrees F. for 25-30 minutes or until done. Serve hot or
cold, especially good with a pat of butter and/or favorite jam or jelly.
Recipe Conversion to use Plain NORA MILL cornmeal:
Add/exchange the following items to above ingredient listing: 2 1/2 cups
Plain NORA MILL cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, and 2
tsp. salt.)
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nora Mill Whole Wheat Biscuits
Categories: Breads
Servings: 24
4 c NORA MILL whole wheat flour 1 c Plain white flour
3/4 c Shortening 3 tb Sugar
1 ts Salt 1/2 c Water
1 tb Baking powder 2 c Buttermilk
1 ts Baking soda 1 tb Dry yeast
Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast
rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add
shortening to sifted ingredients and blend well with hands. Add buttermilk
and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes.
Biscuit Roll can be refrigerated for up to two weeks.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nora Mill Buckwheat Buttermilk Pancakes
Categories: Cakes
Servings: 8
1 1/2 c NORA MILL buckwheat flour 3 tb NORA MILL whole wheat flour
1 ts Dry yeast 1 c Lukewarm water
1 c Buttermilk 1/2 ts Salt
Dissolve dry yeast into lukewarm water. Add buttermilk, both flours, and
salt, then mix well. Let set overnight. Bake the next day on a hot
griddle.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nora Mill Whole Wheat Pancakes
Categories: Cakes
Servings: 8
1 1/2 c NORA MILL whole wheat pc mix 2 Eggs (3 for richer pancakes)
1 1/4 c Buttermilk (milk is okay) 2 tb Melted butter or margarine
Beat eggs in a bowl until well mixed. Add in buttermilk (or milk) and
butter. Add mix and stir until dry ingredients are just moistened; leave
the batter a little lumpy. Bake pancakes on hot greased griddle; hot
enough to make a drop of water dance on the surface before evaporating.
Turn just once when pancakes begin to lose their gloss and bubbles are
starting to burst.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nora Mill Whole Wheat Muffins
Categories: Breads
Servings: 12
2 c NORA MILL whole wheat m. mix 2 Eggs
1 c Buttermilk (milk is okay) 1/2 Melted butter or margarine
Preheat oven to 475 degrees F. Grease muffin tins. Beat eggs and butter-
milk (or milk). Then add in butter. Stir in mix (do not over mix, leave
it lumpy). Divide into muffin tins and bake for 20 minutes. Muffins
should be firm and pulling away from the sides of pan.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Nora Mill Buttermilk Corn Bread
Categories: Breads
Servings: 8
1 1/2 c NORA MILL buttermilk cb mix 1 c Buttermilk
1 Egg 2 tb Liguid shortening
Beat egg until light, add buttermilk and shortening. Mix this together,
then add NORA MILL mix. Blend until lumps are gone. Pour into well
greased pan. Bake at 450 degrees F. for 20-25 minutes or until golden
brown.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Shami Kebab
Categories: Main dish, Beef, Indian
Servings: 7
1 lb Lean ground beef 2 ts Chili powder
1/2 c Dhal or dried split peas 1/2 ts Salt (optional)
1 ts Cumin seed 3 c Water
1 1 in cinnamon stick 1 Onion, chopped
6 Whole cloves 1/3 c Ciliantro, chopped
1 1 in ginger root, peeled 3 Green chillies, chopped
8 Cloves garlic 1/2 c Liquid egg substitute
Soak dhal (or dried peas) in water for 10 minutes, then drain. Put 3 cups
water in a large skillet, and boil the ground beef, dhal or peas, and next
7 ingredients approximately 45 minutes, or until all liquid evaporates.
When all of the liquid has evaporated, allow mixture to cool slightly. Add
liquid egg substitute. Then grind the meat mixture to a fine paste. This
can be done in a blender or food processor, the liquid egg substitute
providing the moisture.
After the mixture has been made into paste, add the chopped onion,
coriander leaves and chillies.
Line a cookie sheet with aluminum foil, or spray with noncaloric spray to
prevent sticking. Measure 1/4-cup portions onto the cookie sheet and shape
them into patties.
Bake in 350 degree oven for 25 to 30 minutes or until set. Remove carefully
from pan with spatula. Use a grill on a hot summer day!
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---------- Recipe via Meal-Master (tm) v7.04
Title: Naan
Categories: Breads, Indian
Servings: 10
2 c All purpose flour 1/4 ts Salt
1 1/2 ts Dry yeast 1/2 c Water
Combine ingredients to form a dough. Let rise until doubled, for about 1
hour.
Punch dough down and divide it into 10 parts. Roll each into a thin
circle. Brush one side with water.
Spray griddle with noncaloric spray. Put circles on hot griddle, watered
side up. Bake until half done--lightly browned, about three minutes.
Transfer to cookie sheet.
Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler
for about 1 minute to finish cooking.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Chapatis (roti)
Categories: Breads, Indian
Servings: 10
1/2 c Whole wheat flour 1/2 c Water approximately
2/3 c Unbleached all purpose flour 1/4 ts Salt (optional)
Make up the dough approximately 1/2-hour before you need it. Allow the
dough to rest about 10 minutes. Pinch off portion of dough to form a ball
about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface.
Pat back and forth between hands until thin. (Patting makes the chapati
puff when baked.)
Cook on top of the stove on ungreased griddle until browned and puffed. Use
medium heat so the griddle does not get too hot.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Lady's Fingers (Okra)
Categories: Side dish, Indian, Vegetables
Servings: 6
3 c Fresh whole okra 1 tb Fresh ginger root, finely
1/4 c Tomato, chopped Chopped
1/4 c Red onion, chopped 1/4 c Vinegar
Cook okra in small amount of water until tender but not mushy (about 5 to
10 minutes).
Drain. Arrange in single layer in glass dish (do not use a metal dish or
container). Pour vinegar over the okra marinate in refrigerator 3 hours,
Drain; discard vinegar.
Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and
ginger root. Serve chilled.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chana Dhal (OR DAL)
Categories: Side dish, Indian
Servings: 6
8 oz Chana dhal 1 tb Corn oil
1 ts Turmeric 1 ts Mustard seed
1/4 ts Salt (optional) 1 Medium onion, finely sliced
2 Green chilies, split 1 Clove garlic, finely sliced
Lengthwise 1/2 ts Cayenne pepper
Wash peas in cold running water. When water runs clear set aside to soak
for 4 hours.
Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add
enough water to cover by 1 inch, and bring to a boil.
Partly cover pan, reduce heat and simmer for 1 hour or until water has been
absorbed and peas are tender but not mushy. Add more water if necessary
Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan.
Saute for 2 minutes.
Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper
and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2
minutes. Serve hot.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Samosas
Categories: Appetizers, Indian
Servings: 16
1/2 lb Very lean ground beef 1 Cardamom seed (optional)
1/2 Medium onion, chopped 1 c Water
1/2 1 in fresh ginger root 1/3 c Ciliantro leaves, chopped
6 Cloves garlic 2 c All-purpose flour
1/2 ts Cumin seed 2 tb Vegetable shortening
1/2 ts Salt (optional) 10 tb Water approximately
1 ts Chili powder 2 ts Liquid egg substitute
1/2 1 in cinnamon stick
For filling: In blender or food processor, grind onion, ginger root,
garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into
pieces before adding to blender.
Spray a medium skillet with non stick spray. Add ground beef and blend the
spice mixture. Cook until beef is browned. Add 1 cup water and cook until
water evaporates. Add coriander leaves and stir to mix.
For pastry: Cut shortening into flour until it resembles coarse meal.
Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you
can form it into a stiff dough.
Shape dough into ball and cut into 8 equal pieces. Shape each piece into a
ball and roll on lightly floured board into a 6-inch flat circle.
Cut circle in half. Place a scant 1 tablespoon of filling on each half.
Moisten edges of pastry with water. Fold and pinch edges together. Brush
lightly with egg substitute for golden brown pastry. Bake at 425 degree
for 20 to 25 minutes or until golden brown.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sadiq's Rice Pudding
Categories: Desserts, Indian
Servings: 6
1/2 c Basmati rice 1/2 c Raisins
2 c Skim milk 1 c Non dairy whipped topping
1 ts Vanilla 6 Sprigs mint (optional)
3 ts Sugar
Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in same
water until thick.
Add skim milk. Cook slowly stirring occasionally until thickened, but stop
cooking before all of the liquid is absorbed.
Allow to cool, then add vanilla, sugar, and raisins. Fold in whipped
topping. Spoon into 6 serving dishes. Garnish with sprig of mint, if
desired.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Veal Normande
Categories: Meats, Main dish, Entertain, Easy
Servings: 4
1 1/2 tb Butter 5 tb Brandy
1/2 ts Shallots 1 Can cream mushroom soup
1 1/2 tb Oil 2/3 c Milk
6 Thinly sliced veal cutlets 1 Tart apple peeled sliced
Or halved chicken breasts Freshly cooked wild rice
Melt butter with oil in large skillet over medium-high heat. Add veal
and brown, turning once. Transfer to platter. Add brandy and shallots to
skillet and stir, scraping up any browned bits clinging to bottom of pan.
Blend in soup and milk. Return veal to pan with apple. Reduce heat and
simmer stirring once or twice, until heated through. Serve over rice.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Baked cheddar olives
Categories: Appetizers, Vegetables, Cheese
Servings: 24
1 c Cheddar cheese, grated 1/8 ts Cayenne pepper
2 tb Unsalted butter, softened 24 Pimiento-stuffed olives (a 3
1/2 c Flour Oz. jar)
Drain olives and pat dry with towels. Combine cheese and butter in a bowl.
Add flour and cayenne and blend until well mixed. Drop the dough by
Tablespoons onto wax paper and wrap or mold each piece of dough around an
olive, covering it completely. Bake the wrapped olives on a baking sheet in
the middle of a preheated 400f oven for 15 minutes or until golden. Serve
warm. Makes 24 olives. a 1969 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef casserole with edam
Categories: Casseroles, Beef
Servings: 4
1/4 c Onion, finely chopped 1/4 c Sweet gherkins, chopped
1/2 c Unsalted butter 1/4 c Mushrooms, chopped
1 lb Sirloin steak, sliced thinly 2 tb Brandy
2 Tomatoes, finely chopped 2 1/2 ts Flour
1 Red bell pepper, in 1/2-inch 1/2 c Beef broth
Slices 1/4 ts Oriental chili paste
1/2 Green bell pepper, in 1/2-in 1/2 ts Chili sauce
Dice 1/2 ts Ketchup
1 lg Egg, hard-boiled, chopped Tabasco sauce to taste
1/4 c Raisins 7 oz Edam, sliced 1/4-inch thick
1/4 c Black olives, pitted and Sauteed bananas as an
Halved Accompaniment
from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook
onion in the butter over moderate heat until golden. Add the steak,
tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until
veggies are softened. Add the egg, raisins, olives, gherkins, and
mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy,
heated, and ignite. Shake skillet gently until flame go out. Stir in flour
and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce,
ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow
casserole with some of the cheese slices. Pour the beef mixture into the
casserole, and cover it with the remaining Edam. Put the casserole in a
larger pan, add enough water to reach 1-inch up the sides of the casserole,
and cover the pan with foil. Bake in the middle of a preheated 325f oven
for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef roasted in salt crust
Categories: Beef
Servings: 6
3 c Coarse kosher salt 6 lb Standing rib roast, trimmed
In a bowl, stir together the salt and 3/4 cup water until the mixture forms
a slightly stiff paste, resembling wet snow. Arrange the roast, fat side
up, in a roasting pan, and coat completely with the salt mixture, patting
it on about 1/4-inch thick.
Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22
minutes per pound) or until it registers 130f on a meat thermometer.
Transfer to a cutting board and let it stand for 15 minutes.
Remove crust with a hammer, carve and serve.
a 1952 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Beef wellington (gourmet mag)
Categories: Beef
Servings: 8
3 1/2 lb Beef fillet, tied and larded 1 ts Water
- at room temp 1/2 c Sercial madeira
3/4 lb Mushrooms, finely chopped 2 ts Arrowroot, dissolved in
2 1/2 tb Unsalted butter 1 tb Cold water
1/2 lb Pate de foie gras, at room t 1/2 c Beef broth
-mp 2 tb Black truffles, finely chopp
1 lb Puff pastry -d
1 lg Egg white, beaten Watercress for garnish
1 lg Egg yolk beaten with
In a roasting pan, roast the beef in the middle of a preheated 400f oven
for 25-30 minutes or until a meat thermometer registers 120f. Let the
fillet cool completely and discard the larding fat and strings. Skim the
fat from the pan juices and reserve the juices. In a heavy skillet, cook
the mushrooms in butter over mod-low heat, stirring, until all liquid they
give off is evaporated and the mixture is dry. Season with salt and pepper
and let cool completely. Spread the fillet evenly with foie gras, covering
the top and sides, and spread the mushrooms evenly over the foie gras. On a
floured surface, roll one lb. of puff pastry into a rectangle about 20x12
inches, or large enough to enclose the roast completely. Invert the fillet
in the middle of the pastry and fold up the long sides to enclose it,
brushing the edges of the dough with some egg white to seal them. Fold the
ends of the dough over the fillet and seal with the egg white. Transfer the
fillet, seam side down, to a jelly-roll pan and brush the dough with egg
wash. Roll out additional dough and cut out shapes with which to decorate
the dough. After applying, brush with egg wash. Chill for at least 1 hour
and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven
for 30 minutes.
Reduce heat to 350f and bake an additional 5-10 minutes more or until a
meat thermometer registers 130f for medium rare meat and the pastry is
cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved
pan juices and the Madeira until the mixture is reduced by one fourth. Add
the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook
the sauce over moderate heat, stirring, for 5 minutes or until thickened,
being careful not to let it boil. Loosen the fillet from the pan,
transfering it to a heated platter. Garnish with watercress. Serve the
fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag.
favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Black bean soup with rum
Categories: Soups, Vegetables, South ameri
Servings: 4
2 c Onion, chopped -r
1 c Celery, chopper 6 c Beef broth
6 Parsley 1/3 c Dark rum
2 Fresh thyme Lemon juice to taste
1 Bay leaf Garnishes:
3 tb Unsalted butter Eggs, hard-cooked, chopped
1 lg Ham hock Fresh parsley, chopped
2 c Dried black beans, picked ov Lemon slices
The night before, soak beans in cold water to cover by 2 inches. Change
water at least once. Drain and rinse. In a heavy kettle, cook onion,
celery, parlsey, thyme, and bay leaf in the butter over mod-low heat,
stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt
and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer,
uncovered, adding more water if necessary to keep beans covered, for 3
hours. Discard ham hock and bay leaf. Put the mixture through a medium
disk of a food mill into a large bowl and then return it to the kettle.
Stir in rum, lemon juice, and salt and pepper to taste. Adjust the
consistency with hot water and garnish for serving with the eggs, parsley,
and lemon slices. Makes about 7 cups. a 1971 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Blackberry cobbler
Categories: Desserts
Servings: 1
2 tb Cornstarch 1 ts Baking powder
1 1/2 c Sugar 1/2 ts Salt
1 tb Lemon juice 6 tb Unsalted butter, cold, cut i
4 c Blackberries, picked over, r -to bits
-nsed & drained well Vanilla ice cream
1 c Flour
In a large bowl, stir together the cornstarch an 1/4 cup cold water until
cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and
blackberries, and combine the mixture gently but thoroughly. Transfer to an
8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and
salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4
cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring. Drop
spoonfuls of the dough carefully onto the boiling mixture, and bake the
cobbler on a foil lined baking sheet in the middle of a preheated 400f oven
for 20-25 minutes or until the topping is golden. Serve warm with vanilla
ice cream.
a 1989 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Blackberry jam cake with caramel icing
Categories: Desserts
Servings: 12
1 c Unsalted butter 1 ts Baking soda
2 c Sugar 1 c Raisins or dates, chopped
5 lg Eggs, beaten 1 c Pecans, chopped
3 c Flour plus 1 tbsp 1 c Blackberry jam (seedless if
1 1/2 ts Allspice -ossible)
1 1/2 ts Cloves, ground Icing:
1/2 ts Cinnamon 3 c Light brown sugar
1/4 ts Salt 1 c Evaporated milk
1 c Buttermilk 1/2 c Unsalted butter
In a large bowl with an electric mixer, cream together the butter and sugar
until the mixture is light and fluffy. Add the eggs and combine well.
Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and
salt. In another bowl, combine the buttermilk and baking soda. Add the
flour mixture to the butter mixture in batches alternating with the
buttermilk mixture. Beat well after each addition.
In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir the
mixture into the batter with the jam, stirring until well combined.
Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter
the paper. Pour the batter into the pans and bake in the middle of a
preheated 325f oven for 40 minutes or until a tester comes out clean. Let
layers cool in the pans on a rack for 15 minutes, invert them onto the rack
and let cool completely.
In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the
mixture over mod-low heat, stirring, until the sugar is dissolved.
Continue to cook, undisturbed, washing down any sugar crystals that form
on the side of the pan, with a brush dipped in cold water, until it
registers 238f on a candy thermometer. Transfer the mixture to a bowl, and
beat until it is at spreading consistency. If the icing gets too thick, dip
the icing spatula in hot water.
Transfer one layer, bottom up to a cake plate. Frost top with the icing
and top it with the other layer, bottom side down. Frost the top and sides
with remaining icing.
a 1971 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Buttermilk sherbet
Categories: Desserts
Servings: 1
4 c Buttermilk 1/2 c Sugar
1 1/2 c Corn syrup Zest of 4 lemons, grated
1/2 c Lemon juice Zest strips for garnish
In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and
zest. Freeze mixture in an ice-cream freezer, according to directions.
Pack sherbet into an air-tight container and freeze it until firm. Serve
scoops of the sherbet garnished with strips of zest. Makes about 1 1/2
quarts. a 1968 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Catalan rice
Categories: Shellfish, Casseroles
Servings: 6
2 1/2 c Fish stock 3 lg Squid
1/4 ts Saffron threads 2 c Long-grained rice
1/4 c Dry white wine 3/4 c Blanched almonds
6 tb Lard 1/3 c Pine nuts
1/2 lb Chorizo, cut into 1/4-inch s 3 Garlic cloves, minced
-ices 1 c Artichoke hearts, drained (
1 1/2 lb Pork loin, in 1-inch dice -anned)
1 lg Onion, thinly sliced 18 sm Clams or mussels, scrubbed w
2 lg Green bell peppers, julienne -ll
- 1/2 c Peas
2 lg Tomatoes, peeled, seeded, an 1/4 c Pimientos, julienned
- chopped 2 tb Fresh parsley, minced
Clean squid and cut body sacs into rings. Cut tentacles in half.
In a small saucepan, bring stock to a bare simmer. Crush saffron and
combine it with wine in a small bowl. In a flameproof casserole or paella
pan, heat the lard over moderately high heat. Saute the chorizo and pork,
turning them until they are browned. Add the onion, bell peppers,
tomatoes, and squid and cook the mixture over moderate heat, stirring, for
15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in
almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in
enough stock to just cover the rice mixture. Bring to a boil and simmer it,
covered, for 20 minutes.
Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes,
or until the rice is just tender and the clams open. Discard any clams that
do not open. Garnish with pimientos and parsley.
This is a recipe by Eliz. David, appearing in an article in 1972 by James
Beard. It originated on Spain's Costa Brava. "not a true paella, but it is
quite good."
a 1972 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cheese and tomato souffles
Categories: Vegetables, Side dish
Servings: 6
2 tb Unsalted butter 3 tb Parmesan cheese, grated
1/4 c Flour Cayenne pepper to taste
1 1/2 c Milk 3 lg Eggs, separated
3 tb Tomato paste 1 tb Medium dry sherry
1 c Swiss cheese, grated
In a saucepan, melt the butter over low heat. Stir in flour and cook the
roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded,
in a stream, whisking vigorously, until the mixture is thick and smooth.
Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and
Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have
melted.
Remove from heat and whisk in the egg yolks, one at a time, beating well
after each addition. Transfer the mixture to a bowl, and let it cool.
In a bowl, with an electric mixer, beat the egg whites with a pinch of salt
until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold
the egg white mixture into the cheese mixture gently but thoroughly.
Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles
on a jelly roll pan in the middle of a preheated 400foven for 25-30
minutes, or until they are cooked through.
Serve immediately.
a 1942 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chicken pie with biscuit crust
Categories: Chicken
Servings: 4
Filling: 1 1/3 c Flour
4 c Chicken broth 1 1/2 ts Baking powder
3 Carrots, in 1/4-inch slices 1/2 ts Baking soda
3/4 lb Red potatoes, in 1/2-inch di 1/2 ts Salt
-e 2 tb Unsalted butter, cut into bi
2 Celery, in 1/2-inch slices -s
2 1/2 c Cooked chicken, cubed 2 tb Shortening, cut into bits
1 Onion, chopped 1/3 c Cheddar cheese, grated
6 tb Unsalted butter 1 lg Egg
6 tb Flour 1/3 c Buttermilk
1/4 ts Thyme Egg wash:
1/4 ts Nutmeg 1 lg Egg yolk
1/2 c Fresh parsley, minced 1 tb Milk
Biscuit crust:
In a saucepan bring broth to a boil. Add carrots, potatoes, and celery,
and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies
to a bowl, reserving the broth, and add the chicken to the bowl. In another
saucepan, cook the onion in the butter over mod-low heat, stirring, until
it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3
cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add
the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir
in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the
chicken and veggies. Stir the mixture gently, until it is just combined.
Transfer the mixture to a 2-qt. baking dish.
Into a bowl, sift together the flour, baking powder, baking soda, and salt.
Add the butter and shortening and blend the mixture until it resembles
meal. Add the cheese and toss. Break egg into a measuring cup and add
buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add
to the flour mixture, stirring until the mixture just forms dough. Gather
dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut
as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in
flour. Gather the scraps and pat and cut again.
Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk
and brush the tops of the biscuits with the wash. Prick biscuits with a
fork.
Bake in the middle of a preheated 450f oven for 15-25 minutes, or until
biscuits are puffed and golden, and the filling is bubbling.
a 1985 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chili our way
Categories: Chili, Beef, Tex-mex
Servings: 6
6 Dried hot chile peppers 1/2 ts Oregano
3 lb Boneless chuck, in 1/4 inch Accompaniments:
-ice Sour cream
6 tb Rendered beef suet Cheddar cheese, finely grate
2 Onions, chopped -
4 Garlic cloves Onion, chopped
1 1/2 tb Cumin Hot chile peppers, seeded &
1 lb Tomatoes, drained & chopped -inced
1 tb Unsweetened cocoa powder Kidney or pinto beans
1 Bay leaf Tortilla chips
Heat a griddle or cast-iron skillet over mod-high heat until it is hot.
Toast the chile peppers, turning them and not allowing them to burn, for
1-2 minutes. Let chile peppers cool until they can be handled, then seed
them. Combine peppers with 1 cup water in a small saucepan. Bring to a
boil, covered, simmer the mixture for 5 minutes. Puree the water and
pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp
beef suet over moderately high heat until it is lightly browned. Transfer
meat to a bowl. Add to the casserole, the remaining suet, onions, and
garlic, and cook the mixture over moderate heat, stirring, until the onions
are softened. Add the cumin and cook the mixture over mod-low heat,
stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa
powder, bay leaf, and oregano, and combine the mixture well. Add water to
cover barely. Bring to a boil and simmer, covered, stirring occasionally,
and adding more water, if necessary, to keep the meat covered, for 2 hours
longer. Add salt to taste, simmer uncovered for another hour. Discard bay
leaf. Transfer the chili to a heated serving bowl and serve it with the
sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981
Gourmet chili favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Chocolate raspberry almond torte
Categories: Desserts, Chocolate
Servings: 1
1/2 c Blanched almonds, toasted li 1 c Raspberries
-htly Glaze:
2 oz Unsweetened chocolate 1/3 c Raspberry jam
2 tb Unsalted butter 1 tb Sugar
2 lg Eggs Ganache:
1 c Sugar 1/4 c Heavy cream
1 tb Framboise (or other raspberr 6 oz Bittersweet chocolate, chopp
- brandy) -d
3/4 c Flour Lemon leaves for garnish
1 ts Baking powder Raspberries for garnish and
1/2 ts Salt -ccompaniment
In a food processor, grind the almonds, scraping down the sides of the bowl
occasionally, for 5 minutes or until they are the consistency of nut
butter. Reserve.
In a bowl set over simmering water, melt the chocolate and the butter,
stirring occasionally. Remove from heat.
In a large bowl with an electric mixer, beat eggs until they are pale, add
sugar gradually, beating, and beat until mixture is very thick and pale.
Beat in chocolate mixture, framboise, and the almond butter, and beat until
well combined. Sift the flour, baking powder, and salt into the bowl. Beat
until well combined. Fold in 1 cup of raspberries gently. Turn the mixture
into a well-buttered 8-1/2-inch springform pan, spreading it evenly and
smoothing the top.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick
comes out clean. Let torte cool in the pan on a rack, and then remove
sides of pan.
In a small heavy saucepan, combine the jam and sugar, bring mixture to a
boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through
a fine sieve into a small bowl.
Invert the torte onto the rack, set over wax paper, remove bottom of the
pan, and spread the glaze on top and sides of the torte. Let the torte
stand at room temperature for 2 hours, or until the glaze is set.
In a small heavy saucepan, bring cream to a boil and remove pan from heat.
Stir in chocolate, stirring until mixture is smooth, and then let the
ganache cool for about 3 minutes.
Pour ganache over the torte, smoothing it with a spatula and letting the
excess drip down the side, and let the torte stand for 1 hour, or until the
ganache is set. Transfer the torte, carefully, to a serving plate. Garnish
with additional raspberries and lemon leaves. Serve with additional
raspberries and lemon leaves alongside.
a 1989 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Coconut angel food cake
Categories: Desserts, Cakes
Servings: 1
Cake: -d)
3/4 c Cake flour Frosting:
8 lg Egg whites 1 1/4 c Sugar
1/2 ts Salt 2 lg Egg whites
1/2 ts Cream of tartar 1 ts Orange zest, grated
1 c Superfine sugar 1/4 c Orange juice, strained
1/2 ts Vanilla 1 tb Corn syrup
1/2 ts Almond extract 1 c Coconut, shredded and toaste
1/2 c Coconut, shredded (unsweeten - (unsweetened)
Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an
electric mixer, beat the egg whites with the salt until they are frothy.
Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a
little at a time. Add the vanilla and almond extract, and beat the whites
to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time.
Sift the flour over the whites in 4 batches, folding it in gently after
each sifting. Fold in the coconut.
Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle
of a preheated 275f oven for 1 1/2 hours.
Hang the cake in the pan, upside down, on the neck of a bottle and let it
cool for 90-120 minutes or until cooled completely. Release the cake with
a sharp knife, turn it out on a rack and invert it onto a cake plate.
In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn
syrup, and a pinch of salt. Set the bowl over simmering water, and cook,
whisking, until it registers 140f on a candy thermometer. Remove pan from
heat and whisk the mixture over the hot water for 3 minutes. Remove the
bowl from the water and, with an electric mixer, beat the frosting at high
speed for 7-10 minutes or until it is cool and holds stiff peaks.
Spread top and sides of the cake with the frosting and coat the outside
with the toasted coconut.
a 1977 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Coffee almond ice cream cake
Categories: Desserts, Chocolate
Servings: 1
1 1/2 c Chocolate wafer crumbs (abou 1 ts Vanilla
- 30 cookies) 1 1/2 c Amaretti, crushed (italian a
1/4 c Unsalted butter, melted -mond macaroons)
1 1/2 pt Coffee ice cream, slightly s 1/2 c Almonds, sliced and toasted
-ftened Dark chocolate sauce (see re
1 1/2 c Heavy cream, well chilled -ipe)
In a bowl with a fork, stir together the crumbs and butter until the
mixture is well combined. Pat the mixture onto the bottom and 1-inch up
the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze
crust for 30 minutes or until firm. Spread ice cream evenly on the crust
and return to freezer for 30 minutes or until ice cream is firm.
In a bowl with an electric mixer, beat cream with vanilla until it holds
stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth
top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or
until top is firm.
Freeze cake, covered with plastic wrap and foil, overnight. Just before
serving, wrap a warm damp towel around the side of the pan, remove side of
pan, and transfer cake to a serving plate. Cut into wedges with a knife
dipped in hot water and serve it with the Dark Chocolate Sauce.
a 1988 Gourmet Mag. favorite
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Coffee coffeecake with espresso glaze
Categories: Cakes
Servings: 1
Cake: 1 c Sour cream
2 c Flour 2 tb Instant espresso dissolved i
1 ts Baking powder -
1/2 ts Baking soda 1 tb Hot water
1/4 ts Salt Glaze:
3/4 c Unsalted butter, softened 3 tb Strong brewed coffee
1 c Sugar 1 1/2 ts Instant espresso powder
2 lg Eggs 3/4 c Confectioner's sugar
2 ts Vanilla
Into a bowl, sift together the flour, baking powder, soda, and salt. In
another bowl with an electric mixer, cream the butter, and add the sugar
gradually, beating, and beat the mixture until it is light and fluffy. Add
the eggs, one at a time, beating well after each. Beat in the vanilla. Add
the flour mixture alternately with the sour cream, beginning and ending
with flour, and blending the batter after each addition.
Transfer about a third of the batter to another bowl and stir in the
espresso mixture, stirring until the batter is well combined. Spoon half
the plain batter into a well-buttered 8-inch bundt pan, spreading it
evenly. Spoon the coffee batter over the plain, spreading it evenly and
spoon the remaining plain batter on top, spreading it evenly.
Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or
until it is golden and a tester comes out clean. Let it cool in the pan on
a rack for 30 minutes. Invert the cake onto the rack and let it cool
completely.
In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder,
stirring until the powder has dissolved. Sift the conf. sugar and add it,
stirring until it is combined well. If necessary, add more coffee to
obtain a pourable consistency.
Pour the glaze over the coffeecake and let the cake stand for 10 minutes or
until the glaze has set. Serve warm.
a 1989 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cold buttermilk and shrimp soup
Categories: Shellfish, Soups
Servings: 4
1 qt Buttermilk 1 Cucumber, peeled, seeded, an
1 tb English style dry mustard - finely chopped
1 ts Salt 2 tb Fresh chives, minced
1 ts Sugar Additional shrimp and cucumb
1/2 lb Cooked shrimp, peeled, devei -r slices for garnish
-ed and chopped
In a large bowl, whisk together the buttermilk, mustard, salt and sugar.
Add the chopped shrimp, chopped cucumber, and chives and stir until well
combined. Chill the soup, covered, for 3 hours or until very cold. Garnish
each serving with a whole shrimp and a slice of cucumber. Makes about 5
cups. a 1944 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cold glazed salmon
Categories: Fish, Appetizers
Servings: 6
3/4 c Dry white wine 7 lb Whole salmon, cleaned, rinse
8 Basil leaves -, patted dry
3 Tarragon (plus more for garn 8 c Fish aspic (see recipe)
-sh) 1 Turnip
3 Shallots, minced 1 Egg yolk, hard cooked, mashe
2 Rosemary -
2 Lemon slices 1 ts Unsalted butter
3 Celery leaves
In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots,
rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until
the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy
foil, twice as long as the fish. Pick up edges of foil and pour the wine
mixture over the fish. Season with salt and fold the foil to enclose it,
crimping the edges tightly to secure them. Put the salmon on a large baking
sheet or roasting pan and bake it in the middle of a preheated 375f oven
for 50-60 minutes or until the fish just flakes. Transfer the package to a
work surface, open foil carefully, and remove the skin from the top of the
salmon below the head to the bottom of the salmon at the tail. Scrape away
any brown flesh, leaving head and tail intact. Drain liquid from the foil,
and using the foil as a guide, invert the fish onto a platter. Remove foil
and skin and prepare the other side of the salmon in the same manner. Chill
the fish, covered, overnight. Peel turnip and cut into thin slices. Trim
each slice to ressemble a flower or cut with a flower cutter. Place in a
bowl of ice water to hold until ready for use. Mash the egg yolk with the
butter and reserve at room temperature. Spoon a thin coat of cool but
liquid fish aspic over the salmon and arrange the additional tarragon
sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of
liquid aspic over the whole. Transfer the yolk mixture to a pastry bag
fitted with a decorative tip. Pipe the mixture into the centers of the
flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve
surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Cranberry walnut tart
Categories: Desserts
Servings: 6
1 Pate sucree' recipe 1/4 c Unsalted butter, melted and
Raw rice -ooled
3 lg Eggs 1/2 ts Salt
2/3 c Dark brown sugar, firmly pac 1 ts Vanilla
-ed 1 1/4 c Cranberries, chopped
2/3 c Corn syrup 1 c Walnuts, chopped
Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8
rectangular or 10 or 11-inch round tart pan with a removable fluted rim.
Chill shell for 30 minutes. Line the shell with foil. Fill foil with rice
and bake in the lower third of a preheated 425f oven for 15 minutes. Remove
foil and rice, and bake the shell 5-10 minutes longer, or until it is pale
golden in color. Let it cool in the pan on a rack.
In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and
vanilla until the mixture is smooth. Stir in the cranberries and walnuts.
Pour filling into the shell.
Bake in the middle of a preheated 350f oven for 40-45 minutes or until it
is golden. Let it cool completely in the pan on a rack. Remove rim of pan
and slide tart onto a serving plate.
a 1988 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Croutes au fromage
Categories: Cheese, Appetizers
Servings: 46
1 1/2 c Flour -y grated
1/2 ts Salt 3 tb Heavy cream
1/8 ts Cayenne pepper 1 lg Egg, beaten lightly
6 tb Unsalted butter, cut into bi 1 1/2 c Swiss cheese, finely shredde
-s -
1 c Sharp cheddar cheese, coarse 3 tb Butter, softened
Into a bowl, sift together the flour, salt, and cayenne. Blend in the
butter and Cheddar cheese. Stir in the cream, stirring until the mixture
forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough
1/16-inch thick on a lightly floured surface and cut into rounds, using a
1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on
baking sheets, brush them lighly with the egg, and bake in the middle of a
preheated 450f oven for 5-7 minutes, or until browned lightly. In a small
container, cream together the Swiss cheese and softened butter. Arrange
half the rounds, bottom sides up, on baking sheets. Divide the cheese
mixture among them. Make sandwiches by pressing the remaining rounds on
top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes,
or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969
favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Dark chocolate sauce
Categories: Sauces, Chocolate
Servings: 1
1 1/2 c Heavy cream 3 oz Unsweetened chocolate, chopp
2/3 c Dark brown sugar, packed -d
4 oz Bittersweet chocolate, chopp 1/4 c Unsalted butter, softened
-d 3 tb Amaretto, or to taste
In a small heavy saucepan, combine the cream and brown sugar. Bring the
mixture to a boil over mod-high heat, whisking occasionally, and boil it,
whisking, until sugar is dissolved. Remove pan from heat and add
chocolates, whisking, until they are melted. Whisk in the butter and the
Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
Makes about 3 cups.
Gourmet Mag. Jan. 91
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---------- Recipe via Meal-Master (tm) v7.04
Title: Deep chocolate torte with coffee buttercream
Categories: Desserts, Chocolate
Servings: 1
Cake layers: 1 tb Hot water
14 lg Eggs, separated Ganache:
1 3/4 c Sugar 1 1/2 c Heavy cream
9 oz Bittersweet chocolate, melte 6 oz Bittersweet chocolate, chopp
- and cooled -d fine
Buttercream: Assembly:
1 c Sugar 3/4 c Apricot preserves, heated to
2 lg Eggs -ukewarm
1 1/2 c Unsalted butter, softened Chocolate coffee beans for d
3 tb Instant espresso, dissolved -coration
-n
Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with an
electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating,
and beat the mixture until it is thick and pale and forms a ribbon. Add the
chocolate and combine the batter well.
In another large bowl with clean beaters, beat the egg whites until they
hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until
whites hold stiff peaks. Stir a fourth of the whites into the yolk
mixture, fold in remaining whites gently but thoroughly, and pour the
batter into the pans, spreading it evenly. Bake the cake layers in the
middle of a preheated 375f oven for 18-20 minutes or until pick test. Let
cake layers cool in the pans, covered with kitchen towels on large racks.
Invert the cake layers onto the racks and remove the wax paper carefully.
Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup
water over moderate heat, stirring. Bring mixture to a boil, and boil it
until it registers240f on a candy thermometer.
In a large bowl with an electric mixer, beat eggs until they are frothy.
Add sugar syrup in a thin stream, beating, and beat the mixture until it is
cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and
a pinch of salt. Beat the buttercream until it is combined well. If
necessary, chill the buttercream, covered, until it is firm enough to
spread.
Ganache: In a large heavy saucepan, bring cream just to a boil and
remove from heat. Add chocolate and stir until it is smooth. Transfer
mixture to a bowl and chill, covered, stirring occasionally, until it is
cool and thickened. Do not let it solidify. Beat the mixture until it
just forms soft peaks, but do not overbeat.
Assembly: Force preserves through a fine sieve into a bowl. Transfer
the cake layers to a work surface. Trim edges and halve each layer
lengthwise. On a serving plate, arrange one layer, spread with a third of
the preserves, and spread a third of the ganache over the preserves. Top
with another layer and proceed with the preserves, ganache and cake in the
same manner, ending with a cake layer on top. Spread the sides and top of
the cake with a thin layer of buttercream an chill for 30 minutes. Spread
on additional buttercream, leaving about 1/3 cup to make rosettes. With a
pastry comb or tines of a fork, score the buttercream lengthwise. Draw the
back of a knife crosswise across the scored buttercream at intervals.
Transfer the remaining buttercream to a small pastry bag fitted with a
decorative tip. Pipe rosettes on top of the torte along the long sides and
intersperse the rosettes with chocolate coffee beans. Chill.
Remove from refrigerator about 30 minutes before serving.
a 1989 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fettuccine with scallops and peas
Categories: Shellfish, Pasta, French
Servings: 6
2 c Fresh peas (or 10-oz pkg fro 2 tb Unsalted butter, cut into bi
-en) -s
3/4 lb Fettuccine Saffron butter sauce (see r
1 1/4 lb Sea scallops, rinsed, patted -cipe)
-ry
In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may
take slightly longer.) or until they are just tender. Drain well. In a
kettle of boiling salted water, cook the pasta until it is al dente, drain,
and transfer it to a large skillet.
Meanwhile, arrange scallops in a steamer over boiling water, season them
with salt and pepper and steam them, covered, for 2-3 minutes, or until
they are just cooked through.
To the pasta, add the butter, peas, and salt and pepper to taste. Heat the
mixture through, over low heat, tossing it well. Add the scallops and the
saffron butter sauce and toss well. Serve hot.
a 1986 Gourmet favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fillet of beef with cornichon tarragon sauce
Categories: Beef, French
Servings: 6
1 Fillet of beef, about 3-3-1/ 3/8 c Shallots, minced
- lb, tied, room temp 1 2/3 c Dry white wine
1 3/4 tb Olive oil 2 2/3 tb Fresh tarragon, minced
1/3 c Unsalted butter, softened 1 3/4 tb Heavy cream
3 2/3 tb Dijon mustard 13 1/3 Cornichons, julienned
Rub the fillet with the oil, season with salt and pepper and, in a large
roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat
thermometer registers 130f for medium rare. Transfer to a platter and let
stand, loosely covered with foil, for 15 minutes. In a bowl, cream the
butter and mustard. In a large saucepan, combine the shallot, wine, and
tarragon and cook the mixture over mod-high heat until wine is reduced to
about 1 cup. Add the cream and cornichons, reduce heat to low, and whisk
in the mustard butter, a little at a time, with any meat juices that have
accumulated on the platter. Season the sauce with salt and pepper and keep
it warm, but do not boil. Slice the fillets and nap with sauce. a 1984
Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Fish aspic
Categories: Side dish, Fish
Servings: 8
2 lb White fish trimmings and bon 4 Tarragon
-s 4 Parsley
1 c Dry white wine 1 Bay leaf
2 tb Lemon juice 6 Unflavored gelatin
2 Onions, sliced 3 lg Egg whites and shells
In a kettle, combine the fish trimmings and bones, wine, lemon juice,
onions, and herbs. Bring mixture to a boil, stirring frequently to prevent
scorching, and boil it until liquid is reduced by half. Add 8 cups water
and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20
minutes, strain it into a large saucepan, and let it cool. Skim again.
Sprinkle gelatin over the stock and add the egg whites, beaten to stiff
peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a
boil over moderate heat, whisking constantly. Remove pan from heat and let
stand for 30 minutes. Strain the aspic through a fine sieve lined with a
dampened kitchen towel. Let it cool. To apply to a dish, cool only until
just thickened and paint or spoon onto the fish or other dish. To solidify,
chill in refrigerator. Makes about 8 cups. Gourmet Mag.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gateau de mousse a la nectarine
Categories: Desserts
Servings: 1
Nectarine mousse: Peach syrup:
1 1/2 lb Nectarines 1/4 c Sugar
1/2 c Sugar 1/3 c Peach schnapps
5 ts Unflavored gelatin Peach glaze:
1/4 c Lemon juice 1 1/4 ts Unflavored gelatin
1/4 c Peach schnapps 3/4 c Peach preserves or jam
1 1/2 c Heavy cream, well chilled 3 tb Peach schnapps
Genoise cake (see recipe)
Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with
sugar and 1/2 cup water. Bring to a boil, stirring, and cook it at a slow
boil, stirring occasionally, for 15 minutes. In a food processor, puree
the mixture and force it through a fine sieve into a large bowl, pressing
hard on the solids.
In a small saucepan, sprinkle gelatin over the lemon juice and schnapps,
let it soften for 5 minutes, then heat mixture over low heat, stirring,
until gelatin has dissolved. Stir gelatin into nectarine puree, blending
the mixture well. Let it cool to room temperature.
In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff
as soft peaks) and fold it into the nectarine mixture.
Trim the Genoise and cut it into three layers, horizonally.
Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water.
Bring to a boil, stirring until sugar is dissolved, and stir in the
schnapps. Let the syrup cool to room temperature. Assembly: Center one
layer in the bottom of a 9-1/2-inch springform pan and brush with half the
peach syrup. Pour half the mousse over the cake and top it with another
layer of Genoise. Brush with the remaining peach syrup and pour the
remaining mousse over the cake, rapping on the side of the pan to expel any
air bubbles and smoothing the surface. Chill for 2 hours, or until it is
set.
Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water
and let it soften for 5 minutes. In a small saucepan, combine the
preserves and schnapps, bring mixture to a boil, stirring, and simmer it
for 1 minute. Remove pan from heat, add gelatin mixture, stirring until
gelatin is dissolved, and strain the mixture through a fine sieve into a
bowl, pressing hard on the solids.
Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the
mousse cake, covering it completely, and chill the cake for 2 hours, or
until glaze is set.
While cake is chilling, in a food processor, grind the remaining Genoise
layer into fine crumbs. Toast the crumbs in a jelly-roll pan in a
preheated 350f oven for 5-8 minutes or until they are golden. Reserve.
Cut half the nectarine into thin slices, and arrange them decoratively on
top of the cake in a pinwheel pattern. Brush the remaining glaze over the
nectarine slices and chill the cake, covered, for 1 hour, or until the
newly applied glaze is set.
Run a thin knife around the edge of the pan and remove the side of the pan.
Working over a sheet of wax paper, coat sides of cake with the cake crumbs.
Let cake stand at room temperature for 20 minutes before serving.
a 1989 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gourmet's boston baked beans
Categories: Vegetables, Side dish, American
Servings: 6
2 c Dried navy beans, picked ove 1/2 ts Dry mustard (english style)
- and rinsed 1/4 ts Paprika
3/4 lb Salt pork 1 ts Onion, grated
1/2 c Molasses
In a bowl, combine the beans with 4 cups cold water and let them soak
overnight. Drain, reserving any remaining liquid. Transfer them to a
small heavy kettle, and add fresh water to cover. Simmer, covered, for 60
minutes. Drain in a colander, reserving the cooking liquid and combining
it with the soaking liquid.
To the kettle, add a quarter lb. piece of salt pork and the beans and bury
the remaining piece of pork, well scored, in the center of the beans. In a
small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard,
paprika, and onion. Pour the mixture over the beans and stir in.
Bake the beans, covered, in the middle of a preheated 300f oven for 5
hours, stirring in some of the bean liquid at hourly intervals as necessary
to keep the beans just barely covered. Remove lid and cook uncovered for 1
more hour.
a 1946 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gourmet's chicken divan
Categories: Chicken
Servings: 6
1 lg Broccoli head, cut into 4-in 3 tb Sherry, medium dry
-h spears Lemon juice to taste
1/4 c Unsalted butter, cut in piec 1/2 c Parmesan cheese, grated
-s 2 Chicken breasts, skinned & b
5 tb Flour -ned,
2 c Chicken broth Cooked and thinly sliced
1/2 c Heavy cream, well chilled
In a large saucepan of boiling, salted water, cook the broccoli for 6-8
minutes or until it is just tender. Drain it well and keep warm. In a
heavy saucepan, melt the butter over mod-low heat, add flour and cook roux,
stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and
simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and
cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until
it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the
sauce. Season with salt and pepper to taste. Arrange broccoli on a
flameproof patter or a 2-qt. gratin dish and pour half the sauce over the
broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the
chicken on the broccoli, pour the remaining sauce over it, and sprinkle the
mixture with the remaining Parmesan cheese. Broil under a preheated broiler
about 6 inches from the flame for 1 minute or until the sauce is golden and
bubbling. a 1956 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gourmet's chicken tetrazzini
Categories: Chicken, Italian
Servings: 4
4 lb Chicken, cut in pieces 1 c Heavy cream
1/2 lb Mushrooms, thinly sliced 3 tb Medium dry sherry
5 tb Unsalted butter Nutmeg to taste
1/2 lb Spaghetti 1/2 c Parmesan cheese, grated
2 tb Flour
In a kettle, combine the chicken with enough salted water to cover it by 2
inches. Bring water to a boil, and simmer the chicken for 20 minutes or
until it is tender. Let chicken cool in the broth, separate the meat from
the skin and bones, returning the skin and bones to the broth. Cut the meat
into strips and reserve. Simmer the broth until it is reduced by half,
strain through a fine sieve, discarding the solids. Skim off fat. Boil the
stock until it is reduced to about 2 cups.
Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over
mod-low heat, stirring, until they are softened. In a kettle of boiling
salted water, cook spaghetti until it is al dente. Drain it well. In a
saucepan melt remaining butter over mod-low heat. Add flour and cook the
roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and
Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes.
Season with nutmeg and salt and pepper to taste.
Stir half into the mushrooms with the spaghetti and transfer it to a
well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the
chicken meat to the remaining sauce, combine well. Spoon this into the
center of the spaghetti and sprinkle with Parmesan cheese. Bake in the
middle of a preheated 350f oven for 25-30 minutes or until pale golden in
color. Serve immediately.
A 1955 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gourmet's clarified butter
Categories: Basic
Servings: 1
Unsalted butter, cut in 1 in -h pieces
In a heavy saucepan melt butter over low heat. Remove from heat and let
stand for 3 minutes. Skim the froth and then strain through a sieve lined
with a double thickness of rinsed and squeezed cheesecloth. Leave milky
solids in pan.
Pour clarified butter into a jar or crock and store, covered, in
refrigerator. Clarified butter keeps indefinitely.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Gourmet's genoise cake
Categories: Desserts
Servings: 1
4 lg Eggs 1 ts Vanilla
2/3 c Sugar 1/4 c Clarified butter, melted and
2/3 c Flour -ooled to lukewarm
1/2 ts Salt
In a metal bowl, whisk together the eggs and sugar. Set bowl on a pan of
simmering water, and whisk mixture until it is warm and the sugar is
dissolved. Remove bowl from pan and, with an electric mixer, beat at
moderate speed for 10-15 minutes or until it is triple in volume and cooled
to room temperature.
Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl,
combine the vanilla and butter. Sift and fold flour mixture into the egg
mixture in batches until the mixture is just combined. Stir a fourth of the
mixture into the butter, and fold the butter mixture back into the batter.
Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter
the paper and dust with flour, shaking out the excess. Pour batter into
the pan, smoothing the top.
Bake in the middle of a preheated 350f oven for 30-35 minutes or until a
tester comes out clean. Let the cake cool in the pan on a rack for 5
minutes, then remove side of pan, and invert onto the rack. Remove paper
carefully and let cake cool completely.
Gourmet Mag., Jan 91.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gourmet's lobster newburg
Categories: Shellfish, Casseroles
Servings: 6
3 Lobsters, about 1-1/2 lb. ea 1/4 ts Nutmeg
-h Cayenne pepper
1/4 c Unsalted butter 4 lg Egg yolks, well beaten
7 ts Medium dry sherry Toast points as an accompani
10 ts Brandy -ent
1 1/2 c Heavy cream
Into a large kettle of vigorously boiling salted water, plunge the
lobsters, head first, and boil them, covered, for 8 minutes from the time
the water returns to a boil. Transfer lobsters to a cutting board and
allow them to cool. Break off claws at the body, and crack them. Remove
claw meat and cut it into 1/2-inch pieces. Halve the lobsters lengthwise
along the undersides and remove meat from the tails. Cut into 1/2-inch
pieces. In a heavy saucepan, cook the lobster meat in the butter over
moderate heat, stirring occasionally, for 2 minutes. Add 6 teas. Sherry and
3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer
lobster meat to a bowl. Add the cream to the Sherry mixture and boil until
it is reduced to about 1 cup. Reduce heat to low and stir in the remaining
Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks.
Cook the mixture, whisking constantly, until it registers 140f on a cooking
thermometer. Cook, whisking, for 3 more minutes. Stir in lobster meat and
serve over the toast points. A 1965 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gourmet's popovers
Categories: Breads, Desserts
Servings: 6
1 c Flour 1 c Milk
1/2 ts Salt Unsalted butter
2 lg Eggs
Into a bowl, sift together the flour and the salt. In a small bowl, whisk
together the eggs and milk. Add the milk mixture to the flour mixture,
stirring, and stir the batter until it is smooth.
In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush
with melted butter and fill them half full with the batter. Bake in the
middle of the oven for 20 minutes. Reduce heat to 375f and bake for 20
minutes more or until they are golden brown and crisp. Makes 6 popovers.
a 1957 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Granny smith apple pie
Categories: Desserts
Servings: 6
Shortening pie dough: 2 1/2 lb Apples (granny smiths, of co
2 1/3 c Flour -rse)
1/2 ts Salt 1 ts Lemon juice
3/4 c Shortening, cold, cut into p 3 tb Unsalted butter, cut into bi
-eces -s
Pie filling: 1 tb Half&half
14 1/2 tb Sugar Honey spiced whipped cream:
3 tb Flour 3/4 c Heavy cream, well chilled
3/4 ts Cinnamon 1 tb Honey
1/4 ts Nutmeg 1/4 ts Cinnamon
1/4 ts Ginger 1/4 ts Ginger
1/4 ts Salt 1/8 ts Nutmeg
3/4 ts Lemon zest
In a bowl, stir together flour and salt. Add shortening and blend until
mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form
into soft but not sticky dough, tossing the mixture with a fork. Form dough
into a ball, flatten it slightly, dust with flour and chill it, wrapped in
wax paper, for 1 hour.
Divide dough into 2 pieces, one slightly larger than the other. Chill the
larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on
a floured surface, and fit it to a 9-inch pie plate, and trim the edge
leaving a 1/2-inch overhang. Chill the pie shell while making the filling.
In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly,
crosswise, and add them to the sugar mixture, tossing to coat well. Mound
the apple mixture in the pie shell, sprinkle with lemon juice and dot with
butter.
Roll out the larger piece of dough to a 13 or 14-inch round on a floured
surface and drape it over the filling. Trim top crust, leaving a 1-inch
overhang. Fold overhang under bottom crust, pressing the edge to seal it.
Crimp the edge decoratively with a fork. Make slits in the top crust to
form steam vents. Brush with h&h and sprinkle with the remaining sugar.
Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce
heat to 375f and bake for 40-45 minutes more, or until filling is bubbling
and crust is golden. Transfer pie to a rack to cool.
In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it
holds soft peaks. Transfer to a serving dish.
Serve the pie warm or at room temperature with the Honey Spice Whipped
Cream.
a 1988 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Grasshopper pie
Categories: Desserts
Servings: 6
Crust: 1/4 c Sugar
1 1/2 c Chocolate wafer crumbs, fine 1/4 c Green creme de menthe
1/4 c Sugar 1/4 c White creme de cacao
1/4 c Unsalted butter 4 lg Egg yolks
Filling: Garnish:
1 1/2 ts Unflavored gelatin Mint flavored chocolate, gra
1 1/3 c Heavy cream, well chilled -ed
In a bowl, stir together the wafer crumbs, sugar, and butter until the
mixture is combined well. Pat mixture onto bottom and sides of a buttered
9-inch pie plate. Bake in the middle of a preheated 450f oven for 5
minutes. Let cool completely.
In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it
soften for 5 minutes. Whisk in the sugar, creme de menthe, creme de cacao,
and the egg yolks. Set the bowl over a saucepan of simmering water, and
cook the mixture, whisking constantly, until it measures 160f on a candy
thermometer. Transfer the custard to an ice water bath and stir until it
is cooled and thickened. In another bowl, beat the remaining cream until
it holds stiff peaks. Fold it into the custard thoroughly.
Pour the filling into the crust and chill the pie for at least 4 hours or
until it is set. Sprinkle with grated chocolate and serve.
a 1962 Gourmet Mag. hippy-dippy favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Gumbo file'
Categories: Shellfish, Stew, Creole
Servings: 6
1/2 lb Lump crabmeat, picked over 2 Garlic cloves, minced, and m
1/4 c Shortening -shed to paste with
2 tb Flour (heaping) 1/2 ts Salt
1/4 c Onion, chopped 1 Bay leaf
1 lb Okra, rinsed, trimmed, and t 6 Parsley sprigs
-inly sliced 1 Thyme sprig
1/2 c Ham, chopped 2 tb Celery leaves, chopped
16 oz Tomatoes with juices 3/4 lb Shrimp, shelled
2 tb Green bell pepper, finely ch Cayenne pepper to taste
-pped 1 tb File' powder
In a heavy skillet, melt the shortening over mod-low heat. Add flour and
cook the roux, stirring constantly, for 30 minutes, or until it is the
color of cocoa. Stir in the onion and cook, stirring until onion begins to
brown. Add okra and cook over moderate heat, stirring frequently, until
okra is golden. In a kettle, bring 8 cups water to a boil, add the roux
mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf,
parsley, thyme, and celery leaves. Simmer the mixture, stirring
occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and
simmer for 5 minutes or until shrimp are firm. Season it with cayenne and
salt. Discard bay leaf and serve the gumbo sprinkled with file' powder.
Makes about 9 cups. a 1945 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Ham mousse in sherry aspic
Categories: Pork
Servings: 8
For the aspic: For the mousse:
2 c Chicken broth 2 Unflavored gelatin
1 Onion, sliced 1/4 c Medium dry sherry
1 lg Egg white, reserving the she 3 tb Scallions, finely chopped
-l 1 tb Unsalted butter
1 Unflavored gelatin 2 c Chicken broth
1/4 c Med-dry sherry 2 tb Tomato paste,
Garnish: 3 c Cooked ham, ground
Egg white, hard-boiled 1/8 ts Nutmeg
Black truffles 1 c Heavy cream
In a large saucepan, combine the broth, onion, egg white, and crushed shell
and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes,
then strain through a sieve lined with a double thickness of cheesecloth.
In a small heatproof bowl, let the gelatin soften in the Sherry for 5
minutes. Heat the mixture over a pan of simmering water, stirring, until
the gelatin is dissolved, and add it to the broth. Let the aspic cool, but
do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom
with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it
is firm. Pour the remaining aspic into a shallow baking pan and chill it.
Cut the hard cooked egg white and truffles into decorative shapes. Garnish
the edges of the bottom of the mold with these. In a small heatproof bowl,
let the gelatin soften in the Sherry for 5 minutes and heat the mixture
over a pan of simmering water, stirring, until the gelatin is dissolved. In
a saucepan, cook the scallion in the butter over moderate heat, stirring,
until softened. Do not brown the onion. Stir in the broth, tomato paste,
and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan
from the heat and stir in the ham. Season the mixture with nutmeg, salt,
and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks
and fold it into the ham mousse. Chill, set over a bowl of ice water,
stirring occasionally, for 10 hours or until it begins to set. Pour the
mousse into the mold, spreading it evenly, and chill it, covered for 3
hours or until set. Unmold the mousse onto a chilled platter and garnish
with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag.
favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hot chocolate souffles
Categories: Desserts
Servings: 6
9 oz Semisweet chocolate, chopped 1 tb Unsalted butter, melted
4 lg Egg yolks 6 lg Egg whites
2 tb Dark rum 1 pn Cream of tartar
In the top of a double boiler set over simmering water, melt the chocolate,
stirring, until it is smooth. Remove the pan from the heat, add the egg
yolks, one at a time, whisking well after each addition, and whisk in the
rum and butter. Transfer mixture to a large bowl.
In a bowl with an electric mixer, beat the egg whites with the cream of
tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of
the egg whites into the chocolate mixture then fold in the remaining egg
whites gently but thoroughly. Spoon the mixture into 6 buttered 2/3 cup
souffle dishes and bake them on a baking sheet in the middle of a preheated
400f oven for 10-12 minutes, or until they are puffed and a tester comes
out nearly clean.
a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and
restaurant in Bath, England
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hot onion squares
Categories: Breads
Servings: 6
2 c Onion, very thinly sliced 3/4 ts Salt
7 tb Lard 2/3 c Milk
Cayenne pepper to taste 1 lg Egg
2 c Bread flour 3/4 c Sour cream
1 tb Baking powder
In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat,
stirring, until it is golden. Stir in the cayenne and salt and pepper to
taste. Reserve the mixture.
Onto a sheet of wax paper, sift together the flour, baking powder, and
salt. Sift the mixture again into a bowl. Add the remaining lard, and
blend the mixture until it resembles fine meal. Stir in the milk, stirring
until the dough is combined well. Turn out onto a floured surface and
knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a
greased 9-inch baking pan and top with the onion mixture.
In a small bowl, whisk together the egg, sour cream, and salt and pepper to
taste. Pour this over the onion mixture, using a spatula to cover the
onion mixture evenly.
Bake in the middle of a preheated 450f oven for 20-25 minutes or until it
is cooked through. Cut into squares and serve hot.
a 1943 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Hsun chi (tea smoked chicken)
Categories: Chicken, Oriental
Servings: 6
2 tb Rice wine 1/2 Gingerroot, peeled
2 ts Salt 2 1/2 lb Chicken
1 1/2 ts Szechwan peppercorns, crushe 1/2 c China black tea leaves
- 2 tb Dark brown sugar, packed
3 Scallions Oriental sesame oil
In a large bowl, combine the wine, salt, and peppercorns. Cut scallions
into 2-inch long pieces and flatten with flat side of cleaver. Flatten
gingerroot similarly with cleaver. Add scallions and gingerroot to bowl.
Add the chicken, rubbing it well with the marinade. Let chicken marinate
overnight, covered and chilled. Put scallions and gingerroot in the cavity
of the chicken, transfer chicken to the rack of a steamer, and steam it,
covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with
heavy-duty foil. In a small bowl, combine well the tea leaves and brown
sugar. Put the mixture in the bottom of the wok, and arrange a rack
2-inches over it.
Transfer the chicken, breast side up, to the rack in the wok. Heat wok,
covered, over mod-high heat for 5-6 minutes or until it begins to smoke.
Smoke the chicken, covered, for 6 minutes. Turn chicken breast side down,
and smoke it for 6 minutes more. Remove wok from heat and let stand,
covered, for 15 minutes. Transfer chicken to a cutting board, brush with
oil and cut into serving pieces. a 1979 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: James beard's lamb shanks with beans
Categories: Meats, Vegetables
Servings: 6
2 c Dried beans 6 tb Olive oil
3 lg Onions 6 Lamb shanks, meaty
3 Cloves 1/4 ts Rosemary, crumbled
1 Bay leaf 1 1/4 c Beef broth
11 Garlic cloves 1 1/4 c Dry red wine
1 tb Salt 6 sl Bacon, lean
1/4 c Unsalted butter 1/2 c Dry bread crumbs
Pinto beans, Great Northerns, or pea beans can be used. Pick over the
beans, and soak them in water to cover by 2 inches overnight, changing
water at least one time. Drain. In a kettle, combine the beans with water
to cover by 1-inch and add one of the onions, stuck with the cloves, the
bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and
then simmer it, covered, for 25-30 minutes, or until the beans are just
tender. Stud lamb shanks with slivers of garlic and rub them down with
crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp
butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season
them with salt and pepper. Add the rosemary, broth, wine, and bring liquid
to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet,
cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil,
until they are lightly browned. Cook them, covered, until they are
softened and season them with salt and pepper.
Drain the beans, reserving the cooking liquid. Put half the beans in an
8-qt. casserole, top them with the onions and the remaining 3 cloves of
garlic, chopped fine. Transfer the shanks to the casserole and top them
with the remaining beans. Pour the lamb braising liquid over all and add
enough of the bean cooking liquid to just cover. Top the casserole with the
bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven
for 60 minutes. Sprinkle the top of the mixture with bread crumbs. Dot with
the remaining butter, cut into bits. Bake the mixture, uncovered, for
20-25 minutes or until the bread crumbs are golden. a 1970 Gourmet Mag.
favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Katish's cheesecake
Categories: Desserts, Cheesecakes
Servings: 1
Crust: 2 lb Cream cheese, softened
18 sl Zwieback, crushed fine 2 tb Flour
1 1/2 tb Unsalted butter, cut in bits 1 Vanilla bean, minced
- softened 3 lg Eggs, separated
1 1/2 tb Sugar 1 c Sour cream
Filling: Thin slices of lemon for gar
1 c Plus -ish
2 tb Sugar
In a bowl, stir together the zwieback, butter, and sugar until the mixture
is combined well and press the mixture into the bottom of a 9-inch
springform pan. In a large bowl with an electric mixer, cream together the
sugar and cream cheese until the mixture is light and fluffy. Add the
flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the
mixture well. Stir in the sour cream. In a bowl, beat the egg whites until
they just hold stiff peaks and fold them into the cream cheese mixture
gently but thoroughly. Pour the filling into the pan and run a rubber
spatula through the filling in a circle about one inch from the rim to help
the cake rise evenly. Bake the cake in the middle of a preheated 350f oven
for 60 minutes, turn off and let the cake stand in the oven for 30 minutes.
Let the cake cool completely or until it is set, in the pan on a rack.
Chill the cake covered, overnight. Remove the cake from the pan and garnish
it with lemon slices. a 1945 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lemon caramel custard
Categories: Desserts
Servings: 4
1 1/2 c Sugar 5 lg Egg yolks
1 pn Cream of tartar 2 tb Fresh lemon juice
3 1/2 c Milk 1 tb Lemon zest
1 c Heavy cream 1 ts Vanilla
5 lg Eggs
In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and
1/4 cup water. Bring the mixture to a boil, stirring until the sugar is
dissolved. Boil the syrup, covered, for 1 minute. Remove the lid and boil
the syrup, undisturbed, until it begins to turn golden. Continue to boil
the syrup, swirling it and tilting the pan, until it is deep golden
caramel. Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the
bottom and sides, and let it cool.
In a large saucepan, scald the milk with the cream over moderate heat.
In a large heatproof bowl, whisk together the whole eggs, egg yolks , and
the remaining sugar, until the mixture is light and frothy. Add the
scalded milk in a slow stream, stirring constantly, and stir in the lemon
juice, zest, and vanilla. Set the pan in a larger deeper baking pan and
strain the custard mixture into the loaf pan. Cover the loaf pan with
heavy-duty foil and add enough hot water to the larger pan so that it
reaches 2/3 of the way up the outside of the loaf pan.
Bake the custard in the middle of a preheated 325f oven for 80 minutes.
Remove the loaf pan from the larger one and remove the foil.
(The custard will not appear set in the middle but it will set as it
cools.)
Let the custard cool and then chill it, covered, overnight. Run a thin
knife around the edge of the custard, invert a serving plate over it and
invert the custard onto the plate.
a 1972 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lentil and brown rice soup
Categories: Soups, Vegetables, American
Servings: 6
5 c Chicken broth 1 Celery, chopped
1 1/2 c Lentils, picked over and rin 3 Garlic cloves, minced
-ed 1/2 ts Basil
1 c Brown rice 1/2 ts Oregano
32 oz Tomatoes, drained, reserving 1/4 ts Thyme
-uice, and chopped 1 Bay leaf
3 Carrots, in 1/4 inch pieces 1/2 c Fresh parsley, minced
1 Onion, chopped 2 tb Cider vinegar (or to taste)
In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes
and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay
leaf. Bring mixture to a boil and simmer, covered, stirring occasionally,
for 45-55 minutes or until lentils and rice are tender. Stir in parsley,
vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be
thick and will thicken more as it stands. Thin, if desired, with chicken
stock.
Makes about 14 cups.
a 1984 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Lindy's cheesecake
Categories: Desserts, Cheesecakes
Servings: 1
Crust: 2 1/2 lb Cream cheese, softened
2 Vanilla bean 1 3/4 c Sugar
1 c Flour 3 tb Flour
1/4 c Sugar 1 1/2 ts Orange zest
1 ts Lemon zest 1 1/2 ts Lemon zest
1 lg Egg yolk 1/2 ts Vanilla
1/2 c Unsalted butter, cut into bi 5 lg Eggs
-s 2 lg Egg yolks
1/4 ts Salt 1/4 c Heavy cream
Filling:
Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in
flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the
mixture until it just forms a dough. Flatten dough into a round and chill
it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform
pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch
thick, on bottom of pan. Bake in the middle of a preheated 400f oven for
10-12 minutes or until it is golden, and chill it. Butter the sides of the
pan, attach it to the bottom, and press the remaining dough, 1/8-inch
thick, to the side, sealing it to the bottom crust. In a bowl with an
electric mixer, beat the cream cheese with the sugar, flour, zests, and
vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a
time, beating lightly after each addition. Stir in cream. Pour the filling
into the prepared crust and bake in the middle of a preheated 550f oven for
12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in
pan on a rack . Chill it overnight and them remove sides of pan. from
Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Liptauer cheese
Categories: Cheese, Appetizers
Servings: 1
6 oz Cream cheese, softened\ -d, & minced
1/4 c Butter, softened 1 Shallot, minced
1 ts Sweet paprika 1/2 ts Caraway seeds
1 ts Capers, drained Crackers or toast points as
2 fl Anchovy fillets, rinsed, dri -n accompaniment
In a bowl, cream together the cream cheese, and butter. Add paprika,
capers, anchovies, shallot, caraway seeds, and salt and pepper to taste.
Combine mixture well. Pack into a crock and chill, covered for 1 day to
meld flavors. Serve cheese with crackers or toast points. from Lipto,
Hungary; a 1947 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Mahogany duck
Categories: Poultry
Servings: 4
2 Ducks, 4-1/2; 4-3/4 lb 2 tb Dark brown sugar, packed
Marinade: -
1/4 c Scotch 2 sl Bread
3 tb Fresh gingerroot, peeled & s 2 Scallions
-redded 2 Parsley
1 1/2 ts Garlic, minced 3 c Beer
2 tb Orange zest, julienned Sauce:
1 ts Coriander seeds, crushed 1 3/4 c Brown stock
1 ts Black peppercorns, crushed 2 ts Arrowroot, dissolved in
3/4 c Soy sauce 3 tb Cold water
2 tb Honey Kumquats for garnish
Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the
birds. Arrange them, breast side up, several inches apart on a rack set
over a large roasting pan. Let them dry, chilled but uncovered, for 3
days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander,
peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand,
covered and chilled, for 3 days. Stir marinade, and press it through a
fine sieve into a small bowl. Keeping the ducks chilled, brush them with
some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry
at room temperature for 30 minutes. Stuff each duck with one of the bread
slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the
cavities. Prick the ducks, except for the breast area, with a fork. Pour
the beer into the roasting pan. Roast the ducks on the rack in the lower
third of a preheated 350f oven for 30 minutes. Tent birds with foil and
roast for 30 minutes more. Discard foil and roast for another 30 minutes or
until a meat thermometer registers 180f. (The skin should be very mahogany
colored and crisp.) Remove stuffing ingredients with a spoon and discard
them and the pan juices. Pour the juices from the cavities through a fine
sieve into a small bowl. Skim the fat, and reserve 1/4 cup of the juices.
Arrange ducks on a platter and keep them warm, covered loosely. In a
saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in
reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture
and add to pan. Cook the mixture over mod-low heat, being careful not to
boil, until thickened. Add salt and pepper to taste. Transfer the sauce to
a heated sauceboat. Garnish the duck with kumquats and serve with the
sauce. a 1983 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Osso buco
Categories: Meats, Italian
Servings: 4
8 lg Veal shanks, patted dry and 1 ts Garlic, minced
-ied 4 c Beef broth
Salt, pepper to taste 1 1/2 c Plum tomatoes, chopped
Flour Bouquet garni
7 tb Unsalted butter 1/2 ts Salt
3 tb Olive oil -
1 1/2 c Dry white wine Gremolata:
1 1/2 c Onion, finely chopped 1/2 c Fresh parlsey, minced
3/4 c Carrots, finely chopped 2 tb Lemon zest
3/4 c Celery, finely chopped 1 tb Garlic, minced
Season the veal shanks with salt and pepper and dredge in the flour,
shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil
over mod-high heat. Brown the veal shanks, adding additional butter and
oil if necessary. Transfer the shanks as they are browned to a platter.
Add wine to the skillet, boil the mixture, deglazing the pan, until the
liquid is reduced to about a half cup. Reserve in a small bowl. In a
flameproof casserole just large enough to hold the veal shanks in one
layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp
butter over mod-low heat, stirring occasionally, until the veggies are
softened. Add the shanks and any accumulated juices to the casserole. Add
the wine mixture, and enough broth to almost cover the shanks. Spread the
tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4
fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the
liquid to a simmer over moderately high heat. Braise the mixture, covered,
in the middle of a preheated 325f oven for 2 hours, or until the veal is
tender. Transfer the veal to an ovenproof serving dish with a slotted
spoon. Discard the strings and keep the shanks warm. Strain pan juices
into a saucepan, pressing hard on the solids. Skim off the fat. Boil for
about 15 minutes or until reduced to about 3 cups. Baste the shanks in some
of the reduced juices, and bake them, basting 3-4 more times, for 10
minutes or until the shanks are glazed.
In a bowl, stir together the parsley, zest, and garlic. Sprinkle the
shanks with the gremolata and pour some juice around and over them. Serve
the remaining juices alongside in a boat. a 1974 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Oysters rockefeller (gourmet mag.)
Categories: Shellfish, Appetizers, American
Servings: 36
1 Boston lettuce, washed, drie 1 c Unsalted butter
-, & chopped fine 2 tb Pernod
1/2 lb Fresh spinach, washed, dried 1 tb Anchovy paste
- & chopped fine 1/8 ts Cayenne pepper
1 c Scallion, minced 12 sl Bacon, lean
2 3/4 c Dry bread crumbs, fine 36 lg Oysters in shells
1/2 c Fresh parsley, minced Coarse salt for platters
1/4 c Celery, minced Lemon wedges
3 Garlic cloves, minced
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
parsley, celery, and garlic. In a skillet, met butter over moderate heat
and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
taste. Chill the mixture, covered, for 1 hour. In another skillet, cook
bacon over moderate heat until crisp. Transfer to paper towels to drain,
and then crumble it. Arrange one oyster in each of the reserved shells and
moisten each with some of the reserved liquor. Spread half the spinach
mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
oyster. Top the bacon with remaining spinach mixture and sprinkle each
with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
platters filled with coarse salt. Bake in the middle of a preheated 450f
oven for 18 minutes or until bread crumbs are well browned. Garnish with
parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pai chiao hsia ch'iu (shrimp balls)
Categories: Appetizers, Shellfish, Oriental
Servings: 30
20 sl White bread, crusts removed, 1 1/2 ts Gingerroot, minced
-n 1/4-inch cubes 1 1/2 ts Scallion, minced
1 1/8 lb Shrimp, shelled, deveined, & 1 1/2 ts Salt
-insed 1 1/2 tb Cornstarch
1/2 c Water chestnuts, blanched & Peanut or corn oil for fryin
-inely chopped -
1 lg Egg white, beaten lightly 3 tb Coarse salt
2 tb Lard, finely chopped 1 tb Szechwan peppercorns, crushe
1 tb Rice wine - & lightly toasted
Arrange bread cubes in one layer on a baking sheet and let them dry at room
temperature overnight. In a food processor, puree the shrimp, transfer to a
bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion,
salt, and cornstarch. Beat vigorously with a wooden spoon and compact it.
Form rounded teaspoons of the mixture into balls with hands dipped in cold
water. Roll the balls in the bread crumbs, pressing the cubes in lightly.
Arrange them in one layer on the baking sheet. In a deep fryer, heat
2-inches of oil to 375f. In it fry the shrimp balls in batches, turning
them, for 1-2 minutes or until they are golden. Transfer them to paper
towels to drain. Bring the oil up to 375f again and add the shrimp balls.
Fry again, turning, until they are a deep golden. Transfer to paper towels
to drain. In a small bowl, stir together the coarse salt and peppercorns
for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pasta with tomatoes, white beans, and pepperoni
Categories: Pasta, Italian
Servings: 2
1 Garlic clove, thinly sliced 1/4 ts Oregano, crumbled
1 tb Olive oil 1/4 ts Hot red pepper flakes
1/4 c Onion, chopped 2/3 c White beans, canned, drained
1/3 c Pepperoni, coarsely chopped -nd rinsed well
16 oz Plum tomatoes, with juice, c 1 tb Fresh parsley, minced
-opped 1/4 lb Tubular pasta
1/2 ts Basil, crumbled Parmesan cheese, grated
In a heavy skillet, cook the garlic in the oil over moderate heat,
stirring, until it is golden. Remove it with a slotted spoon and discard.
Add the onion and pepperoni and cook over mod-low heat, stirring
occasionally, for 3 minutes. Add the tomatoes and the juices, basil,
oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, for 5 minutes. Add the beans and parsley, and
simmer the sauce, covered partially, for 5-7 minutes, or until it is
thickened slightly.
In a kettle of boiling salted water, cook the pasta until it is al dente
and drain it well. In a bowl, toss it with the sauce. Divide the pasta
between 2 heated bowls and serve it, sprinkled with Parmesan cheese and
garnished with parsley sprigs.
a 1987 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pate sucree
Categories: Desserts, French
Servings: 1
1 1/3 c Flour - bits
2 tb Sugar 1 lg Egg yolk, beaten with
1/4 ts Salt 1 1/2 tb Ice water
1/2 c Unsalted butter, cold, cut i
In a bowl, stir together flour, sugar, and salt. Add the butter and blend
the mixture until it resembles coarse meal. Add the yolk mixture. Toss
until liquid is incorporated. Form the dough into a ball. Dust with flour
and chill it, wrapped in plastic wrap for 1 hour.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pickled shrimp
Categories: Appetizers, Shellfish
Servings: 8
1/4 c Crab boil, tied in cheese cl 2 ts Salt
-th 1 c Olive oil
2 1/2 lb Shrimp, peeled & deveined 1 lg Onion, sliced thin
3/4 c White vinegar 3 Bay leaves
5 ts Celery seeds
In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5
minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl,
whisk together the vinegar, celery seeds, salt, and pepper to taste. Add
oil in a stream, whisking continuously until emulsified. In a deep glass
dish, arrange half the shrimp in one layer, arrange half the onion slices
over them, and top with bay leaves. Arrange the rest of the shrimp over
the onions and sprinkle the remaining onion slices over them. Pour the
dressing over all. Let marinate, covered and chilled for 24 hours. Serve
shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Pommes souffles
Categories: Side dish, Vegetables
Servings: 6
3 md Russet potatoes, uniform in -
-ize Coarse salt
Vegetable oil for deep fryin
Peel and trim potatoes to an even oval shape. Using a mandoline, cut the
potatoes lengthwise, on the narrow side, into long, narrow, even oval
slices, slightly less than 1/8-inch thick. Pat dry on paper towels.
Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat
thermometer. Heat the second pan of oil to 400f.
Drop several potato slices into the first pan. Remove from heat and shake
to keep potatoes from sticking together. When the oil temperature drops to
300f, remove the potatoes with a skimmer and plunge them into the second
pan. (The potatoes will puff and bob around on top of the oil.) Turn the
puffs constantly until well browned on all sides. Transfer the potatoes to
paper towels to drain.
Bring both pans of oil back to specified temperatures, then repeat until
all potatoes are cooked.
Sprinkle with salt and keep warm until ready to serve.
a 1952 Gourmet Mag. favorite
NOTE: Be VERRRRY careful as there is a considerable tendency to spatter
oil, doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER
in this recipe.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Red & black raspberry pudding cake
Categories: Desserts
Servings: 9
1/2 c Sugar 1/2 c Sugar
1 1/2 ts Cornstarch 1 lg Egg, beaten lightly
10 oz Frozen red raspberries in sy 1 1/2 ts Vanilla
-up 1 c Flour
2 tb Lemon juice 1 3/4 ts Baking powder
2 c Fresh black raspberries 1/4 ts Salt
1/2 c Unsalted butter, softened 1/2 c Milk
Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup.
Pick over the fresh berries.
In a heavy saucepan, combine the sugar and cornstarch, add the reserved
syrup and lemon juice, and combine the mixture well. Add the thawed fruit
and the fresh black raspberries, bring the liquid to a boil over moderate
heat, stirring constantly, and simmer the mixture for 5 minutes.
In a large bowl, cream the butter. Add the sugar, a little at a time,
beating and beat the mixture until it is light and fluffy. Add the egg and
vanilla, and beat the mixture until it is smooth.
Into a bowl, sift together the flour, baking powder, and salt. Add flour
mixture to the butter mixture in small batches, alternating with additions
of milk. Beat well after each addition and blend the batter until it is
smooth.
Spread the batter evenly in a lightly buttered 9-inch square baking pan.
Spoon the berry mixture over it. Bake in the middle of a preheated 350f
oven for 20 minutes. Reduce heat to 325f and bake for 20-25 minutes more
or until tester comes out clean. Let it cool on a rack for 10 minutes.
Serve with cream or whipped cream.
a 1983 Gourmet Mag. favorite by Nancy Bagget
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---------- Recipe via Meal-Master (tm) v7.04
Title: Rum cream pie
Categories: Desserts
Servings: 6
1 Pie crust recipe for single 1/2 c Dark rum
-rust pie 1 1/2 tb Unflavored gelatin
6 lg Egg yolks Bittersweet chocolate shavin
1 c Sugar -s and curls
2 c Heavy cream, well chilled
Line a 9-inch pie plate with pastry, cover with foil and fill with rice.
Bake the empty pie crust at 400f for 15 minutes. Remove rice and foil and
bake at 375f for 10 minutes more or until it is pale golden. In a bowl with
an electric mixer, beat the egg yolks. Add the sugar gradually, beating
until the mixture is thickened and pale. Beat in 1 cup of cream, rum, and
1/4 cup water. Transfer the mixture to the top of a double boiler. Cook,
stirring constantly until it registers 140f on a candy thermometer. Then
cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over
1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over
low heat, stirring, until the gelatin is dissolved. Whisk into the custard,
set the bowl in a larger bowl of ice water and let the mixture cool,
stirring it occasionally, until it is the consistency of raw egg whites. Do
not let the mixture set. In a bowl, beat the remaining cream until it just
holds stiff peaks. Fold the whipped cream into the custard gently but
thoroughly. Pour the mixture into the pie shell. Chill for 3 hours or
until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Saffron butter sauce
Categories: Sauces
Servings: 1
1/4 ts Saffron threads, crumbled 3 tb Heavy cream
2 tb Shallot, minced 14 tb Unsalted butter, cold, cut i
2 tb White wine vinegar -to 14 pieces
3 tb Dry white wine
In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine.
Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the
cream and simmer the mixture, whisking occasionally, until the liquid is
reduced to 2 Tablespoons.
Season the mixture with salt and pepper. Reduce heat to low, and whisk in
the butter, 1 piece at a time, but overlapping slightly to keep the sauce
from getting too hot. Remove from heat, from time to time, as the butter
is whisked in.
Remove from heat and season to taste with salt and pepper. Use with pasta
and/or seafoods. Makes about 1 cup.
(see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite)
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sauerkraut balls tom brown
Categories: Appetizers, Meat, American
Servings: 75
1 Onion, chopped fine 1 tb Fresh parsley, finely choppe
3 tb Unsalted butter -
1 c Cooked ham, finely chopped 1/2 c Beef broth
1 c Corned beef, finely chopped 1 lg Egg
1/2 Garlic clove, minced & mashe 2 c Milk
- to a paste 2 1/2 c Flour
6 tb Flour 4 c Dry bread crumbs, fine
2 c Sauerkraut, drained & choppe Vegetable oil for frying
- fine
from Tom Brown's Coach Light in Chicago.
In a large skillet, cook onion in the butter over mod-low heat, stirring,
until softened. Stir in ham, corned beef, and garlic. Cook the mixture,
stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over
moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth
and cook for 3 minutes or until it is thickened and paste-like. Spread
mixture on a platter and chill for at least 3 hours.
In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
kraut mixture by level teaspoons into balls, dip them into the egg mixture
and roll them in the bread crumbs.
In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls
in batches for 2-3 minutes or until golden brown. Transfer to paper towels
to drain.
Makes about 75 sauerkraut balls.
a Gourmet Mag 1958 favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Scallop and green bean terrine
Categories: Shellfish, First cours, French
Servings: 6
10 oz Sea scallops, rinsed -to 1/4-inch pieces
1 tb Egg white, lightly beaten 2 tb Unsalted butter, softened
1 ts Salt 1 3/4 c Creme fraiche
1/4 ts White pepper or to taste 1/3 c Parmesan cheese, grated
1/8 ts Nutmeg 3/4 c Tomato coulis (see recipe)
1/2 lb Green beans, trimmed & cut i
In a food processor with a metal blade, puree the scallops with the egg
white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl
and chill, covered, for 1 hour. In a saucepan, blanch the green beans in
boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1
Tbsp butter, season them with salt and white pepper to taste and reserve.
Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of
creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse
is fluffy. Fold in the green beans and spoon the mousse into a buttered
1-qt. terrine. Place terrine in a baking pan and add enough hot water to
reach 2/3 the way up the side of the terrine. Bake, covered with a buttered
sheet of wax paper and the lid or a double layer of foil, in a preheated
375f oven for 45 minutes. Remove terrine from pan, remove lid and paper,
and let cool for at least 30 minutes. Cut into 6 slices and arrange slices
in a buttered gratin dish just large enought to hold them in one layer.
Spread some of the remaining butter lightly over each slice and sprinkle
with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or
until they are hot and puffed slightly. In a saucepan, combine the tomato
coulis and the remaining creme fraiche. Heat the sauce over moderate heat,
stirring, until it is heated through. Serve alongside the terrine in a
boat/ a 1978 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Scottish trifle
Categories: Desserts
Servings: 8
Sponge roll: - slightly
3 lg Eggs 1 ts Vanilla
1/2 c Sugar 1/2 c Creme fraiche
1/2 ts Vanilla 1/4 c Med-dry sherry
3/4 c Flour Assembly:
1/2 ts Baking powder 1 1/2 c Amaretti
1/3 c Raspberry jam, seedless 1/4 c Med-dry sherry
1 tb Kirsch 1 c Heavy cream, well chilled
1/4 c Med-dry sherry Garnish:
Custard: 2 tb Pistachio nuts, shelled and
7 lg Egg yolks -hopped
1 c Sugar Candied citron or angelica,
2 c Milk, scalded & cooled -ut into bits
1/2 c Heavy cream, scalded & coole Raspberry jam, seedless
In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla,
until the mixture is thick and pale. Sift the flour and baking powder over
the egg mixture and fold them into it gently but thoroughly. Line the
bottom of a 13x9x2-inch baking pan with parchment paper, spread the batter
in the pan and bake in a preheated 400f oven for 8 minutes or until it is
puffed and golden. Invert onto a lightly sugared kitchen towel.
In a small saucepan, melt the jam over low heat. Stir in kirsch and spread
the surface of the cake with the jam mixture. Starting with a long side
and using the towel as a guide, roll up the cake, jelly-roll fashion and
sprinkle it with Sherry. Wrap the sponge roll firmly in the towel. Let it
cool and cut int into 3/4-inch slices.
In a bowl, set over a saucepan of simmering water, beat the yolks and the
sugar with an electric mixer until the mixture is thick and pale. Remove
from heat and stir in gradually, milk, cream, and vanilla. Cook the custard
in the bowl over the simmering water, until it registers 170f on a candy
thermometer. Transfer the custard to a metal bowl and whisk in the creme
fraiche and Sherry. Set the bowl in a larger bowl of ice water and whisk
until custard is cool. Chill it, covering surface with plastic wrap, until
it is cold.
Assembly: In the bottom of a 2-1/2-qt. trifle bowl, scatter half the
amaretti crumbs. Top them with half the sponge roll slices, and top those
with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining
sponge roll slices, line the side of the bowl with the slices, and pour in
the custard, spreading it to let it seep down around the sided and bottom.
Chill the trifle for at least 2 hours and up to 24 hours.
Just before serving, in a bowl with an electric mixer, beat the cream until
it is stiff. Transfer it to a pastry bag, fitted with a decorative tip and
pipe rosettes around the edge and in the center of the trifle. Sprinkle
pistachios over the trifle and garnish the rosettes with the citron and
small drops of jam.
a 1989 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Soupe a l'oignon au fromage (french onion soup)
Categories: Soups, French, Vegetables
Servings: 6
6 lg Onions, thinly sliced 12 sl French bread, 1/2-inch thick
1/4 c Unsalted butter - toasted
1 tb Flour 1/4 lb Gruyere cheese, coarsely gra
1 1/2 qt Beef broth -ed
In a large kettle, cook the onions in the butter over moderate heat,
stirring until they are golden brown. Sprinkle with flour and cook the
mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup
constantly until it comes to a boil. Simmer, covered, for 20 minutes.
Season with salt and pepper. Put 2 slices of toast in each of 6 heated
bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts.
Top with any remaining cheese. Run bowls under broiler about 4 inches from
the flame for 3 minutes or until cheese is melted and bubbly. a 1951
Gourmet Mag. favorite.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Sour cream bran muffins
Categories: Breads
Servings: 12
1/2 c Unsalted butter, softened 1/2 c Raisins
1/4 c Light brown sugar, packed 1 c Flour
1 lg Egg, beaten lightly 1 ts Baking soda
1 c Sour cream 1/4 ts Salt
1/4 c Dark molasses 1 c Miller's bran
a Gourmet Magazine favorite from 1981
This is the Rolls-Royce of bran muffin recipes.
In a large bowl with an electric mixer cream together the butter and the
brown sugar until the mixture is light and fluffy, beat in the egg, the
sour cream, and the molasses, and stir in the raisins. In a bowl whisk
together the flour, the baking soda, the salt, and the bran, add the
mixture to the sour cream mixture, and stir the batter until it is just
combined. (The batter will be lumpy.) Spoon the batter into 12
well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a
preheated 400 degree oven for 15 to 20 minutes, or until they are golden
brown and springy to the touch. Turn the muffins out onto a rack and let
them cool.
(Miller's bran is available at natural foods stores, specialty foods shops,
and some supermarkets)
Makes 12 muffins.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Swiss fondue
Categories: Cheese, Appetizers
Servings: 4
1/2 Garlic clove 1/4 c Kirsch (or more)
1 2/3 c Dry white wine Nutmeg to taste, freshly gra
1 lb Gruyere cheese, coarsely gra -ed
-ed 2 French bread, in 1-inch cube
2 ts Cornstarch -
Rub the inside of a heavy saucepan with the garlic, add the wine and heat
it over mod-low heat until it is hot. Add the cheese by handfuls,
stirring. Cook the mixture, stirring, until smooth, keeping it just below
simmering point. In a small bowl, stir together the cornstarch and 1/4 cup
kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to
taste. Heat, stirring constantly, just until it begins to bubble. Do not
let it boil. Transfer to a heated fondue pot and keep it hot over a low
flame. If fondue becomes too thick, add some additional kirsch to thin.
Spear bread cubes with long fondue forks and dip them into the cheese. a
1967 Gourmet Mag. hippy-dippy favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Tarte au citron
Categories: Desserts
Servings: 12
2 Pate sucree' recipes (see re 5 lg Eggs
-ipe) 3/4 c Sugar
Raw rice for weighting shell 3 tb Lemon zest
- 3 c Lemon juice
Roll out half the dough 1/8-inch thick on a floured surface. Press it
firmly into an 8-inch tart pan with a removable fluted rim. Trim off
excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside
the rim, pressing it to the side of the shell, and push the dough up
1/4-inch above the edge of the pan. Crimp the edge decoratively with a
fork. Roll out remaining dough and make up another tart shell in the same
manner.
Chill the shells for 60 minutes. Line the shells with foil, fill the foil
with rice and bake in the lower third of a preheated 400f oven for 8
minutes. Remove the rice and foil, and bake for 8-10 minutes more or until
they are pale golden. Remove shells from the pans, transfer them to a rack
and let them cool.
In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar
until the mixture is thick and pale and forms a ribbon. Beat in the zest
and lemon juice. Transfer the mixture to a heavy saucepan. Cook it,
stirring constantly with a wooden spoon, over mod-low heat, until it
registers 140f on a candy thermometer. Continue to cook at a stable 140f
for 3 minutes longer. Do not let it boil. Transfer the mixture to a bowl,
and let it cool, covered with a buttered round of wax paper, until it is
luke-warm.
In a bowl, beat the egg whites with a pinch of salt until they hold soft
peaks. Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the
meringue until it just hold stiff peaks. Stir a quarter of the meringue
into the lemon mixture and fold in the remaining meringue gently but
thoroughly.
Transfer the tart shells to a baking sheet and fill with the lemon mixture,
mounding it slightly. Bake the tarts in the middle of a preheated 400f
oven for 12-15 minutes, or until the tops are golden and puffed. Transfer
the tarts to a rack and let them cool.
a 1977 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Tomatoes persillees
Categories: Vegetables, Side dish
Servings: 6
6 Tomatoes, halved and seeded 1/4 c Unsalted butter
Salt 3 Garlic cloves, minced
3/8 c Olive oil 1 c Fresh parsley, minced
1/2 c Pine nuts
Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside
down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil over
mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or
until they are softened but not brown. Transfer the tomatoes to a baking
sheet and keep them warm, covered.
In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine
nuts, stirring, until they are golden. Transfer them to paper towels to
drain. Add the butter to the skillet, and cook the garlic over moderate
heat, stirring, until it is light golden. Add the parsley, and cook the
mixture, stirring, for 1 minute. Season the mixture with salt and pepper,
spoon it into the tomatoes, and top with the pine nuts.
a 1975 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Veal birds paprika
Categories: Meats
Servings: 6
1 1/2 c Onion, finely chopped 1/2 c White veal stock
1/2 c Mushrooms, finely chopped 1/2 c Tomato puree
9 tb Unsalted butter 2 tb Paprika
1 c Dry bread crumbs, fine Buttered noodles for accompa
1 ts Basil, crumbled -iment
6 Veal cutlets, about 1/4-inch 1 c Sour cream
-hick
Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet,
cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate
heat, stirring occasionally, until the onion is golden. Stir in bread
crumbs, basil, salt and pepper to taste. Let the filling cool. Divide the
filling among the cutlets and fold in the long sides of each cutlet
1/2-inch. Roll up the cutlets and tie them at each end. In a large heavy
skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds,
patted dry, and transfer them to a bowl as they are browned. In the
skillet, cook the remaining onions in 1 Tbsp butter over moderate heat,
stirring, until golden. Stir in stock, tomato puree, and the paprika. Add
the veal birds and any accumulation of juices. Simmer the mixture, covered,
for 15-20 minutes or until the veal is tender. Arrange the noodles on a
platter, remove strings from the veal, and transfer the veal birds to the
platter. Whisk the sour cream with salt and pepper to taste into the
skillet contents. Cook sauce until it is hot, stirring occasionally. Do not
let it boil. Serve alongside the meat and noodles in a boat. a 1959
Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: Vichyssoise creme glacee'
Categories: Soups, French, Classic
Servings: 8
4 Leeks, washed & coarsely cho 2 ts Salt
-ped 2 c Milk
1 Onion, chopped 2 c Half&half
1 tb Unsalted butter 1 c Heavy cream
2 lg Russet potatoes, peeled & di White pepper to taste
-ed, held in ice water Fresh chives, thinly sliced
In a kettle, cook leeks and onion in the butter over low heat, stirring
occasionally, until they are softened. Add the potatoes with the water and
the salt. Simmer the mixture, covered, for 30-40 minutes, or until the
potatoes are soft. Add milk and h&h and bring the mixture just to a boil,
stirring. In a food processor, puree the mixture in batches, and strain it
through a very fine sieve into a bowl. Stir the cream and white pepper
into the soup and chill, covered, until it is very cold. Garnish with
chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954,
by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
contributor. He invented vichyssoise.
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---------- Recipe via Meal-Master (tm) v7.04
Title: Wild rice amandine en casserole
Categories: Side dish, Rice
Servings: 6
2 tb Onion, chopped 2 c Wild rice, rinsed well and d
2 tb Fresh chives, finely chopped -ained
1 ts Shallot, finely chopped 4 1/2 c Chicken broth, heated
3 tb Green bell pepper, finely ch Salt, pepper to taste
-pped 3/4 c Blanched almonds, slivered
1/4 c Olive oil
In a large saucepan, cook the onionn, chives, shallot, and pepper in the
oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir
in broth, season with salt and pepper to taste, and add the almonds.
Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle
of a 325f oven for 75 minutes, or until rice is tender. Stir once after
about 35-40 minutes.
a 1952 Gourmet Mag. favorite
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---------- Recipe via Meal-Master (tm) v7.04
Title: OYSTERS POACHED IN WHITE WINE
Categories: Shellfish, Appetizers
Servings: 4
16 Freshly shucked oysters 1/4 ts White pepper
6 oz Dry white wine 1/4 ts Dried thyme
2 oz Olive oil 1/4 ts Dried chervil
2 oz Fresh lemon juice 1 ts Chopped fresh parsley
1/4 ts Salt 1 Garlic clove, crushed
Place all ingredients in nonreactive pot. Bring to a boil over moderate
heat. Remove from heat and allow to cool to room temperature. Remove
crushed garlic clove before serving.
Serves four as a first course, two as a light entree.
This elegant first course looks very attractive served in clear glass bowls
or clear stemmed dessert dishes.
Be sure to serve fresh heated French bread with sweet butter to sop up
these wonderful juices.
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---------- Recipe via Meal-Master (tm) v7.04
Title: BETTER THAN SEX CAKE
Categories: Cakes, Desserts
Servings: 10
1 pk Duncan Hines chocolate Pudding mix
Butter or deep chocolate 1 c Sour cream
Cake mix 4 lg Eggs
3/4 c Pecans, toasted & chopped 1/4 c Coffee
2 12-oz pkgs semisweet choc 2 ts Vanilla, divided
Chips (divided) 1 c Water
1 4-oz pkg instant chocolate 1/2 c Oil
Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake
mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at
med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased
& floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins
and turn onto rack. Cool completely before glazing.(Cake freezes well
without glaze) GLAZE: Combine remaining chips with 1 cp water in top of
double boiler
over simmering water. Stir until smooth & shiny. Remove from
heat and add 1 tsp vanilla. Chill until slightly thickened,
then drizzle over cake. *This comes from the Harvard-Yale-Princeton
Club in Pittsburgh:
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---------- Recipe via Meal-Master (tm) v7.04
Title: PHOENIX-TAILED SHRIMP
Categories: Shellfish, Chinese
Servings: 4
1 lb (medium) fresh shrimp 1 c Water, cold
1 tb Vodka 2 c Oil, for deep-frying
1 1/2 ts Salt 6 tb Salt, coarse
1/8 ts White pepper 1/2 ts Black peppercorns
1 c All-purpose flour 2 tb Szechuan peppercorns
2 ts Baking powder
Carefully remove the shells from the shrimp, leaving the tail sections
intact. Devein and wash under cold running water; pat dry with paper
towels. In a dish or bowl, marinate briefly in a mixture of the vodka,
salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp
by the tail and dip it into the batter (do not dip the tail), then slide it
into the hot oil. Deep-fry all the shrimp, a few at a time, until golden
brown. This should take about 2 minutes for each batch. Drain on paper
towels, and serve tails up, in a serving dish, with the salt/pepper mixture
for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned
remove and run the mixture through a grinder.
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: RED-COOKED EGGS
Categories: Chinese, Eggs, Appetizers
Servings: 6
6 Eggs 1 ts Sesame oil
1/4 c Brown sugar Hoisin sauce
1/2 c Dark soy sauce Oyster sauce
1/2 c Chicken broth
In a pot, cover the eggs with cold water; bring to a boil, then simmer 15
minutes. Remove from heat, cool the eggs under cold running water, and
shell them.
In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame
oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs.
Simmer, covered for 1 hour. The liquid should cover the eggs, but if it
does not, baste frequently.
Turn off the heat and let the eggs stand in the another hour, turning them
from time to time, to ensure even coloring. Serve cut into halves or
quarters, with dipping sauce. Makes 6 to 8 appetizer servings.
DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster
sauce. Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: BAGELS
Categories: Breads
Servings: 10
5 c Flour Degrees)
1 pk Active dry yeast 2 tb Honey
1 tb Kosher (or regular) salt 1 Egg white lightly beaten
1 1/2 c Warm water (110 to 115
In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and
salt. Add the water and honey and beat until smooth. Add the remaining
flour,1 cup at a time, to make a soft dough. Turn the dough out onto a
generously floured board and continue working on the flour until the dough
is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes.
Cover with a towel and let rise 15 minutes. Divide the dough into 8 to 12
equal portions. Shape each portion into a flattened ball. With your
forefinger, poke a hole in the center. Stretch and rotate the dough until
the hole is 1 1/2 to 2 inches wide. Place the bagels on a well-floured
board, cover with another towel, and let them rise for 20 minutes. Preheat
oven to 375 degrees. Fill a large shallow pan (a wok works well) with 3
inches of water. Bring the water to a boil, reduce the heat and simmer. Add
a few bagels at a time and simmer for 5 minutes (turning once or twice).
Remove the bagels from the pan with a slotted spoon and drain on a towel.
Place the bagels on well-oiled baking sheets, brush with egg white and
sprinkle with topping of your choice. Bake for 30 minutes, until well
browned. Transfer to racks to cool. SUGGESTED TOPPINGS: Kosher salt,
finely chopped onions or garlic, poppy, sesame or caraway seeds.
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---------- Recipe via Meal-Master (tm) v7.04
Title: German Pancake
Categories: Breakfast
Servings: 4
1/2 c Flour 2 Eggs, slightly beaten
1/2 c Milk 1 Pinch nutmeg
Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch
pie pan (glass works best). Add mixture to pan and bake at 425 degress in a
preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon
juice generously over the pancake and then sprinkle powdered sugar over it.
Cut into quarters and serve hot. Also good with fresh or canned fruit
spooned over the pancake. Enjoy.
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---------- Recipe via Meal-Master (tm) v7.04
Title: CHICKEN SZECHUAN-STYLE WITH SESAME PASTE
Categories: Chinese, Chicken, Appetizers
Servings: 6
2 Whole chicken beasts, 3 Slices fresh ginger, minced
Skinned and boned 1 Scallion (white part only),
2 tb Szechuan peppercorns Chopped
4 tb Sesame paste 1 cl Garlic, minced fine
3 tb Green tea 1 1/2 tb Dry sherry or
2 tb Wine vinegar Shaoshing wine
2 1/2 ts Soy sauce 1/2 ts Cayenne pepper
3 tb Peanut oil Lettuce leaves
2 ts Crushed red pepper *
* or you substitute 2 whole chili peppers, crushed. In a pot, poach the
chicken breasts in a little boiling water for 10 minutes until white and
opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate
heat, then crust or grind them; set aside. Remove the chicken breasts from
the pot, drain and cool them. Slice them, then shred the slices into
julienne pieces. In a mixing bowl, combine the sesame paste and green tea
(or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy
sauce; blend well. Add the peanut oil, red pepper, ginger, scallion,
garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients
very well. Toss the chicken strips in this sauce, to coat. Refrigerate
until 20 minutes before serving. Pass the chicken and the lettuce leaves
separately, and let each guest place a small portion of the chicken in the
middle of a lettuce leaf and roll it up like an egg roll to eat using
fingers. Makes 6 appetizer servings.
NOTE: The authentic recipe calls for green tea to thin the sesame seed
paste,
but you may substitute chicken broth, or simply water, if you prefer.
Another substitution you may make if you wish is peanut butter for the
sesame seed paste along with sesame oil instead of green tea.
This dish is served cold or at room temperature and can be made a day
ahead . -- Verdi
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---------- Recipe via Meal-Master (tm) v7.04
Title: CLASSIC BARBECUED SPARERIBS
Categories: Chinese, Pork, Appetizers
Servings: 8
2 lb Spareribs, in one piece Breastbone)
(have the butcher trim the 4 c Plum sauce
Fat and discard the
----------------------------------MARINADE----------------------------------
4 tb Chicken broth 1 ts Sugar
1/4 c Soy sauce 2 cl (medium) garlic,
3 tb Honey or corn syrup Chopped fine
3 tb Hoisin sauce 1/2 ts Cinnamon
2 tb Wine vinegar pn (tiny) 5-spice powder
2 tb Dry sherry or (optional)
Shaoshing wine
-------------------------------DIPPING SAUCE-------------------------------
Plum sauce Scallion, chopped
Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and
place them in a long shallow dish. In a mixing bowl, combine the marinade
ingredients; if you are using 5-spice powder, add it to the mixture by
putting it through a tea strainer so it spreads out over the mixture. Mix
well, and pour over the ribs and leave for 3 hours at room temperature or
about 6 hours in the refrigerator. Baste the ribs every hours or so,
turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade.
Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook
metal drapery hooks through both ends of each rack of ribs, at the top, and
hang each one as if you were hanging a hammock, suspended from the bars of
one of the oven racks. Set the oven rack in the highest position in the
oven. On the floor of the oven or on another oven rack set at the lowest
position in the oven, place a baking pan half filled with water, to collect
drippings and prevent smoking. You may want to line the baking pan with
aluminum foil before putting the water in, to make it easier to clean.
Roast the spareribs for 45 minutes in the preheated oven. Then baste them
with the reserved basting sauce, using a small pastery brush and carefully
pulling out the oven rack to facilitate the basting process. Turn the oven
up to 450 degrees F and roast for another 15 minutes. By this time the
spareribs should be a rich golden brown with crisp edges. Baste again,
then take them out of the oven. Place the ribs on a cutting board and
remove the drapery hooks. Separate the individual ribs with a cleaver or
sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8
appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe:
"Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: COLD LEMON CHICKEN WITH "FRAGRANT GREEN"
Categories: Chinese, Chicken, Appetizers
Servings: 8
1 md Onion Lettuce leaves
1 lb (whole) chicken beast 4 tb Cilantro leaves and stem,
6 Celery leaves Finely chopped
4 tb Chinese lemon sauce 1 Lemon's juice
1 1/2 tb Dark soy sauce
In a saucepan, put the onion, chicken breast, and celery leaves with just
enough water to cover. Bring to a slow boil; cover and simmer over medium
heat for 10 minutes. Remove from the heat and allow the chicken to cool in
the liquid. When it is cool, skin and boned the chicken and slice it.
Marinate the chicken slices and a mixture of lemon sauce and soy sauce for
45 minutes. On a serving dish, arrange the chicken slices on a bed of
lettuce leaves; sprinkle with the chopped cilantro. Sprinkle the lemon
juice over the chicken slices. Your guests can put some of the sliced
chicken in the middle of a lettuce leaf and roll it up like an egg roll
before eating. Makes 8 to 10 appetizer servings.
NOTE: Cilantro, also called Chinese parsley, fresh coriander, and
"fragrant
green," gives the Szechuan dish its distinctive flavor. -- Verdi
Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981
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---------- Recipe via Meal-Master (tm) v7.04
Title: GREEK STUFFED TOMATOES
Categories: Greek, Vegetables, Side dish
Servings: 4
2 tb Olive oil 1/2 lb Feta cheese, crumbled
1 sm Onion, diced Salt, to taste
2 c Spinach, chopped and cooked Pepper, to taste
2 ts Dried basil 6 Tomatoes, firm and with
1/2 c Bread crumbs Insides scooped out
1 Egg
In a saucepan, heat oil and saute onion until translucent. In a bowl,
combine the sauteed onions with all remaining ingredients except tomatoes.
Stuff filling into tomatoes. Bake in a preheated, 350 degree F oven for 15
minutes. Make 4 to 6 servings.
Recipe: "Tomatoes! 365 Healthy Recipes for Year-Round Enjoyment," created
by
the editors of Garden Way Publishing
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