Colossal Cookbook/ColossalCookbook.cdr/sw/chef/recipes.12

Text File | 1984-01-02 | 15.6 KB | 547 lines

The blends do justify the means

        Ratatouille

4 T olive oil
1 eggplant, cut in 1" cubes
2 zucchini (Italian squash), cut in 1" cubes
1 T olive oil
2 onions, coarsely chopped
2 green peppers, cut in 1" cubes
1 T garlic, chopped
2 sprigs fresh thyme (OR
1/2 tsp dried thyme)
1 bay leaf
3 tomatoes, cut in 1" cubes
1 pkg Gruyere cheese (opt)

Heat first amount of oil in large heavy skillet.  When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes.  With a wooden
spoon, remove eggplant to colander.  Next cook zucchini in skillet, stirring
constantly, about 3 minutes.  Remove to colander also.  Add remaining oil to
skillet; saute onion until clear.  Add green pepper to skillet, and cook
while stirring, for about 3 minutes.  Stir in garlic, thyme and bay leaf.
Add drained eggplant and zucchini.  Cook while stirring, for about 5
minutes.  Add tomatoes, cover tightly, and cook for 20 minutes.  Uncover and
cook for about 10 minutes to reduce liquid that will have accumulated.
Serve hot or cold.

For a special occasion, divide into individual servings, cover with gruyere
cheese and bake in preheated 350 degree oven until cheese melts.

Serves 6

KEY WORDS:  make ahead, entertain, main dish
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Homemade country style

        Ham Apple Pie

4 lb lean ham, cooked, chopped fine
5 green apples, chopped
2 onions, chopped fine
1 t sage
1 T mixed vegetable seasoning
1 cube bouillon (dissolved in
1 c water)
4 potatoes, cooked and mashed
3 T melted butter

In deep baking dish, arrange alternate layers of ham and apples.  Sprinkle
each layer with onion and seasonings.  Moisten each layer with bouillon.
Over top, cover with layer of thick mashed potatoes.  Brush potato peaks
with melted butter.  Bake at 325 degrees for 1 1/2 to 2 hours until ham is
thoroughly heated and potato peaks are browned.

Serves 6

KEY WORDS:  easy, kids, leftovers, potluck, main dish, casserole
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An early California taste experience

        Arroz Con Pollo

2 T oil
2 lb chicken thighs & legs
1/2 tsp paprika
1 T cilantro, chopped
1/2 c onion, diced
1 clove garlic, crushed
1 1/2 c water
1/2 c white wine
3 tomatoes, diced
1 bouillon cube
1 bay leaf
1/2 tsp oregano
1 tsp mixed vegetable seasoning
1/2 tsp basil
1 c celery
1/2 c almonds
3/4 c short grain brown rice
3/4 c wild rice
2 c peas

Heat oil and brown chicken in it for 10 minutes.  Add paprika, cilantro,
onion and garlic.  Saute until onion is clear.  Stir in water, wine,
tomatoes, bouillon cube, and seasonings; combine thoroughly.  Stir in
celery, almonds and rice.  Cover and simmer 20 minutes; add peas and simmer
another 10-20 minutes or until rice is ready.

Serves 4

KEY WORDS:  entertain, spicy, ethnic, main dish
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We've even known children to eat zucchini when its prepared like this.

        Stuffed Zucchini

6 zucchini (Italian squash)
4 tomatoes, diced
1 c bacon, crumbled
3 cloves garlic, diced
2 onions, diced
1 1/2 c brown rice
2 bell peppers, diced
3 c white wine
1 cube vegetable bouillon
1/4 tsp mint leaves, chopped
1/2 c butter
1/4 c lemon juice
3 eggs
2 T parsley, chopped

Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving
1/4" around skins.  Combine zucchini centers in fry pan with all other
ingredients except eggs and parsley.  Saute 30 minutes.  Place zucchini in
baking dish; stuff with rice-vegetable mix; spoon any extra around zucchini;
cover with foil.  Bake for 20 minutes at 350 degrees. Prick holes in foil
for steam to escape.  Beat together eggs and parsley; pour over stuffed
zucchini; recover and continue cooking 10 more minutes.

Serves 6

KEY WORDS:  entertain, casserole, main dish
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Authentic Mexican gourmet dining.

        Paella

1 chicken broiler, cut up
2 cloves garlic
1/4 c oil
1 lb raw shrimp
4 sliced tomatoes
1 lb peas
12 artichoke hearts, bottled or frozen & defrosted
1 1/2 c brown rice
6 strands saffron
1 c onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tsp paprika
1 c white wine
2 c water

Brown chicken and garlic in oil; remove chicken to large casserole dish.
Add shrimp, tomatoes, peas and artichoke hearts to dish.  In oil used to
brown chicken, saute rice, saffron, onion, green and red bell peppers for 7
minutes.  Add to casserole dish, sprinkle on paprika, and pour in wine and
water.  Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

Serves 6

KEY WORDS:  ethnic, entertain, spicy, main dish
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Great with baked or barbecued fish or as sauce with vegetables.

        Herb Butter for Seafood or Artichokes

1/2 c butter
1 tsp paprika
1 T green scallions
1/4 tsp oregano
1/4 tsp marjoram
1/4 tsp basil
1 clove garlic, crushed
3 T fresh parsley, chopped
1/2 tsp soy sauce

Melt butter over medium heat and stir in remaining ingredients.  Simmer 5
minutes.  Serve warm.  May be refrigerated and reheated when needed.

Makes about 1/2 cup.

KEY WORDS:  easy, quick, entertain, make ahead
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From Russia with love.

        Chicken Kiev

1/2 c butter
3 cloves garlic, diced
1/4 c lemon juice
1/2 tsp mixed vegetable seasoning
2 chicken breasts
2 eggs
1/2 c scallions, diced fine
3 c cracker crumbs
1/2 c grated Parmesan cheese

In a fry pan, melt butter and saute garlic with lemon juice and seasoning.

Using flavorizer, inject breasts with butter mix.  (The flavorizer can be
purchased at any kitchen supply store.  It looks much like the needle a
doctor uses for injections, and it's use is also similar.)

Add remaining liquid to eggs and beat.  In a separate bowl, combine
scallions, cracker crumbs, and Parmesan cheese.  Dip breasts in egg mixture,
then into cracker mixture.  Bake at 350 degrees for 30 minutes.

Serves 2

KEY WORDS:  entertain, gourmet, spicy, ethnic, main dish
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Crispy outside, soft and tasty inside.

        Potato Time

6 potatoes, in 1/2" slices
1 1/2 c mayonnaise
1 onion, minced
1 T soy sauce
1 T oregano leaves
1/2 tsp garlic powder
3 T parsley
1 1/2 c cracker crumbs
1 c grated Parmesan cheese, (opt)

Place potato slices in covered vegetable steamer; steam 12 minutes; drain
and cool.  Mix together mayonnaise, onion, soy sauce, oregano, garlic and
parsley.  Frost each potato slice with this mixture, and then dip it into
cracker crumbs.  Bake on cookie sheets at 350 degrees for 10 minutes.
Sprinkle with Parmesan and serve hot.

To make as a casserole, cover bottom of casserole with potato slices, spread
on mayonnaise mixture, then sprinkle on crumbs.  Continue in layers until all
ingredients are used.  Bake at 350 degrees for 1 hour.  Top with Parmesan
and serve.

Serves 4

KEY WORDS:  kids, quick, easy, vegetarian, casserole
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A real fish story.

        Mendocino Sole

8 fillets of sole
1 tsp minced onion
1 tsp lemon juice
1/2 c dry white wine
1 c seedless grapes
1/4 c cognac
2 T butter
2 T flour
1 c cream
1/2 tsp mixed vegetable seasoning

Wash and dry sole.  Set fillets in baking dish, side by side.  Sprinkle on
minced onion, lemon juice, and wine.  Cover and bake 15 minutes at 350
degrees.  Meanwhile, slightly bruise grapes and marinate in cognac.   Make a
sauce of butter, flour and cream; add mixed vegetable seasoning.  Combine
sauce with grapes and cognac.  Pour over sole fillets and return to oven for
5 minutes.

Serves 4

KEY WORDS:  entertain, spicy, easy, main dish
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Can be made the night before.

        Chicken Regency Salad

1 pkg (9 oz) frozen artichoke hearts
2 c Italian salad dressing
3 c cooked, cubed chicken
1/3 c thinly sliced water chestnuts
1/4 c slivered green olives
1 T soy sauce
2 T butter
1/2 c pecan halves
1 pinch mixed vegetable seasoning
3/4 c diced celery

Cook artichoke according to package directions; drain.  Combine with salad
dressing, chicken, water chestnuts, olives, and soy sauce.  Cover and
refrigerate at least 3 hours.

Melt butter; add pecans and cook over low heat, stirring constantly until
nuts begin to brown.   Drain nuts and sprinkle with vegetable seasoning;
cool.

Drain any liquid from chicken mixture.  Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.

Serves 2

KEY WORDS:  kids, easy, leftovers, make ahead, salad, lunch
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A favorite with the whole family.

        Noodles and Apples

3 c cooked noodles
3 T butter
3 T grated Swiss cheese
3 c sliced green apples
3/4 c raisins
1/2 tsp nutmeg
1/4 tsp cloves
3 T molasses

Combine all ingredients and pour into well-oiled medium casserole.  Cover
and bake at 350 degrees for 30 minutes.  Bake uncovered for 15 minutes
longer or until slightly browned.

Serves 4

KEY WORDS:  kids, casserole, easy, leftovers, vegetarian
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An unusual combination of flavors.

        Banana Fish

1/4 c flour
2 tsp curry powder
1/4 tsp soy sauce
4 bananas, firm, peeled & halved lengthwise
1 lb fish fillets
1 T oil
3 stalks celery, sliced
4 T butter
2 T lemon juice

Mix together flour, curry powder, and soy sauce; coat bananas and fish with
this; set aside.  Heat oil in skillet.  Stir-fry celery until crisp; set
aside.  Add butter to oil; saute bananas until golden, about 1 minute on
each side.  Sprinkle bananas with half of lemon juice; remove to serving
dish.  Saute fish in oil/butter mix until fish comes easily away on a fork,
about 3 minutes on each side.  Sprinkle with remaining lemon juice.  Place
on serving dish with bananas.  Spoon celery over fish.

Serves 4

KEY WORDS:  quick, main dish
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Another good recipe to use up Thanksgiving leftovers.

        Turkey Pot Pie

5 potatoes, mashed
1 egg, slightly beaten
1/2 c mayonnaise
1 T lemon juice
3 c diced turkey
2 c chopped celery
1 c cooked peas, drained
1 c natural cheddar cheese, grated

Cook & mash potatoes, or used leftovers.  Stir in egg.  Spread in well oiled
9-inch pie pan.  Bake at 375 degrees for 10 minutes.  Combine mayonnaise and
lemon juice; stir in turkey, celery, and peas.  Spoon into potato crust.
Top with cheese.  Continue baking 15-20 minutes or until hot through.

Serves 6

KEY WORDS:  kids, leftovers, main dish
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Poetry in every bite.

        Roast Beef a la Stroganoff

1/2 c chopped celery
1 onion, chopped fine
1/4 lb mushrooms, sliced
1/4 c butter
1/2 c flour
1 tsp soy sauce
1 1/2 c beef bouillon
1 c sour cream
2 c thinly sliced roast beef, cooked

Cook celery, onion and mushrooms in butter until tender.  Stir in flour and
soy sauce.  Add bouillon; cook, stirring until thickened.  Stir in sour
cream.  Add beef and heat through.  Serve with hot cooked rice or noodles.

Serves 4

KEY WORDS:  kids, entertain, easy, main dish, leftovers
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        Turkey and Pecan Casserole

8 c turkey, cooked & cubed
1/2 tsp mixed vegetable seasoning
8 T butter
4 cloves garlic, minced
2 T scallions, chopped
6 T brandy
1 c white wine
2 T tomato paste
6 T whole wheat flour
1 c mushrooms, chopped
2 c broth
1 lb pecans
1 1/2 c sour cream
1/2 c fresh parsley, chopped

Season turkey with mixed vegetable seasoning.  In skillet, melt 1/2 of
butter and brown turkey; place turkey in ovenproof casserole with lid.  In
same skillet, saute garlic and scallions.  Add brandy and wine; increase
heat and boil about 1 minute.  Reduce heat to low and whisk in tomato paste,
and flour.  Cook, stirring until smooth.  Add mushrooms and broth.  Pour
sauce over turkey in casserole.  Add pecans.  Bake covered 35 to 40 minutes
or until turkey is tender.  Remove from oven.  Spoon about 2 cups of turkey
sauce into bowl; stir in sour cream; return to casserole, stirring until
thoroughly combined.  Return to oven and bake covered about 10 minutes.
Sprinkle with parsley and serve.

Serves 6

KEY WORDS:  kids, entertain, make ahead, casserole, main dish, leftovers
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Quite out of the ordinary.

        Chili

1 1/2 lb ground beef, chicken, or turkey
2 c water
1 T chili powder
1 T curry powder
3 tomatoes, diced
4 c cooked kidney beans or pinto beans
1 onion, chopped
1 bunch green onions, sliced
1 1/2 cups grated natural sharp cheese, or mild
     cheddar cheese

In a frying pan, saute meat until lightly browned.  Pour off drippings.  Add
water, chili, and curry powder; simmer 5 minutes.  Add tomatoes and beans;
heat through.  Stir in onions.  Ladle into serving bowls and sprinkle on
cheese.

Serves 6

KEY WORDS:  spicy, leftovers, potluck, main dish
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Winter food for cold hungry bodies.

        Polish Stew

1 lb Polish sausage, cut in 1/2" pieces
3 T oil
1 1/2 lb beef, cubed
2 onions, sliced
2 c mushrooms, sliced
1 lb sauerkraut, canned
1 c white wine
1 can (8 oz) tomato sauce
2 tsp soy sauce
1 tsp caraway seeds
1/4 tsp vegetable seasoning

Saute sausage 15 minutes; remove to casserole.  Add oil to sausage
drippings; brown beef in oil, 15 minutes; remove to casserole.  Saute onion;
add to casserole.  Saute mushrooms with sauerkraut and wine.  Add tomato
sauce, soy sauce, caraway seeds and vegetable seasoning.  Add this to
casserole also, mixing well.  Cover and bake at 375 degrees for 2 to 2 1/2
hours.  Stir casserole every 30 minutes.

Serves 8

KEY WORDS:  ethnic, spicy, entertain, easy, potluck, main dish
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We leave to your imagination the origin of the title of this recipe.

        X's Spinach Salad

   SALAD:
2 bunches spinach, well washed,
   drained, large stems removed
1 onion, thinly sliced
2 eggs, hard cooked, chopped
2 tomatoes, cut into wedges
4 strips bacon, crumbled
1 can asparagus spears
   DRESSING:
1/2 c sugar
1 c safflower oil
1 tsp mustard
1 tsp salt
1/2 c vinegar
1 tsp whole celery seeds
1 T grated onion

Prepare dressing first: blend together sugar, oil, mustard and salt.  Add
vinegar, celery seeds and grated onion; shake or beat well.  Chill.

Mix together all salad ingredients, except asparagus spears.  Pour chilled
dressing over all and toss until well coated.  Arrange asparagus spears on
top.  Chill well before serving.  It is best the next day.

Serves 4

KEY WORDS:  make ahead, salad
----
Harry gave us his favorite dessert combination with this comment: "The
tartness of the ice contrasts nicely with the bread.  Besides, I have to do
something with all the lemons that keep falling off my tree."

        Lemon Bread with Lemon Ice

   BREAD:
1 c sugar
1/2 c milk
6 T unsalted butter
2 eggs
1 1/2 c flour
1 tsp baking powder
1/8 tsp salt
1 lemon rind, grated
   GLAZE:
1/2 c sugar
1/4 c fresh lemon juice
   LEMON ICE:
2 c water
1 c sugar
2 T grated lemon rind
1 c fresh lemon juice
2 egg whites (opt)

Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well.  Blend in flour, baking
powder, salt and grated lemon rind.  Turn mixture into pan and bake 1 hour
in preheated 350-degree oven.  Cool slightly, remove from pan, and set on
foil.

Meanwhile, prepare glaze.  Combine sugar and lemon juice in sauce pan.  Stir
over low heat until sugar dissolves and glaze is hot.

Pour hot glaze slowly over surface of bread.  Let bread cool completely
before slicing.

To prepare Lemon Ice, combine water and sugar in a saucepan.  Add rind and
bring to a boil.  Simmer 5 minutes.  Let cool.  Add lemon juice and stir.
Pour liquid into freezer trays (two for each loaf of bread) and freeze until
set, but not hard.  Place in food processor or blender.  If desired, add egg
whites (they will make the ice smooth and white), and beat until smooth.
Refreeze for about 3 hours or until firm.  When ready to serve, let stand
for a few minutes before scooping out.

Serve bread slices with a scoop of lemon ice on the side.

Makes 1 loaf

KEY WORDS:  easy, make ahead, dessert
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