REC - INDEX - RFC Cookbook page INDEX

rec.food.cooking - cookbook - page INDEX


Appetizers & Beverages
------------------------------------
BLUE CHEESE TART 1
CHICKEN SATAY 3
CLASSIC COUNTRY TERRINE 6
CREAMY MUSSEL STEW CHARENTES-STYLE (MOUCLADE CHARENTAIS) 4
FRANK SINATRA MEATBALLS 13
GUAMANIAN STYLE LUMPIA WITH SWEET GARLICKY DIPPING SAUCE 2
LOU'S CHEESEBALL 10
MEXICAN DEVILLED EGGS 2
MUSHROOM PATE 8
POOR MAN’S CAVIAR (AUBERGINE CAVIAR) 7
SAUERKRAUT BALLS 11
SHRIMP AND CRAB MOLD 13
SHRIMP POPPERS 3
SMOKED CANTONESE CHICKEN WINGS 14
SMOKED SALMON CHEESECAKE 9
SPICY PINEAPPLE CHUNKS 10
STUFFED MUSHROOMS 11
STUFFED PEPERONCINI 15
SUSAN HATTIE'S GOAT CHEESE TORTA 12
THAI DUMPLINGS (KAHNOM JEEP) 5
============================

Soups, Salads & Vegetables
---------------------------------------------

AVOCADO SALAD 20
BRAISED MUSHROOMS 21
BREAD SALAD WITH TOMATOES AND OLIVES (PANZANELLA) 38
BRIE CHEESE SOUP 22
BRIE SOUP WITH SHERRY 20
CHICKEN—CORN SOUP WITH RIVELS 23
CHICKPEA CURRY (GAENG KARI TUA) 29
COPPER CARROT PENNIES 29
CRANBERRY WILD RICE SALAD 30
CREAM OF CHICKEN SOUP WITH WILD RICE 31
CREAMY ROASTED GARLIC SOUP 18
EGGPLANT SALAD 30
ELSA'S PEA SOUP WITH SEMOLINA DUMPLINGS 39
FENNEL, LETTUCE AND LIME SALAD 17
FISHERMAN‘S WHARF STEW (CIOPPINO) 35
FUSILLI NORTHSHORE 36
HERBED WALNUT GREEN BEANS 25
HOT AND SOUR SOUP 26
JOAN LUNDEN'S SPICY CHICKEN TORTILLA SOUP 33
KONA MCFARMER'S AVOCADO SOUP 37
LAGUNA PASTA SALAD 17
LENTIL SOUP 29
MIKKEL'S GARLIC SPINACH 41
MINESTRONE SOUP 41
NORTHUMBERLAND BREAD SOUP 42
ORIENTAL COLE SLAW 37
PARMESAN-PROSCIUTTO MASHED POTATOES 27
PASTA FAGIOLI 40
PORT GLAZED CARROTS 27
PORTOBELLOS AND PEPPERS 28
POTATO SOUP WITH POBLANO 42
POTATO TORTILLAS (T ORTILLA DE PATATAS) 28
ROASTED BUTTERNUT SQUASH SOUP 25
SAUSAGE AND RED LENTIL SOUP 34
SHRIMP SALAD 32
SLOVAK PEA AND POTATO SOUP 40
SPICED COLESLAW WITH PECANS 32
SWEET & SMOKY BAKED BEANS 34
SWEET POTATO PUDDING 22
TOMATO VIDALIA ONION HERB PIE 23
VEGGIE BEANS WITH BARLEY 24
WARM PEAR SALAD 19
ZIPPY CARROTS 21
====================

Main Dishes
---------------------
ALMOND CHICKEN WITH RICE 80
AMAZON PUMPKIN AND SHRIMP 55
BAKED CHICKEN WITH TANGELO SAUCE 84
BAKED MACARONI AND CHEESE 69
BARBARA'S SHRIMP AND SCALLOPS WITH GARLIC AND GINGER 66
BEEF & VEGETABLE STEW 56
BEEF BBQ 56
BOEUF BOURGUIGNON 57
BOILED BEEF OR VEAL TONGUE 86
CHICKEN AND SAUSAGE LASAGNA 53
CHICKEN BREASTS IN CREAM 77
CHICKEN IN BEER WITH TOMATOES 52
CHICKEN PEPERONI 68
CHILI 46
CHILI MUY BUENO 44
CORNED BEEF 65
CUBAN FRIED CHICKEN (POLLO FRITO A LA CRIOLLA) 63
FRANKEN-PIZZA 75
FRENCH CHICKEN 75
FRENCH PORK STEW WITH ORANGES 88
GRANDMA‘S CHICKEN & RIBS 70
GREAT TOP-OF·STOVE POT ROAST 45
GRINDER 60
GUINNESS STEW 82
HERBED INSIDE PORK LOIN 60
HOGAN'S FAMOUS CHILI 71
Eg HOT ITALIAN SAUSAGE SANDWICH 64
KAHLUA(T M) CHILI 45
KRAUTFLECKERLN (CABBAGE AND NOODLES) 64
LEMON BASIL CHICKEN 70
LEMON CREAM FETTUCCINE 78
LIME CHICKEN 78
LONNY'S OYSTER STEW 67
MAPLE-APPLE CHICKEN 69
MARGIE'S MEATLOAF 43
MARINATED CHICKEN TENDERS WITH ONION JAM 43
MARINATED FLANK STEAK 65
MARY'S SPAGHETTI SAUCE 79
MIKKEL'S DANISH MEATBALLS (FRIKADELLER) 79
MIKKEL'S PINEAPPLE PEPPER CHICKEN 80
MIM|'S STICKY CHICKEN 57
MURPH’S CHINESE-IRISH STEW 62
MUSSELS DUSSELDORF STYLE 86
NOODLE GRATIN 85
ORIGINAL G.I. CREAMED GROUND BEEF 62
OVEN BBQ BEEF 63
PORK & GREEN CHILI 81
PORK AND BLACK BEAN CHILI 48
PORK ROAST (FUESKESTEG) 61
REAL BARBECUE SPARE RIBS 74
ROASTED LEMON-ROSEMARY CHICKEN 50
SAUERBRATEN 73
SEMOLINA GNOCCHI
(GNOCCHI ALLA ROMANA) 87
SMOKY RED CHILI 49
SOLE PICCATA 76
SPAGHETTI ALLA PUTTANESCA 73
SPICY BROCCOLI RICE CASSEROLE 76
SPINACH AND ARTICHOKE CASSEROLE 77
SUE AND MARY'S SUNDAY CHILI 51
SWEET (AND HOT AND SOUR) BROCCOLI WITH PORK 58
TOFU BROCCOLI STIR·FRY 59
TOURTIERE A MON ARIERE GRAND-MERE 83
WHITE CHILI 48
===================

Breads & Rolls
--------------------------------------
BEER BREAD 89
BISCHOFSBROT (BISHOP’S BREAD) 89
BUTTERMILK BANANA BREAD 97
CORNMEAL PANCAKES 95
CREAM BISCUITS 96
GRANDMA‘S SWEET WHITE BREAD 93
MOM'S DATE NUT BREAD 98
MOM'S FAVORITE POTATO ROLLS 99
PEACH—AND-FETA MUFFINS 90
RYE LOAF 94
SODA BREAD 95
SWEDISH RYE BREAD (LIMPA) 90
WELSH BREAD - BREAD MACHINE METHOD 91
WHOLE WHEAT PUMPKIN MUFFINS 92
=================================

Pastries and Desserts
----------------------------------------------
5·LAYER PISTACHIO DESSERT 102
ACCIDENTAL BROWNIES 103
ANNA SLOMAN’S MANDEL KAGER 121
APPLE CAKE 103
APPLE PIE IN A BAG 104
APRICOT CREPES 105
BANANA BARS 106
BANANA PUDDING 104
BARB SCHALLER’S FAMOUS ORGASMIC CHOCOLATE BROWNIES 107
BR|AN'S KEY LIME PIE WITH OATMEAL—COCONUT CRUST 131
BRIE EN CROUTE WITH RASPBERRY COULIS 138
BUTTER CRUNCH 108
CANTALOUPE SHERBET 114
CARDAMOM ICE CREAM 123
CHEESECAKE-PECAN PIE 117
COFFEE BEAN ICE CREAM 118
CREAMY RASPBERRY FONDUE 118
DATE SQUARES A LA BENETEAU 119
DIVINE DIVINITY 120
DOUBLE GINGER MUFFINS 121
ENGLISH TRIFLE 135
FRESH APPLE CAKE 103
FRUITY TRUFFLES 132
GINGERSNAPS 110
GRANDMA SLOMAN’S PUMPKIN CHIFFON PIE 133
ICE CREAM CRUNCH 108
JEAN B'S DELICE AU CHOCOLAT 136
KATI-1v·s CHOCOLATE PATE 139
KILLER SCONES 111
LINDY'S NEW YORK STYLE CHEESECAKE 130
MAMA JONES' POUND CAKE 120
MOTHER'S PINEAPPLE UPSIDE-DOWN CAKE 1932 114
MY GRANDMA'S OATMEAL COOKIES 115
NANAIMO BARS 134
NANCY'S PLUM PUDDING WITH HARD SAUCE 124
OATMEAL CAKE RECIPE 115
ORANGE-MACADAMIA BISCOTTI WITH VARIATIONS 101
ORIGINAL SIN, FLOURLESS BITTERSWEET CHOCOLATE CAKE 125
OVEN—BAKED CARAMEL CORN 126
PINEAPPLE RUM RAISIN CAKE 127
POWDERED SUGAR COOKIES 112
PUMPKIN WALNUT CHEESECAKE 122
QUARK WITH DRUNKEN PEARS 140
RED EARTH CAKE AND FROSTING 113
RHUBARB SPRINGTIME COFFEECAKE 112
RICE PUDDING WITH ALMONDS 139
RUM CAKE 116
SHORTB READ 137
SHORTBREAD BICCIES 128
SPICY PEAR-PECAN CAKE 129
SUMMER PUDDING/AUTUMN PUDDING 109
TOFFEE BUTTER CRUNCH 110
==============================

Miscellaneous
----------------------------------------------------
AJMER'S GARAM MASALA 143
ALAN'S FAJITA MARINADE 144
BANANA GINGER JAM 144
BARB SCHALLER'S MANGO-STRAWBERRY JAM WITH KIWIFRUIT 148
BASIC TOMATO SAUCE 141
BEEF JERKY MARINADE 147
CRANBERRY COMPOTE 148
CRANBERRY·FIG CHUTNEY 145
DRUNKEN BAR-B·O SAUCE 143
FAT FREE SOY DRESSING 145
FIG TAPENADE · 147
JESSE JAMES JERKY 142
LUTEFISK PREPARATION 146
MICHE'S PINEAPPLE CHILLI SWEET AND SOUR SAUCE 141
MOM’S MUSHROOM SPAGHETTI GRAVY (SUGO PER PASTA) 142
POTATO DUMPLINGS 147
END

REC - Blue Cheese Tart - RFC Cookbook page 1

rec.food.cooking - cookbook - page 1
Appetizers & Beverages

Blue Cheese Tart

A creamy, rich blue cheese filling is baked in a flaky pastry tart
shell and garnished with roasted red peppers, pine nuts and parsley.

Pastry:
1-1/2 cups (about 150 g) flour
1/2 cup (about 115 g) butter
5-6 tablespoons ice water

Filling:
8 ounces (225 g) cream cheese, softened
1/3 cup (about 40 g) crumbled blue cheese
1/4 cup (60 ml) whipping cream
1 egg, slightly beaten
1/4 teaspoon coarsely ground pepper
1/3 cup (about 60 g) chopped roasted red peppers
3 tablespoons pine nuts
2 tablespoons chopped fresh parsley

Heat oven to 375F (190C). Place flour in lage bowl; cut in butter
until mixture resembles coarse crumbs. Mix in water with fork until
flour is just moistened. Shape into a ball. Roll out pastry on lightly
floured surface into 12-inch (30-cm) circle.

Place in 9- or 10-inch (22- or 25-cm) tart pan with removable bottom
or pie pan; press firmly on bottom and up sides of pan. Cut away
excess pastry; prick all over with fork. Bake for 17 to 22 minutes or
until very lightly browned.

Meanwhile, combine cream cheese and blue cheese in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 or 2
minutes). Continue beating, gradually adding whipping cream, egg and
ground pepper until blended (1 or 2 minutes). Spread into baked
pastry. Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20
minutes before serving. Cut into wedges. Cover; store refrigerated.

Serves 16

Soruce: Land O'Lakes - GAR Illinois, USA

REC - Guamanian Style Lumpia; Mexican Deviled Eggs - RFC Cookbook page
2

rec.food.cooking - cookbook - page 2
Appetizers & Beverages

Guamanian Style Lumpia with Sweet Garlicky Dipping Sauce

As served at the Sept 2001 Hermann, MO cook-in.

Dipping Sauce:
1 tablespoon corn starch
3 tablespoons white sugar
3 tablespoons white vinegar
1 tablespoon soy sauce (Japanese)
1 tablespoon ketchup or chili sauce
1/2 cup (120 ml) chicken broth
1 dash cayenne
1 dash monosodium glutamate
3 cloves garlic, finely minced (3-6 cloves, to taste)

Lumpia:
1 pound (1/2 kg) ground lean pork
1/2 cup (about 25 g) minced or fine shredded carrots
1/2 cup (about 50 g) minced or fine shredded cabbage
1/2 cup (about 100 g) minced onion
1/4 cup to 1/3 cup (60 to 80 ml) oyster sauce to taste
1/2 teaspoon monosodium glutamate
1 package spring roll wrappers, NOT egg roll wrappers

Dipping sauce - Combine all ingredients for dipping sauce. Bring to a
boil stirring constantly until thickened. Jar and place in fridge.

Lumpia - Mix meat, veggies, oyster sauce and MSG. Chill. Roll 1
tablespoon of meat into each spring roll. These are very small as the
meat is raw. If they are made too large the wrappers will burn before
the filling is cooked. Seal ends with a thin paste of flour and water.
Let set for about 15 min. to seal and bind the ends. Deep fry at
350-375F (175-200C) until deep golden brown and filling is done. Serve
with Sweet Garlicky Dipping Sauce.

Source: Amanda Haggerty (HAG)

Mexican Deviled Eggs

4 eggs
1/2 cup (about 60 g) grated cheddar cheese
2 tablespoons mayonnaise
2 tablespoons salsa
1 tablespoon chopped green onions
1-1/2 teaspoons sour cream
1/8 teaspoon fresh ground pepper
cumin to taste

Fill egg halves and sprinkle with cayenne to taste. Yield 8 pieces.

Source: GAR Illinois, USA

Soruce: Land O'Lakes - GAR Illinois, USA

REC - Chicken Satay / Shrimp Poppers - RFC Cookbook page 3

rec.food.cooking - cookbook - page 3
Appetizers & Beverages

Chicken Satay

As served at the Sept 2001 Hermann, MO cook-In.

1/4 cup (60 ml) lime juice
1/4 cup (60 ml) soy sauce (Japanese)
3 tablespoons oil
3 tablespoons honey
1/2 teaspoon coriander, fresh ground
1/8 teaspoon cayenne
1/2 teaspoon dry minced garlic or 2 cloves fresh
1 pound (500 g) boneless skinless chicken thighs

Mix ingredients (except chicken) well until honey is dissolved. Cut
chicken thighs into 3/4-inch (2 cm) cubes or long strips. Marinade
chicken overnight. Put meat on skewers and grill.

Serves 4.

Source: Amanda Haggerty (HAG)


Shrimp Poppers

As served at the Sept 2001 Hermann, MO cook-in.

32 large shrimp, raw, peeled and de-veined, butterflied
1 pound (500 g) bacon
32 jalapeno pepper slices (canned)
wooden skewers

Brine:
2 cups (480 ml) water
1 tablespoon kosher salt (or 4 teaspoons table salt)
1-1/2 teaspoons white sugar
1/2 teaspoon MSG

Soak shrimp in brine for approximately 15 minutes. Cook bacon lightly
until slightly browned but still pliable to work with. Cut bacon
strips in half. Place in each shrimp, one pepper slice and wrap with a
piece of bacon.

Fix on soaked skewer to hold bacon wrapped around the shrimp and the
pepper in place. Put 3 to 4 shrimps per skewer depending on the size
of the shrimp and the skewers and grill until the shrimp are pink.
Serves 4.

Source: Amanda Haggerty

REC - Creamy Mussel Stew - RFC Cookbook page 4

rec.food.cooking - cookbook - page 4
Appetizers & Beverages

Creamy Mussel Stew Charentes-Style (Mouclade Charentais)

6 pounds (2.7 kg) mussels (small), well scrubbed
1 bouquet garni, tied together
2 onions, chopped
7 ounces (200 ml) dry white wine
large pinch of saffron
5 ounces (150 g) butter, diced
6 shallots, chopped
1 tablespoon flour
2 large egg yolks
juice of 1 lemon
3-1/2 ounces (100 g) creme fraiche
season to taste
1 small bunch parsley, chopped
2 large garlic cloves, finlely chopped

In large covered pot, add wine, garni, chopped onions and mussels.
Heat of high until mussels open (discard any that do not open).

Strain off the liquor into a large jug, adding the saffron. Remove
half of the shell from each mussel. Place mussels in bowl. Cover and
keep warm.

Melt 1/3 of the butter and saute the shallots until soft, without
browning the shallots. Stir in the flour, cooking for an additional
minute. Add the liquor, with the saffron. Simmer for ten minutes.

In separate bowl, beat the egg yolks with half of the lemon juice and
the creme fraiche. Stir in a little of the sauce.

Remove from the heat. Beat in the rest of the butter into the sauce,
with some of the parsley and garlic. Mix contents of both bowls
together.

Spread out the mussels in large oval serving dish. Pour over the sauce
and sprinkle with the remaining parsley.

Serving size: 6 Preparation time: 45 min.

Suggested wine: dry red wine. Serving Ideas: salad and crusty bread.

Source: a chef in Cap Ferat - 10/96 Alan Zelt, Washington, USA

REC - Thai Dumplings - RFC Cookbook page 5

rec.food.cooking - cookbook - page 5
Appetizers & Beverages

Thai Dumplings (Kahnom Jeep)

Notes: My Dad retired a colonel from the Marine Corps. We were
transferred from Virginia to Bangkok in August 1969. Mom and Dad hired
a live-in cook named Alum, who had 20 living children (!) and one of
her daughters, Dook, as a maid. Alum was a fabulous cook, and she
shared
this recipe with us. She also taught us how to make wonderful sateh.
She was well-versed in "American" cooking, and made a great deep-dish
pizza years before deep-dish actually became popular in the States.
I make the dumplings on a regular basis.

3 ounces (85 g) flaked crab meat
6 ounces (170 g) ground pork
6 large shrimp, minced (*)
1 tablespoon water
1/4 teaspoon garlic salt (**)
1-1/2 tablespoons cornstarch (***)
1 egg
1-1/2 tablespoons peanut oil
1/2 teaspoon pepper
1 package won-ton wrappers

Dipping sauce (or use whatever you like):
4 tablespoons white wine vinegar
2 tablespoons hot water
1 teaspoon sugar
2 tablespoons dark soy sauce
2 tablespoons thinly sliced ginger root

(*) Since I rarely just have 6 large shrimp lying around, I buy a bag
of small frozen "salad shrimp" and measure out what I need... not need
to mince those, either!
(**) I use minced garlic and add some salt.
(***) Up to 2-1/2 tablespoons (35 g).

Place shrimp, crab meat and pork in mixing bowl. Blend in remaining
ingredients except wonton wrappers and mix together until firm (add a
little more cornstarch if mixture is too wet.)

Hold a wonton wrapper in one hand. Place 1 tablespoon filling in the
center. Fold the corners in to meet in the middle, squeezing to close
the top. Moisten fingers with water and gently seal (I noticed last
night they look like small whole heads of garlic when done!).

Place in a lightly oiled steamer basket. Steam (covered) over
simmering water about 25 minutes. Serve with dipping sauce (recipe
below).

Serves 4.

Make dipping sauce: Blend all ingredients together. Let sit at least
30 minutes. Use as a dipping sauce for dumplings.

Source: Jill McQuown Tennessee, USA

REC - Classic Country Terrine - RFC Cookbook page 6

rec.food.cooking - cookbook - page 6
Appetizers & Beverages

Classic Country Terrine

1 pound (500 g) sliced bacon
1/4 cup (60 ml) brandy
4 ounces (100 g) smoked ham cut in 1/2-in (1.3 cm) strips
1 medium onion, chopped
2 tablespoons (30 g) butter
1 pound (500 g) ground pork
1/2 pound (250 g) ground veal
1/4 cup (60 ml) chicken livers, coarsely chopped
2 eggs
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1 pinch each ground allspice, cloves, nutmeg
freshly ground pepper to taste
1/2 cup (about 75 g) green pistachio nuts
fresh herbs for garnish

In a large fry pan, cover the bacon with water and simmer for 10
minutes in order to remove some of the saltiness and excess fat. Drain
and pat dry. Set aside.

Marinade the ham [we use prosciutto] in brandy.

Saute the onion and garlic in butter until soft. Mix together all the
ingredients except the ham, nuts, and herb garnish. Drain the ham and
then add the marinade to the meat mixture and mix thoroughly.

Make a small patty and fry until cooked through. Test for seasonings
and adjust them in the raw mixture if required.

Preheat oven to 350F (180C).

Arrange the bacon slices across the bottom and up the sides of a 4-cup
(1 quart/ 1 l) terrine mold or loaf pan. Spoon in half the meat
mixture. Sprinkle on half of the pistachio nuts and arrange the ham
slices lengthwise to cover the nuts. Cover with the remaining nuts and
then spread on the balance of the meat, pressing tightly. Fold bacon
over the top. Decorate with the fresh herbs.

Cover the pan with foil and place into a large deep baking pan. Add
enough boiling water to reach half way up the sides of the terrine.

Bake for 1-1/2 hours or until juices run clear when pierced with a
skewer, (about 160F/ 71C) on a meat thermometer.

Remove terrine from oven and place on a rack. Cool slightly. Remove
from water bath and drain off all accumulated fat. Weight the terrine
with heavy tins or a foil-covered brick. refrigerate, weighted, for
at least 24 hours before serving.

To serve, remove the weight and foil. Carefully turn out onto a plate
and then turn back, bottom side down, onto a serving platter. Slice to
serve.

Pates and terrines are traditionally served with crusty bread and tiny
sour pickles called cornichons gherkins).

The nuts in this recipe may be omitted if any one has allergies. I
also prefer to grind my own meat and also grind the chicken livers.
This recipe came from a long forgotten magazine.

Source: Henry Demidavicius - Alberta, Canada

REC - Poor Mans Caviar - RFC Cookbook page 7

rec.food.cooking - cookbook - page 7
Appetizers & Beverages

Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
1 tablespoon (optionally) each of parsley, chervil and tarragon,
minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

Preheat the oven to 180C (350F). Bake the aubergines for about 35
minutes or longer until they are soft and their skin is charred. To
peel, plunge them into cold water and the skin will come off easily.
Alternatively, remove the flesh with a spoon. Discard the seeds. Put
into the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to not quite a puree-like
consistency and putting in the next component after chopping the
previous one. The 'caviar' should be a tiny bit chunky, not too
smooth. (The classic method is to chop everything by hand, of course.)
Remove everything from the food processor to a mixing bowl and add 4
tablespoons of olive oil, vinegar, salt and pepper and, optionally,
the minced herbs. Mix together thoroughly. Heat the remaining olive
oil in the skillet over moderate heat and pour in the aubergine
mixture. Bring to the boil, stirring constantly, then turn the heat to
low and simmer until excessive moisture has evaporated. If necessary,
add more salt, pepper and vinegar (or lemon juice). Transfer the
'caviar' to a bowl and chill until ready to serve. Serve with crusty
bread.

Source: Victor Sack - Germany

REC - Mushroom Pate - RFC Cookbook page 8

rec.food.cooking - cookbook - page 8
Appetizers & Beverages

Mushroom Pate

This has been on the menu at the Brasserie Montmartre in downtown
Portland for over 15 years, and the owner, Abdel Omar, could not
remember who originally created this dish. I got it from rfc and have
remained quite faithful to the version below.

1-1/4 pounds (600 g) Crimini mushrooms, chopped
1/2 cup (50 g) diced onion (or one small)
1-1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup (115 g / 1 stick) unsalted butter
6 ounces (150 g) cream cheese -- two 3-ounce packages
1/4 cup (about 40 g) canned diced chilies -or- to taste

Makes three cups (but I generally "halve" it).

Place first five items into a food processor and pulse it to finely
mince the mushrooms.

Heat up the butter in a large heavy skillet; transfer the mushroom
mixture into it and saute on low heat until all the liquid exuding
from the mushrooms has evaporated (about 15-20 minutes).

Combine with the cream cheese and green chilies. Blend well. Place in
a decorative bowl and refrigerate until well chilled, preferably
overnight.

Serve with French Bread or baguette.

I try not to overpower the mushroom taste with too much chilies, but
have found that the above ratios seem pretty good.

The version that I served at Calgary cook-in was a little different
from the above because I did everything by hand without the use of a
processor. It chilled for only a couple of hours.

Source: Samantha Demidavicius - Alberta, Canada

REC - Smoked Salmon Cheesecake - RFC Cookbook page 9

rec.food.cooking - cookbook - page 9
Appetizers & Beverages

Smoked Salmon Cheesecake

1 cup (about 180 g) grated Parmigiano-Reggiano cheese
1 cup (about 120 g) fine dried bread crumbs
1/2 cup (about 115 g) unsalted butter, melted
Emeril's Essence[***] -or- use a mixture of pepper and dill, chopped
1 tablespoon olive oil
1/2 cup (about 90 g) finely diced (brunoise) red peppers
1/2 cup (about 90 g) finely diced (brunoise) yellow peppers
2 teaspoons minced garlic
2 pounds (1 kg) cream cheese, room temperature
4 large eggs
1/2 cup (about 60 g) heavy cream
2 teaspoons salt
1 teaspoon fresh black pepper
1 cup (about 110 g) smoked Gouda cheese, grated
1 pound (500 g) house smoked salmon[*]
1/4 cup (about 10 g) finely chopped parsley leaves
1 cup (about 120 g) creme fraiche
juice of one lemon
2 tablespoons chopped chives
1/4 cup (about 25 g) finely diced (brunoise) red onion
1/4 cup (about 25 g) capers
1 egg white, hard boiled, finely chopped
1 egg yolk, hard boiled, finely chopped
1 tin (7 ounce/200 g) Choupique caviar [**]
[*] I use chunk smoked salmon from Costco.
[**] I skipped the caviar because I dIdn't think it needed any.

Preheat the oven to 350F (180C). In a 10-inch (25 cm) springform pan,
combine the Parmesan cheese, bread crumbs and melted butter together.
Blend thoroughly and season the mixture with Essense. Firmly press the
mixture into the bottom of the pan.

In a saute pan, over medium heat, heat the olive oil. When the oil is
hot, add the onions and peppers. Season the mixture with Essence.
Saute the vegetables for 2 minutes. Stir in the garlic and remove from
the heat and cool completely. Using a food processor fitted with a
metal blade, add the cream cheese. Process the cheese until smooth.
With the machine running, add the eggs, one at a time.

Add the cream, salt and black pepper. Process the mixture until
incorporated. Remove the mixture from the machine and turn into a
mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon
(flaked) and parsley into the cheese mixture. Re-season the mixture if
needed. Pour the cheese mixture into the prepared pan. Place the pan
on the middle rack in the oven and bake for 1 hour and 15 minutes or
until the cheesecake is set in the center. Remove the cheesecake from
the oven and cool completely before slicing.

In a small mixing bowl, whisk the creme fraiche and lemon juice
together. Season the mixture with salt and pepper. Fold in the chives.
To assemble, place a small pool of the sauce in the center of each
plate. Lay one piece of the cheesecake in the center of the sauce.
Garnish each plate with the red onions, capers, egg whites, egg yolks,
caviar and parsley.

Yield: 16 servings

Recipe adapted from "NEW New Orleans Cooking" by Emeril Lagasse.

Source: Debra Fritz - California, USA

[***] Emeril's Essence

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
(Just add to taste, don't use all of this in the above recipe.)

REC - Lou's Cheese Ball / Spicy Pineapple Chunks - RFC Cookbook page
10

rec.food.cooking - cookbook - page 10
Appetizers & Beverages

Lou's Cheese Ball

4 - 8-ounce (224 g) packages cream cheese
2 cups (about 460 g) butter, softened
4 tablespoons whipping cream
2 teaspoons paprika
4 teaspoons Worcestershire sauce
4 teaspoons dry onion soup mix
1 teaspoon celery salt
1/2 teaspoon garlic powder
4 tablespoons pimiento, minced
4 tablespoons bell pepper, minced
1 teaspoon Tabasco sauce
8 ounces (225 g) pecans, chopped

Beat cream cheese and butter until fluffy. Add cream, paprika
Worcestershire sauce, soup mix, celery salt, garlic powder, pimiento,
bell pepper, and Tabasco sauce. Mix well. Chill in refrigerator. Shape
into balls and roll in chopped pecans. Makes 2 large cheese balls. If
you don't want to make cheese balls, stir the pecans into the cheese
mixture and serve as a spread for crackers.

Source: daughter of one of my friends - Sally C. Wallace -
Mississippi, USA


Spicy Pineapple Chunks

These are great for parties or pot lucks. Less than 10 minutes to
prepare. You just have to remember to do it at least a day ahead.

12 ounces (340 g) pineapple chunks in juice
1 tablespoon sugar
1 tablespoon vinegar
6-inch (15 cm) stick cinnamon
6 whole cloves

Drain pineapple, reserving juice. Set pineapple aside. In small
saucepan, heat juice, sugar, vinegar, cinnamon and cloves. Simmer 5
minutes. Add pineapple and heat through. Store in covered container in
the refrigerator at least 24 hours. Serve on wooden picks.
Makes about 20.

Source: Vickie Canfield (LADYVMH2000) Utah, USA

REC - Sauerkraut Balls/ Stuffed Mushrooms - RFC Cookbook page 11

rec.food.cooking - cookbook - page 11
Appetizers & Beverages

Sauerkraut Balls

Notes: I discovered this recipe more than 30 years ago in a community
cookbook. I not only use them as a traditional New Year's Eve
appetizer, but make them at least one or two other times during the
year. I just love them!

1/2 pound (about 225 g) ground ham
1/2 pound (about 225 g) ground pork
1/2 pound (about 225 g) corned beef
4 tablespoons chopped onion
2 tablespoons fresh chopped parsley
1/4 cup (about 55 g) shortening
2 cups (about 200 g) flour
2 cups (480 ml) milk
1 teaspoon dry mustard
1 teaspoon salt
2 pounds (1 kg) sauerkraut, drained
Flour
2 eggs, slightly beaten
Fine dry bread crumbs

Add meats, onion and parsley to food processor. Process until well
mixed. In a large skillet, melt half of the shortening and saute
mixture, stirring constantly, until browned. Blend in flour; slowly
stir in milk and seasonings. Cook until mixture is light and fluffy
(mixture will be stiff at first, and it becomes fluffy as it cooks.)
Allow to cool. Add sauerkraut and stir; put mixture in food processor
again and blend. Return mixture to skillet and cook, stirring
constantly, until quite thick. Cool. Roll into walnut-size balls. Dip
in flour, then in beaten eggs, and bread crumbs. (May be frozen at
this point.) In a large skillet, melt the other half of the shortening
and fry until golden. Serve with a honey mustard. Makes 100 balls.

P.S. I don't always use all three meats. They are just as terrific
with any combination of the two.

Source: R. Davis

Stuffed Mushrooms

1 cup (about 100 g) grated Swiss cheese
1 garlic clove, minced
2 tablespoons butter or margarine, softened
1 tablespoon sherry
1/2 cup (about 30 g) bread crumbs
salt to taste
1 pound (about 500 g) mushrooms, stems removed

Combine all ingredients except mushrooms. Stuff mushrooms and put in
baking dish. Pour a small amount of sherry or dry wine in the bottom
of the dish. Bake at 400F (205C) for 15-20 minutes.

Source: Mary Gorman (MARECAT) Texas, USA

REC - Susan Hattie's Goat Cheese Torta - RFC Cookbook page 12

rec.food.cooking - cookbook - page 12
Appetizers & Beverages

Susan Hattie's Goat Cheese Torta

Signature dish of the late Susan Hattie Seinsapir. Adapted with
Helpful Assembly Hints, by Charlotte Blackmer. Multiplies well. Can be
made ahead and refrigerated. I often mix the cheeses and garlic
together the night before I assemble the torta. It is a "do ahead"
step and allows the garlic time to develop. Also, it is slightly
easier to form the layers with "less soft" cheese.

10 to 11 ounces (280-315 g) soft goat cheese (softened)
8 ounces (about 225 g) cream cheese (regular or "less fat", softened)
(Susan's original proportions we 6 oz goat cheese and 4 oz cream
cheese)
1 clove or more garlic, chopped fine or crushed
1/2 cup (120 ml) pesto (approximate amount)
1/2 cup (120 ml) oil-marinated sun-dried tomatoes (approximate amount)

Mix cheeses together in bowl. Add garlic and mix well. Drain and chop
tomatoes fine. Use paper towels to blot excess. The pesto (especially
if you made it) should be as "dry" as possible, too.

To assemble: Line a medium bowl with plastic wrap or cheesecloth.
(NOTE: the bowl I usually make mine in is about 20 fl. oz/ 600 ml)
capacity - CLB) Put waxed paper or plastic wrap on a counter or
cutting board and form a circle of cheese on it with a spatula. Invert
layer into bowl. Put a layer of tomato or pesto on the cheese. Blot
excess oil. Make another cheese layer and invert into bowl. Put a
layer of pesto or tomato (whichever you didn't use before) on that
layer and cover it with another round of cheese. Keep layering if you
have made multiples of this recipe and have a large bowl.

Wrap and chill for two hours or so. Unwrap and invert on a plate to
serve. Serve with crackers and/or baguette slices. Fresh herbs are
nice as a garnish. Even better the next day if not inhaled the first.

Source: Susan Hattie / Charlotte Blackmer - California USA

REC - Frank Sinatra Meatballs / Shrimp and Crab Mold - RFC Cookbook
page 13

rec.food.cooking - cookbook - page 13
Appetizers & Beverages

Frank Sinatra Meatballs

These are pretty simple, tender and tasty. They came from one of those
spiral-bound charity cookbooks that were being sold to us at work from
a co-worker's son. The title of the book is "Recipe Roundup," put out
by the Friends of Roundup Fellowship. My boss as the time, a real
meatball queen, northwest Denver Italian, aid these were authentic.
She even thought this was really Frank's recipe. She should know. I've
had plenty of her meatballs, and they are always delicious! Oh, and at
potlucks, she didn't serve her meatballs with pasta. Instead, she had
them in sauce in a crockpot, and you'd split a small Italian roll and
make a sandwich.

3/4 pound (375 g) ground beef
3/4 pound (375 g) ground pork
2 eggs
1/2 cup (about 60 g) grated Italian cheese
1/2 cup (120 ml) water
1 cup (about 120 g) fine bread crumbs
3/4 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced

In large bowl, mix eggs and water. Add bread crumbs, salt, pepper and
garlic and let stand 5 minutes. Combine ground beef, pork and Italian
cheese and add to bread crumbs. Shape into meatballs and fry on all
ides in olive oil over medium heat. Serves 4.

Source: Charley Martin, host at KHOW - Karen (GREYKITS) Colorado, USA

Shrimp and Crab Mold

I asked for a copy of this recipe from a friend (Diana Muscianisi)
when I had it at one of her holiday parties.

1 can condensed tomato soup
8 ounces (230 g) cream cheese
1 envelope unflavored gelatin
14 ounces (400 g) shrimp and/or crab meat
1 cup (about 100 g) celery, chopped
1/4 cup (about 40 g) onion, chopped
1 cup (about 220 g) mayonnaise
juice of 1/2 lemon

Heat soup (no water) in saucepan; add cream cheese. Stir until
blended. Soften gelatin in 4 tablespoons - 1/4 cup (60 ml) water; add
to soup and cheese. To mixture, add remaining ingredients, mix, and
pour into oiled 1-1/2 qt (1.4 l) mold (5-1/2 to 6 cups). Chill
overnight. To remove mold, run sharp knife along edge. Dip in warm
water; turn onto platter. Serve with crackers.

Source: Ginny Sher - California, USA

REC - Smoked Cantonese Chicken Wings - RFC Cookbook page 14

rec.food.cooking - cookbook - page 14
Appetizers & Beverages

Smoked Cantonese Chicken Wings

As prepared at the Sept 2001 Hermann MO cook-in.

5 pounds (2.5 kg) chicken wings -- tips removed
1 cup (240 ml) soy sauce
1/2 cup (about 100 g) dark brown sugar
1/2 cup (about 100 g) sugar, white
1/2 cup (120 ml) water
1/2 cup (120 ml) dry white wine, Rhine
1/2 cup (120 ml) pineapple juice
1/2 cup (120 ml) vegetable oil
1 teaspoon dry powdered ginger
1 teaspoon garlic powder to taste
Tabasco sauce to taste

Part 1 - Marinate and cook the wings - combine all ingredients and
stir until sugar is dissolved. Marinate wings approximately 12 hours.
Bake at 350F (180C) until wings register at temp of 170F (80C)
(approximately 45 min.)

Part 2 - Smoking the wings - To smoke the wings you will need a large
jellyroll pan and cookie cooling racks or grates that fit over the top
of the jellyroll pan. Place the chicken wings on your grates or cookie
cooling racks. Start your charcoal and bring to a good hot steady
heat. Place the jellyroll pan on the grilling surface (above but not
directly on the coals, what you cook your food on usually). Fill the
jelly roll pan with water and place the grates/cookie cooling racks
filled with wings over the water. Wings should not touch the water
unless you want smoky chicken soup). Scatter soaked hickory chips,
over the hot coals and BBQ the wings until reddish brown on one side.
I only use Nature-Glo brand hickory chips unless I just can't get
them. Before serving wings check them for saltiness; that is, taste
one and salt if necessary... I like 'em best
salty!

Makes 24 wings.

Source: Michael Bradley - Missouri, USA

REC - Stuffed Peperoncini - RFC Cookbook page 15

rec.food.cooking - cookbook - page 15
Appetizers & Beverages

Stuffed Peperoncini

3 slices bacon, finely chopped
1/4 cup (about 60 g) shallots, minced
1/3 cup (about 60 g) red pepper, minced
3 ounces (85 g) cream cheese, softened
2 teaspoons milk
20 ounces (570 g) peperoncini peppers, drained

1. In nonstick 10-inch (25 cm) skillet, cook bacon over medium-low
heat, stirring occasionally, until bacon is browned. With slotted
spoon, transfer bacon to paper towels to drain. Discard all but 1
tablespoon bacon drippings.

2. In drippings in skillet, cook shallots and red pepper over medium
heat, stirring frequently, until vegetables are tender, about 5
minutes. Remove skillet from heat.

3. In small bowl, with mixer at medium speed, beat cream cheese and
milk until smooth. Add bacon and shallot mixture and beat until just
combined. Spoon cream cheese mixture into heavy-weight plastic bag
with corner cut to make a 1/4-inch (0.6 cm) opening.

4. With small knife, cut a slit lengthwise in each pepper, being
careful not to cut all the way through the peppers. Squeeze cream
cheese mixture into peppers; cover and refrigerate up to one day.

5. Remove from the refrigerator 1 hour before serving to bring them up
to room temperature.

Makes 28 peperoncini.

Source: Good Housekeeping, December 1997 - Nancy Young - New
Jersey,USA

REC - Laguna Pasta Salad / Fennel, Lettuce and Lime Salad - RFC
Cookbook page 17 (page 16 is blank)

rec.food.cooking - cookbook - page 17 (page 16 is blank)
Soups, Salads & Vegetables

Laguna Pasta Salad

This salad is something I came up with after having a similar one for
lunch one day in Laguna Beach, California.

1 pound (450 g) box of any pasta (bowtie is good)
1 jar (8 oz / 230 g) sun-dried tomatoes in oil, julienned
1 cup (about 125 g) feta cheese, crumbled
1/4 cup (about 45 g) Parmesan cheese, grated
1 small can sliced black olives
1/4 cup (about 30 g) pine nuts
1/4 cup fresh basil chopped
2 grilled chicken breasts cut into strips

Cook the pasta; drain and cool. Toss all ingredients and refrigerate
before serving. The chicken is optional.

Source: Donna Rosser - Georgia, USA

Fennel, Lettuce and Lime Salad
(Insalata di Finocchio, Latuga e Cedro)

1/2 large fennel bulb, cut into thick matchsticks
6 whole olives, black and salt cured
1/4 head lettuce - iceberg
1/4 head lettuce - red-leafed
1/4 head butter lettuce
1/8 cup (about 5 g) cilantro, chopped fine
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) extra virgin olive oil
1/4 cup (about 45 g) Parmesan cheese, freshly grated

Place the lime juice, the olive oil, the cilantro and the fennel into
a small bowl and mix well. Let sit for 30 minutes, stirring from time
to time.

Chop all of the lettuce coarsely. Add these and the rest of the
ingredients to a large salad bowl, and leave in the refrigerator until
the dressing is ready.

At the end of this time, combine the dressing and all of the lettuce.
Mix well, but gently for 2-3 minutes.

Serve cold. Sprinkle each serving with Parmesan cheese.

Source: Jerry De Angelis - California, USA

REC - Creamy Roasted Garlic Soup - RFC Cookbook page 18

rec.food.cooking - cookbook - page 18
Soups, Salads & Vegetables

Creamy Roasted Garlic Soup (Zuppa Cremosa di Aglio Arrostite)

8 large garlic heads
3 small potatoes - red or white
1 medium potato - russet
2 cups (480 ml) bechamel sauce
1 can (about 480 ml) chicken broth - Swanson is good
1 bunch bunch scallions - fresh
1 bunch sage leaves - fresh Q.B. (see note)
salt and pepper

Bechamel sauce - Microwave version:
2 tablespoons butter or margarine
2 tablespoons flour - all purpose, unbleached
1 cup (240 ml) chicken stock (a vegetable stock or water me be used if
desired)
1 cup (240 ml) milk - 2%

Roast 8 heads of garlic. This is easiest done as follows: Slice the
tips off the garlic and arrange them in a small casserole pan. Douse
liberally with olive oil - about a quarter of a cup. Add salt and
pepper to taste. Roast at 350F (175C) for 40-45 minutes. Allow to
cool, then squeeze the garlic from the skins either with your hands or
with the back end of a chef's knife. Put in a bowl large enough to
hold all of the ingredients. Set aside.

Meanwhile, boil the 3 small red or white potatoes and the one medium
russet potato. Cook until medium soft, but not mushy. Cut into 1/2
inch (1.3 cm) cubes when cool.

Make 2 cups (480 ml) of the microwave bechamel sauce. Add the two
tablespoons of butter or margarine to a microwave-safe glass bowl.
Cover with a paper towel, and microwave on high for two minutes. Add
two tablespoons of flour, mix well and try to get as smooth as
possible, then heat, covered, on high in the microwave for 1-1/2
minutes.

Add 1/2 cup (120 ml) of chicken stock and 1/2 cup (120 ml) of 2% milk.
Stir to break up lumps and microwave on high for 2 minutes. Check
after two minutes to see if it needs to be stirred. If so, stir and
microwave for another 2 minutes.

Add another half cup (120 ml) of milk and heat on high for 3 - 4
minutes. During this time check to see that the sauce is not
overflowing the bowl. If it is, reduce the power to 70% and continue.
After this time the bechamel should be about as thick as heavy cream.
If too thick, adjust with chicken broth and cook until creamy, usually
about 2 - 3 minutes. If too thin, cook for another 4 minutes. If still
too thin, add a tablespoon of flour dissolved in 1/3 cup (80 ml) of
chicken stock. Cook another 4 minutes until creamy.

At this point the bechamel can be seasoned in a number of ways. Add
salt to taste, and 1/8 teaspoon of black pepper. Alternatively, add
1/4 teaspoon of ground nutmeg and 1/8 teaspoon of white pepper.
(Careful, the white pepper has a strong flavor). Depending upon the
recipe, chopped garlic or chopped onions can be added during the last
3 minutes of cooking. Cover the bechamel and set aside. If it thickens
too much, add milk, water or chicken stock until it is the consistency
of a heavy cream.

Put the bechamel and potatoes into the same bowl as the roasted
garlic. Blend until smooth with a hand blender. If no hand blender is
available, use a bench blender or food processor. Add the can of
chickenbroth and blend again. At this point the blended ingredients
should be fairly thick.

You may leave it this way and reheat it to serve or add 1/2 cup (120
ml) of water and blend again for 20 - 30 seconds before heating.
Either way a thick soup will be attained, but the one without water
will be very thick - similar to New England clam chowder. The
consistancy is up to you.

Serve hot garnished with chopped fresh sage leaves and chopped
scallions or spring onion tops. Salt and freshly ground pepper may be
added as desired.

Note: The notation Q.B. means "Quanta Basta," or "as much as you
desire or is necessary."

Source: Jerry De Angelis - California, USA

REC - Warm Pear Salad - RFC Cookbook page 19

rec.food.cooking - cookbook - page 19
Soups, Salads & Vegetables

Warm Pear Salad

1/4 cup (60 ml) balsamic vinegar
1/4 cup (60 ml) honey
1/4 cup (60 ml) olive oil
2 pears, peeled and sliced
3/4 cup (about 75 g) walnuts, toasted
1/2 red onion, sliced
crumbled bleu cheese
lettuce

Blend vinegar, honey and oil. Place in skillet. Add pears. Saute over
medium heat until mixture is hot and bubbly. Cool slightly. Combine
lettuce, toasted walnuts, onion and bleu cheese. Pour warm pear
mixture over salad and serve.

Source: Terri Walters - Wisconsin, USA

REC - Brie Soup with Sherry - RFC Cookbook page 20

rec.food.cooking - cookbook - page 20
Soups, Salads & Vegetables

Brie Soup with Sherry

This is a hearty, rich soup. Serve with a light salad and crusty
bread.

2 cups(480 ml) cream sherry
2 tablespoons butter
6 cups (about 390 g) sliced mushrooms[*]
2/3 cup (about 160 g) minced shallots
2 teaspoons fresh lemon juice
2 tablespoons flour
4 cups (about 1l) beef stock
4 ounces (110 g) trimmed brie
2 cups (480 ml) heavy cream
1/2 teaspoon pepper
1 - 2 teaspoons salt
garlic
garnish: minced chives (the tops of green onions work as well) and
minced brie
[*] Almost any fresh mushroom works. I use portobello when possible.

ln a saucepan, reduce cream sherry by half. Melt butter in another
medium saucepan. Stir in mushrooms, shallots and lemon juice. Cook
over medium high heat, stirring 2 minutes. Remove from heat and stir
in flour until well blended. Return to heat and add beef stock and
reduced sherry. Bring to boil, then reduce to a simmer about 25
minutes, Add trimmed brie; stir to melt. Add heavy cream, pepper and
salt. Ladle hot soup into serving bowls. Garnish with additional bne
and minced chives.
Serves 4.

Source: Michael Lonergan (DOG 3) - Missouri, USA

Avocado Salad

2 avocados, peeled, pitted, sliced
2 medium tomatoes, sliced
8 slices provolone or mozzarella cheese
1 3-inch (7,5-cm) portabello mushroom cap, sliced

On a platter, build a ring (or rings) of alternating slices of
avocado, tomato, cheese and mushrooms. Serve with any number of
accompanying dressings (Zesty Italian, Worcestershire sauce,
mayonnaise, lemon butter, soy sauce, etc.) and garnishes (parsley,
basil, chopped olives, capers, chopped cashews, chow mein noodles and
so forth). This is very flexible, and you can add or subtract as
needed for the number of people you want to serve. Though most of the
flavors are mild, the various dressings pull out different nuances. It
is a very different salad with soy sauce and chow mein noodles than it
is with, say, Zesty Italian Dressing and olives. Serves 4.

Source: Robyn - Massachusetts, USA

REC - Braised Mushrooms / Zippy Carrots - RFC Cookbook page 21

rec.food.cooking - cookbook - page 21
Soups, Salads & Vegetables

Braised Mushrooms

This recipe pretends to be Chinese, but it isn 't really! It developed
from an attempt to re-create a Cypriot dish of mushrooms in a thick,
tomatoey, sweet and sour sauce that I craved when I was pregnant.

2 large cloves garlic, finely chopped
2 teaspoons vegetable oil
1/2 teaspoon sesame oil
3/4 pound button( 340 g) mushrooms, quartered (or a mixture of
different mushrooms)
1/2 cup (120 ml) dry white wine
3/4 cup (about 120 g/4 oz.) petits pois or peas

Sauce:
2 tablespoons ketjap manis (sweet soy sauce)
1 tablespoon tomato puree
2 teaspoons corn flour (cornstarch)
chopped red chile (preferably Thai)
1 tablespoon dry sherry
4 tablespoons water
1/2 teaspoon five-spice powder
1 tablespoon syrup from a jar of ginger in syrup

Heat the oils in a wok or saute pan, add the garlic and fry for about
30 seconds. Add the mushrooms and stir--they will absorb all the oil.
Pour in the wine, and bubble until it has evaporated. The mushrooms
will then start to fry gently in the remaining juices/oil. Meanwhile,
mix together all the sauce ingredients. Add the peas to the pan once
the mushrooms have fried for a minute or so, and cook for a couple of
minutes. Lower the heat, and add the sauce. Stir until it has
thickened--you may need to add more water--and serve over plain white
rice.

Source: Clare Elliott - United Kingdom


Zippy Carrots

8 carrots, cleaned and cut into strips
2 tablespoons horseradish
1/2 cup (about 110 g) mayonnaise
1/4 cup (60 ml) water dash paprika
1 teaspoon salt
1/4 teaspoon pepper
buttered breadcrumbs -or- crushed croutons

Cook the carrots in salted water until just tender. Drain and arrange
in an 8x10 baking dish. Mix the onion, horseradish, mayonnaise, water,
salt and pepper and pour over carrots. Sprinkle the top with
breadcrumbs or croutons and then sprinkle paprika over the top. Bake
15 minutes at 375F (190C). Serves 6.

Source: Michael Lonergan (DOG 3) Missouri, USA

REC - Brie Cheese Soup / Sweet Potato Soup - RFC Cookbook page 22

rec.food.cooking - cookbook - page 22
Soups, Salads & Vegetables

Brie Cheese Soup

6 cups (1.5 l) homemade chicken stock
2 ounces (60 g) sweet butter
2 ounces (60 g) flour
12 ounces (340 g) Brie cheese
3 ounces (60 g) dry white wine
2 ounces (60 g) carrots, julienned
2 ounces (60 g) celery, julienned
2 ounces (60 g) mushrooms, thinly sliced
2 ounces (60 g) heavy cream
salt and pepper
chives or flat-leaf parsley to garnish

Allow Brie to come to room temperature with rind removed. Melt butter
in saucepan over low heat. Add flour and mix well, cooking until it
just starts to turn golden. Add stock and whip vigorously, bring to
boil and reduce to simmer until the veloute is reduced to 2/3 of its
original quantity and the sauce is the consistency of heavy cream.
Strain through a fine sieve. Return veloute to saucepan over low heat
and add Brie. Cook slowly, stirring occasionally, until the cheese has
melted. Add wine and vegetables and simmer lightly until the
vegetables are tender. Heat heavy cream over low heat and add to soup.
Season soup with salt and pepper. Garnish with chives or parsley. The
flavor of this soup can vary depending on the degree of ripeness of
the Brie cheese. Brie can be ripened by sitting out at room
temperature for 3-9 hours, depending on personal preference. Serves 6

Source: Gloria Puester - Colorado, USA


Sweet Potato Pudding

3 sweet potatoes, rather large
butter
2 eggs
1/4 cup (about 50 g) sugar
milk
rind of one lemon, grated
salt
1 teaspoon lemon extract
nutmeg, optional

Boil potatoes until soft. Peel while still hot; mash with butter and
sugar, about a tablespoon of butter per potato. Beat eggs slightly and
add to potatoes. Add grated rind and stir. Add enough milk to make the
mixture very soupy and put in about 1-2 teaspoons lemon extract. Add
salt to make very lightly flavored. Sprinkle with nutmeg if desired.
Bake at 350F (180C) until done. Serves 6.

Source: Christine Dabney - California, USA

REC - Tomato Vidalia Onion Herb Pie / Chicken-Corn Soup With Rivels -
RFC Cookbook page 23

rec.food.cooking - cookbook - page 23
Soups, Salads & Vegetables

Tomato Vidalia Onion Herb Pie

Not a fancy meal, this is just something l've made for cook-outs that
people liked. Its kind of rich, and works fine as an entree as well as
a side dish. The end result tastes a little like pizza to me.

1 pie crust (9 inch) (23 cm)
3 small tomatoes, thickly sliced
1 tablespoon butter
1 teaspoon olive oil
1 large Vidalia onion, thinly sliced OR... mild white onion
1 teaspoon dried oregano, scant
1 teaspoon dried thyme, scant
salt and pepper
1-1/2 cups (about 180 g) sharp Cheddar cheese[*], grated
1/3 cup (80 ml) mayonnaise
[*] I use a mixture of Colby and Monterey Jack.

Preheat oven to 425F (220C) and bake pie shell 5 minutes. Set aside.
In a skillet, melt butter and olive oil and saute onions until tender,
about 7-8 minutes. Mix together grated cheese and mayonnaise until
blended.

In the pie shell, place half sauteed onions in bottom, spreading
evenly to cover. Add all of tomato slices. Place remaining onion
slices on top. Sprinkle with oregano and thyme and season with salt
and pepper. Spread cheese/mayonnaise mixture on top and bake pie for
25-30 minutes at 400F (205C) until cheese is bubbly and golden. Serves
8

Source: Ariane Jenkins - Ohio, USA


Chicken-Corn Soup With Rivels

3 pounds (1.5 kg) split chicken breasts
1 10 oz package (285 g) frozen corn
4 large eggs
1 cup (about 100 g) flour
salt and pepper to taste

Cover chicken breasts with water and simmer until done (about 30
minutes). Remove chicken breasts (reserving the broth), and, when cool
enough to handle, shred meat into a bowl. Strain the broth, then add
the chicken meat. Bring to a simmer, then add the corn.

To make the rivels: In a small bowl, mix the flour with the eggs.
Using a fork, drop small amounts of the mixture into the simmering
soup. Let simmer for a couple minutes longer. Season to taste with
salt and pepper. Serve.

Source: Mary Gorman (MARECAT) - Texas, USA

REC - Veggie Beans with Barley - RFC Cookbook page 24

rec.food.cooking - cookbook - page 24
Soups, Salads & Vegetables

Veggie Beans with Barley

I have adapted this recipe over the past 5 years. I do not know if it
is truly vegetarian and I'm sure it's probably not vegan. My
vegetarian friends love it. I usually serve this dish over pasta but
its a bit tricky. This tends to be a thick dish so a delicate pasta
such as angel hair is not appropriate. Spaghetti is too thick and
interferes with the taste. I've found a thin spaghetti type of pasta
works best. This dish is also terrific scooped into big bowls with a
bit of grated onion. Season to taste but the recipe has seasoning
guidelines. Serve with salad of field greens and a light vinaigrette
dressing along with a fresh loaf of crusty bread. Spicewise, this dish
may be bland for some tastes. Keep tasting. I've added more and less
of some spices. At times I've added cayenne pepper. Use your own
judgement.

4 quarts (3.8 l) water
1/2 pound (250 g) dried kidney beans[*]
1/2 pound (250 g) dried Great Northern beans
1 cup (240 ml) extra virgin olive oil
6 garlic cloves, large dice
1/4 cup (about 10 g) chopped parsley
2 small onions, large dice
1/4 pound (125 g) barley
6 carrots, chopped
1/2 bunch chopped celery (trim tops, but leave some of leaves)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
28 ounces (800 g) whole tomatoes, crushed with hands
2 large potatoes, peeled and diced
5 ounces (150 g) fresh spinach, cleaned and trimmed
1/2 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
[*] Canned kidney beans can be substituted and ou can skip the 50
minutes cooking, below.

Bring water to the boil in a large covered pot. Stir in kidney beans
and cook uncovered over medium heat for 50 minutes, stirring
occasionally. Add the Great Northern beans, olive oil, garlic,
parsley, onions and barley. Cook over medium heat for 30 minutes. Add
carrots, celery, basil, oregano, bay leaf, and tomatoes and cook over
medium heat, stirring frequently for at least an hour or until beans
are mushy. Add potatoes, spinach, salt and pepper. Continue to cook
and stir 30 minutes.

Source: Michael Lonergan (DOG 3) - Missouri, USA

REC - Herbed Walnut Green Beans / Roasted Butternut Squash Soup - RFC
Cookbook page 25

rec.food.cooking - cookbook - page 25
Soups, Salads & Vegetables

Herbed Walnut Green Beans


2 pounds (1 kg) green beans, trimmed
2 tablespoons butter
2 tablespoons walnut oil
1 cup (about 115 g) chopped walnuts, toasted
1 tablespoon (15 ml) Parisian Bonnes Herbes[*]
1 shallot, minced[*]
[*] Note: Sunny Paris may be substituted for Parisian Bonnes Herbes
and fresh shallots. If using Sunny Paris blend, sprinkle about 2
tablespoons (30 ml) over the beans and cook as directed.

Cook beans in large pot of boiling salted water until just tender,
about 5 minutes. Drain. Rinse beans with cold water and drain well.
(Can be prepared 6 hours ahead. Let stand at room temperature.) (lf
using frozen, just defrost under warm water and drain well).

Melt butter with oil in heavy large skillet over high heat. Reduce
heat and cook shallots until transparent, being very careful not to
scorch them. Add Bonnes Herbes and stir. Add beans, increase heat back
to high and toss until heated through, about 4 minutes. Taste and
adjust salt and pepper seasoning to taste. Add walnuts and toss.
Transfer to bowl and serve. Serves 8.

Source: Sheryl Rosen - Connecticut, USA


Roasted Butternut Squash Soup

2 large butternut squash (about 4 pounds/1.8 kg)
2 tablespoons olive oil
4 cups (1 l) chicken stock
2 cups (500 ml) water
1-1/2 teaspoons pepper
2 teaspoons salt
1/2 teaspoon onion powder
1 teaspoon dried tarragon

Cut squashes down the middle and scoop out seeds and pulp with a
spoon. Place, cut side down, on a roasting pan brushed with olive oil.
Bake at 350F (180C) for 1 hour or until tender. Scoop out the flesh
with a spoon and place into a large mixing bowl.

ln another large mixing bowl, stir together water and stock. Puree
squash in a blender or food processor (in batches), adding enough of
the liquid as needed, until smooth. Pour pureed squash into a deep pot
and bring to a low boil. Season with salt, pepper, onion powder and
tarragon. Reduce heat to a simmer and cook over very low heat 1 hour,
stirring every quarter hour. Serves 8-10.

Source: Jill McQuown - Tennessee, USA

REC - Hot and Sour Soup - RFC Cookbook page 26

rec.food.cooking - cookbook - page 26
Soups, Salads & Vegetables

Authentic or not, I've learned to like this soup in Chinese
restaurants and like mine hot, sour and with plenty of pepper!
When done right, this will Clear out your sinuses, pronto. I
especially like it when l have a cold... the combination of the
cayenne and steam make me feel better. Those who don't like it
quite so hot can tone down the amount of cayenne
or omit it.

9 dried black Chinese mushrooms
1/2 cup (about 25 g) tree ear mushrooms (black fungus)
8 cups (2 l) chicken stock
1/2 pound (225 g) boneless pork chops or loin, thinly sliced
1 cake tofu[*], thinly sliced
1/3 cup (about 90 g) bamboo shoots [*}, julienned
1/4 cup (60 ml) lily buds[*], lightly packed
1 cup (about 65 g) button mushrooms[*], sliced
3 tablespoons sherry or rice wine
1/4 cup (60 ml) cider vinegar
3 tablespoons soy sauce, or to taste
1 3/4 teaspoons salt, or to taste
1/4 teaspoon cayenne, -or- 2 dashes Tabasco sauce, to taste
2 eggs, beaten
3 tablespoons cornstarch, mixed with 1/4 cup (60 ml) cool water
4 scallions, thinly sliced
1/4 teaspoon sesame oil[*], or to taste
pepper to taste
[*] Refers to optional ingredients. I think it's most flavorful
if you don't leave out the stuff with an asterisk, but feel
free to experiment. The optional things just add more
dimensions of flavor and texture.

Soak the black mushrooms and tree ears in a bowl of cool water
for about 30 minutes or until reconstituted. Drain and gently
squeeze out liquid, then slice black mushrooms and tear tree
ears into small pieces.Discard any tough bits, like the stems.
Set aside. You can use the soaking liquid to substitute for
part of the broth if you like. In a large pot, bring chicken
stock to a boil and add mushrooms and pork. Simmer until pork
is cooked through. Then add the sherry, vinegar, soy sauce,
cayenne, tofu, bamboo shoots, white mushrooms and lily
buds. Let simmer 15 minutes. Pour beaten egg into soup in a
thin stream while stirring briskly to distribute it as it
cooks. If you like a thicker consistency like many restaurants
serve it, add the cornstarch/water mixture and stir. Season
with black or white pepper to taste, scallions and a bit of
sesame oil if you have it. Serve hot. Serves 6-8 people.

Adapted from Mollie Katzen's In Moosewood Restaurant cookbook.

Source: Ariane Jenkins - Ohio, USA

REC - Parmesan-Prosciutto Mashed Potatoes / Port Glazed Carrots - RFC
Cookbook page 27

rec.food.cooking - cookbook - page 27
Soups, Salads & Vegetables

Parmesan-Prosciutto Mashed Potatoes

These potatoes are so good, they could easily steal the thunder from
your main dish. Great with beef or pork. To prepare this recipe ahead of
time, complete all steps through seasoning with pepper. Cover and chill
up to 6 hours. To rewarm, stir over low heat, adding more milk by
tablespoonfuls, if desired.


1-1/2 pounds (700 g) russet potatoes, peeled and cubed
3 cloves garlic, peeled
2 tablespoons unsalted butter
2 ounces (60 g) prosciutto, thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup (120 ml) skim milk, or more if needed
1/2 cup (about 90 g) Parmesan cheese, freshly grated
freshly ground black pepper to taste
2 tablespoons Parmesan cheese

Cook potatoes and garlic in large pot of boiling water until potatoes are
very tender, about 15 minutes. Drain; return potatoes and garlic to same
pot.

Meanwhile, melt butter in heavy small saucepan over medium heat. Add
chopped prosciutto and thyme and saute until fragrant, about 2 minutes.

Add prosciutto mixture and 1/2 cup (180 ml) milk to potatoes and garlic.
Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in
1/2 cup (90 g) cheese. Season with pepper. Transfer potatoes to bowl.
Sprinkle lightly with 2 tablespoons cheese; serve.

Yield: 4 cups. Serves 8. Preparation time: 45 min. Adapted from Bon
Appetit magazine.

Source: Damsel In Dis Dress - Minnesota, USA


Port Glazed Carrots

1 pound (450 g) baby carrots

Sauce:
2 tablespoons port wine
2 tablespoons melted butter
2 tablespoons brown sugar sauce
1/4 cup (60 ml) port wine
2 tablespoons honey
1/4 teaspoon Worcestershire

Preheat oven to 325F (165C). Clean carrots and cook in wine until
tender crisp, stirring frequently. While carrots are cooking, combine
sauce ingredients. Place carrots in a 7x11 inch (20x30 cm) pan. Pour
sauce over the carrots. Bake for 15 minutes.

Source: Crash - Minnesota, USA

REC - Portobellos and Peppers / Potato Tortillas (Tortilla de Patatas) -
RFC Cookbook page 28

rec.food.cooking - cookbook - page 28
Soups, Salads & Vegetables

Portobellos and Peppers

This one is rich and substantial enough to be a vegan main course!

3 tablespoons extra virgin olive oil, divided
2 sweet red peppers (capsicum), sliced thinly
3 portobello mushrooms
1 tablespoon balsamic vinegar
salt and pepper to taste

Heat 2 tablespoons oil in a large saute pan. Add pepper strips and saute
approximately 4 minutes, stirring occasionally. Meanwhile, cut
mushrooms into 1/2-inch thick slices. Add mushrooms and remaining
tablespoon of oil to the peppers and saute, stirring frequently, until
mushrooms are cooked through. Add balsamic vinegar and cook for a
minute or two until the vegetables are glazed. Salt and pepper to taste.
4 servings.

Source: Tammy McNiff - California, USA


Potato Tortillas (Tortilla de Patatas)

4 medium potatoes
5 eggs, beaten
1 onion
fresh parsley
salt
olive or sunflower oil

Peel the potatoes and cut them in squareshaped slices (about an inch
[2.5 cm] long or less). Peel and chop the onion in small pieces. Put
potato and onion in a frying pan with abundant oil (enough to cover the
ingredients). Fry with a small flame and add salt. When they are
softened, but not browned, fry with high heat until they are lightly
golden. Drain them and take them out of the pan into a bowl.

Add the eggs to the bowl, Wash and chop the parsley, add it to the bowl
and mix.

In another frying pan, put 2 tablespoons of oil (to cover all the surface
of the pan). Put it on the stove (small heat).

Add all the ingredients and spread them in the pan. When one side is
done, flip the tortilla (using a plate) and cook the other side. You
might need to do this one more time.

You can serve it hot, or at room temperature after storing it in the
fridge. For parties, cut into small squares. Serves 4.

Source: Silvia Barge - Spain

REC - Chickpea Curry / Copper Carrot Pennies / Lentil Soup - RFC
Cookbook page 29

rec.food.cooking - cookbook - page 29
Soups, Salads & Vegetables

Chickpea Curry

This great little dish was in a travel magazine like Arizona Trailways,
or whatever. The author said he got it from a monk in Thailand or Laos.
I forget. The dish was usually cooked up and left in the kitchen so any
late night visitors or returning monks would have a hearty dish to eat.

1 clove garlic
2 coriander (cilantro) roots (or substitute leaves and stems)
1/2 teaspoon whole black peppercorns
2 tablespoons oil
1 tablespoon curry powder
1 cup (240 ml) coconut milk
1 potato, peeled and cubed
1 cup (about 200 g) cooked chickpeas -or- canned
2 tomatoes, sliced into wedges
10 basil leaves
2 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon sugar or honey

In a mortar, pound the garlic, coriander, and peppercorns to form a
paste. Heat the oil and briefly fry the paste, then add the coconut milk,
stirring well. Stir in the remaining ingredients in order, bring to a
boil, and simmer until the potatoes and chickpeas are cooked al dente.
Serves 2.

Source: Notbob - California, USA


Copper Carrot Pennies

2 pounds (1 kg) carrots, sliced, salted, and partially cooked
1 green pepper, sliced
1 medium onion, sliced
1 can tomato soup
1/2 cup (120 ml) salad oil
1 cup (about 190 g) granulated sugar
3/4 cup (180 ml) vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce

Partially cook the sliced carrots and let them cool. Drain the carrots
and layer them with the onion and green pepper in a dish. Combine
remaining ingredients in a blender and pour over the carrot mixture.
Marinate refrigerated for two days before serving.

Source: Karen (GREYKITS) - Colorado, USA


Lentil Soup

1-1/2 cups (about 300 g) lentils
3 strips bacon, cooked and crumbled
2 onions, chopped
4 cups (1 l) chicken stock
1 pound (1/2 kg) tomatoes, canned
1/4 teaspoon dried thyme
1 bay leaf
1 clove garlic, chopped
1 stalk celery, sliced
1 large carrot, sliced

After bacon is fried, cook onions, garlic, celery, and carrot until
transparent. Combine lentils and vegetable mixture in pot with stock and
spices. Cook until lentils are tender. Add tomatoes and bacon. Heat and
serve. Serves 6.

Source: Christine Dabney - California, USA

REC - Cranberry Wild Rice Salad / Eggplant Salad - RFC Cookbook page 30

rec.food.cooking - cookbook - page 30
Soups, Salads & Vegetables

Cranberry Wild Rice Salad

1/2 cup (about 75 g) wild rice, uncooked
1/2 cup (about 105 g) white rice, uncooked
6 green onions, sliced
2 celery stalks, sliced
1/2 cup (about 60 g) pecans, toasted
1/2 cup (about 75 g) dried cranberries
1/4 cup (60 ml) red wine vinegar
1 tablespoon soy sauce
1/2 cup (about 95 g) sugar
1/2 cup (120 ml) vegetable oil
sesame oil to taste

Cook and cool rice. Combine with other ingredients. Chill.

Source: Terri Walters, Wisconsin, USA


Eggplant Salad

Sheryl's father's mother Anna Rosen, was born in Bucharest, Roumania,
in the late 1800's. She immigrated to Providence, RI around 1920.
Roumanians learned to do many things with eggplant, since they were
abundant and inexpensive, and they brought their love for the vegetable
with them to the United States.

This was a salad that Grandma made often. She originally "roasted" the
vegetables over the open flame on the gas stove in their tiny apartment
in Providence. The charring of the skin of the vegetables lends a
pleasant smokiness to the salad, and if you can roast the vegetables over
an open flame, such as on a grill, it really adds a depth to this dish.
But oven roasting works just fine.

2 pounds (1 kg) eggplant
1 red and green bell peppers
1 large onion
5 cloves garlic 1
3 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper

Pierce all vegetables with a fork 2-3 times. Arrange on a baking sheet.
Roast in a preheated 400F (200C) degree oven for about 45 minutes,
until vegetables are soft and beginning to caramelize. (Check on the
garlic, you don't want it to burn.)

Let veggies cool. Peel the eggplant, removing as many seeds as `
possible. Remove the seeds from the peppers, and peel the garlic and
onion. Chop coarsely in a food processor. Add oil, vinegar and salt and
pepper. Add sugar if it is too bitter. Best made a few hours ahead of
time.

Serves 6. Preparation time: 1 hour 20 minutes.

Source: Sheryl Rosen, Connecticut, USA

REC - Cream of Chicken Soup with Wild Rice - RFC Cookbook page 31

rec.food.cooking - cookbook - page 31
Soups, Salads & Vegetables

Cream of Chicken Soup with Wild Rice

8 ounces (225 g) uncooked wild rice
3 1/2 pounds (1 5/8 kg) fryer chicken, cut up[*]
7 cups (1 2/3 l) water
8 ounces (225 g) sliced mushrooms
2 tablespoons cooking oil
1 cup (about 150 g or 1 medium onion) onion, chopped
1 cup (about 40 g) chopped celery
2 tablespoons instant chicken bouillon granules
3/4 teaspoon white pepper [I used a tad more]
1/2 teaspoon salt [**]
1/2 cup (about 115 g) butter
3/4 cup (about 75 g) all-purpose flour
4 cups (1 l) milk
3/4 cup (180 ml) dry white wine
[*] l used 4 1/2 pounds "Pick of the Chick".
[**] l didn't add any extra because of the bouillon.

Cook wild rice according to package directions for 40 minutes; drain off
liquid and rinse thoroughly. Set partially cooked rice aside.

In a large saucepan, combine the chicken and water. Bring to boiling,
reduce heat and simmer for 40 minutes or until the chicken is tender.
Remove chicken from broth and let stand until cool enough to handle.
Skim fat from broth. Strain and reserve broth. Remove chicken meat
from bones. Cut into bite size pieces.

In the same saucepan, cook celery and onion in hot oil for 4-5 minutes;
add mushrooms and cover and cook for 5-10 minutes or until everything
is tender, stirring now and then; remove from heat.

Return the broth to the saucepan. Add the partially cooked wild rice to
the chicken broth mixture. Stir in the bouillon granules, white pepper
and salt. Bring to boiling. Reduce heat and simmer, uncovered, for 15
minutes.

In a large separate saucepan, melt the butter. Stir in flour until it
all clings together and is smooth. Add the milk all at once and stir and
cook until it's bubbly and thick. Add some hot broth mixture to the
white sauce mixture and stir until smooth; return all to the broth
mixture. Stir in the chicken pieces and the white wine. Heat through.
According to the recipe, this makes 8 servings. Actually, It's more like
18 -- it makes A LOT!

Source: Nancy Dooley, Iowa, USA

REC - Spiced Coleslaw with Pecans / Shrimp Salad - RFC Cookbook page 32

rec.food.cooking - cookbook - page 32
Soups, Salads & Vegetables

Spiced Coleslaw with Pecans

Salad:
350 g (about 3 1/2 cups) white cabbage, finely sliced
225 g (about 4 1/2 cups) carrots, peeled and coarsely grated
2 celery sticks, finely sliced (2 to 3)
50 g (1/2 cup) pecans or walnuts (optional)
paprika for sprinkling
chervil or parsley sprigs to garnish

Dressing:
75 ml (about 1/3 cup) mayonnaise
30 ml (2 tablespoons) olive oil
30 ml (2 tablespoons) wine vinegar
5 ml (1 teaspoon) chili powder
10 ml (2 teaspoons) mango chutney (optional)
4 drops Tabasco
coarse sea salt and pepper

Combine the cabbage, carrots and celery in a large bowl. To make
dressing, combine ingredients into a screw-topped jar and shake
vigorously to combine. Pour the dressing over the salad and toss well.
Cover and leave to stand for several hours or overnight if possible, in a
cool place.

Just before serving, toss the pecans into the salad. Sprinkle with a
little paprika and garnish with chervil or parsley. Serves 4.
Preparation time: 15 min.

Notes: if possible make this salad the day before, or at least several
hours ahead, to enable the flavours of the dressing to be absorbed.

Variation - To make the dressing suitable for vegans, substitute 125 g
tofu for the mayonnaise. Put all of the dressing ingredients into the
blender or food processor and work until smooth, adding a little more oil
to thin if necessary.

Source: Anne Charlet - France


Shrimp Salad

1 cup (about 220 g) mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon shrimp base
2 teaspoons hot sauce (such as Cajun Chef)
1 teaspoon Dijon mustard
1-1/2 pounds (750 g) cooked shrimp -- cleaned
3/4 cup (about 75 g) diced celery
3/4 cup (about 120 g) diced green onion
1 teaspoon white pepper
2 teaspoons seasoned salt

Combine mayonnaise, Worcestershire, shrimp base, hot sauce and
mustard in a medium mixing bowl, Whisk to incorporate shrimp base.
Combine mixture with shrimp, celery, green onion, pepper and
seasoning.

Source: Becca Love - Texas, USA

REC - Joan Lunden's Spicy Chicken Tortilla Soup - RFC Cookbook page 33

rec.food.cooking - cookbook - page 33
Soups, Salads & Vegetables

Joan Lunden's Spicy Chicken Tortilla Soup

Notes from former GMA co-host and author Joan Lunden: "This is
absolutely one of my favorite recipes -- it brings back great memories of
my college years in Mexico City. lt is a delicious Spicy Chicken Tortilla
Soup that is quick, easy and great for an outdoor Lunch or a light summer
supper."

Nancy: It's fine without the tortillas, and even the diced chicken. This
is a delicious soup.

1 chopped medium onion (about 1 cup)
2 minced garlic cloves (about 2 teaspoons)
2 tablespoons vegetable oil
1 can (4 ounces/80 g) green chiles, chopped
1 can (15 ounces/425 g) Italian-style stewed tomatoes (chopped and with
their own juice)
4 cups (about 1 l) chicken broth
1 teaspoon lemon pepper
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon hot sauce
1 pound (1/2 kg) skinless boneless chicken breasts, cut into small cubes
1/3 cup (about 40 g) reduced-fat or non-fat sour cream
salt and pepper to taste
fresh coriander for garnish

In a large saucepan, saute onions and garlic in oil, approximately 5
minutes until onion is softened. Add chiles, tomatoes, broth, lemon
pepper, Worcestershire sauce, chill powder, cumin and hot sauce.
Simmer for 20 minutes.

In a small bowl, combine 4 tablespoons flour with 1/2 cup (120 ml) water
and whisk into soup. Bring the soup back to a boil and simmer for 5
minutes. Add chicken and simmer for approximately 5 minutes, until
chicken is done. Stir in 1/3 cup (40 g) reduced-fat or non-fat sour
cream, salt, and pepper to taste.

Cut four store-bought corn tortillas into 1/4 inch strips. Lay them on a
baking sheet with nonstick vegetable oil spray. Bake in a 400F (200C)
oven for 10 minutes or until they are lightly toasted and crispy.
Sprinkle lightly with salt if desired. Garnish strips across the top of
the finished soup with fresh coriander.

Source: Nancy Young - New Jersey, USA

REC - Sweet & Smoky Baked Beans / Sausage and Red Lentil Soup - RFC
Cookbook page 34

rec.food.cooking - cookbook - page 34
Soups, Salads & Vegetables

Sweet & Smoky Baked Beans

2-1/2 cups (about 500 g) navy beans
1 small whole onion, peeled
1 chunk salt pork (1-inch/2.5 cm)
2 slices hickory-smoked bacon, chopped
2 tablespoons dark brown sugar
2 tablespoons dark molasses
2 tablespoons pure maple syrup
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon liquid smoke (optional)

Method #1 - Cover dry beans and salt pork in a sauce pan with cold
water and bring to a boil. Remove from heat and let it sit for 20
minutes.

Method #2 - Soak dried beans in cool water overnight. Add salt pork &
bring to a boil the next morning.

Drain the beans and salt pork and add it to bean pot. Add the remaining
ingredients plus just enough water to cover the beans. Stir to mix all
ingredients. Cover and simmer at 250F (121C) degrees for 6 (Method
#2) to 8 (Method #1) hours, stirring & adding water occasionally to keep
beans covered. Remove cover for last 30 minutes to remove excess
water and let the beans darken. Serves 4.

Source: Kendall F. Stratton III (K3) - Maine, USA


Sausage and Red Lentil Soup

My husband loves the soup -- he calls it a "smiler".

2 tablespoons olive oil
1 onion, chopped
1 carrot, diced
3 garlic cloves, minced
1 cup (about 200 g) red lentils
2 cups (about 180 g) diced potato
1 cup (about 175 g) corn
2 bay leaves
1/4 teaspoon ground cumin
2 quarts (2 l) chicken stock
salt and pepper to taste
1/2 pound (250 g) smoked sausage, cut into 1/2-inch (1.3 cm) pieces


Cook the onion, carrot and garlic in the olive oil for 5 minutes or
until soft and lightly browned. Add all remaining ingredients except the
sausage and cook for 35-40 minutes or until lentils and potatoes are
soft. Add the sausage pieces and simmer about 15-20 minutes more until
you achieve the desired taste. If you want soup that's more appropriate
for a first course, omit the sausages and add 4 pieces of crumbled bacon
with the lentils. Yields: about 2 quarts (1.9 l) of soup. Preparation
time: about 1 hour.

Source: Ronda L. Carnicelli - Wisconsin, USA

REC - Fisherman's Wharf Stew (Cioppino) - RFC Cookbook page 35

rec.food.cooking - cookbook - page 35
Soups, Salads & Vegetables

Fisherman's Wharf Stew (Cioppino)

1/4 cup (60 ml) extra virgin olive oil
1 1/2 cups (about 225 g) chopped yellow onion
3/4 cup (about 30 g) chopped parsley
3 large cloves garlic, minced
1 quart (about 1 l) chicken broth
1 1/2 cups (360 ml) dry white wine
1/2 teaspoon thyme, chopped
1/2 teaspoon marjoram, chopped
2 large cans solid pack tomatoes
2 to 3 teaspoons chopped basil or pesto
salt and pepper to taste
Fish and shellfish[*]
[*] Fish and shellfish: Select any or all of the following to be added
according to your taste and availability. A good cioppino must have crab,
however. Fish pieces should all be about the same size.

1 large or extra-large Dungeness crab live, cleaned and cracked
2 pounds (1 kg) boneless white fish - ling, rock cod, red snapper or
halibut
3/4 -1 pound (400-500 g) of raw shelled shrimp, deveined
3/4 -1 pound (400-500 g) of raw sea scallops
1-1/2 dozen small clams (cockles)in their shells - steamed, save liquid
1-1/2 dozen blue mussels in their shells - steamed, save liquid
1 pound (500 gg) squid cleaned and skinned with whole tentacles, mantle
in 2-3 pieces

1. Heat oil. Add onions and cook over low to medium heat for 10 minutes.
2. Add garlic, cook for 1-2 minutes.
3. Add parsley, cook 1-2 minutes more.
4. Add wine to the pot and bring to a boil. Boil for 5 minutes, then add
broth and tomatoes, chopped coarsely, with their juice, herbs and
seasonings. As an option at this time, add 1 hot red pepper diced.
5. Simmer for 30 minutes.
6. Add crab, cook for 10 minutes.
7. Add shrimp, scallops, and squid. Cook for 5 minutes more.
8. Add raw fish pieces. Cook 1-2 minutes or until slightly firm.
9. Add steamed clams and mussels and their liquids to the pot.
10. Serve with chunks of toasted garlic bread.

Source: Len Poli, California, USA

REC - Fusilli Northshore - RFC Cookbook page 36

rec.food.cooking - cookbook - page 36
Soups, Salads & Vegetables

Fusilli Northshore

1/8 cup (30 ml) olive oil
4 anchovies
4 garlic cloves, coarsely chopped
1/4 teaspoon crushed red pepper
2 tablespoons caper juice
2 teaspoons dried thyme
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons capers `
1/2 cup (about 75 g) frozen small peas
1 cup (about 40 g) fresh basil, coarsely chopped
1/2 cup (about 90 g) Parmesan cheese (good quality), freshly shredded
3/4 pound (350 g) uncut fusilli

Heat olive oil in large heavy skillet. Add garlic and anchovies. Saute on
low/med heat, stirring a couple of times. When anchovies start to melt,
add crushed red pepper, caper juice, thyme, and sun-dried tomatoes.
Turn off heat after ten minutes.

While sauteing these ingredients, bring water in large pot to boil. Add
the fusilli, cooking until barely al dente (will be cooked additionally
in skillet). Immediately place the fusilli into a large colander or
strainer. Add cold water to stop the cooking process, and to eliminate
the coated starch (otherwise it would congeal, and be a bitch to work
with in the skillet). Make certain that it is well drained (since it
will go into hot skillet).

Fifteen minutes prior to dinner, turn the skillet back on, to high heat.
When hot, add the fusilli to the skillet. With a large spoon, fold in
the fusili to the skillet ingredients. Keep in constant motion so that
it does not stick to bottom of skillet (add small amounts of olive oil
to keep from sticking). After five minutes, add capers and peas. Keep
stirring. When an additional five minutes has passed, stir in the basil
(cook for an additional five minutes). Turn off the heat. Just before
removing to a large serving bowl, add the Parmesan cheese, stirring
rapidly (do not let it come into contact with the skillet bottom).
Immediately empty the skillet. Serves 4. Preparation time: 3.5 minutes.

Source: Alan Zelt, Washington, USA

REC - Kona McFarmer's Avocado Soup / Oriental Cole Slaw - RFC Cookbook
page 37

rec.food.cooking - cookbook - page 37
Soups, Salads & Vegetables

Kona McFarmer's Avocado Soup

2 tablespoons minced onion
2 tablespoons butter
2 tablespoons flour
4 cups (1 l) chicken broth
1 tomato, peeled, seeded, chopped
salt and pepper to taste
6 avocados
1/2 cup (about 60 g) sour cream

Saute onions in butter. Add flour to form thick paste. Stir in broth as
little at a time, add tomato, salt and pepper. Simmer thickened stock
while preparing avocados. Peel and puree avocados, stir in sour cream.
Pour soup into bowls, float three generous spoons of avocado mixture
into bowl. Serve hot.

Source: Steve Greenfield (THE RANGER)- California, USA


Oriental Cole Slaw

1 head cabbage, chopped
2 ounces (60 g) sesame seeds
2 packages uncooked Top Ramen noodles
8 green onions, chopped
1 package slivered almonds

Dressing:
4 tablespoons sugar
1 teaspoon black pepper
6 tablespoons rice vinegar
1 teaspoon salt
3/4 cup (190 ml) salad oil

Place sesame seeds and almonds in a frying pan with about 1-1/2
tablespoons oil. Toast over low heat until slightly brown. Set aside to
cool. Mix together cabbage, green onions, sesame seeds and almond
mixture. Break up noodles into small pieces with hands or rolling pin.

Dressing: Mix dressing ingredients together. If you used a large head of
cabbage, you may need to double the recipe. Mix broken noodles and
dressing into cabbage mixture 30 minutes before serving.

Source: Cyndi Hackett - Illinois, USA

REC - Bread Salad with Tomatoes and Olives - RFC Cookbook page 38

rec.food.cooking - cookbook - page 38
Soups, Salads & Vegetables

Bread Salad with Tomatoes and Olives

Dressing:
2 tablespoons red wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard
2 cloves garlic, minced or pressed
2/3 cup (160 ml) olive oil (Extra-Virgin recommended)
salt and freshly ground pepper

Salad:
4 cups (200 g) day old Italian, sourdough, or country bread in 1-inch
(2.5 cm) cubes
2 cups to 2-1/2 cups (400-500 g) tomatoes (chopped or cherry)
1 small red onion (diced) (optional)
3 tablespoons italian parsley, minced
1/2 cup (about 90 g) or more kalamata or other good
olives (pitting and slicing optional but nice)
Salad greens for sen/ing (optional)

Make the dressing by combining the mustard, vinegar, lemon juice, and
garlic in a bowl. Whisk the olive oil in. Add salt and pepper; add a
little more mustard or vinegar if you want it a little sharper. Put the
bread cubes in a large mixing bowl and pour part of the dressing over
them. Toss to coat evenly. Add the tomatoes and toss to coat. Add more
dressing in small amounts as needed. lf your tomatoes are juicy, using
all the dressing will make it soggy. Let sit for 30 minutes or longer at
room temperature. To serve, add the (optional) onions, olives, and
parsley to the bread cubes and toss. Serve on salad greens if desired.
Serves 4.

Notes: Based on a recipe by Michele Anna Jordan originally published in
Kitchen Garden magazine. Doubles and triples nicely.
Variations:
1. Roasted red bell peppers, diced.
2. Fresh basil chopped finely or sliced in thin ribbons for all or part
of the parsley.
3. 1-2 tablespoons drained capers.
4. Fry four slices of bacon. Use 2 tablespoons bacon fat and enough olive
oil to make 2/3 cup. Crumble the bacon in the salad. This is a BLT salad.

Source: Charlotte Blackmer - California, USA

REC - Elsa's Pea Soup with Semolina Dumplings - RFC Cookbook page 39

rec.food.cooking - cookbook - page 39
Soups, Salads & Vegetables

Elsa's Pea Soup with Semolina Dumplings

This soup was a rare treat when I was young, as our garden yielded only
a small amount of fresh peas and frozen peas were not yet easily found
at the shops (besides being really expensive). When we acquired a
freezer and therefore could grow more peas, the peas were unfortunately
considered to be too precious to waste on such a recipe. Better use them
as vegetable side-dish where one needs less for one meal. So we had
this soup twice a year maximum and else we had soup made from dried
split peas which I abhorred (and still abhor).

stock
green peas (fresh or frozen)
parsley, chopped
potatoes[*]
1 tablespoon butter
1 egg
semolina
salt
[*] The potatoes should be about 1/10 the amount of the peas (by
weight!) and diced into small enough cubes that both the peas and the
potatoes are done at the same time (which means about 0.2-0.4 inch
(1/2-1 cm) cubes. Firm, waxy potatoes, as used for salads, are best for
this recipe.

Beat butter and egg well, add a little bit of salt and slowly stir in
semolina until the mix separates in big blobs from the fork. Let it rest
for 10-20 minutes. Bring salted water to the boil in a big enough pot
(3/4-1 quart -- 3/4-1 l).

With a teaspoon form SMALL balls from the dough and put those into the
boiling water. When most of the balls float to the surface and have a
pale colour, test one dumpling if it is done (the difference between
done and not done is easy to spot visually as the dumplings that still
need boiling are yellowy and grainy). Repeat test (about every 1-2
minutes) until all dumplings are done.

Put peas and potatoes into another pot and add enough stock to cover,
plus half an inch more. Cook for 10-15 minutes until the potatoes and
peas are done. Sprinkle with parsley.

Remove dumplings from water with a slotted spoon, arrange some on
each plate and pour the soup over them.

Description: A nice autumn dish with fresh peas and semolina dumplings.
Source: Elsa Bartels (my mother).

Source: Carmen Bartels - Germany

REC - Pasta Fagioli / Slovak Pea and Potato Soup - RFC Cookbook page 40

rec.food.cooking - cookbook - page 40
Soups, Salads & Vegetables

Pasta Fagioli

1 cup (100 g) diced celery
1 cup (150 g) diced onions
2 cups (300 g) diced ham
3 tablespoons olive oil
2 tablespoons chopped garlic
2 cans (14 ounces/150 g) cannellini (white kidney) beans
1-1/2 cups (360 ml) your favorite marinara (meatless) sauce
4 cups (1 l) low-fat low sodium chicken stock
1-1/2 tablespoons dry oregano
2 teaspoons dry basil
1 teaspoon crushed red pepper
2 teaspoons dry parsley
salt & pepper to taste
2 cups (200 g) uncooked ditalini
(or any small soup pasta)

Cook the pasta halfway then drain it and rinse with cool water. Set it
aside.

Add the olive oil, celery, onions, ham and garlic to the pot. Saute over
high heat (stirring constantly) for about 5 minutes, but don't let
anything brown. Add the beans (juice and all). Add the chicken stock,
marinara sauce and the herbs and spices. Bring to a boil and then reduce
heat and simmer on low for 10 minutes. Add the halfcooked pasta and let
simmer for 5 more minutes. Serve it with Italian or French bread and
*real* butter.

Notes: Only add the pasta to the pot of soup if you plan on eating all
of the soup. Otherwise, add a little bit of pasta to each serving bowl
and top with soup. Chill the remaining soup and pasta separately so that
the pasta doesn't overcook.

Source Kendall F. Stratton III (K3) - Maine, USA


Slovak Pea and Potato Soup

Cheap to make and very tasty! A Lenten favorite.

2 quarts (2 l) water
2 cups (500 ml) potatoes, diced
1/3 cup (80 ml) fresh parsley, chopped
1 teaspoon salt
10 ounces (280 g/1 pkg) frozen peas -or- 2 cups fresh peas
3 tablespoons butter
1/3 cup (80 ml) onion, minced
2 tablespoons flour

Bring water to boil; add potatoes, parsley and salt and cook for 10
minutes. Stir in peas. Brown onion in butter, stir in flour and brown
lightly (this mixture is called "zaprashka"); stir into soup to thicken
slightly. Cook until peas are done. Serves 4. Source; Barb's Mom.

Source: Barb Schaller - Minnesota, USA