* Exported from MasterCook * Cape Ann Haddock Chowder Recipe By : READER'S DIGEST KITCHEN SECRETS
Serving Size : 4 Preparation Time :1:00
Categories : Volume 2-12, Dec. '99 Soups Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 Ounce Salt Pork -- Finely Chopped
1 Large Yellow Onion -- Coarsely Chopped
1 1/2 Tablespoons All-Purpose Flour
1 Bottle (8 oz) Clam Juice
1 1/2 Cups Milk
1/2 Teaspoon Black Pepper
1/4 Teaspoon Salt
1 Large All-Purpose Potato -- Peeled and Chopped
12 Ounces Skinned and Boned Haddock -- Cut 1 1/2 inch chunk In a large saucepan over high heat, cook salt pork for 2 minutes,
stirring occasionally. Add onion and continue cooking until softened -
about 2 minutes more. Blend in flour, then gradually pour in clam juice, whisking to combine.
Add milk, pepper, salt, and potato and bring to a simmer. Reduce the
heat to moderately low and simmer, uncovered, until potato is tender and
soup is nicely thickened - 13 to 20 minutes. Add haddock and cook just until fish almost flakes at the touch of a
fork - about 5 minutes more. Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
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* Exported from MasterCook * Cavatappi with Spinach, Garbanzo Beans, and Feta Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 2-12, Dec. '99 Pasta/Noodles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 cups coarsely chopped spinach
8 cups hot cooked cavatappi (about 6 ounces
uncooked spiral-shaped pasta)
4 ounces crumbled Feta cheese (1 cup)
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cans (19 ounces) chickpeas (garbanzo beans)
or other white beans -- drained
4 garlic cloves -- crushed
Freshly ground pepper
Lemon wedges (optional) Combine first 10 ingredients in a large bowl; toss well. Garnish with
lemon wedges, if desired. Posted on FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com> Serving Size: 1 1/3 cups
Source: "Cooking Light, June 1998, p.99"
Copyright: "Cooking Light" Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 620 27197 0 0 0 0 20048 2836 2687 0 0
* Exported from MasterCook * Chaurice Recipe By : LOUISIANA REAL & RUSTIC
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-12, Dec. '99 Sausage Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 1/2 pounds Pork butt -- cut into 1" cubes
1/2 cup Chopped garlic
6 teaspoons Chili powder
4 tablespoons Paprika
2 teaspoons Cayenne pepper
2 teaspoons Ground cumin
2 teaspoons Salt
1 teaspoon Crushed red pepper
1/2 teaspoon Dried oregano
1/2 teaspoon Dried thyme
1 teaspoon Freshly-ground black pepper
1 teaspoon Onion powder
1/2 teaspoon Garlic powder Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl,
combine the remaining ingredients together. Mix well. Toss the pork
with the seasoning and mix well. Cover and refrigerate for 24 hours.
Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or a
food processor could be used. Stuff 1/2 of the mixture into 1 1/2-inch
casings, forming 6-inch links. Form the remaining meat into three
1/2-pound patties. You can either use the sausage fresh or smoked. For the smoked sausage: Place the sausage in the smoker and cook for
10 to 15 minutes. This recipe yields about 2 3/4 pounds of sausage. Recipe Source: EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997)
Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-08-1997 Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
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* Exported from MasterCook * Cheese Ball Recipe By : SOUTHERN LIVING
Serving Size : 1 Preparation Time :1:00
Categories : Volume 2-12, Dec. '99 Appetizers Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 8 ounce Pack Cream Cheese -- Softened
1 2.5 ounce Pa Ham -- Minced
1/4 Cup Italian Salad Dressing
3/4 Cup Nuts -- Chopped Combine first 3 ingredients in a bowl; refrigerate 30 minutes. Shape
mixture into a ball, and roll in chopped nuts coating thoroughly. Serve
with crackers. Yield: 2 1/2 cups. Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
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* Exported from MasterCook * Chicken and Sausage Gumbo Recipe By : SOUTHERN LIVING 1989
Serving Size : 1 Preparation Time :2:00
Categories : Volume 2-12, Dec. '99 Stews Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 Pounds Smoked Sausage or Andouille
1 Broiler-Fryer (3 1/2-4 Pound) -- Cut Up and skinned
1/4 Cup Vegetable Oil
1/2 Cup Flour
2 Large Onions -- Minced
1 Large Green Bell Pepper -- Minced
1 Cup Celery -- Minced
3 Cloves Garlic -- Minced
2 Quarts Water
2 Teaspoons Creole Seasoning
1/8 Teaspoon Hot Sauce
1/2 Cup Green Onion -- Chopped
1/4 Cup Fresh Parsley -- Minced
Hot Cooked Rice Cut sausage lengthwise into 4 pieces; cut pieces into 1/2 inch slices.
Brown in a Dutch oven; drain, reserving drippings. Set aside. Brown
chicken in drippings; drain. Combine oil and flour in Dutch oven; cook over medium heat, stirring
constantly, until roux is the color of chocolate (about 30 minutes). Add
minced onion and next 3 ingredients; cook until vegetables are tender.
Add water; bring to a boil. Reduce heat, and simmer, uncovered 45
minutes. Add chicken, Creole seasoning, and hot sauce; cook, uncovered, 1 hour. Remove chicken, and set aside to cool. Add green onions and parsley to
gumbo. Bone chicken, and coarsely chop. Add chicken and sausage to
gumbo; heat thoroughly. Ladle gumbo into bowls; pack cooked rice into
greased custard cups and invert into bowls of gumbo, or serve gumbo over rice. Yield: about 3 quarts Submitted to FareShare 12-99 by Alaska Michael <mmclaughlin@micronet.net>
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* Exported from MasterCook * Chickpea Stew Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 2-12, Dec. '99 Stews Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 cup dried chickpeas
5 cups vegetable stock
1 pound baking potatoes -- peeled & diced
1 pound tomatoes -- peeled & chopped
2 teaspoons garam masala
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
salt & pepper to taste
3 tablespoons chopped fresh cilantro Pick over the chickpeas and discard any damaged beans or impurities. Rinse the
chickpeas. Place in a bowl and add water to cover generously. Let soak for 3
hours. Drain. In a saucepan over high heat, bring the stock to a boil. Add the chickpeas,
reduce heat to medium, and simmer, uncovered, until almost tender, about 1 1/2
hours. Add the potatoes, tomatoes, garam masala, ginger, and turmeric, and
continue to cook until the chickpeas and potatoes are tender, about 30 minutes
longer. Remove from heat and let cool slightly. Transfer half the stock and vegetables
to a blender or food processor and puree until smooth. (Karen's note: or use
an immersion blender). Return to the saucepan and season with salt & pepper. Reheat to serving temperature. Ladle into warm bowls, sprinkle with cilantro, and serve hot. Posted on FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com>
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