* Exported from MasterCook * Halibut With Fennel Sauce Recipe By : Reay's Markets, Arizona
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon vegetable oil
2 large halibut fillets -- with skin, cut in 2
5 fresh fennel sprigs
1 tablespoon butter
1/2 pound mushrooms -- sliced
1 shallot -- chopped
salt and pepper
1 lemon -- juice of 1) Preheat oven to 150. 2) Heat oil in large frying pan. When hot, add fish and cover,
cook 3 minutes over medium high heat. 3) Turn pieces over, season and drop in 2 fennel sprigs. Continue
cooking 3 to 4 minutes over medium heat. 4) Remove fish from pan and keep hot in oven. 5) Add butter to frying pan. Cook remaining fennel, mushrooms
and shallot 3 to 4 minutes covered, season well. 6) Add lemon juice, mix well and pour over fish. Serve with
vegetables. Cook's Note: This sauce sounds good and I might try it on a
different kind of fish. Recipe from http://www.reays.com/recipes.htm
Contributed to FareShare, February 1, 1999, Y2V2-1
JoAnn Pellegrino at gigimfg@ix.netcom.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Happy Family Dumpling Soup Recipe By : Dim Sum and Other Chinese Street Food
Serving Size : 4 Preparation Time :0:00
Categories : Dumplings Soup Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons oil
**Egg Mixture**
3 eggs
1/4 teaspoon salt
**Dumplings**
1 1/2 cups glutinous rice powder
2 teaspoons sugar
1/2 cup cold water -- approx.
**Broth**
4 cups clear chicken broth -- not condensed
1/2 teaspoon sugar
1/2 teaspoon salt -- or to taste
**Other Ingredients**
1 cup Chinese barbecued pork -- see substitutions
10 Chinese dried mushrooms
2 tablespoons Chinese dried shrimp
2 cups Chinese celery cabbage -- well-packed
2 scallions Substitutions - Smithfield ham or cooked sandwich ham cut in small
squares may be substituted for the barbecued pork - but the flavour
will be different. Soak the dried mushrooms in hot water until spongy, discard stems,
cut caps into small squares. Soak the dried shrimp in hot water
until softened, cut into small pieces. Cut the cabbage in thin
strips before measuring. Cut the scallions into pea-sized pieces
and include some of the greens. 1. Heat wok over medium heat until it is hot; swirl in the oil.
Beat the egg mixture together until slightly foamy.
When the oil is hot pour in the egg mixture and slowly swirl the
mixture by turning the wok clockwise to form a large pancake.
Turn the pancake over when it is no longer runny. When it is set,
transfer to a cutting board; cut into thin strips; put aside. 2. To make the dumplings combine the rice powder and sugar in a
mixing bowl. Add water gradually and mix with the hand to form a
smooth dough. Divide dough into three portions. Roll them into
half-inch sausages then pinch the rolls into cherry-sized pieces.
Put a small piece in the center of your palms and roll it into a
marble-sized dumpling. Repeat until all the dough is used up.
Put the dumplings between towels. 3. Mix the broth ingredients in a 3-quart pot. Add the pork or
ham, mushrooms and shrimp to broth and bring to a rolling boil.
Add the celery cabbage and cook until the broth returns to the
boil. Add the dumplings and cook over medium heat. As soon as
all the dumplings float to the top, turn off the heat. Add the
scallions and egg strips. Serve hot. Serves 4 as a meal. From 'Dim Sum and Other Chinese Street Food' by Mai Leung;
(hardcover title: The Chinese People's Cookbook);
Harper Colophon Books 1982; ISBN 0-06-090919-6
According to the author prior to every Chinese New Year they
would assemble around the table, rolling plenty of these
glutinous dumplings, taking care to say only things that were
cheery and sweet. The first thing they ate on New Year's Day
was these dumplings in sugared soup - the tradition being
that by doing this they, as a family, would be sweet and
whole in the year to come. There are a lot of wonderful recipes in this book, I don't
know whether or not it is still in print, but it is worth
getting if you can find it as it is full of the lore and
traditions attached to these recipes. Formatted for MasterCook and contributed to FareShare by Hallie.
Contributed to FareShare, February 2, 1999, Y2V2-2
Hallie du Preez at buddy@connect.ab.ca
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Chutney (Cole) Recipe By : Annette Gooch Cole Publishing Group 1998Sep
Serving Size : 5 Preparation Time :0:00
Categories : Chutneys Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup minced fresh herbs -- such as:
mint
parsley
dill
thyme
oregano
1/2 medium onion -- minced
1/4 cup lemon juice
1 pinch sugar
1 pinch cayenne pepper
1 1/4 teaspoons salt
Hot-pepper sauce -- to taste Annette: "A dry chutney, this mixture is good spooned onto grilled
lamb, fish or eggplant. Or stir it into yogurt and serve as a dip
for stuffed grape leaves (dolmas) or warm pita bread." 1. Combine herbs, onion, lemon juice, sugar, cayenne, salt and hot-
pepper sauce in a nonreactive bowl. 2. Stir to blend, then cover and let rest one hour at room
temperature before serving. Makes about 1-1/4 cups. Per serving (1/4 cup): 14 calories;
0 g fat (0 g saturated fat; 0%cff); 3.4 g carbohydrates;
0 mg cholesterol; 542 mg sodium; 0.3 g fiber. TIP: * Chutneys made with salt and acidic ingredients should be
prepared in bowls made of nonreactive materials (stainless steel,
glass or ceramic) rather than plastic, aluminum or copper. Contributed to FareShare, February 18, 1999, Y2V2-14
Pat Hanneman at kitpath@earthlink.net
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Herb Stuffed Trout with Orange and Onions Recipe By : Junior League of Pasadena, Inc, California Sizzles
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Course
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 whole trout about 8-oz each -- cleaned
salt and black pepper
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh thyme
4 thin onion slices -- cut in half
4 thin orange slices -- cut in half
1/2 cup butter -- melted
1 teaspoon paprika
2 tablespoons cognac
or dry white wine
1 orange -- juiced
fresh herbs -- for garnish 1. Preheat oven to 350F degrees. Score each trout (slash diagonally)
3 times. Sprinkle trout lightly with salt and pepper. In a small
bowl, combine herbs and use the mixture to stuff the slashes in the
trout. Place the trout side-by-side in a buttered shallow baking
pan. Top each fish with 4 alternating half slices of onion and
orange. Mix butter, paprika, cognac and orange juice. Spoon over
trout. 2. Bake for 20 to 25 minutes until trout are lightly browned.
Garnish with sprigs of the same herbs used to stuff trout. Serve.
Serving ideas: twice baked potato with cheddar, colorful assortment
of steamed vegetables: patty pan squash, carrots, cherry tomatoes,
cauliflower and broccoli florets. Contributed to FareShare, February 9, 1999, Y2V2-8
PatHanneman at kitpath@earthlink.net
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Hot and Spicy Meatballs Recipe By : Carole Dye Kelly
Serving Size : 44 Preparation Time :0:00
Categories : Appetizers Ground Beef
Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound ground beef
3/4 cup dry bread crumbs
1 1/2 tablespoons minced onion
1 1/2 teaspoons horseradish
3 drops Tabasco sauce
2 beaten eggs
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup catsup
1/2 cup water
1/4 cup vinegar
2 tablespoons brown sugar
1 tablespoon minced onions
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
3 drops Tabasco sauce Meatballs: combine and form into balls: ground beef, bread crumbs,
minced onion, horseradish, 3 drips Tabasco, eggs, 3/4 tsp. salt
and 1/2 tsp. pepper. Bake on large flat pan at 400 F. for 15 minutes.
Sauce: Combine and Heat: catsup, water, vinegar, brown sugar, 2 T.
minced onion, 2 tsp. Worcestershire sauce, 1 1/2 tsp. salt, dry
mustard, 1/2 tsp. pepper and 3 drops Tabasco sauce.
Add meatballs and simmer. Serve in chafing dish. NOTES : These are baked, not fried meatballs. Serve in chafing dish. Contributed to FareShare, February 18, 1999, Y2V2-14
MC formatting by Roberta Banghart at bobbi744@acd.net ICQ# 12099532
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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