* Exported from MasterCook * Sunday Brunch Omelet Recipe By : The New York Times Heritage Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Eggs Volume 2-4, Apr.'99
Breakfast/Brunch Ham
Potatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 medium potatoes -- diced
Boiling salted water
1/4 cup butter
1/3 cup finely chopped onion
1 cup diced cooked ham
6 eggs -- lightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped parsley
1/2 cup finely chopped mushrooms
1/2 cup shredded Swiss cheese 1. Place the potatoes in a saucepan, cover with salted water and cook 10
minutes, or until barely done. Drain well. 2. Melt the butter in a large skillet with flameproof handle. Saute the
onion in skillet until tender. Add the potatoes and ham and cook 3
minutes. 3. Combine the eggs, salt, pepper, milk, and parsley, and pour over potato
mixture. Cook over high heat, stirring with a fork until all mixture
starts to coagulate. Cook until underside is browned. Sprinkle with the
mushrooms and cheese and place under a preheated broiler to melt the
cheese. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sunrise Soup w/Clouds of Garlic Recipe By : John Novi, DePuy Canal House
Serving Size : 6 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Mushrooms
Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Juice of 1 lemon
1 qt chicken broth
1 cup mushrooms -- finely diced
2 Tbs. fish sauce
2 scallions - white part only -- chopped finely
2 Tbs. fish sauce
6 egg yolks
4 egg whites
6 Tbs. oil
2 dashes Tabasco
2 large cloves garlic -- minced 1. Combine chicken broth, lemon juice, mushrooms, scallions, and fish
sauce; bring to a boil and allow to simmer while preparing the rest of the
ingredients. 2. Heat the oil in a small pan; add the garlic and cook gently, but do not
allow to brown. When soft, remove from the heat and strain through a
sieve, pressing the garlic until as much of the juices as possible are in
the oil. Reserve for next step. (The recipe may be prepared to this point
in advance and stored in the refrigerator.) 3. Whip the egg whites until soft peaks are formed. Add the Tabasco sauce
and garlic oil (from Step #2) to taste. Continue to whip the whites until
the oil is fully incorporated. 4. Spoon dollops of the egg white mixture into the simmering stock and
poach on both sides until cooked. 5. With a slotted spoon place one cloud in each of 6 heated bowls (there
may be extra clouds); carefully ladle in hot soup so the cloud floats to
the top. Place a poached egg in the center of each cloud and serve with
additional Tabasco. Yield: 6 servings. John Novi, DePuy Canal House
Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sunset Cornish Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Chicken
Main Dishes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 1/2 lb. PERDUE® Fresh Split Cornish Hens
salt and ground pepper to taste
1 tablespoon New Mexican ground red chile or chili
powder
1 tablespoon canola oil
1 lime -- cut into wedges Prepare outdoor grill for cooking or preheat broiler. Remove giblets from
hens and reserve for another use. In small bowl, combine salt, pepper and
ground chili powder. Rub hens with oil and rub in salt, pepper and chili
mixture. Grill or broil 20 to 25 minutes, turning 2 to 3 times during
cooking until hens are a rosy brown and juice run clear when thigh is
pierced. A meat thermometer inserted in thickest part of thigh should
register 180°F. Serve hens with lime wedges. Makes 4 servings TIP: New Mexican ground red chile is becoming available in the dried spice
section of many supermarkets. Commercial chili powder, which contains
cumin and other spices, is an acceptable substitute. Posted on FareShare 4-99 by Robin GrassRats@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sweet And Hot Salmon Steaks - Smoker Recipe By : Sublime Smoke by Cheryl and Bill Jamison
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Fish - Salmon - Smoked
Main Dishes Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 32 ounces salmon steaks -- equal portions
one-inch thick -- approximately
***PASTE***
1/4 cup hot sweet mustard
1/4 minced onion
1 lemon -- juiced
2 teaspoons minced fresh dill
1 teaspoon coarse salt Combine the paste ingredients in a small bowl. Rub the salmon steaks
thoroughly with the paste, wrap them in plastic and refrigerate them for
at least one hour. Bring your smoker to its appropriate cooking temperature. Remove the
salmon from the refrigerator and let it sit covered at room temperature
for 15-20 minutes. Transfer the salmon to the smoker. Smoke the steaks until just cooked
through and flaky; about 45-55 minutes at 225 degrees F to 250 degrees F. Transfer the salmon to a serving platter and serve hot or chilled. Published in The New Mexican on 06/06/1997
Posted on FareShare 4-99 by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sweet Potatoes ala Art Recipe By : Art Guyer
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Volume 2-4, Apr.'99
Side Dishes Spirits
Sweet Potatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 sweet potatoes
1/4 stick margarine
1/4 cup brown sugar
1/4 cup amaretto
1/4 cup orange marmalade
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 pinch freshly ground black pepper
TOPPING
1/2 cup brown sugar
1/4 stick butter
1/2 cup pecans -- chopped
1 tablespoon maple syrup Preheat oven to 450F. Lightly grease potatoes and bake until soft, about
40 minutes. Let cool; then peel and mash well (see note) with butter,
brown sugar, amaretto, marmalade, cinnamon, ginger, salt and pepper. Place in greased casserole and smooth top. TOPPING: Mix topping ingredients. Heat in microwave until thoroughly
combined. Carefully spread over top of potatoes. Reduce oven
temperature to 350F and bake until top is brown, about 45-50 minutes. Remove from oven and let stand 10 minutes before serving. MC formatting & Posted on FareShare 4-99 by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - - NOTES : Art's Notes: I removed the sweet potatoes from the oven and put
them into a bowl of cool water for a few minutes. The skin
came off nicely; I had to dunk them once or twice more due
to the heat as I peeled them. After peeling, I sliced them
to about 1/4 inch thick and them mashed them. Actually
worked pretty well! This recipe is a combination of a number of
sweet potato recipes I have in my collection.
* Exported from MasterCook * Swiss Steak #2 Recipe By : The Fannie Farmer Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 pounds rump, round, or chuck steak
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons shortening
1 1/2 cups canned stewed tomatoes
1 onion -- sliced Preheat the oven to 325 degrees. Trim excess fat from the steak. Combine
the flour, salt, and pepper. Sprinkle half the flour mixture on one side
of the meat, and pound it in with a meat-tenderizing mallet, or the rim of
a saucer. Turn the meat over and repeat the flouring and pounding. Melt
the shortening in a covered pan or Dutch oven. When it is hot, add the meat
and brown over medium heat until both sides are well colored. Add the
tomatoes and onion; cover, and place in the oven for about 2 hours, or
until tender. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
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