Ingredients:
2 Lbs. Carrots, peeled
4 Red beets, peeled
3 Leeks, green tips trimmed off
1/4 C. Fresh ginger, chopped
1 Red pepper, roasted
4 C. Chicken stock
1/2 C. Fresh cilantro, chopped
Olive oil
Procedure:
Cut the carrots into 2 inch pieces. Dice the beets. Steam both of them
together until they are tender, approximately 10 minutes
Slice the leeks into thin pieces
Heat a small skillet with some olive oil
Sauté the leeks and ginger until the leeks are translucent
In a food processor or blender, purée all the ingredients
together until they are smooth
Reheat to the boiling, while stirring often just before service
Garnish with cilantro and serve
Notes:
If you want a creamier textured soup, you may choose to puree the
vegetables in the food processor (this will puree quickly and simply in 2
rounds) and then transfer to the blender. The blender, being smaller,
requires you to whip the soup in several smaller batches to make a truly
creamy carrot soup.
Vegetable stock can be used in place of the chicken
If the soup is to thick adjust by add more stock
Bouillabaisse American
Style:
Ingredients:
2 1/2 Lbs. Halibut fillets
2 T. Oil
1 C. Onion, chopped
1/2 C. Celery, chopped
16 oz. Can tomatoes
1 Clove garlic, minced
1 T. Fresh parsley, chopped
1 1/2 t. Seasoning salt
1/4 t. Thyme leaves
1 1/2 Dozen fresh clams (littlenecks) in shell
Water
1 T. Cornstarch
1 Lbs. Shrimp, shelled and deveined
Procedure:
Cube the halibut into large pieces
In a 8 quart saucepot or Dutch oven over medium heat, in hot oil, cook
the onions and celery just until tender, about 5 minutes
Stir in the tomatoes, garlic, parsley, seasoning salt and thyme. cover
and simmer for 10 minutes
Add the fish and cook for 10 more minutes, or until the fish is almost
tender. Meanwhile, with a stiff brush, scrub the clams clean under running
water. (Discard any that are not tightly closed.)
Place the clams in a 5 quart saucepot in 1/2 inch of boiling watwer.
Cover the pan tightly and over high heat, cook them just until the shells
open, about 5 minutes. (Discard any unopened clams.)
Strain the clam broth through a cheesecloth and reserve 1 cup of it
discard the clam shells and palce the clams into a rinsed out pan.
Cover the pan and keep warm to the side
In a small bowl, with a spoon, gradually stir the reserved clam broth
into the cornstarch until the mixture is smoothly blended
Carefully stir the cornstarch mixture into the tomatoe mixture and
heat just to a boil
Add the shrimp and simmer for about 5 more minutes or until the shrimp
are cooked. Then add the clams
Serve piping hot and garnish
Notes:
Can be garnished with such intems as chopped herbs, grated parmesan
cheese, etc.
Do not over cook any of the seafood
Use cation while stirring, as not to break the halibut cubes into
smaller pieces
Ingredients:
6 T. butter
1 Shallot, diced
1/2 Lbs. Mushrooms, sliced
1/4 C. Green pepper, diced
6 T. A.P. Flour
3 C. Heavy cream
4 C. Chicken, cooked and chopped
4 oz. Pimentos, diced
2 Egg yolks
2 T. Medium sherry
1 t. Salt
8 Patty shells, warmed
Procedure:
In a 10 inch skillet over medium heat, in hot butter, cook the
shallot, mushroom and green pepper for about 5 minutes or until tender
Stir in the flour until it is blended
Gradually stir in the heavy cream and cook, stirring constantly, until
thickened
Add the chicken and permintos. Heat to a boil, stirring often. reduce
the heat to low, cover and cook for 5 minutes
In a mixing bowl beat the eggs until well blended. Add a little of the
hot chicken mixture, then slowly pour that back into the sauce, stirring
rapidly to prevent the eggs from cooking and lumping. Cook, stirring until
thickened
Stir in the sherry and salt
Spoon the chicken mixture into patty shell
Serve and garnish
Notes:
Red pepper can be used in place of the pimentos
Garnish with paprika, sprigs of fresh herbs such as parsley, etc.
Can be serve on rice and with vegetables
Ingredients:
3 Eggs
2 C. Sugar
1 C. Oil
1 t. Cinnamon
1 1/2 C. Kumquats, chopped
1 c. Chopped nuts
20 oz. Can crushed pineapple (well drained)
3 C. Flour
2 t. Baking soda
1 t. Salt
Procedure:
In a mixing bowl, beat the eggs, sugar and oil together
Fold in the dry ingredients and mix well
Add the Kumquats, nuts and pineapple and mix them in
Pour into greased and floured tube pan
Bake for 1 hour and 15 minutes in a preheated 350°F oven, or until
when a toothpick is inserted into the center ans it comes out clean
Cool, then remove from pan
Notes:
Use chopped nuts od your choice
This cake can be garnished with icing of your choice
Peanut Butter Easter
Baskets:
Ingredients:
1 1/4 C. Firmly-packed brown sugar
3/4 C. Creamy peanut butter
1/2 C. Shortening
3 T. Milk
1 T. Vanilla
1 Egg
1 3/4 C. Flour (plus 4 T. separately)
3/4 t. Salt
3/4 t. Baking soda
Ingredients For Frosting:
2 C. Icing sugar
1/4 C. Shortening
1 2 T. Milk
Food colouring
Decorations (your choice) jelly beans, chips, decorating gel,
raisins, candies, etc.
Procedure:
For baskets, combine brown sugar, peanut butter, shortening, milk and
vanilla in large bowl. Beat at medium speed of electric mixer until well
blended
Add egg and beat just until blended
Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Mix just until blended
Divide dough into quarters. Wrap each quarter of dough with plastic
wrap. Refrigerate at least 2 hours. Keep refrigerated until ready to use
Cover the outside of six 3-inch wide x 2-inch tall ovenproof bowls
with aluminum foil. Press aluminum foil securely to sides of bowls
Grease foil with shortening
Preheat oven to 375°F. Place sheets of foil on countertop for
baskets
Spread 1 tablespoon of flour on large sheet of waxed paper. Place one
quarter of dough on floured paper. Flatten slightly with hands. Turn dough
over and cover with another large sheet of waxed paper
Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper
Place a 7-inch round plate on dough. Cut circle with knife using plate
as guide
Place bowls upside down on ungreased baking sheet. Transfer dough
circles to foiled bowl with large pancake turner. Form to sides of bowl
with fingers
Roll out remaining dough.
Bake one baking sheet at a time at 375°F for 7 to 8 minutes, or
until set and just beginning to brown
Cool 2 minutes on baking sheet. Remove cookies to foil to cool
completely
Remove cookies from the molds
For frosting, combine icing sugar, shortening and vanilla in medium
bowl. Beat at low speed, adding enough milk to make good spreading
consistency
Divide frosting into 3 or 4 small bowls
Add different food colour to each bowl one drop at a time until
desired shade is reached
Decorate baskets with coloured frostings and assorted decorations
Notes:
Use food colouring colurs of your choice
Garnish this recipe with candy decorations of your choice
