recipelink.com Chat Room Recipe Swap
07-07-2000 – 13 Assorted Recipes

Terrie,.MD (04:03:06) : I am going to serve this to my friends and family when I win the lottery!!

Thai Seafood Salad
.From Rick Stein’s “Taste of the Sea” cookbook, which was also a cooking show on PBS
- this book is outstanding as most of it’s recipes are rather simple and makes me long to
live somewhere where the seafood is very very fresh and doesn’t cost $15 per pound .......
Serves 20

4 TBL olive oil
2 pounds squid, cleaned and cut into rings
2 pounds monkfish fillet, sliced
2 pounds sea scallops, cut in half
3/4 cup water
1/2 cup Thai fish sauce (nam pla)
Juice of 4 limes
2 TBL sesame oil
12 oz. cooked lobster meat (optional - substitute any type of crab meat or additional
shrimp)
1 pound cooked shrimp, peeled
2 cucumbers, diced
3 stalks celery, diced
3 bunches green onions, sliced
4 stalks fresh lemongrass, very finely sliced
6 cloves garlic, peeled and finely chopped
3 ounces fresh ginger, peeled and grated
6 fresh red chilies, seeded and finely chopped (or use jalapenos)
1/2 cup fresh cilantro, roughly chopped
6 Kaffir lime leaves, very finely sliced (optional - or use the grated peel from some of the
limes)
1 iceberg lettuce, shredded

Heat the oil in a large frying pan and fry the squid in batches until it is beginning to take on
color. Remove from pan. Use the same pan and oil to fry the monkfish. Again, do this in
batches so that the fish fries and takes on some color rather than sweats. Repeat the
process with the scallops, frying them only for about 1 minutes. Set aside all the cooked
seafood and leave to cool. Deglaze the frying pan with the water. Mix these pan juices
with the fish sauce, lime juice and sesame oil in a small bowl. Set aside.

Cut the lobster meat into bite sized pieces. Stir all the ingredients together in a very large
bowl to serve.

MED/TN (11:15:10) : ICE CREAM-TOFFEE DESSERT
Southern Living July 2000

2 (3-ounce) packages ladyfingers
2 tablespoons instant coffee granules
1/4 cup hot water
6 (1.4-ounce) toffee candy bars, divided
1/2 gallon vanilla ice cream, softened*
3 tablespoons coffee liqueur (optional)
1 (8-ounce) container frozen whipped topping, thawed

STAND ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers.
COMBINE coffee and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely.
CHOP 5 candy bars into small pieces. Stir chopped candy and coffee into ice cream. Spoon into prepared pan. Cover with plastic wrap, and freeze 8 hours.
STIR liqueur into whipped topping, if desired. Dollop around edge of ice-cream mixture.
CHOP remaining candy bar, and sprinkle evenly over top. Let stand 30 minutes

* 1/2 gallon coffee ice cream may be substituted for vanilla ice cream; omit coffee granules and water.WHITE BEAN SPREAD WITH CREAMY CUCUMBER SAUCE (Southern Living July 2000)

1 small cucumber, peeled, seeded, and chopped
1 (8-ounce) container sour cream
1/4 teaspoon salt
1 garlic clove, pressed
3 (16-ounce) cans navy beans, rinsed and drained
1 (4-ounce) package crumbled
feta cheese
1/4 cup uncooked regular oats
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh rosemary
6 pita rounds, quartered

STIR together first 4 ingredients; chill 2 hours.
BEAT beans and next 5 ingredients at medium speed with an electric mixer until blended. Spread on pita bread, and top with cucumber sauce. Yield: 6 servings.

Kelly~WA (10:17:37) : Blueberry Monkey Bread

2/3 cup sugar
1 tablespoon cinnamon
1-1/4 cups blueberries
2/3 cup brown sugar
1-1/4 sticks (10 tablespoons) margarine
1 teaspoon vanilla
1 tablespoon cinnamon
4 pkgs. (10 oz. each) refrigerated buttermilk biscuits

Thoroughly grease a 10 x 4-inch tube pan. Mix 2/3 cup sugar and I tablespoon cinnamon. Cut
biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit
pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit
pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries,
covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In
saucepan combine sugar, margarine, vanilla, cinnamon and the additional I cup blueberries. Bring to
a boil, reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted. Pour
over biscuits in pan. Bake in a preheated 350 degree F oven for 65 minutes or until done. Lift or
turn out onto cake plate. Yield 8 to 10 servings.

Kelly~WA (10:16:48) : Strawberry Cheese Salad

1 cup boiling water
1 3 oz package strawberry flavored gelatin
1/2 cup cranberry juice cocktail
1/4 cup cold water
1 3 oz package cream cheese softened
1/3 cup finely chopped nuts
2 cups strawberry halves
1 tablespoon sugar

Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry juice cocktail and cold
water. Refrigerate until slightly thickened. Shape cream cheese into 18 balls; roll in nuts. Mix
strawberries and sugar. Pour 1/3 cup thickened gelatin into a 6 cup ring mold. Arrange cheese balls
evenly in gelatin in mold. Spoon strawberries over cheeseballs. Carefully pour remaining gelatin
over strawberries. Refrigerate until firm; unmold. 6 servings.

Kelly~WA (10:15:49) : Frosty Strawberry Squares

1 Cup all-purpose flour
1/2 chopped hazelnuts
1/2 cup margarine or butter, melted
1/4 cup packed brown sugar
2 egg whites
2 cups sliced strawberries
1 cup sugar
2 tablespoons lemon juice
1 cup whipping cream.
For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly into a shallow baking pan. Bake at 350 degrees F for 20 minutes; stir occasionally. Sprinkle 2/3 of the crumbs into a 13x9x2 inch baking pan. In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice. Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form(tips stand straight). In a small mixing bowl, beat the whipping cream until soft peaks form. Fold whipping cream into strawberry mixture. Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top. Cover; freeze at least 6 hours or until firm. Serves 12-16.

Kelly~WA (10:14:22) :

Chocolate Blueberry Bundt Cake

1 pint blueberries
1 pkg. (I 8-1/2 oz.)chocolate cake mix
1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon and ground cloves

Empty mix into large bowl, reserving 1/3 cup of the dry cake mix. Stir in nutmeg, cinnamon and
cloves. Prepare cake according to package directions. Toss 1-1/2 cups blueberries with the
reserved dry cake mix. Gently fold the blueberries into the cake batter. Pour into greased and
floured 10-inch bundt pan. Bake in a preheated 350 degree oven about 40 to 50 minutes. When the
cake springs back when pressed lightly, it is done. Cool on wire rack for 10 minutes, then loosen
from pan and turn out on serving plate. Whip heavy cream with sugar and vanilla until thick.
Decorate cooled cake with whipped cream and remaining 1/2 cup blueberries. Yield: 12 servings.

Kelly~WA (10:14:01) :

Blueberry Lemon Pound Cake

1 cup (2 sticks) unsalted butter, at room
temperature
1 cup sugar
4 large eggs, separated
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract
3/4 cup sour cream
1 1/2 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 3/4 cups blueberries, lightly rinsed and dried

Let the loaf rest in the pan on a rack for an hour before turning it out of the pan. Then place it back
on the rack and allow it to cool completely. For a real treat, top a slice of this sumptuous pound
cake with a generous scoop of the Blueberry Sorbet. 1. Preheat oven to 350 degrees. Butter a
9x5x2 3/4-inch loaf pan. Line the bottom with a piece of parchment or waxed paper and butter the
paper. Lightly dust the pan with flour, shaking out the excess. 2. In a mixing bowl, cream 1 cup of
butter and the sugar with an electric mixer until light and fluffy. Add the egg yolks, lemon zest and
vanilla extract; beat until smooth. Add the sour cream and beat to combine. 3. Sift the flour, baking
powder and salt together, add to the butter mixture in three batches, stirring with a wooden spoon
until just combined. 4. Beat the egg whites in a bowl until they hold soft peaks. Stir a third of the
whites in to the batter to combine. Fold the remaining whites into the batter with a rubber spatula
until just combined. Do not overmix. 5. Fold the blueberries into the batter. Scrape into the prepared
pan. Bake for 35 minutes. Reduce the oven temperature to 325 degrees and bake 45 minutes longer
or until pound cake is golden brown and a toothpick comes out clean when inserted in the center.
Cool the cake in the pan on a rack for at least 1 hour. Yield: 1 loaf.

Kelly~WA (10:13:39) : Blackberry Crumb Pie

1 cup sugar
1 8-ounce carton commercial sour cream
3 tablespoons all-purpose flour
1/8 teaspoon salt
4 cups fresh blackberries
1 unbaked
9-inch pastry shell
1 tablespoon sugar
1/4 cup fine dry breadcrumbs
1 tablespoon sugar
1 tablespoon butter or margarine, melted

Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375 degrees for 45 to 50 minutes or until
center of pie is firm.

Kelly~WA (10:13:06) : Gooseberry Crunch

Crumb Topping:
1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1/2 cup soft butter
1 teaspoon cinnamon

Fruit Mixture:
3-4 cups gooseberries
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla

Mix together crumb topping until crumbly. Press half of crumbs into 9" greased pan. In saucepan
combine sugar, cornstarch, water and vanilla. Bring to boil, add fruit and cool until clear and thick.
Pour over crumb mix and top with remaining crumbs. Bake in 350 degree oven for 45 minutes or
until browned. Cut in squares, serve warm with whipped cream.

calliope,.NY (06:36:58) :

CALLIOPE’S GAZPACHO SALAD & SUMMER MEAL IDEA

4-cucumbers, peeled, seeded, sliced about 1/4 inch, salt and let sit for
an hour, then drain
2-green peppers quartered and sliced thin
1-medium red onion, quartered, sliced very thin
4-6 tomatoes, peeled, seeded, rough chopped.....or
you could use cherry tomatoes cut in half
1-can, or less, chopped black olives
*I often like to add, 1-cup crumbled Feta cheese*
**You might even try adding a can of black beans, rinsed and drained.**
salt and pepper, to taste

Dressing

3-large cloves of garlic, mashed to a paste with 1-tsp salt
2-large shallots, finely minced
1/2-tsp. ground cumin
1/2-cup red wine vinegar
3/4-cup olive oil
2-Tbsp. chopped parsley or...1-parsley and 1-cilantro
*optional....1-tsp, anchovy paste

NOTE...this may make more than you need...but I have an idea for the extra.

A nice meal idea might be to serve this with corn-on-the-cob and some quesadillas made in the following way;
Poach 2 boneless chicken breasts in some white wine and a bay leaf.
Shred and while still warm, use some of the extra dressing to drizzle on them. Grate some Monterey Pepper Jack Cheese, chop some scallions and place some of everything between the layers of flour tortillas. Cook in a dry pan waiting till the cheese begins to melt and stick them together before flipping and cooking the other side till both sides are crisp...or you could bake them in the oven if you like.
Cut into wedges, serve with sour cream, if you wish and some slices of avocado alongside drizzled with lime juice, salt and peppered.

Nice summer meal idea, ehy?! (Think I’ll make this myself this weekend!)

calliope,.NY (05:36:23) : CALLIOPE’S
CHILLED PEA, POTATO, LEEK, ZUCCHINI AND BUTTERMILK SOUP

Since you will be pureeing this soup, there is no need to worry about the size of the vegetables you cut. Serve it cold this time of year, and warm in the winter, if you like.

1-49 oz. can chicken stock plus 2-cups of water
2-large leeks, white and pale green part only
1-large yellow onion, chopped
4-cloves garlic
5-6-medium boiling potatoes
1-large zucchini...or 3 smaller ones
2-3 ribs of celery
1-box frozen peas
2-3-cups buttermilk...or you can use low-fat sour cream

herbs and spices, to your taste;

bay leaf...removed before pureeing!
thyme
parsley
basil
dill
mint
a couple dashes of cloves

Saute the leeks, garlic and celery in oil or butter with the bay leaf, salt and pepper for a few minutes. Add the stock, water and potatoes, bring to a boil and simmer gently for about 8 minutes or till potatoes are tender.

Add the zucchini, herbs and spice and simmer another 2 minutes. Add the peas and turn off heat. Allow to cool a bit and puree in batches till very smooth, with the buttermilk. Chill.

NOTE...for a “company” presentation, try drizzling the top with some roasted
red pepper puree and sprinkle with crisp cooked bacon or BACOS.

calliope,.NY (05:15:04) : CHICKEN “CUTLETS” POJARSKI..
with modifications by Calliope

You can make this dish using skinless, boneless chicken breast halves, but then you miss the opportunity to imbue the meat with flavors that you get if you use ground chicken or turkey.

1-1/2-pounds ground chicken or turkey
or 1-pound ground meat and 1-zucchini grated, salted, rested and then squeezed dry. Or you may prefer to used grated apple or a combination.
1-tsp dry thyme
1-tsp. sage
1-tsp. ground coriander
1-Tbsp. dry parsley or use more if fresh
a healthy grating of fresh nutmeg...or use allspice
1-2 large garlic cloves, pressed or minced fine
1-2 eggs beaten
try some ketchup, mustard or Worcestershire sauce to your tastes.
salt and pepper

Shape into patties and either bread in the traditional way or just flour and fry in butter or oil of choice. *Remember to moisten your hands when forming the mixture so that it doesn’t stick to your hands*

SAUCE

2-Tbsp. butter
1/4-cup minced onion
1-Tbsp. flour
1/2-tsp. dry thyme
2-tsp., at least, paprika. You can use quite a bit more if you like.
1/2-cup chicken stock
1/2-cup heavy cream
3-tsp. lemon juice
1/2-Tbsp. Cognac or brandy
1/4-cup low-fat sour cream or plain yogurt
salt and pepper
optional...parsley

This makes about 1-1/2 cups. You might want to double it, especially if you are serving it with egg noodles or spaetzle, as I do.

Melt the butter. Cook the onion briefly. Add the flour, paprika and thyme stir for a few seconds. Add the stock and whisk and simmer for about 3 minutes. Add the cream, bring to the boil. Add the lemon juice, Cognac, salt and pepper and last the sour cream and parsley, if using. Bring back just to the boil, but don’t boil, turn off heat and serve.

I like to serve this with some sauteed onions and green pepper slices as well.. You may also want to add some whole canned and drained tomatoes to the saute. At this point it is really becoming a Paprikash.

My vegetable of choice is some steamed carrots with butter, lemon and parsley, egg noodles or spaetzle and a very simple salad with oil and vinegar. Peach Melba makes a nice dessert, or a single layer hazelnut torte with a thin chocolate icing.