Club Food

1 Ripe mango or papaya

1 md Yellow onion

1 md Garlic clove

5 Habanero chiles — stemmed

1 1″ piece ginger root

-coarslely chopped 1/2 ts Turmeric

1 tb Dry mustard

pn Cumin pn Coriander 1/2 tb Honey

1/2 c Cider vinegar

1/2 c Water

1 ts Salt

In a blender, puree the mango, onion, garlic, chiles, ginger
root, turmeric, mustard, cumin, coriander, and honey.
Transfer
mixture to a bowl.
In a nonreactive saucepan, bring the vinegar,
water and salt to a boil.
Pour over mango mixture and stir well.
Allow to cool before bottling.
Refrigerated, the sauce will keep
approximately 6 weeks.
Recipe By : “Hot Licks”

Stephen Ceideburg 2 tb Mild vegetable oil

1 c Coarsely chopped onion

1 One-inch piece fresh ginger,

-peeled 1 1/2 lb Red-ripe tomatoes, cored,

-quartered 1/4 c Chopped cilantro

1/2 ts Cayenne pepper

1 ts Salt

1 1/4 ts Garam masala or curry powder

Heat oil in a heavy, medium-sized skillet over medium heat.
Add
onions and stir-fry until onions turn caramel brown, about 12 to 15
minutes.
Remove from heat.
Place in a blender with the ginger,
tomatoes, cilantro, cayenne and salt; puree until smooth.
Transfer
to a medium-size saucepan.
Stir in garam masala or curry powder,
cover, and cook over medium heat until tomatoes loose their raw
aroma, 15 to 18 minutes.
Makes about 2 cups.
PER TABLESPOON: 15
calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0
mg cholesterol, 69 mg sodium, 0 g fiber.
Laxmi Hiremath writing in
the San Francisco Chronicle, 6/24/92.

For Whipped Cream Frosting: 1 pt Heavy whipping cream

6 tb Powdered sugar

2 ts Vanilla, or liqueur

For Raspberry Sauce: 10 oz Frozen raspberries in syrup

1 tb Cornstarch

DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and
vanilla or liqueur.
Spread over top of one layer cake.
Serve with
raspberry or fudge sauce.
Raspberry sauce: Thaw raspberries.
Thicken by cooking with the cornstarch.
Chill and serve over (or
along side) cake with whipped cream.
Source: Recipes from
Ghirardelli Chocolate Company of San Francisco From: Sallie
Austin

————————-FOR WHIPPED CREAM
FROSTING————————-
1 pt Heavy whipping cream

6 tb Powdered sugar

2 ts Vanilla, or liqueur

—————————-FOR RASPBERRY
SAUCE—————————-
10 oz Frozen raspberries in
syrup

1 tb Cornstarch

DIRECTIONS: Whipped Cream Frosting: Whip cream with sugar and
vanilla or liqueur.
Spread over top of one layer cake.
Serve with
raspberry or fudge sauce.
Raspberry sauce: Thaw raspberries.
Thicken by cooking with the cornstarch.
Chill and serve over (or
along side) cake with whipped cream.
Source: Recipes from
Ghirardelli Chocolate Company of San Francisco From: Sallie
Austin

5 lb Veal Bones, Cut Up

10 c Cold Water

2 lg Onions, Quartered

3 lg Carrots, Scrubbed, Unpeeled,

-And Cut Up 1 Stalk Celery, Split

3 lg Leeks, Well Washed And

-Split.
Several Sprigs Of Fresh -Thyme Several Sprigs Of Fresh
-Parsley 10 Whole Peppercorns

White stock is generally used as a base for delicately flavored
sauces.
This stock adds little or no color to the final sauce.
Place the bones and water in a large stock kettle.
Bring to a boil
and skim well.
Add the remaining ingredients, turn the heat down to
low, and simmer for 3 1/2 to 4 hours.
Strain through a cheesecloth
lined strainer and allow to cool; then skim off the fat, and chill.
The cold stock will be quite gelatinous.
Yield: About 6 cups.
From
The Complete Book Of Sauces by Sallie Y.
Williams

1 lb (2 cup) boneless skinless

Raw rabbits/partridge/ Pheasant/duck or other game Cut into 1/4
inch strips
———————————-MARINADE———————————-
1/8 ts Thyme

1/4 ts Salt

1/4 ts Pepper

1/8 ts Allspice

1 tb Finely minced green onions

———————————-STUFFING———————————-
1/2 c Coganc

1/2 c Very finely minced onions

2 tb Butter

3/4 lb Lean pork and 3/4 lb lean

Veal finely ground together 2 Eggs lightly beaten

1 1/2 ts Salt

1/8 ts Pepper

1/4 ts Allspice

1/2 ts Thyme

1 cl Garlic crushed

1 lb Bacon blanched to remove

Salt 1 Bay leaf

First, marinate the strips of game.
In a non-reactive bowl, mix
together the marinade ingredients, the cognac, salt and pepper,
thyme, allspice and green onions.
Add strips of game and marinate
while preparing stuffing.
For stuffing, cook onions slowly in the
butter until tender.
Scrape into large mixing bowl.
Pour cognac
into same skillet and boil until reduced by half, scraping bottom
of skillet to loosen any pan drippings.
Scrape into bowl with
onions.
Add pork and veal, beaten eggs, salt, pepper, allspice,
thyme and garlic.
Beat vigorously with wooden spoon until
thoroughly blended.
To assemble pate, line bottom and sides of laof
pan with blanched bacon (to blanch plunge bacon into boiling water,
remove immediately and drain briefly under cold running water),
reserving a few strips for top of pate.
Drain game strips,
reserving marinade.
Beat marinade into stuffing.
Divide stuffing
into three parts.
Dip hands in cold water and arrange first third
of the stuffing in bottom of loaf pan.
COver with half the strips
of game.
Repeat layers, another third of stuffing and remaining
half of game strips.
SPread remaining thrid of stuffing on top.
Place bay leaf on top and cover with remaining blanched bacon.
COver top of pan with aluminum foil and set in larger pan of
boiling water (water should come about halfway up the outside of
loaf pan).
Bake in oven preheated to 350 degrees for 1 1/2 hours.
Remove loaf pan from water and place another loaf pan (preferably
glass so it’s heavy enough to weight down the pate) on top of
foil-wrapped pate.
Cool pate at room temperature several hours or
overnight.
Chill, still weighted.
Serve in slices with
crackers.NOTE: A “pinch” is about 1/8 ts.

1 Large garlic

1 c Real parmesan cheese grated

Not the fake cardboard stuff 1 c Asiago cheese; grated

1/4 c Butter

5 Turns pepper

3 c Half and half

Flour as needed to thicken toast garlic cloves (peeled and
washed) in a 350 degree oven until smooshy and brown, chop garlic
with a fork, add everything except half and half.
cook over low
heat until all cheese has melted but not until it starts getting
greasy.
add half and half, cook until thick (add flour slowly if
needed, because this sauce thickens itself very well!!!) chill
overnight, reheat and serve

2 c Light brown sugar

3 To 4 tb.
cornstarch

3 c ;Water

2 tb Butter

2 ts Vanilla or

2 ts Favorite flavoring*

1 Lemon; juice of

1 c Marshmallows

*Brandy, rum or whiskey, for instance.
Combine brown sugar and
cornstarch in a saucepan.
Add the water and butter.
Stir over
medium heat until the mixture boils, then cook until mixture
clarifies and thickens slightly, about 3 to 5 minutes.
Remove from
heat and stir in the flavoring, lemon juice and marshmallows.
Serve
hot over plum pudding.
From Special Writer Marilyn Kluger’s
11/25/92 “A Dickens of a Delight: Christmas Plum Pudding is a
Holiday Treat Straight from Merry Olde England” article in “The
(Louisville, KY) Courier-Journal.” Pg.
C7.
Typed for you by Cathy
Harned.

Karen Mintzias 1 c Tomato sauce

2 c Dry red wine

1 lg Bay leaf

2 Whole cloves

1/2 ts Dried oregano or marjoram

Salt & freshly ground pepper Prepare Keftedes Tiganites, but
instead of frying, arrange close together on a baking pan
approximately 8 x 11 x 2-inches.
Bake for 10 minutes.
Meanwhile, in
a small pan combine the tomato sauce, red wine, bay leaf, cloves,
oregano or marjoram, salt and pepper.
Boil for 5 minutes then pour
over the keftedes in the oven.
Reduce the oven heat to 300 degrees
and bake for 40 minutes.
Remove the bay leaf and cloves and serve
warm.
From: “The Food of Greece” by Vilma Liacouras Chantiles,
Avenel Books, New York.
Typed for you by Karen Mintzias

1 Chopped onion

2 Cloves of garlic crushed

1 1/4 in thick slice of ginger

3 tb Yellow mustard seeds

1 ts Peppercorns

1/2 ts Red pepper flakes

1 1 in.
long cinamon stick

1 ts Cloves whole

1/2 ts Cardamon pods

2 c Vinegar

1/2 c Molassoes

1/2 c Dark soy sauce

1/4 c Tamarind pulp

3 tb Salt

1/2 ts Curry powder

1 Crushed anchovy

1/2 c Water

Place the onion, the garlic, the mustard seeds, the red pepper
flakes, the peppercorns, the ginger, the cinammon, the cloves and
the cardamon on a large piece of chessecloth and tie in a little
bag.
In a large saucepan, combine the spice bag with the vinegar,
the molassoes, the soy sauce and the tamarind.
Bring to a boil,
lower the heat and let simmer for 45 minutes.
Mix together the
salt, the curry powder, the anchovy and the water.
Add to the
liquid in the saucepan.
Remove from heat.
Pour the contents of the
saucepan (including the spice bag) into a stainless or glass
container.
Cover tighly and place in the refrigerator for two
weeks, mixing from time to time and squeezing the spice bag.
After
the two weeks, remove the spice bag and bottle the sauce.
Keep in
the refrigerator and shake well before use.

1/2 lb Tomatillos,peeled and rinsed

1/2 c Chicken stock

1 bn Cilantro,chopped

1 bn Green onions (tops only),

-chopped 1 tb Safflower oil

1 sm Papaya,peeled and seeded

From Casa Madrona Restaurant in Sausalito, Calif.
Simmer
tomatillos in stock until tender.
Saute cilantro and chopped green
onion tops briefly in 1 Tbsp.
safflower oil.
Mix all ingredients in
blender and puree until smooth.
Strain and season to taste with
lime, salt and pepper.
Serve with chicken or seafood.
Serves 4.
Nutritional analysis per serving: 78.9 calories; 3.6 grams total
fat; (0.4 grams saturated fat); 0.9 grams protein; 10 grams
carbohydrates; 0.1 milligrams cholesterol; 132.5 milligrams
sodium.

3 tb Soy sauce

5 ts Katsuobushi

2 1/2 ts Sake

1 pn MSG

———————————-GARNISH———————————-
2 1/2 ts Wasabi

Place all ingredients in a small saucepan.
Bring to a boil,
uncovered, stirring constantly.
Remove from heat, strain, ans set
aside to cool.
Divide into serving dishes and garnish with
wasabi.

—–INGREDIENTS—–
3 tb Butter OR Margarine

1/2 ts Paprika

1/4 ts Gravy Master

Or Kitchen Bouquet USE FOR BASTING A TURKEY IN THE MICROWAVE
OVEN Microwave on HIGH (100%) for 45 seconds.
Use this mixture to
paint the turkey to be baked in a microwave oven.
Directions for
baking a turkey in the microwave oven is found in the recipe for
Microwave Turkey.
Deidre Anne Penrod, Prodigy Food & Wine
Board

1 Onion, sliced

2 c Pan juices (add water if

-nec.
to make 2C) 1/2 c Skimmed turkey fat

1 c Half and half

Turkey giblets and neck Celery leaves 4Tbs brandy

Remove liver and set aside.
In saucepan, cover giblets and meck
with lightly salted cold water; add a few celery leaves and onion
slices.
Cover and simmer 1 hour; add liver and simmer 20-30
minutes.
Remove and chop giblets.
Discard neck.
Reserve 2 C broth.
Skim 1/2C turkey fat from pan juices.
Gather 2C juices, adding
water if nec.
to make 2C.
Combine turkey fat with 1/2 C flour in
saucepan.
Begin heating.
Whisk in broth and juices.
Whisk in half
and half.
Stir in giblets.
Cook until thickened and bubbly, then 1
minute more.
Stir in brandy.
This makes tons of gravy….plenty for
leftovers.
You can easily cut the recipe in half.
Someone asked for
a good gravy recipe.
Gail posted one last year that I “fiddled”
with a bit….it has become my all time favorite….
Food &
Wine RT [*] Category 2, Topic 25 Message 197 Thu Nov 26, 1992
WYF.4.LYF [Choc.
Queen] at 12:12 EST MM by QBTOMM and Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005

Jalapeno Cream Sauce; * 2 Turkey Breasts; **

1/4 c Flour Unbleached,All Purpose

1/2 ts Black Peppercorns; Cracked

1/4 ts Salt

1/4 c Margarine Or Butter

* See Sowest 2 for recipe.
** Turkey breasts should be boneless,
skinless, (about 1 lb each) cut
~————————————————————————-
Prepare Jalapeno Cream Sauce and set aside.
Flatten each turkey
breast slice to 1/4 inch thickness between to sheets of waxed paper
or plastic wrap.
Mix flour, salt, and pepper.
Coat turkey with the
flour mixture.
Heat margarine in 10-inch skillet until melted.
Cook
turkey in margarine, turning once, until done, about 8 minutes.
Serve with Jalapeno Cream Sauce.

1/4 c Chopped onion

1 Garlic clove, minced

1 ts Olive oil

28 oz Can tomatoes, cut up

6 oz Can tomato paste

1 ts Dried basil

1 ts Dried thyme

3 c Chopped cooked turkey

Cooked noodles or macaroni Saute the onion and garlic in the oil
until lightly browned.
Add the tomatoes, tomato paste, basil, thyme
and turkey.
Simmer for 20 to 25 minutes while cooking the noodles
or macaroni.
1/6 recipe not including noodles – 215 calories, 3
lean meat, 2 vegetable

exchanges 9 grams carbohydrate, 22 grams protein, 10 grams fat,
190 mg sodium, 627 mg potassium, 54 mg cholesterol.
Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman, 1986 Shared but
not tested by Elizabeth Rodier, Nov 93

12 oz Frozen raspberries

-(individually quick-frozen) – defrosted 3/4 c Dutch-process
cocoa

3/4 c Heavy cream

4 tb Unsalted butter; softened

1 1/2 c Sugar

1/3 c Light corn syrup

PUREE THE RASPBERRIES in a food processor fitted with a steel
blade, then pass them through a fine strainer.
Or pass them through
a food mill.
Set aside.
In a medium-size heavy saucepan, whisk
together the cocoa and heavy cream.
Add the butter, sugar, corn
syrup and raspberries and stir until well blended.
Place the pan
over medium heat and slowly bring the mixture to a boil, stirring
often.
Once it reaches a boil, let it continue to boil slowly for 8
minutes without stirring.
Remove the pan from the heat and pour the
sauce into a container.
Let it cool for 15 minutes if serving hot,
or cover and refrigerate until needed.
It will last for at least 1
month.
The sauce may be reheated slowly.
Makes 2 1/2 Cups

1 c Cooked carrots

1/4 c Cooked beets

1/4 c Water

1/4 c Lemon juice

1 tb Sweetener

1/2 ts Salt

1/2 ts Onion powder

1/4 ts Garlic powder

1/8 ts Oregano

Blend all ingredients till smooth.
Keep in the refrigerator.

1/2 c Vegetable oil

6 Veal loin chops, 3/4″ thick

1/2 c All-purpose flour

6 tb Butter

2 oz Boiled ham, finely minced

4 Flat anchovy fillets

2 tb Capers, rinsed and drained

1/4 c Brandy

6 tb Whipping cream

2 tb Chopped fresh parsley

-(garnish) Heat oil in a heavy skillet large enough to
accommodate chops.
Pat chops dry and coat with flour, shaking off
excess.
Saute’ chops in very hot oil, turning once.
Meanwhile, melt
butter in a small skillet and saute’ ham over medium heat 1 minute.
Add anchovies and capers, mashing ingredients down with fork to
make a paste.
When chops are done, about 8 to 10 minutes, remove to
a heated ovenproof platter and keep warm in a 200 degree oven with
a piece of aluminum foil placed loosely over the top.
Pour off
excess oil from skillet in which chops were cooked.
Add brandy,
scraping up browned bits.
Boil to reduce liquid by half, then pour
into ham and anchovy mixture.
Add cream, heating and stirring while
it blends.
Pour sauce over chops and garnish with parsley.
Serves
6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984
ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

3/4 c Yellow split peas, soaked

1 1/2 c Water

1 c Chopped onions

2 ts Chopped garlic

1/2 tb Minced ginger

1/2 ts Cumin

1/4 ts Cayenne

1/2 ts Salt

1/2 ts Black pepper

1/2 c Chopped cilantro

1 ts Fresh lemon juice

1/2 c Wholewheat breadcrumbs

4 tb Safflower oil

1 ea Southeast Asian peanut sauce

Drain peas & rinse well.
Place in medium pot with water
& 1/2 cup of chopped onion.
Stir in garlic, cumin, ginger,
cayenne & salt.
Bring to a boil & simmer for 30 minutes,
till all the liquid is absorbed.
Cool slightly.
In a blender,
combine the peas with the remaining onions, pepper & cilantro.
Puree for 1 minute.
Transfer to a mixing bowl & add lemon juice
& bread crumbs.
Mix well.
If too dry, add a little water.
Shape
into 8 patties.
Heat 2 tb oil in a medium skillet.
Cook the patties
for 7 minutes on each side.
Drain on paper towels.
Serve with
peanut sauce.

-Jim Kessler Dry white wine 2 Carrots; slice thin

1 lg Red pepper; chop

1 lg Green pepper; chop

1 c Cauliflower; chop

1 Celery stalk; chop

1 lg Onion; chop

1 c Broccoli; chop

Garlic; lots, mince 2 cn Tomatoes; ground, 48 oz

2 cn Tomato paste

Basil; fresh best Rosemary; pulverize Oregano; not too much
Cilantro; or It.
parsley for -the faint-of-heart Dry red wine;
something with -lotsa body Chicken base; or salt Black pepper Hot
red pepper flakes; or -Tabasco Have all the vegetables ready to
cook – chopped and in containers.
Pour about 1 oz of white wine in
a large lined pot.
When wine is boiling, dump in carrots and stir
vigorously.
Allow bottom to become a little dry then add a small
amount of wine.
Continue until carrots begin to soften then add
each of the other ingredients in turn until all are in pot.
Add
small amounts of wine as necessary, but allow bottom to become
somewhat dry without burning.
Remember to keep STIRRING! Add the
garlic last but allow to cook for only about 30 seconds.
After all
vegetables are in pot, add tomatoes and tomato paste.
It is
possible to buy GROUND canned tomatoes, if not, no big loss.
Wash
out cans with a quantity of red wine and add to pot.
Add basil,
rosemary – ground in spice mill, a little oregano, the cilantro,
chicken base – or bouillon cubes – black pepper and red pepper,
stir cover pot and turn heat down until sauce is barely boiling.
Cook until vegetables are tender and then run through food mill to
puree.
Return to pot.
Bring barely to boil, adjust seasonings,
cover and heat for about one half hour.
Pour over your spaghetties
and mangia! Save some of the red wine to go with the spaghetties.
:
D/L from Prodigy 12-8-94.
Recipe collection of Sue Smith.
1.80?

Plum Barbecue Sauce 6 Venison Steaks; *

* Venison steaks should be about 1 inch thick and weigh about 4
ozs ea.
Prepare Plum Barbecue Sauce and set aside.
Set oven control
to broil.
Place venison steaks in greased broiler pan (without the
rack) and spoon 1/2 cup of the barbecue sauce evenly over the
steaks.
Broil steaks with

the tops about 4-inches from the heat until light brown, about
10 minutes.
Turn the venison over and spoon 1/2 cup of the barbecue
sauce evenly over them.
Broil until rare to medium rare doneness,
about 5 minutes longer.
Heat the remaining barbecue sauce and serve
with the steaks.

1 1/4 lb Large white onions,

-quartered 1/2 lb Fresh Jamaican chiles (also

-called Scotch bonnets), Cored and quartered (See -Note) 4 oz
Fresh ginger, peeled

1/4 c Ground allspice

1/4 c Fresh thyme leaves

3 tb Freshly ground black pepper

1 c White wine vinegar

1 c Dark soy sauce

1 Chicken (4 to 6 pounds),

-well rinsed, patted dry, And cut into 6 pieces This pungent
Jamaican sauce can be used to marinate pork butts (makes em run
faster), beef round roasts, porgies, red snapper, as well as
chicken.
Says Vernon, “You can even use my sauce like ketchup.
One
guy pours it on his scrambled eggs.” The sauce keeps well in the
refrigerator tightly covered.
JERK SAUCE * Pulverize the onions,
chiles, and ginger in a blender or food processor.
Transfer the
mixture to a large bowl and stir in the allspice, thyme, black
pepper, vinegar, and soy sauce.
* Coat the chicken with the sauce.
Cover and marinate in the refrigerator for 24 hours, turning once.
* Preheat the oven to 350 degrees.
Place a meat thermometer in one
of the thigh pieces.
Place a shallow pan of boiling water on the
oven floor.
Put the chicken on a rack and place in a roasting pan.
Roast, basting frequently with the sauce, until three-quarters
cooked (120 degrees on the meat thermometer), 30 to 45 minutes.
Remove the chicken from the oven.
Remove the meat thermometer *
Preheat a broiler or grill * Baste the chicken with more jerk
sauce.
Sear the chicken for 5 minutes under a preheated broiler or
over a very hot charcoal fire.
Remove from the heat and let sit for
15 minutes before eating * Serves 6 NOTE: Be sure to wear rubber
gloves when handling these very hot peppers.
If you don’t you could
irritate and burn your skin.
Keep your gloves away from your face
and eyes.

——————————–BASIC
SAUCE——————————–
1 ea Onion, chopped &
sauteed in

1 tb Olive oil

2 ea Garlic cloves, chopped &

– sauteed 1 qt Tomatoes, blended till

– smooth in a blender 1 tb Oregano

1 tb Basil

—————————-SPAGHETTI
VARIATION—————————-
1/2 c Celery, chopped

1 ea Zucchini, shredded

1 c Mushrooms, sliced

1/2 ea Green bell pepper, chopped

Whole wheat spaghetti
——————————PIZZA
VARIATION——————————
1 ea Whole-wheat pizza
crust

Basic Sauce plus Sliced mushrooms Peppers Onion Fresh tomato
Pepperoni Whatever else you like To make the Basic Sauce, combine
and simmer ingredients for 15 minutes.
To make the Spaghetti
Variation, add celery, zucchini, mushrooms and green pepper to the
Basic Sauce; cook until vegetables are tender.
Serve over whole
wheat spaghetti.
To make the Pizza Variation, top a whole-wheat
pizza crust with Basic Sauce; add remaining ingredients.
Bake at
450F.
until done.
Adapted from Cathy Gileadi/Woodland Hills in “The
Herb Companion” August/September, 1989.
Posted by Cathy Harned.

3/4 c Chopped onions

1/2 c Chopped green peppers

1/4 c Chopped celery

1/4 c Vegetable oil

1/4 c + 1 Tbsp all-purpose flour

3/4 ts Ground cayenne pepper

1/2 ts White pepper

1/2 ts Black pepper

2 Bay leaves

1/4 c Minced jalapeno peppers(note

1 ts Minced garlic

3 c Basic beef stock

NOTE: Fresh jalapenos are preferred; if you have to use pickled
ones, rinse as much vinegar from them as possible.
Combine the
onions, bell peppers and celery in a small bowl and set aside while
you start the roux.
(NOTE: Unlike the roux in most other recipes in
this book, the roux we use here is light brown.
Therefore, instead
of heating the oil to the smoking stage, we heat it to only 250F;
this prevents the roux from getting too brown.) In a heavy 2-quart
saucepan heat the oil over medium-low heat to

about 250F.
With a metal whisk, whisk in the flour a little at a
time until smooth.
Continue cooking, whisking constantly, until
roux is light brown, about 2 to 3 minutes.
Be carefyul not to let
the roux

scorch or splash on your skin.
Remove from heat and with a spoon
immediately stir in the vegtable mixture and the red, white and
black peppers; return pan to high heat and cook about 2 minutes,
stirring constantly.
Add the bay leaves, jalapeno peppers and
garlic, stirring well.
Continue cooking about 2 minutes, stirring
constantly.
(We’re cooking the seasonings and vegetables in the
light roux and the mixture should, therefore, be pasty.) Remove
from heat.
In a separate 2-quart saucepan, bring the stock to a
boil.
Add the roux mixture by spoonfuls to the boiling stock,
strirring until dissolved between each addition.
Bring mixture to a
boil, then reduce heat to a simmer and cook until the sauce reduces
to 3-1/2 cups, about 15 minutes.
Skim any oil from the top and
serve immediately.
From Paul Prudhomme’s Louisiana Kitchen

1 ts Olive oil

4 lg Sea scallops

1 ts Minced garlic

5 Green olives stuffed,

-chopped 1 ts Small capers, drained

1 ts Dijon-style mustard

1 c Whipping cream

1 ts Unsalted butter

1 1/2 ts Seasoned fresh bread crumbs

Cook’s notes: Green olives stuffed with anchovies are available
at stores that specialize in imported foods, Cost Plus.
Preliminaries: Preheat oven to 350 degrees.
Procedure: Heat olive
oil in medium skillet.
Add garlic and scallops and cook on medium
heat for 5 minutes.
Add chopped olives (and anchovies if using them
separately), capers, mustard, cream and butter.
Cook over medium
heat for 8 to10 minutes or until reduced by half, stirring
occasionally.
Spoon scallops into scallop shells or onto small
ovenproof dish.
Sprinkle with bread crumbs and bake in a preheated
350-degree oven until top is nicely browned, about 2 to 3 minutes,
watching carefully to prevent burning.

1 c Catsup

1/2 c Vinegar

1/4 c Worcestershire sauce

2 c Water

1 Onions, chopped

1/2 c Brown sugar

1 ts Celery seed

1/2 ts Salt

Combine ingredients in small saucepan and bring to boil.
Simmer
until reduced to thick sauce, stirring occasionally.
From the
Houston _Chronicle_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

1 c Light broth

1/3 c Mirin OR

1/3 c Sweet sherry OR

1/3 c Honey

1/3 c Soy sauce

1 ts MSG; (optional)

Daikon radish; 1″ piece Horseradish Ginger; grated, to taste
Lemon juice; optional Mix all ingredients except the horseradish,
ginger and lemon juice.
Bring to a boil, and remove from heat.
Grate the radish.
Hydrate the horseradish if you are using the
dried product.
For serving, put warm sauce into individual bowls.
Place a heap of the radish topped with horseradish on each plate of
fried food.
Each person should mix as much of this with his sauce
as suits his taste.
Add the lemon juice if desired.
This sauce used
mainly with Tempura.
Source: Practical Japanese Cooking