Recipes Included On This Page Garlic Mashed Potatoes Gazpacho with Garlic Gingerbread Streusel Raisin Muffins Golden Banana Oat Bran Muffins Greek Radish Salad - Whittinghill Green Chile Chasseur Sauce - Santa Cafe Green Chile Chutney - Santa Cafe Green Chile Sauce - Santa Cafe Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Mashed Potatoes Recipe By : Richard Erickson, chef-owner Blue Mt. Bistro, Woodstock, NY Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Side Dishes Vegetables Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 LBS potatoes, washed & scrubbed trimmed, not peeled 1 LB turnips -- peeled 3 heads garlic -- cleaned and peeled (use whole heads) Salt & pepper 2 cups buttermilk 1 cup butter 1. Cut potatoes into large dice (approximately 1 1/2 square). Cut turnips into a slightly smaller dice. Put potatoes, turnips and garlic into a pot and cover with water. Add salt to taste. Bring to a boil and simmer until soft. Drain, reserving the cooking water. 2. Put the contents through a food mill or potato ricer and back into the pot in which they were cooked. Turn the heat on low and begin adding the butter bit by bit, using a large wooden spoon. Heat the buttermilk and begin adding to the potato mixture in a thin stream beating well. Now add some of the reserved cooking liquid to the mashed potatoes until desired consistency is achieved. Adjust the seasoning with salt & freshly ground white pepper. Richard Erickson, chef-owner Blue Mt. Bistro, Woodstock, NY Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gazpacho with Garlic Recipe By : Charlene Braida, Glorious Garlic Serving Size : 1 Preparation Time :0:00 Categories : Cucumbers Soups,Stocks & Chowder Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onions 1 cup chopped green pepper 4 garlic cloves -- finely chopped 3 Tbs. fresh parsley -- chopped 3 Tbs. vegetable oil 2 cucumbers -- chopped (2 cups) (2 to 3) 5 ripe red tomatoes (2 cups) -- (5 to 6) 6 oz tomato paste 1 Tbs. vegetable oil 2 tsp. vinegar 1/2 tsp. salt 1/4 tsp. pepper 1 dash lemon juice 1 dash crushed red pepper 1 pinch sugar (to taste) 1. Saute the onions, peppers, garlic and parsley in the oil for about 5 minutes, just until the vegetables are a bit soft. 2. Combine the sauteed vegetables with the cucumbers and tomatoes in a blender. Process until well blended. 3. In a large bowl, combine the vegetables with the tomato paste, 1 Tbs. oil and vinegar. Season with salt, pepper, lemon juice, crushed red pepper, and sugar. Refrigerate for at least 4 hours. Stir before serving. Charlene Braida, Glorious Garlic Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingerbread Streusel Raisin Muffins Recipe By : Tripart, Ltd. Serving Size : 12 Preparation Time :0:00 Categories : Muffins Volume 2-4, Apr.'99 Breads - Quick Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raisins 1/2 cup boiling water 1/3 cup margarine -- or butter softened 3/4 cup molasses -- GRANDMA'S Unsulphured 1 egg 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1/3 cup all-purpose flour 1/4 cup brown sugar -- firmly packed 3 tablespoons margarine -- or butter 1 teaspoon cinnamon 1/4 cup nuts -- chopped Preheat oven to 375F. Grease bottoms only of 12-cup muffin pan or line with paper baking cups. In small bowl, cover raisins with boiling water; let stand 5 minutes. In large bowl, beat margarine or butter and molasses until light. Add egg; beat well. Stir in flour, baking soda, salt, cinnamon and ginger. Blend just until dry ingredients are moistened. Gently stir in raisins and water. Fill prepared muffin cups 3/4 full. In small bowl, combine all Topping ingredients. Sprinkle over batter. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm. Posted on FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Banana Oat Bran Muffins Recipe By : Tripart, Ltd. Serving Size : 12 Preparation Time :0:00 Categories : Muffins Volume 2-4, Apr.'99 Bananas Breads - Quick Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole wheat flour 3/4 cup oat bran 1/2 cup brown sugar -- firmly packed 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup raisins 3/4 cup skim milk 2 egg white -- slightly beaten 2 tablespoons vegetable oil 1 teaspoon vanilla 1/2 cup banana -- mashed CHIQUITA Preheat oven to 425F. Prepare 12 muffin cups with nonstick baking sprayer paper baking cups. Combine all dry ingredients. Add all remaining ingredients and mix just until dry ingredients are moistened. Fill muffin cups 3/4 full. Bake 20-25 minutes or until golden brown. Posted on FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Radish Salad - Whittinghill Recipe By : Owensboro Messenger-Inquirer, 4/99 Serving Size : 10 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Cheese Greek Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 1/4 cup fresh lemon juice 1 tablespoon prepared mustard 1 teaspoon sugar 1/2 teaspoon cracked pepper 18 ounces radishes -- trimmed and cut into bite-size pieces 1/2 pound feta cheese -- crumbled 6 ounces pitted ripe olives -- drained, halved 1/4 cup minced fresh parsley In a medium bowl, use a wire whisk to mix well the olive oil, lemon juice, mustard, sugar and pepper. Add radishes, cheese, olives and parsley. Toss gently with a rubber spatula, mixing well. Cover and refrigerate at least 1 hour to blend flavors. Makes about 10 servings. 156 cals, 14g fat Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net - - - - - - - - - - - - - - - - - - NOTES : A family favorite -- Ann Whittinghill in "Radishes," 04/07/99, Owensboro Messenger-Inquirer * Exported from MasterCook * Green Chile Chasseur Sauce - Santa Cafe Recipe By : Susan Curtis, The Santa Fe School of Cooking Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Sauces Volume 2-4, Apr.'99 Mushrooms Onions Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 2 tablespoons olive oil 3/4 cup chopped onion 1 teaspoon minced garlic 12 ounces mushrooms -- diced 2 tablespoons flour 1 1/4 cups diced ripe tomatoes 1/2 cup diced green chile -- see pantry note 2 cups chicken stock 1 teaspoon dried tarragon 1 1/2 teaspoons salt -- or to taste PANTRY - you will need 1/2 cup roasted, peeled and chopped green chiles peppers. In a medium skillet over medium heat, melt the butter and add the oil. Add onion and saute for 3 minutes, stirring frequently. Add garlic and saute 2 minutes more. Add the mushrooms and cook 3 minutes. Add the flour and stir to combine well. Add the tomatoes, chile, stock and tarragon and stir. Reduce heat to low and simmer for about 1 hour. Add salt to taste. Susan Curtis, owner and founder of the Santa Fe School of Cooking recently paired up with Rocky Durham, cooking instructor at the school and the chef de cuisine at Santacafe, to demonstrate the art of roasting chiles. Recipes were featured in The New Mexican on 09/17/1997. Posted on FareShare by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : Makes about 4 cups. This classic French game sauce, spiced with green chiles, makes a nice accompaniment to any fowl, including chicken, Cornish game hens and quail. * Exported from MasterCook * Green Chile Chutney - Santa Cafe Recipe By : Susan Curtis, The Santa Fe School of Cooking Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Pickles/Relish & Chutney Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fresh tomatillos -- peeled rinsed and quartered 1 cup coarsely chopped onion 1/4 cup chopped chile pepper -- see pantry note 1 cup sugar 1 cup cider vinegar 2 teaspoons salt 1/4 teaspoon freshly ground cumin seed 1/4 teaspoon freshly ground coriander seed 1 teaspoon chimayo -- see pantry note Pantry note: You will need 1/4 cup roasted, peeled, seeded and chopped New Mexican green chile; 1 teaspoon pure ground Chimayo red chile, mild or medium. Place the tomatillos and onion in the work bowl of a food processor and pulse until uniformly chopped. Place this mixture and remaining ingredients in a heavy saucepan over high heat. Bring to a boil, reduce heat and simmer gently for 50 to 60 minutes, stirring frequently until the mixture resembles a thick relish. Cool slightly and serve. Susan Curtis, owner and founder of the Santa Fe School of Cooking recently paired up with Rocky Durham, cooking instructor at the school and the chef de cuisine at Santacafe, to demonstrate the art of roasting chiles. Recipes were featured in The New Mexican on 09/17/1997. Posted on FareShare by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : This makes a great condiment for blue corn pancakes and poultry and as an appetizer with cheese or cream cheese. * Exported from MasterCook * Green Chile Sauce - Santa Cafe Recipe By : Susan Curtis, The Santa Fe School of Cooking Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Sauces Volume 2-4, Apr.'99 Onions Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 1 cup chopped onion 2 teaspoons minced garlic -- up to 3 1 tablespoon flour 1 1/3 cups chile peppers -- see pantry note 2 teaspoons coriander seed -- freshly ground 1 1/2 cups chicken stock salt -- to taste PANTRY NOTE - Chile Peppers - you will need 2/3 cup mild roasted, peeled, chopped New Mexican green chile and 2/3 cup hot roasted, peeled, chopped New Mexican green chile. Heat oil in medium saucepan and saute the onion until softened, about 3 to4 minutes. Add garlic and saute 2 minutes more. Stir in flour. Slowly stir in chicken stock and add green chile and ground coriander seed. Bring mixture to a boil, reduce heat and simmer for about 15 minutes. Season with salt to taste. Susan Curtis, owner and founder of the Santa Fe School of Cooking recently paired up with Rocky Durham, cooking instructor at the school and the chef de cuisine at Santacafe, to demonstrate the art of roasting chiles. Recipes were featured in The New Mexican on 09/17/1997. Posted on FareShare by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : Use this basic sauce for chicken or cheese enchiladas, or as an accompaniment to meats and fish.

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