Recipes Included On This Page Sunday Brunch Omelet Sunrise Soup w/Clouds of Garlic Sunset Cornish Hens Sweet And Hot Salmon Steaks - Smoker Sweet Potatoes ala Art Swiss Steak #2 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 Hens 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. PERDUEŽ 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 - - - - - - - - - - - - - - - - - - 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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