Recipes Included On This Page Scalloped Potatoes (Pommes de Terre au Gratin) Seafood Okra Gumbo Senator Dubois’ Bean Soup Recipe Shortbreads Sopa de Aguacate y Papas (Colombian Avocado and Potato Soup) South Indian Eggplant Chutney Suprême de Poulet en Pâte Phylo (Chicken Breast in Phylo Pastry) Sweet-Sour Pork and Onions Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Scalloped Potatoes (Pommes de Terre au Gratin) Recipe By : Le Select Bistro Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 tablespoon soft butter 1 onion -- sliced thinly 2 teaspoons garlic 1 teaspoon thyme 1 teaspoon salt and pepper 6 Yukon Gold potatoes 2 cups grated Swiss cheese 2 cups 35% cream -- (whipping cream) 1 pinch nutmeg 1 baking dish -- (approx 8" by 8") Peel and thinly slice the potatoes and onions to 1/8 inch in thickness. In a large bowl, toss the potatoes, onions, garlic, herbs, olive oil and half of the grated cheese. Season properly. Butter the baking dish and place the above combination in it. Top with the second half of the cheese and the cream. Press down with your hands to make sure the cream spreads over the surface of the ingredients. Cover with a lid or tin foil and bake for 90 minutes at 325F. Remove the cover and continue baking for another 30 minutes or until the dish has turned a golden brown colour. From Le Select Bistro, 328 Queen Street West, Toronto -- http://www.leselect.com/pressindex.html Serves 8. Contributed to the FareShare Gazette by Claudia; 7 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 4g Fat (40.3% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Seafood Okra Gumbo Recipe By : Gumbo Shop Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart okra -- cut into 1/2-inch pieces 2 tablespoons oil 2 quarts water 2 pounds shrimp -- (2 to 3 pounds) 2 small boiled crabs 2/3 cup oil 1/2 cup flour 2 medium onions -- chopped 2 celery ribs -- chopped 2 garlic cloves -- chopped 1 tablespoon parsley -- chopped 16 ounces stewed tomatoes -- (1 can) 2 bay leaves 2 tablespoons Worcestershire sauce Salt to taste Black pepper and Cayenne pepper -- to taste Peel shrimps. Devein them if needed. Boil shrimp shells in 2 quarts water for several hours to make a stock. Set aside. In a heavy skillet, heat 2 tbsp oil and saute okra until all ropiness is gone (about 1/2 hour). Set aside. In a large (6- to 8-quart) heavy Dutch oven make a dark roux with the oil and the flour. Add onions, bell peppers, celery, garlic and parsley; saute until tender. Add tomatoes and cook 15 minutes. Add okra, shrimp stock, crabs (broken into quarters), bay leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for about 2 hours, stirring occasionally. Add salt to taste. Add the peeled shrimp and continue cooking until shrimps are done. Serve over steamed rice. This dish is best if cooked a day in advance and refrigerated overnight. Recipe from Gumbo Shop, 630 St-Peter Street, New Orleans, Louisiana. Contributed to the FareShare Gazette by Claudia; 16 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Senator Dubois’ Bean Soup Recipe Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds dried navy beans 2 pounds ham and a ham bone 1 quart mashed potatoes 5 onions -- chopped 2 stalks celery -- chopped 4 garlic cloves -- chopped 1/2 bunch parsley -- chopped Senator Dubois’ Bean Soup Recipe (for five gallons) attributed to The Senate Dining Room Clean the beans, then cook them dry. Add ham, bone and water and bring to a boil. Add potatoes and mix thoroughly. Add chopped vegetables and bring to a boil. Simmer for one hour before serving. www.gov.senate.com Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated. According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903. The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch. The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion. Contributed to the FareShare Gazette by Chupa in response to a request; 13 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shortbreads Recipe By : Serving Size : Preparation Time :0:15 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 1/2 cup sugar 2 teaspoons vanilla 1 egg 2 cups flour 1/2 teaspoon salt 1 cup walnuts -- chopped 6 ounces chocolate chips 1 tablespoon grated orange peel Cream butter and sugar. Add vanilla and egg. Stir in remaining dry ingredients. Roll into small balls. Bake on ungreased baking sheet 15 minutes in a 350F. oven. Cool and frost with confectioner's sugar icing and sprinkle with chocolate jimmies. NOTE : The icing used in all of these recipes is very thick and is generally applied using your finger. It is sugar, water and optionally, vanilla flavoring or almond or lemon or whatever you decide. Contributed to the FareShare Gazette by Jennie; 27 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sopa de Aguacate y Papas (Colombian Avocado and Potato Soup) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- peeled and diced 2 leeks -- white part only, thoroughly washed and sliced 1 medium onion -- sliced 4 cups chicken stock 1 cup heavy cream -- half and half or milk 2 ripe avocados -- peeled and mashed Salt and freshly ground pepper -- to taste Combine the potatoes, leeks, onion and stock in a large pot; bring to a boil over high heat. Simmer until the vegetables are tender, 15 to 20 minutes. Process in batches in an electric blender or food processor until smooth and return to the pot. Add the cream and bring to a boil. Remove from the heat and stir in the mashed avocados, salt and pepper. Serve warm or chilled. Serves 4 to 6. NOTES : Avocado soups are found throughout Latin America and the Caribbean; this Chilean version is reminiscent of Vichyssoise. Don't boil the soup after the avocados are added as they have a tendency to become bitter when cooked. Contributed to the FareShare Gazette by Jennie in response to a request; 19 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 354 Calories; 22g Fat (57.7% calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 82mg Cholesterol; 2186mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. * Exported from MasterCook * South Indian Eggplant Chutney Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggplant -- big 1 tablespoon tamarind paste 1 tablespoon olive oil or any vegetable oil 1/2 cup chopped green coriander leaves -- (cilantro) 5 green chili peppers -- about 5 or more depending upon how much 1 " hot" you can endure! Spices: 1/2 teaspoon turmeric powder 1 teaspoon black vegan mustard 1/4 teaspoon asafetida powder Salt - to taste Wash the eggplant. Slightly poke the eggplant with a knife. This will help the eggplant not to burst while roasting. Brush oil on the skin. Roast it in the oven 400 degrees F. for about 10 minutes. When it is done, peel the skin; mix the tamarind paste, salt, chopped green chillies and mash it well. In a sauce pan add oil. When it is hot add the black mustard, turmeric powder and asafetida. Add the mashed eggplant, turn off the heat and mix well. Remove immediately into a serving bowl. Mix chopped coriander leaves. It goes well with rice, Chapathi (Indian vegan bread) or any type of bread. Serves 4. Preparation time: 20 minutes. Source : "Sobana for VegWeb.com" S(MC format by Chupa Babi): "11.05.05" Contributed to the FareShare Gazette by Chupa; 30 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 4g Fat (27.9% calories from fat); 3g Protein; 19g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 4 Vegetable; 1/2 Fat. * Exported from MasterCook * Suprême de Poulet en Pâte Phylo (Chicken Breast in Phylo Pastry) Recipe By : The Select Bistro Serving Size : 4 Preparation Time :2:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pieces chicken breast [boneless, skinless, filet removed] 8 ounces goat cheese 2 ounces capers 2 ounces Nicoise olives 2 ounces sundried tomato 1 ounce cream 3 pieces phyllo pastry sheets -- (16 x 16 inches) 2 ounces butter -- melted Season the chicken breasts with salt, pepper, touch of garlic and olive oil. In a fry pan sear the chicken and place in a hot oven and cook until medium. Cool. Chop the capers, olives and sundried tomatoes by hand into small dice. In a food processor puré the cheese and add a touch of cream to soften it. Fold in the chopped capers, olives and tomatoes. Lay the chicken breast flat on a table and holding the knife horizontally slice the breast in half. Divide the cheese mix equally and stuff each breast. Melt the butter and lay 1 sheet of phyllo pastry on a clean work surface. Butter the four edges first to help hold the pastry down and then brush the entire surface. Place a second piece of dough directly on top, butter again and repeat the process for the third piece. Cut the square into 4 equal pieces approximately 8x8 inches. Place a stuffed chicken breast on top and wrap completely. Butter the top. Bake in oven at 350F for 10 minutes or until golden brown. From The Select Bistro, 328 Queen St. West, Toronto -- http://www.leselect.com/recipeindex.html Serves 4 Contributed to the FareShare Gazette by Claudia; 6 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 878 Calories; 60g Fat (63.0% calories from fat); 78g Protein; 1g Carbohydrate; 0g Dietary Fiber; 282mg Cholesterol; 809mg Sodium. Exchanges: 11 Lean Meat; 5 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sweet-Sour Pork and Onions Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork loin chops or rib chops -- about 3/4-inch thick 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium onions -- sliced 1/4 in. thick 1/2 cup dry white wine 2 tablespoons red wine vinegar 2 teaspoons sugar 1/8 teaspoon ground cloves 1 teaspoon cornstarch 2 tablespoons cold water Cook pork in 10-inch skillet over medium heat until brown on both sides; sprinkle with salt and pepper. Arrange onions on pork. Mix wine, vinegar, sugar and cloves; pour over onions and pork. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Remove pork and onions. Mix cornstarch and cold water. Gradually stir into liquid in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce over pork and onions. Serves 4. NOTES : Bobbie's Note: This was a delicious way to fix pork chops. I used 2 thick pork loin medallions and made half the recipe. Contributed to the FareShare Gazette by Bobbie; 31 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 5g Fat (29.8% calories from fat); 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 309mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

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