Recipes Included On This Page  Jack Daniels Sauce -Leysath  Jamaican Pumpkin Soup with Spiced Cream Japanese Pumpkin Soup Jezebel Sauce Jimmy Carter's Cheese Ring Johnny Earle's Red Snapper in Pecan Butter Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Jack Daniels Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef Serving Size : 4 Preparation Time :0:00 Categories : Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/2 cup jack daniels 2 cloves garlic -- minced 1/4 cup onion -- diced 1 tablespoon brown sugar 1/4 cup heavy cream Melt butter in hot skillet. Add Jack Daniels. Caution: Alcohol will probably ignite, so stay a safe distance from the pan. Stir in garlic, onion and brown sugar. Cook for 2-3 minutes. Add cream and cook 1 minute more. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The term "reduce" means to boil the liquid rapidly until the total volume is reduced by evaporation. Sauces work with just about any dark-fleshed game, include waterfowl and antlered animals, Leysath says. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jamaican Pumpkin Soup with Spiced Cream Recipe By : Basic Flavorings: Spices /patH Serving Size : 4 Preparation Time :0:00 Categories : Carrots Onions Pumpkin Soups Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pumpkin -- raw 2 jalapeno chiles 2 tablespoons butter 1 onion -- diced 1 carrot -- diced 1 celery stalk -- diced 3 garlic cloves -- crushed 5 cups chicken stock 2 bay leaves 2 sprigs thyme 4 tablespoons flat-leaf parsley -- chopped 1 pinch ground ginger 1 1/4 cups cream salt and pepper ---SPICED CREAM--- 2/3 cup creme fraiche 1 pinch ground cumin 1 pinch coriander 1 pinch cayenne **garnish 1 tablespoon fresh chives -- snipped "COOKS IN JAMAICA and the other Caribbean islands really know their spices! This recipe uses chiles and ground ginger in the soup, and lots of spices in the cream garnish." CHILES: Use chopped jalapenos for extra heat or, for an unusual, spicy, fruity flavor, a whole Scotch bonnet Chile, removed (unbroken) just before pureeing in the blender. 1. To make the spiced cream, place the creme fraiche in a bowl, stir in the spices and set aside to infuse. 2. To make the soup, peel the pumpkin, scrape out the seeds with a spoon, and cut the flesh into 1-inch pieces. Seed and dice the chiles. 3. Place the butter in a large saucepan and melt over medium heat. Add the onion. carrot, and celery, and saute until softened and transparent. Stir in the garlic and whiles, then cook for 1 minute. 4. Add the pumpkin, chicken stock, herbs, ginger, and seasoning. Bring to a boil, reduce the heat, and simmer for 20 minutes until the vegetables are soft. 5. Remove the bay leaves and thyme, pour into a blender or food processor, add the cream, then puree. Thin with stock if necessary. May leave somewhat coarse. 6. Serve with a large dollop of spiced cream on top. Sprinkle with chives. Clare Gordon-Smith (1996) Basic Flavorings: Spices (Courage Books); patH's bookshelf (Jun97) Posted to FareShare 10/13/1998(Tue) from Kitpath@earthlink.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Japanese Pumpkin Soup Recipe By : Squash Cookbook by Yvonne Young Tarr (1978) Serving Size : 6 Preparation Time :0:00 Categories : Peas/Pea Pods Potatoes Pumpkin Rice Soups Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds pumpkin -- or winter squash 1 medium potato -- peeled and sliced 4 cups water 3/4 teaspoon salt 3 1/2 cups evaporated skim milk -- or heavy cream 1 cup chopped lettuce 1/3 cup French sorrel -- (*) 1/3 cup chopped spinach 1 small leek -- thinly sliced 3 tablespoons butter or margarine 1/2 cup green peas -- fresh or frozen 1/2 cup cooked rice 2 tablespoons chopped fresh parsley (*Sorrel is an herb that resembles spinach and has a slightly bitter taste. Substitute another green, like beets, chard, endive, kale, or use more spinach.) Japanese Pumpkin is a sugar variety, small to mid-size. One type is called Kuri, red or blue. One-pound will yield a scant 4 cups of slices. Peel and slice the pumpkin, scooping out and discarding all seeds and stringy fibers. Place pumpkin and potatoes sliced in a saucepan, add water and salt and simmer until tender. Puree with the cooking liquid. Stir in the cream. Saute the greens and leek in butter until the white of the leek is transparent; take care not to brown these vegetables. Add the sauteed vegetables to the soup, along with peas and rice and additional cream if preferred. Simmer the soup for 10 minutes, stirring occasionally. Serve piping hot, garnished with fresh parsley. CALS: 234 (6.2 g fat). Posted to FareShare 10/13/1998(Tue) from Kitpath@earthlink.net NOTES : Yvonne Young Tarr has written many cookbooks focusing on fresh produce and breads: see for example, the New York Times Bread and Soup Cookbook. Nutr. Assoc. : 0 0 0 0 0 0 0 0 1423 0 0 0 0 0 0 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jezebel Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 jar apple jelly -- (10 ounce) 1 jar horseradish -- (4 ounce) 1 jar pineapple preserves or marmalade -- (12 ounce) -- (I like pineapple preserves best) Mix all ingredients in a small pot, and heat until melted. Cool to room temp. Serve with ham, spam, sausage balls, etc. as a dip, or over Philly. Keeps in fridge for a long long time. Posted on FareShare 10-8-98 by Gayle/ddmmom - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jimmy Carter's Cheese Ring Recipe By : ELECTION NIGHT SPECIAL SHOW #EN0096 Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Celebrity Cheese Dips/Spreads Nuts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sharp Cheddar cheese finely grated 1 cup mayonnaise 1 cup chopped pecans 1/2 cup very finely chopped onions 6 twists freshly ground black pepper 1 Dash cayenne pepper One 12-ounce jar strawberry preserves Whole-grain crackers or melba toast In a mixing bowl, combine cheese with mayonnaise, chopped nuts, and onions. Mix in black pepper and cayenne, and blend thoroughly. Press into a 3-cup ring mold. Refrigerate for at least 2 hours. To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill center with strawberry preserves, and serve at once with whole-grain crackers or melba toast. Yield: 6 to 8 servings. (courtesy of The White House Cookbook) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Johnny Earle's Red Snapper in Pecan Butter Sauce Recipe By : Fish Serving Size : 4 Preparation Time :0:40 Categories : Fish Main Dishes Nuts Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Method 1/2 cup flour 1/4 teaspoon thyme 1/4 teaspoon cayenne 1 tablespoon paprika salt & pepper 1/4 cup peanut oil 1/2 cup milk 4 fillets red snapper 1/4 cup butter 2/3 cup pecan halves 1/2 lemon -- juiced 2 tablespoons parsley Mix flour, cayenne and seasonings. Heat oil in 12 inch nonstick skillet over medium high heat untilhot. Put milk in bowl. Dip fish, one at a time in milk. Dredge them in flour then put in pan. Cook, turning once til brown, 5-6 minutes. Remove fish to platter and keep warm. Wipe pan and meltbutter over medium heat. Add pecans, cayenne, salt & pepper. Cook til pecans are browned and fragrant, 3-5 minutes. Add lemon juice and parsley. Spoon a portion of nuts over eachfillet, and serve immediately. Contributed to FareShare 10/2/98 by Aleeda Crawley - - - - - - - - - - - - - - - - - -

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