Foods Recipes

6 oz Flour

6 tb Butter

1/2 Fish stock

1/2 ts Rout fillets (skinned)*

1/2 lb Very small shrimp

1/2 lb Lump crabmeat

6 Egg Yolks, whipped

1 c Chablis

1 tb Egg shade or yellow

Coloring 1 c Heavy cream

Salt & Pepper to taste Wire whip Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]

2 c Strawberries, fresh

1/3 c Sugar

1 T Lemon juice

1/4 t Lemon rind

2 t Cornstarch

2 T Cognac

Sauce for fruit or ice cream. Yields about 1 1/2 cups for standard serving size. Blueberries may be used instead of strawberries. Cook berries in sugar (more if fresh) just until hot. Add lemon juice, grated lemon rind and simmer 5 minutes. Force through a sieve. Mix together cornstarch and cognac till smooth; Add berry mixture and cook over low heat, stirring constantly until it is clear and thickened. Sauce may be served hot or cold. Serve over fruit or ice cream.

-ELAINE RADIS BGMB90B 1/2 c Yogurt; low-fat plain

-----------------------------------SAUCES----------------------------------- 1 ts Sugar; or sweet and low

2 tb Low sugar jam*

1 ds Zest of orange; or lemon

2 c Strawberries; sliced**

*I use Smukers low sugar jams **or other berries In blender combine all ingrediensts and zap till smooth. Serve sauce over the berries. One of my comfort foods was berries and sour cream....Oy Veh. Try this instead. I don't use the added sugar all though it is minimal. Approximately 60 calories and delicious. WW; 1/2 fruit and 1/4 milk; 15 optional.

2 ts Cumin seeds

4 Cloves

3/4 ts Cardamom seeds

1/2 ts Black peppercorns

1/4 ts Whole allspice

1 ts Fenugreek seeds

1/2 ts Coriander seeds

8 Small dried red chiles

1/2 ts Grated fresh gingerroot

- 1 teaspoon dried 1/4 ts Tumeric

1 ts Salt

2 1/2 tb Sweet Hungarian paprika

1/8 ts Cinnamon

1/8 ts Ground cloves

In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from the pan and cool for 5 minutes. Discard the stems from the chiles. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients. Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag. Comment in book: This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor. The traditional method of preparation is lengthy and uses some spices and herbs not readily available here. The mixture presented is a close adaptation, and it keeps well for months refrigerated. Berbere is called for in the W'et recipes and can be used in other recipes that call for a hot spice. Copied from: "Sundays at Moosewood Restaurant", the Moosewood Collective, ISBN 0-671-67989-9 From Dale & Gail Shipp, Columbia Md.

3 Bell peppers, red; chopped

-coarsely 1 Bell pepper, green; chopped

-coarsely 1 sm Onion, green; chopped

-coarsely 3 Tomatoes, plum; quartered

3 tb Lime juice, fresh, or to

-taste 1 tb Olive oil

Freshly ground pepper to -taste In a food processor, chop the peppers, onion, and tomato finely but do not let them liquefy. Transfer the mixture to a bowl, stir in the lime juice and the oil, and pepper to taste, and let salsa stand for 30 minutes. Yields about 2 cups.