Foods Recipes

3/4 c Watercress,packed,chopped

3/4 c Unflavored nonfat yogurt

3/4 c Mayonnaise

1 tb Lemon juice

1/2 ts Dried tarragon leaves

1 Garlic clove

2 ts Fish sauce or anchovy paste

In a blender or food processor, combine watercress, yogurt, mayonnaise, lemon juice, tarragon, and garlic; whirl until smooth. Add fish sauce to taste; whirl to blend. (If sauce is made ahead, cover and chill up to a day.) Makes about 1 1/2 cups.

5 tb Olive oil

2 Cucumbers, halved, seeded,

And sliced thin (peeled if Thick skinned) 1 Medium red onion, halved

And sliced thin Salt and ground black pepper 2 tb Red wine vinegar

2 tb Chopped fresh mint

Heat 2 tablespoons oil in large saute pan. Add cucumbers; saute until lightly colored, about 2 minutes. Add onion and salt and pepper to taste; saute until vegetables just turn translucent, about 2 minutes longer. Turn cucumber mixture into medium bowl; stir in vinegar, mint, and remaining olive oil. Check seasonings and serve.

1 ts Olive oil

4 lg Sea scallops

1 ts Minced garlic

5 Green olives stuffed,

-chopped 1 ts Small capers, drained

1 ts Dijon-style mustard

1 c Whipping cream

1 ts Unsalted butter

1 1/2 ts Seasoned fresh bread crumbs

Cook's notes: Green olives stuffed with anchovies are available at stores that specialize in imported foods, Cost Plus. Preliminaries: Preheat oven to 350 degrees. Procedure: Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives (and anchovies if using them separately), capers, mustard, cream and butter. Cook over medium heat for 8 to10 minutes or until reduced by half, stirring occasionally. Spoon scallops into scallop shells or onto small ovenproof dish. Sprinkle with bread crumbs and bake in a preheated 350-degree oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning.

3/4 c Chopped onions

1/2 c Chopped green peppers

1/4 c Chopped celery

1/4 c Vegetable oil

1/4 c + 1 Tbsp all-purpose flour

3/4 ts Ground cayenne pepper

1/2 ts White pepper

1/2 ts Black pepper

2 Bay leaves

1/4 c Minced jalapeno peppers(note

1 ts Minced garlic

3 c Basic beef stock

NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to

about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be carefyul not to let the roux

scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegtable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, strirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately. From Paul Prudhomme's Louisiana Kitchen

--------------------------------BASIC SAUCE-------------------------------- 1 ea Onion, chopped & sauteed in

1 tb Olive oil

2 ea Garlic cloves, chopped &

-- sauteed 1 qt Tomatoes, blended till

-- smooth in a blender 1 tb Oregano

1 tb Basil

----------------------------SPAGHETTI VARIATION---------------------------- 1/2 c Celery, chopped

1 ea Zucchini, shredded

1 c Mushrooms, sliced

1/2 ea Green bell pepper, chopped

Whole wheat spaghetti ------------------------------PIZZA VARIATION------------------------------ 1 ea Whole-wheat pizza crust

Basic Sauce plus Sliced mushrooms Peppers Onion Fresh tomato Pepperoni Whatever else you like To make the Basic Sauce, combine and simmer ingredients for 15 minutes. To make the Spaghetti Variation, add celery, zucchini, mushrooms and green pepper to the Basic Sauce; cook until vegetables are tender. Serve over whole wheat spaghetti. To make the Pizza Variation, top a whole-wheat pizza crust with Basic Sauce; add remaining ingredients. Bake at 450F. until done. Adapted from Cathy Gileadi/Woodland Hills in "The Herb Companion" August/September, 1989. Posted by Cathy Harned.