This was forwarded to you by Jamie/Your ListMom. It first appeared in Hot CoCo,
http://www.hotcoco.com/, the online edition of the Contra Costa Times.

--------------------
Comments from Jamie/Your ListMom:


--------------------

  Published on February 17, 1999


  FRESH STUFF: BARBARA KOBSAR
  Carrots are worth rooting for



  PREDICTIONS are that California growers will harvest 22,000 acres of carrots
during the first quarter of 1999 -- over 50 per cent coming from farms in the
Bakersfield area. Cold temperatures hindered the sizing up period, but the crop
appears healthy.

  Carrots are taproots and available year round in a variety of shapes and sizes
from long and thin to stubby and round. Nearly 100 varieties of carrots are
grown worldwide. Many are hybrid varieties of the long, pointed Imperator type
chosen for their extended storage life. Others such as Nantes and Chantenay
reflect their French breeding.

  Carrots can be yellow, orange, red, white or dark purple, but it's the deepest
orange color that indicates the presence of the highest amount of beta carotene.
This plant pigment is converted, once eaten, to vitamin A, which is essential in
aiding vision, slowing progressive heart disease and preventing cancer.

  Fresh carrots are sweet and juicy. Your best visual clue to prime-quality
carrots is the bright green, moist tops (if still attached). These tops should
be removed immediately after purchasing, however, since they draw important
moisture from the carrot. Clip top carrots (ones with the greenery removed) are
sold in bulk or in bags. Old carrots show darkening at the stem end and lots of
hairlike roots.

  The term baby carrot is rather erroneous. All are small in size but may be just
the young version of a larger variety, an actual variety such as Lady Finger
that matures when small or large carrots that are cut and shaped into babysizes.

  Choose carrots that are firm, smooth and well shaped. Slimmer ones tend to have
the smallest core but those bigger varieties you find at farmers markets can
prove an exception to the rule depending on growing conditions.

  To prepare, trim off the top and root end of the carrot. Scrub well or peel if
the skin is tough. Cook small carrots whole or slice larger ones into rounds,
sticks or diagonals.
More about carrots

  -- Cooked carrots are actually better for you than raw ones. The
cellulose-stiffened cell walls are partially dissolved during cooking, making
the nutrients more readily available. The vitamin C content of cooked carrots
does decrease during cooking however. Since it is water soluble, use the cooking
liquid in soups!
  -- Prepackaged carrots are best left in their plastic bag for storing. Cut tops
off bunch carrots, leaving an inch of the stems attached. Store, unwashed in a
plastic bag in the refrigerator for up to two weeks.
  -- Carrots and apples should be stored separately. Apples emit ethylene gas,
which may cause carrots to develop a better taste.


Fresh at the markets

  -- Loose, clip top carrots are around 39 cents a pound. Five-pound bags are
$1.39-$1.49 each. Bunch carrots are 69-89 cents each, and baby carrots are
$2.29-$2.39 for a 2-pound bag.
  -- Lemons and limes are around 3 for $1.00.
  -- There are some berries available out of Chile. Blackberries, blueberries and
raspberries are $1.69-$1.99 a basket.


  Barbara Kobsar is a home economist, cookbook author and public relations
coordinator for the Orinda, Pleasant Hill and Walnut Creek Certified Farmers
Markets. She lives in Walnut Creek and writes this column weekly.

  ORANGE SESAME CARROTS

  Serves 4

  Use large carrots cut into sticks or baby carrots for this recipe from That's
Trump (The Best of Bridge Publishing Ltd., Calgary, Alberta Canada, 1995,
$19.95).

  1 pound carrots (about 6 large ones, or use baby carrots)

  1 tablespoon toasted sesame seeds

  2 tablespoons fresh orange juice

  1 teaspoon grated fresh ginger

  1 teaspoon sesame oil

  1 teaspoon soy sauce

  Salt and pepper to tast

  -- Peel carrots if large, and cut into sticks. Steam about 8 minutes, until
tender-crisp. Combine toasted sesame seeds, juice, ginger, oil and soy sauce.
Toss with carrots and season with salt and pepper.


--------------------
Address of original story:
http://www.hotcoco.com/living/food/stories/sue51026.htm
(c) 1998 Contra Costa Newspapers

This was forwarded to you by Jamie/Your ListMom. It first appeared in Hot CoCo,
http://www.hotcoco.com/, the online edition of the Contra Costa Times.

--------------------
Comments from Jamie/Your ListMom:

More for Chinese New Year...
--------------------

  Published on February 17, 1999


  Chinese holiday filled with symbolism and much food


  By Nancy G. Freeman


  FELICIA LEE of Concord still remembers how exciting it was to be a child at New
Year's time in China.

  The adults shopped and cooked for weeks in advance to prepare the New Year's
feast. They boiled dumplings, or jiao-zi, into each of which they placed a coin
to insure good fortune. They placed them outdoors in the cold to freeze and
thawed them to cook for New Year's Eve.

  They baked all sorts of sweets and cakes to insure the best of years. Most
important was the symbolic Year Cake. The sticky rice meant that the family
would stay together, the sugar symbolized a sweet year and the red date meant
good luck. Because the pastry expanded as it cooked, it signified job
advancement.

  They made noodles, long and straight, to be eaten uncut. These insured a long
life.

  While the adults cooked and scrubbed away the dust of ill-fortune from the
previous year, the children looked forward to seeing the relatives who would
return to join in the New Year's Feast. There would be new clothes and fireworks
and the little red envelopes filled with money they would collect from the
elders on New Year's Day.

  No holiday is as laden with food symbolism as the Chinese New Year festival.

  Thanksgiving has its groaning board, but its menu is dictated by history and
tradition. Passover's meal incorporates elements like horseradish to recall the
bitterness of the Jews' slavery -- but a main course of brisket and potatoes has
nothing to do with the escape from Egypt.

  For the Chinese New Year, every dish connotes prosperity, health or good
fortune in the coming year.

  Some of the connections are evident enough to an observer from outside the
tradition. Abundant fruits signify the coming of spring, new beginnings and new
opportunities. Candies and sweetened tea -- unheard-of at any other time of year
-- indicate a sweet year. Mandarin oranges are gold nuggets and a whole pig
roasted golden brown symbolizes gold and riches.

  But many symbols are based on language, specifically on homonyms. Dates and
chestnuts are popular snacks at this time because the words sound like early and
coming of a son. A whole fish is essential to the New Year's banquet because in
Mandarin the word for fish -- yu sounds like extra. And shrimp, or har, must be
included because when repeated rapidly, the syllable sounds like peals of
laughter.

  Because sound is so critical in determining the significance of many New Year's
foods, symbols differ depending on language. The banquet table set by a
Cantonese differs from that set by a Shanghain or Hunanese.

  What unites them all is sheer abundance. Chinese at home and abroad, no matter
what their ancestry, set out the most lavish of meals on the eve of the new
year, a wish for a life of plenty.

  On New Year's Day, the family follows a more austere regimen. Instead of an
immense banquet with relatives, the family dines alone. Out of respect for all
living things, nothing is slaughtered on the first day of the year and the menu
is entirely vegetarian. Many dine on jai, a mixture of mushrooms, vegetables and
soy products.

  Today, Felicia maintains many of the traditions. She gives out red envelopes to
the children and unmarried young adults. Her children who live nearby come home
for New Year's Eve to dine together. But she and her friends have adapted
customs to suit the lifestyle here. Potluck New Year's banquets spread the work
more evenly than the old tradition did.

  But she continues to cherish the food of her homeland and, in an effort to
preserve outstanding recipes, she spent five years working with the other women
of the Diablo Valley Chinese Cultural Association to produce a cookbook
containing their outstanding recipes. The book contains recipes for Jiao-zi,
Year Cake, Jai and all manner of noodles, along with many other recipes, both
modern and traditional.

  One week before the new year celebration, Felicia heard wonderful news, that a
baby granddaughter had just been born. It was a wonderful way to greet the new
year.

  She is not a rabbit, Felicia warned referring to the Chinese zodiac and the
coming Year of the Rabbit. Rabbits are quiet and wise. They make good diplomats
and seasoned politicians. She is still a little tiger.

  And what does that mean?

  She will be very headstrong, said Felicia.

  Here are some recipes for Chinese New Year from Wok with the DVCCA, a cookbook
from the Diablo Valley Chinese Cultural Association.

  The 230-page Wok with the DVCCA is available for $12 by calling Maxine Chan at
925-676-8300.

  CHINESE NOODLES

  Serves

  Adapted from a recipe by Ruby Lai.

  1 pound Chinese noodles, cooked and drained

  1 tablespoon salad oil

  1 tablespoon sesame oil

  2 tablespoons soy sauce

  About 11/2 pounds cooked chicken (or any other cooked meat)

  1/4 pound Chinese celery cabbage (Napa cabbage)

  1/2 pound bean sprouts

  1 carrot, cut into julienne pieces

  1/2 teaspoon salt

  1. Combine noodles with 1 tablespoon salad oil, sesame oil and soy sauce.

  2. Cut or shred chicken into bite-size pieces. Cut cabbage crosswise into thin
strips. Heat oil in wok; add chicken, bean sprouts, cabbage, carrots and salt.
Cook and stir until vegetables are cooked. Mix in noodles.

  Per serving: 771 calories, 72 g protein, 92 g carbohydrates, 15.5 g fat, 145 mg
cholesterol, 1,726 mg sodium, 2 g fiber. Calories from fat: 18 percent.

  TRIPLE DELIGHT DUMPLINGS

  Makes 45 dumplings

  This recipe is by Jane Wen.

  21/2 cups flour

  1 pound ground pork

  1 pound Napa cabbage, chopped fine

  2 tablespoons chopped green onion

  2 tablespoons soy sauce

  1 tablespoon sesame oil

  1 cup cold water

  1 pound chopped fresh shrimp

  1 pound Chinese leeks, chopped fine

  1 teaspoon chopped ginger

  1 teaspoon salt

  1. Place flour in large bowl. Add cold water. With fingers, slowly mix and
knead to form a soft dough. Cover with damp cloth. Let stand for at least 15
minutes.

  2. Mix pork, shrimp, cabbage, leeks, green onion, ginger, soy sauce, salt and
sesame oil in a bowl thoroughly (this is the filling).

  3. Remove the dough and place on a lightly floured board. Knead until very
smooth. Divide into about 45 pieces. Flatten each piece with hand and roll into
round, thin pancakes about 21/2 inches in diameter.

  4. Place 1 teaspoon of filling in the center of a pancake. Fold over and seal.

  5. Boil 6 to 8 cups of water in a deep pan. Drop dumplings one by one into the
boiling water. Stir carefully with a large spoon to prevent any dumplings from
sticking to the bottom. Cover with lid and cook about 1 minute until water boils
again. Add ª cup cold water to pan. Cover and let boil once again. Add
another ª cup cold water. When it boils again, the dumplings are done.
Remove them with a slotted spoon to a plate. Serve hot.

  Per dumpling: 78 calories, 6 g protein, 7.5 g carbohydrates, 3 g fat, 25 mg
cholesterol, 63 mg sodium, less than 1 g fiber. Calories from fat: 32 percent.

  JAI

  Serves

  1 cup bamboo shoots, sliced

  1/2 cup black mushrooms, cut into quarters

  1/2 cup black fungus (cloud ears)

  1/2 cup dried daylilies (golden needles)

  1 cup dried bean curd sheets, soaked and cut into small pieces

  1 cup winter melon, sliced

  1/2 cup fat choy (black hair vegetable)

  1 cup bean threads (fun see)

  2 small squares fermented bean curd (nom yree)

  1/2 cup water chestnuts, sliced

  2 tablespoons vegetable oil

  2 tablespoons soy sauce

  2 tablespoons sherry

  Dash of sugar and salt

  2 tablespoons oyster sauce

  1 tablespoons sesame oil

  Toasted sesame seeds

  Fresh cilantro

  -- In a wok or large skillet, heat vegetable oil. Stir fry the first 10
ingredients together, adding one at a time. Add soy sauce, sherry, sesame oil,
sugar and salt. Lastly, add oyster sauce. Sprinkle sesame seeds on top. Garnish
with cilantro. Serve hot or cold.

  Nutritional analysis unavailable.

  SWEET RICE CAKE WITH RED BEAN PASTE

  Makes one 9-by-13-inch cake

  This recipe is from Grace Leung.

  1 pound glutinous rice flour

  3 eggs

  3/4 cup vegetable oil

  21/2 cups milk

  1 cup sugar

  1 tablespoon baking powder

  1 can red bean past

  -- Preheat oven to 350 degrees. Oil and flour a 9-by-13-inch pan. Combine all
ingredients together except red bean paste. Pour into prepared pan. Drop
spoonful of red bean paste on top of the mixture. Bake at 350 degrees for about
50 minutes.


--------------------
Address of original story:
http://www.hotcoco.com/living/food/stories/sue51024.htm
(c) 1998 Contra Costa Newspapers

At least it was for recipes.  Another list got an invite to follow Anna Nicole
Smith and Sherylynn Flynn (sp???) around the world on their torrid  romantic
adventure!!!!  Boy was that not a recipe.  My delete key works fine, but it is
annoying.  pat

Hi,

I just got back from my little vacation, and was confronted with an odd
problem.

Just before I left, I was a little disturbed to find that Brenda
Pacheco--listmom of the HotNSpicy List--was starting to post regular,
weekly invites to her list on my lists.  (And not contributing anything
else, I might add!)  I wrote to her about it, telling her that sending the
invite once was OK, but after that I prefer subtler methods of advertising,
like Trish and I do, advertising our lists in our SIG's.

I received a strange note back from her today...suggesting that I must not
mind her advertising techniques as I am on her list and that she didn't
understand the problem I had with list advertising.  She then unsubbed from
all my lists, but not before advertising her list again to
Restaurant-Recipes.

As a listmom, you are often confronted with these odd little problems.  So
I've given it some thought, and here's my policy for all my lists regarding
other list advertising.

If you start your own list, on ONElist or elsewhere, send ONE
invite/announcement to my lists.  If it is a cooking list, ask me privately
to be put on Jamie's List of Cooking Lists (coming soon on my developing
cyber-cooknook page).  If you want to further promote your list(s), please
include information about it in your SIG (which will be attached to your
regular list posts).

I hope none of you considers this to be too harsh, but I was a bit
disturbed by Brenda's behavior...and thought I should have a clear policy
about it.

Thanks for reading,
Jamie
Your ListMom

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Hi, I'm Pat, 52, live in Virginia, and am a professonal basketweaver.  I enjoy
cooking, but admit at this stage of life, i'm doing less.  I love quick and
easy, but an occasional cheesecake is not out of line.  I love watching birds,
my computer, coffee, chocolate, and politics (the latter i won't discuss).
This sounds like an interesting list.  I will lurk a while until i figure out
how you operate, and then will jump in.

Hi I'm new Sninni here. And not getting any mail already.
            Thanks  Sninni

I got this from a friends cookbook don't remember the name of it.



                      *  Exported from  MasterCook  *

                Asparagus in Warm Tarragon-Pecan Vinaigrette

Recipe By     : Vegatarian Cookbook
Serving Size  : 4    Preparation Time :0:20
Categories    :
   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2  pounds        asparagus -- thin is best
    2      tablespoons   balsamic or cider vinegar
    2      teaspoons     sugar or sugar subsititue
    1      cup           minced pecans
    1      tablespoon    minced garlic
      3/4  teaspoon      salt
    1      tablespoon    minced fresh tarragon
                         black pepper to taste

Break off and discard the tough bottom ends of the asparagus, then slice the
stalks on the diagonal into 1 1/2 inch pieces.  Set aside.  Combine the vinegar
and sugar in a small bowl and mix until the sugar dissolves.  Set aside.  Heat
the oil in a large skillet.  Add the pecans and saute over medium-low heat for
about 10 minutes or until they are fragrant and lightly toasted.  Be careful not
to let them burn.  Turn the heat to medium-high and add the asparagus, garlic
and  1/2 teaspoon of salt.  Stir-fry for about 3 - 5 minutes, or until the
asparagus is barely tender.  (Thicker asparagus will take longer)  Add the
vinegar mixture to the asparagus, stirring well.  Cook over high heat for only
about 30 seconds longer, then remove from heat.  Stir in the tarragon, the
remaining salt, and black pepper to taste.
Serve hot, warm or at room temperature.
*This dish tastes best within an hour of being made.

                    - - - - - - - - - - - - - - - - - -

Opps, sorry I forgot to paste the recipe last time.


Cafe Beaujolais Buttermilk Cinnamon Coffee Cake

2 1/4 cup white flour
1/2 tsp. salt
1/4 tsp. ginger
2 tsp. cinnamon
1 cup brown sugar
3/4 cup white sugar
3/4 cup corn oil
1 cup chopped walnuts or pecans
1 tsp. each baking soda & baking powder
l egg beaten
1 cup buttermilk

Mix together in a large bowl the flour, salt, l tsp. cinnamon, ginger,
both sugars, and corn oil.  Remove 3/4 cup of this mixture, and to it
add the nuts and the remaining l tsp. cinnamon.  Mix well, and set aside
to use as a topping.

To the remaining batter, add the baking soda, baking powder, egg and
buttermilk.  Mix to combine all ingredients.  Small lumps in the batter
are okay.

Pour the batter into a well greased 9 X 13 pan.  Sprinkle the topping
mixture evenly over the surface.  Bake at 350 degrees for 40 to 45
minutes.

This is a great recipe from the Cafe Beaujolis Cookbook.  I have had the
pleasure of eating breakfast at this fine restuarant, and this coffee
cake is the best one I have ever eaten.  Unfortunately they no longer
are opened for breakfast, boo hoo. Enjoy Maureen

Hi,

Just thought I should let all my lists know that I will be gone from
Thursday afternoon to Sunday evening.  Please continue to post recipes...I
look forward to catching up when I get back.

My husband and I are finally getting a few days off.  We have our own
business, and basically work 7 days a week, 15 hour days.  We've worked
like crazy to get a few days off (our first break since we were married
last June).  So we're heading up to our favorite place on the coast (Fort
Bragg, CA) to rest, relax, and EAT!

Regards,
Jamie, Your ListMom

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I'm Peggy, from Nova Scotia, Canada. Am a displaced American living here
in NS for almost 30 years. Recently retired from 28 years of teaching,
I've been widowed for about a year and a half. My 88 year old Mother
lives with me in a very large house built around 1850. My town is on the
Atlantic Ocean and we have access to quite a few very lovely and quiet
beaches.  I've always loved to cook and collect cookbooks as a hobby -
have about 400 at last count.  I'm looking forward to the chat, recipes
and cookbook reviews on this site.  Peggy Airey, Nova Scotia

*  Exported from  MasterCook  *

          Banda Kopir Tarkari (Vegetables Stir Fried With Spices)

Recipe By     : "The World in Your Kitchen: Vegetarian Recipes"
Serving Size  : 4    Preparation Time :0:00
Categories    : Side Dish                        Muffins
                 Bacon                            Vegetables

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2  Teaspoon      Turmeric
      1/2  Pound         Potatoes, cubed
    1      Large         Onion, finely chopped
    1                    Bay leaf
      1/2  Teaspoon      Cumin, ground
      1/2  Teaspoon      Ginger, ground
      1/4  Teaspoon      Chili powder
    4      Large         Tomatoes, chopped
    1      Cup           Cabbage, finely sliced
      1/2  Cup           Peas
                         Oil
                         Salt

   Start by heating the oil in a heavy pan and put in the tumeric and some
salt. Fry for a few seconds and then add the cubed potatoes, turning
frequently so that they turn yellow from the tumeric. Cook them for 5-10
minutes (they will complete their cooking later) and remove them from the
oil and set aside. Adding more oil if necessary, now saute the onion slices
until they are soft and transparent. Then add the bay leaf, cumin, ginger
and chili powder. Stir well and put in the tomatoes. When they have begun
to break down, add the cabbage bit by bit, stirring it in well so that it
is sauteed in the spices. Cover and cook gently for 3-5 minutes. Finally
put in the peas and semi-fried potatoes and seasoning.Mix well, replace the
cover and continue to cook for 5-10 minutes or until potatoes are ready.

   Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"


                    - - - - - - - - - - - - - - - - - -


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*  Exported from  MasterCook  *

                        Almond Dumplings (For Soup)

Recipe By     : The Settlement Cookbook.
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2      Large         Eggs -- Separated
                         Salt & pepper
      1/2  Teaspoon      Chopped parsley
    6                    Minced almonds
      1/2  Teaspoon      Baking powder
                         Flour

  Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking
powder, & enough flour to make a VERY stiff batter. Add beaten egg whites.
Test a teaspoonful in boiling water - if it boils apart, add more flour.
Drop from teaspoon into boiling soup 10 minutes before serving.

  This is  from The Settlement Cookbook.



                    - - - - - - - - - - - - - - - - - -


                      *  Exported from  MasterCook  *

                          Austrian Bread Dumplings

Recipe By     : THE OLD WORLD KITCHEN  by Elisabeth Luard
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Breads

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    4      Ounces        Dry bread, diced
    1      Tablespoon    Butter Margarine Or Lard
    1      Large         Egg
      1/2  Cup           Milk
      3/4  Cup           Flour
                         Salt and pepper
    1      Tablespoon    Chopped Fresh Herbs Parsley Chervil Or -- Marjoram

   You will need a frying pan, a large and a small bowl, and a saucepan of
water or soup.  Fry the diced bread lightly in the fat in a frying pan.
Meanwhile, mix the egg and the milk in a small bowl.  Tip the contents of
the frying pan into a large bowl, and pour the egg and milk over all.  Stir
in the flour, and season with salt and pepper.  Add the herbs, if using.
You may need more milk to make a soft dough.  Allow it to stand for 1/2 an
hour.

   Dip your hand into cold water and roll the mixture into a dozen small
balls.  Put a pot of salted water on to boil, if there isn't a simmering
soup pot waiting.  Drop little balls of dough into the boiling salted water
or the soup.  Poach them for 10 to 15 minutes, until they are light and
firm and well risen.

   Yield:  12 dumplings Time: 1 hour

   Notes:  You may include chopped fried bacon or cubed pork cracklings in
the  mixture.  Leaving out flour will result in a lighter dumpling.

   From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
Cooking Echo, 7/92



                    - - - - - - - - - - - - - - - - - -


                      *  Exported from  MasterCook  *

                   Beef Soup With Liver Balls [Dumplings]

Recipe By     : Good Housekeeping Around the World Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Quick Bread
                 Beef                             Dumplings

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         SOUP
    2      Pounds        Short Ribs Or Chuck Bone In -- 1 To  4  Pieces
    2      Large         Onions -- sliced
    3      Stalks        celery -- sliced, up To 4
    4      Teaspoons     Salt
      3/4  Teaspoon      Pepper
    2      Quarts        Water
    2                    Carrots -- halved, pared
    3                    Tomatoes -- chopped
    4      Sprigs        parsley
                         LIVER BALLS
    1      Cup           Ground liver -- (1/2 lb)
    1      Cup           Dried bread crumbs
    3      Tablespoons   Flour -- all-purpose
    2                    Eggs
      1/4                Parsley -- snipped
    1      Teaspoon      Salt
      1/8  Teaspoon      Dried marjoram
      1/8  Teaspoon      Mace
    1      Centiliter    Garlic -- minced

SOUP: Wash meat; place in large kettle; add onions and celery (include
tops), salt, pepper and water. Cover; bring to a boil; then skim off scum.
Reduce heat so meat just simmers; then cook 1 1/2 hours. Add carrots,
tomatoes, and parsley; cook 1 hour or until meat is tender. Meanwhile, make
liver balls.

LIVER BALLS: Combine liver with bread crumbs, flour, eggs, parsley, salt,
pepper, marjoram, mace and garlic. Let stand until soup is done; then shape
into balls about the size of golf balls. Remove tender meat, bone, and
carrots from soup; cut meat and carrots into bite-sized pieces; return to
soup. Then bring soup to a boil; drop in liver balls, cover; cook 10
minutes. Serve.

SOURCE: Good Housekeeping Around the World Cookbook The Hearst Corporation 1958

   Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/1993

Posted to Rec-food-recipes by Jim Weller <jweller@...>

busted by Judy R.


                    - - - - - - - - - - - - - - - - - -






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Two German Dumpling recipes from THE BEST OF GERMAN COOKING, by Edda
Meyer-Berkhout.

Bread Dumplings (Semmelknodel)
-------------------------------------------------
1/2 lb stale white bread
1 C milk, warmed
1 T cooking oil
1 medium onion, chopped
3 eggs
1/2 t salt
1/4 t white pepper
1/8 t nutmeg
3 T chopped parsley

Break bread into small pieces; place in a medium bowl and pour milk over.
Saute onion in oil till brown. Combine bread, onion and remaining
ingredients;
blend well. Mixture should be stiff -- add more milk or bread to adjust
consistency. Working with floured hands, form mixture into a roll about
2-1/2 inches wide. Cut roll into 8 pieces and form each into a dumpling.
Boil dumplings in water, being careful not to overcrowd the pot. Do not
cover.
Simmer over low heat about 15 minutes; dumplings are done when they float.

Potato Dumplings (Kartoffelknodel)
--------------------------------------------------
6-8 medium baking potatoes
1 1/4 C flour
2 eggs
1 t salt
1/4 t nutmeg
2 T margarine
3 slices stale bread, cut in cubes

Boil potatoes until tender. Cover and refrigerate 12-24 hours. Finely chop
or mash the cooked potatoes. In a medium bowl, mix potatoes, 1 C flour, and
next 3 ingredients to form a firm but light paste. If mixture is too moist
add flour as needed. This will help keep the dumplings from falling apart
during cooking.

Melt margarine in skillet. Add bread cubes and saute till brown. Working
with floured hands, form the potato mixture into a roll about 2 1/2 inches
in diameter. Cut roll into 8-10 pieces and form each into a dumpling,
enclosing a few sauteed bread crumbs in the center of each.

Boil dumplings in water, being careful not to overcrowd the pot. Do not cover.
Simmer over low heat about 15 minutes; dumplings are done when they float.
------

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*  Exported from  MasterCook Mac  *

                               Kahlua Mousse

Recipe By     : The Travelin' Gourmet Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2      c             Cool Whip, +more for serving
      1/2  c             Heavy cream
    2      tb            Unsweetened cocoa powder
    1      tb            Instant coffee
    3      tb            Granulated sugar
    6      tb            Kahlua
                         Chocolate sprinkles
                         Wafer cookies

In a medium bowl, whip the Cool Whip with the heavy cream until stiff peaks
form. With a rubber spatula, stir in the cocoa powder, instant coffee, and
sugar; blend well. Add the Kahlua and stir thoroughly with the spatula. Put
into 6 to 8 dessert cups and chill in the refrigerator. When ready to
serve, dust the top of each serving with chocolate sprinkles and crown with
a dollop of Cool Whip. Serve with wafer cookies.

From The Travelin' Gourmet Cookbook

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Baked Ham with Glazed Apricots
Recipe adapted from The Silver Palate cookbook by Julee Rosso and
Sheila Lukins.

Ingredients:

1 ready-to-eat ham with bone in, 12 to 16 pounds
Whole cloves, to cover surface of ham
1/4 cup prepared Dijon mustard
1 cup dark brown sugar
3 cups apple juice
1 pound dried apricots
1 cup Madeira wine
Directions:

Preheat oven to 350ƒF. Peel skin from ham and trim fat, leaving about
a 1/4" layer to protect meat. With a sharp knife score fat in a
diamond pattern.

Set ham in a shallow baking pan, insert a whole clove in the crossed
point of each diamond, and pat mustard evenly over top and sides of
ham. Sprinkle top with brown sugar and pour apple juice into the
bottom of the pan.

Bake ham for 1‡ hours, basting frequently.

Meanwhile, combine apricots and Madeira in a small saucepan. Bring to
a boil, cover, and remove from heat.

At 30 minutes from the end of the baking time, add apricots and their
liquid to the roasting pan and continue to bake and baste ham.

Transfer ham to a large platter. Decorate top of ham with apricots.
Skim fat from pan

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From _Entertaining Island Style_

Chinese Chicken with Black Bean Sauce

2 fryer chickens
2 stalks green onion, cut into 1 inch lengths
1 small piece fresh ginger, crushed
1 T. sherry
1/2 cup shredded green onions
1/2 green bell pepper, cut into julienne strips
2 Tablespoons chinese hot bean paste
2 Tablespoons soy sauce
1 Teaspoon sesame oil


1. Place chickens in a large stock pot and cover with water.

2.  Add green onion stalks, ginger and sherry

3. Bring to a boil, reduce heat and simmer for 45 minutes to 1 hour, depending
on the size of the chickens

4. Allow chickens to cool in the liquid

5. When chickens are cool remove bones and skin; shred into small pieces

6. Combine shredded  green onions, green bell pepper, Chinese hot bean paste,
soy sauce and sesame oil; blend well

Makes 8 servings.

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Garlic Broth
from _Soup: A Way of Life_
by Barbara Kaufman

This is really a base for other soups that can also be served on its own -
but consider adding some jalapeno pepper, cilantro, and lime juice; or
diced tomato, chopped parsley, matchsticks of zucchini, and thinly sliced
basil; cooked peas and small leaves of spinach; lemongrass, curry leaves,
and lime juice; or any other seasoning group that seems enjoyable.

3 small heads garlic, smashed and peeled
1 tablespoon olive oil
Kosher salt, to taste, optional
Freshly ground black pepper, to taste, optional

Cut the Garlic Cloves in half lengthwise and, if necessary, remove the
green germ growing throughout the center.

In medium saucepan, heat the oil over low heat. Stir in the garlic cloves
and cook, stirring often, until the outside of the garlic is translucent
and cloves are soft, about 20 minutes. Don't let the garlic brown.

Pour in 9 cups (2.25 L) water. Bring to a boil. Lower the heat and simmer,
uncovered, for about 40 minutes. The garlic will be very tender. To eat the
broth on its own, season with salt and pepper to taste; or use as a stock

Excerpted from Light Basics Cookbook : The Only Cookbook You'll Ever Need
If You Want to Cook Healthy by Martha Rose Shulman and Pamela Hoenig.

Simple Mexican Soup with Tomato, Onion, and Cilantro
Makes 4 servings

I learned this recipe when I was working on my book Mexican Light. It's so
easy and delicious that I can't bear to leave it out of this collection
too. The flavors of the mint, lime, chile, and cilantro are wonderful, and
the soup is thrown together in no time.

2 quarts good-quality de-fatted chicken or garlic stock
2 fresh spearmint sprigs
1 medium-size white onion, peeled and finely chopped
1 garlic clove, peeled and minced or pressed
1 jalapeo chile, seeded if desired and finely chopped
1 pound firm, ripe tomatoes, peeled, seeded, and finely chopped
1/2 cup chopped fresh cilantro leaves
Salt to taste
1 small avocado, pitted, peeled, and finely chopped
2 limes, cut into wedges, for serving

1. Combine the stock, spearmint, onion, garlic, and chile in the soup pot
or saucepan and bring to a boil. Boil for 5 minutes, then add the tomatoes
and cilantro. Reduce the heat to low, simmer for another 5 minutes, and
remove from the heat. Taste. Is there enough salt? Adjust the seasoning.

2. Place a spoonful of chopped avocado in each bowl, ladle in the soup, and
serve with lime wedges to be squeezed into the soup if people wish.

Variation: Crumble toasted tortillas into each bowl of soup just before
serving.

That's Entertaining: Dill and plum tomatoes simmer up for a light supper

By Betty Rosbottom
My calendar for the coming week is packed. I have a cooking class to
prepare for and teach, several articles to write, myriad appointments and a
"to do" list which is two pages long. And on Saturday, we are expecting
out-of-town guests. Our friends are arriving midafternoon and departing the
next day, but I still need to plan breakfast and one light meal for their
visit.

Breakfast will be easy. A plate of fresh strawberries and blueberries
surrounded by melon slices and a basket of store-bought walnut bread,
bagels and muffins, all lightly toasted and served with butter and jams,
will take only minutes to assemble. For the other meal, however, I want to
serve something homemade, but my frenzied schedule isn't going to leave me
with much time to cook.

Whenever I need a light main course and also want a dish that can be made
in advance, soup is the first thing that comes to mind. Fortunately, a few
days ago I had been inspired by the season's first good tomatoes to make a
tomato soup seasoned with fresh dill and a little white Cheddar cheese.
Recalling the light, yet satisfying flavor of this creation, I decided to
have it ready to serve our guests along with a spinach salad tossed in a
mustard and red wine vinaigrette sauce and a basket of warm, crusty
sourdough bread. White and dark chocolate brownies are my dessert choice.

The tomato soup, a combination of chopped plum tomatoes simmered along with
leeks in chicken stock, is seasoned with a generous amount of fresh dill.
The cooked vegetable mixture is pureed, and a little light sour cream and
white Cheddar cheese added final enrichments. This potage is hearty enough
to stand on its own as an entree, but it would work equally well offered as
a first course followed by grilled chicken, roast lamb or baked salmon. It
can be made a day ahead and needs only to be reheated at serving time.

Betty Rosbottom is a cooking school director and author of "First
Impressions" (William Morrow).

Tomato-White Cheddar Soup With Fresh Dill

2 tablespoons olive oil

2 1/2 cups chopped, cleaned leeks (about 4 medium, white parts only)

3 pounds plum tomatoes, coarsely chopped

4 1/2 cups chicken stock

6 tablespoons chopped fresh dill

1 teaspoon salt plus more if needed

3/4 cup (3 ounces) shredded medium-sharp white Cheddar cheese

1/2 cup light sour cream

Fresh dill sprigs for garnish

Heat olive oil in large, heavy, deep-sided pan over medium heat. When hot,
add leeks and cook, stirring constantly, until just softened, 3 to 4
minutes. Add tomatoes, stock, chopped dill and 1 teaspoon salt and bring
mixture to simmer. Lower heat and cook until tomatoes are very soft, about
20 minutes.

Remove soup from heat and puree in food processor, blender or food mill.
Return soup to pan and place over low heat. Stir cheese into soup, a little
at a time, making certain each addition has melted before adding next.
Whisk sour cream, a little at a time, into soup. Remove soup from heat.
Season with more salt, if needed. (Soup can be made a day ahead. Cool,
cover and refrigerate. Reheat, stirring, when needed.)

To serve, ladle soup into 8 shallow soup bowls. Garnish each with 1 dill
sprig. Makes 8 (11/4-cups) servings.

Note: Fresh dill is best in this recipe. The 6 tablespoons fresh dill can
be replaced with 2 tablespoons dried, but the taste is much better with the
fresh.

Per serving: 136 calories; 8.4 g fat (3.2 g saturated fat; 56 percent
calories from fat); 11 mg cholesterol; 385 mg sodium; 11.8 g carbohydrates.

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Published in The Toledo Blade, Jan 05, 1999

Huevos Rancheros

1/2 pound bulk chorizo sausage

Vegetable oil

6 6-to-7-inch corn tortillas

1 1/2 cups warm salsa

6 fried eggs

1 1/2 cups (6 ounces) shredded cheddar cheese

Cook and stir sausage until done. Drain. Heat 1/8-inch oil in skillet over
medium heat just until hot. Cook tortillas, one at a time, in oil until
crisp, about 1 minute. Drain.

Spread each tortilla with 1 tablespoon of salsa to soften. Place 1 egg on
each tortilla and top with a scant tablespoon of salsa, 1/4 cup sausage,
another tablespoon of salsa, and 1/4 cup cheese.

Yield: Serves 6.

Source: Betty Crocker's Easy Breakfasts and Brunches.

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New Orleans Eggs Sardou
published in The Toledo Blade, Jan 5, 1999

Eggs Sardou are a feature of the jazz brunch at Commander's Palace in New
Orleans. The bountiful brunch includes bread pudding with a whisky sauce
and such traditional beverages as milk punch and mimosa. The egg dish was
created at Antoine's in New Orleans in honor of Victorien Sardou, a French
playwright. (Today's recipe for hollandaise sauce is not the one used at
the restaurant.)

Low-fat Hollandaise Sauce:

1 cup low-fat ricotta

2 egg yolks

2 tablespoons butter

Juice of 1 lemon

1/2 teaspoon salt

Cayenne pepper to taste

Eggs Sardou:

2 pounds fresh spinach, cleaned, stems removed, or 2 10-ounce packages
frozen spinach

1 cup water

1 tablespoon butter

2 green onions, minced

Hot sauce, salt, black pepper, and cayenne pepper: each to taste

8 cooked artichoke bottoms, kept warm

8 poached eggs

To make the hollandaise: Spoon ricotta into small saucepan over medium low
heat. Blend in egg yolks. When warm, about 3 minutes, stir in butter until
completely incorporated, about 1 minute. Add lemon juice and seasonings.
Reserve 1 1/2 cups for spinach, but keep the remainder warm.

To prepare the eggs: Add spinach and water to saucepan. Cover and steam
just until spinach is beginning to wilt, 3 to 4 minutes. Drain in colander
and push out all excess water with a spoon. If frozen spinach is used,
after it is cooked, squeeze out all excess water.

Melt butter in skillet and saute onions; add spinach and 1/2 cup
hollandaise. Add salt, pepper, hot sauce, and cayenne to taste.

On each of four warmed plates, place one-fourth of the spinach mixture. Top
with 2 artichoke bottoms. Place a poached egg on each artichoke bottom and
spoon over 2 tablespoons of hollandaise sauce. Serve immediately.

Yield: Serves 4.

Source: The International Breakfast Book, by Martha Hollis.

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How to eat meat, hold the guilt

Wednesday, February 10, 1999

By JOE CREA
CLEVELAND (OH) PLAIN DEALER FOOD EDITOR

When it comes to preparing beef or other meat dishes that fit into an
intelligent dietary lifestyle, a few basic strategies go a long way toward
healthfulness.

Carol Ritchie, recipe developer and consultant for the 25th-anniversary
edition of "The New American Heart Association Cookbook" (Times
Books/Random House, 1998; $30) offers these tips for preparing more
satisfying reduced-fat meat dishes:

- Whenever you're shopping or cooking, keep in mind this rule of thumb:
Four ounces of raw meat typically reduce to a 3-ounce portion after
cooking. The heart association considers that an appropriate serving size.
(Visually, that translates to a portion that is about the size of a deck of
playing cards.)

- Whenever you shop, choose lean cuts of beef. Before cooking, use a sharp
knife to trim and discard any visible surface fat.

- Need an easy cue? For the leanest beef, check package labeling and look
for USDA Select cuts. USDA Choice cuts are a slightly fattier alternative.
But avoid Prime beef for your everyday cooking. It tends to be heavily
marbled with fat and may be loaded with saturated fat.

- Cuts from the round, flank or tenderloin are typically among the leanest
choices. But don't forget to visually inspect any anticipated purchase;
fattiness can sometimes vary. Round steak, sirloin tip and flank steaks are
usually fairly lean.

- When shopping for ground beef, always choose the leanest grind -
typically labeled 92- to 95-percent fat-free. If you're especially
diligent, you may choose to first drain the browned or cooked "crumbles" of
ground beef in a sieve, pressing out juices with the back of a large spoon,
then rinsing them with hot or boiling water. Although this reduces some of
the flavor, it will rinse away some fat. (Try this when preparing ground
beef for highly seasoned recipes, and you may not even notice a
difference.)

- Braising is the best technique for the majority of low-fat cuts. Beef eye
of round is an ideal example, Ritchie says. Start by heating a nonstick
Dutch oven over medium-high heat. Remove from heat and either spray with
nonstick vegetable coating or add the smallest amount of vegetable oil
possible, swirling to distribute the fat. Return to heat, add the beef
roast, then sear over high heat to seal all surfaces (this may take 3-5
minutes per side, including ends). "You really want to seal those surfaces
and caramelize the meat to bring out flavors," Ritchie says. Then add a cup
or two of reduced-sodium beef broth, season as desired, cover and simmer on
top of the stove for 40 to 60 minutes per pound, until the meat is fork
tender. - Grilling or broiling lower-fat cuts of beef often results in
toughened meat. Marinading is the key to great flavors and more tender
eating. An effective marinade consists of three components: some acidic
ingredient to tenderize (typically citrus juice, vinegar or wine, though
soy sauce, Worcestershire, onion and garlic help); oil (to help keep a
coating of the mixture flowing over the meat); and aromatic ingredients
(herbs, spices, pepper).

But you can modify older marinade recipes that call for large quantities of
oil. Ritchie and other American Heart Association recipe developers have
found that as little as 1 teaspoon of an approved fat (olive or
polyunsaturate-rich vegetable oils) per pound of meat is enough to enhance
the effectiveness of marinades.

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The Seattle Times
Wednesday, February 25, 1998

Potato and Pepper Frittata
4 servings
1 teaspoon olive oil
1/2 cup thinly sliced yellow onion
1 (8-ounce) container egg substitute (defrosted if frozen)
2 tablespoons nonfat or low-fat milk
1 teaspoon dried basil, crushed
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup diced roasted red pepper (about 3/4 of a 7-ounce jar)
1 cup refrigerated hash brown potatoes
1 tablespoon grated Parmesan cheese

1. Preheat oven to 350 degrees. In a large nonstick skillet with an
oven-proof handle, heat the olive oil over medium heat. Add the onion and 1
tablespoon water; saute 5 minutes. Remove from the heat and let cool
slightly in the pan.

2. Whisk together the egg substitute, milk, basil, salt and pepper. Stir in
the roasted pepper and hash browns. Pour into the skillet, stirring well.
Sprinkle the top with the Parmesan cheese.

3. Place pan in the oven and bake 15 minutes. Loosen the edges and slide
frittata out of the pan onto a plate. Cut into wedges and serve.

Data per serving (19 percent calories from fat) Calories 91
Protein 7.2g
Fat 1.9g
Carbohydrates 11.4g
Sodium 405mg
Saturated fat 0.40g
Monounsaturated fat 0.91g
Polyunsaturated fat 0.12g
Cholesterol 1mg

Adapted from "99% Fat-Free Meals in 30 Minutes" by Barry Bluestein and
Kevin Morrissey.

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Herbed Goat Cheese and Roasted Pepper Bagel Sandwiches 4 sandwiches

1 (5 1/2-ounce) package goat cheese, room temperature

2 thin green onions, finely chopped

1 tablespoon finely chopped fresh basil or oregano

1 tablespoon finely chopped fresh parsley

Optional: 1 small clove garlic, peeled and finely minced or pressed

Pinch salt

Freshly ground black pepper to taste

2 roasted red bell peppers, either homemade or commercially prepared,
thinly sliced (see note)

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons drained capers

1/8 teaspoon crushed red pepper flakes

4 bagels, split

1. Combine the goat cheese, green onions, basil or oregano, parsley,
garlic, salt and pepper, mixing well. Set aside. (If making the herbed
cheese ahead, cover and refrigerate, then remove from refrigerator about 1
hour before serving.)

2. Combine the roasted peppers, olive oil, lemon juice, capers and red
pepper flakes. Marinate 10 minutes at room temperature, or cover and
refrigerate and remove from refrigerator about 1 hour before using.

3. Cut the bagels in half. Spread bottom half with the herbed cheese and
spoon the peppers on top. Drizzle any marinade left in the bowl over the
inside of the top half of the bagels; place tops on bottom halves and press
down lightly. Cut into halves and serve. Note: Good quality commercial
roasted red peppers are available; look for them in your grocery store
stocked with olives and pickles.

Data per bagel
Calories 348
Protein 13.9g
Fat 17.2g
Carbohydrates 35.5g
Sodium 932mg
Saturated fat 7.06g
Monounsaturated fat 7.44g
Polyunsaturated fat 1.38g
Cholesterol 18mg

From "Panini, Bruschetta, Crostini: Sandwiches, Italian Style" by Viana La
Place

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Hi,

Thought I'd share my Valentine's weekend cookbookin' adventures with you all...

On Friday, I found two under US$5 cookbooks at Barnes & Noble...they really
do have a great remainder section for cookbooks.  I purchased _Provencal
Light_ and _Reader's Digest Cook Now, Serve Later_.  PL is has delicious
sounding French recipes, a little lighter in calories and fat than most
French recipes--but these look good, with lots of fresh ingredients and
herbs.  (Note: This book is out of print...so if you are interested and
live in the US, you should go to a local B&N, if you have one.)  CNSL...my
first thought that it would be a gimmicky book...about freezing food...but
the recipes throughout look really good.  Nice ingredient
combinations...basic ingredients combined in different ways.  The
freeze-ahead part is just a bonus.

On Valentine's Day, my DH and I went across the Bay to one of our favorite
pizza places for an early dinner (Amici's--they make an incredible thin
crust pizza...I had roasted garlic and sauteed onions on my half).  Michael
is in search of a particular Biblical Archeology author (Barbara Thiering),
so after dinner we went to a used book store in San Mateo.  He was not
successful, but I was!

They had a whole bookcase of cookbooks.  I was looking specifically for
restaurant recipe cookbooks.  As some of you know, I am the ListMom of the
Restaurant-Recipes list on ONElist.  Always looking for new sources of
recipes for that list...it is the hardest list to get recipes for.

But I was very successful here.  I found these restaurant recipe cookbooks:
The Open Hand (SF chefs favorite home-cooked recipes, for the AIDS
project), Rancho La Puerta Cookbook (a spa in Mexico, founded by US
citizens), Chefs of San Francisco (to go along with the old series), the
Trellis Cookbook (signed by the author!), and the Silver Palate Cookbook (a
foodie shop in New York).  I also found a quirky little home-made
spiral-bound cookbook called Charbono, compiled by *the Cellarmaster's
wife* (as written on the cookbook) of Inglenook Cellars, with her favorite
recipes and recipes of her *friend* Michael, executive chef of Sonoma Inn &
Spa.  This book looks like it was hand-typed, and the author also signed it
and handwrote notes through out.  What a find!  Most of the books were
under $5.

I don't normally buy so much in one weekend...but at least they were all
bargain or used books.

Please share your cookbookin' adventures, when you have them....and then
share some recipes from them (as I will do soon!)

Regards,
Jamie
Cookbook-Cookery ListMom

Hi,

This is Jamie, your ListMom.  I just started this list on Valentine's Day,
and was thrilled to see peole subbing so soon.  Hi and Welcome to Judy, one
the addresses I recognized!

I wasn't able to pick up mail on the first day of the list (Monday)...too
busy with work...and may have missed some interesting stuff.  If you
haven't already, please introduce yourself, tell us a little about yourself
and the types of cookbooks you like.

My intro...
I'm Jamie, a newlyish-wed (June 20, 1998), and I live in the San Francisco
Bay Area, in a city just south of Oakland called San Leandro.  My DH
Michael and I live in a small 1 bedroom apartment, though we are hoping to
move into our first *real* place some time soon.  We run our own business,
which keeps us hoppin'.  Mailing lists are my outlet, one of my pure
pleasures.  I will apologize in advance for spotty postings...you'll tend
to get them in bursts from me, when I have a little time off.

My mom (hi, Mom!) started me off on a love of cookbooks...she's a collector
herself.  The ones I turn most two are the 2 basic starter cookbooks my mom
gave way back when...Better Homes & Garden's New Cookbook (Red Binder) and
Sunset's Easy Basics for Good Cooking.  I'll use the recipes as a base for
more exotic explorations.  I love getting new cookbooks when I get new
kitchen gadgets...I purchased crockpot and ABM books, when I received both
of the appliances as gifts.  I need something beyond a toy apartment
kitchen, so I can have more gadgets (and excuses for more cookbooks)!  The
two appliances I would like next would be a Cuisinart food processor and a
KitchenAid mixer.

My favorite cookbook at the moment is _BH&G Best Bread Machine Recipes_.
Mom gave me an ABM machine for my birthday last year...and this book has
incredible breads (I'll post the Egg Bread recipe later...light and
delicious!).  When I go to bookstores, my taste is eclectic.  Basically I
like interesting recipes that use common ingredients.  I don't like
anything too flashy or WEIRD.  I am a recently discovered diabetic, so I
have a new interest in healhier eathing.

I started this list because I thought it could be an interesting
combination: sharing recipes and swapping/selling cookbooks.  I'd seen the
latter type list before, but not the combination.  I do want to keep the
focus on recipes; I don't want the list to be just posts and posts of
cookbooks for sale/swap.  That's why I am confining that aspect of the list
to Marketplace Monday.

This should be fun!  I look forward to sharing cookbook recipes/adventures
with you all.

Regards,
Jamie
Cookbook-Cookery ListMom

Your friend Jamie/Your ListMom thought you might enjoy this recipe from the
Cleveland Live
recipe database. (http://www.cleveland.com/living/cooking/recipes).  Visit
Cleveland Live's
extensive recipe database to search or add to Cleveland's community cookbook!

Jamie/Your ListMom writes:

Rosemary-Sage Steak
Recipe from: The Plain Dealer

Ingredients:
2 pounds boneless top sirloin steak, all<br> visible fat removed
Marinade:
1/2 cup chopped onion (1 medium)
1/4 cup fresh lemon juice (1 to 2 medium<br> lemons)
3 tablespoons regular or nonalcoholic dry<br> white wine
2 tablespoons finely chopped fresh rosemary<br> (or 2 teaspoons dried, crushed)
2 tablespoons finely chopped fresh sage (or<br> 2 teaspoons dried)
1 tablespoon Dijon mustard
3 medium cloves garlic, minced (or 1 1/2<br> teaspoons bottled minced garlic
1 teaspoon olive oil
1/2 teaspoon pepper
1/4 teaspoon salt

Directions:
Place steak in an airtight (zipperlock) plastic bag (or a nonreactive dish with
a tight-fitting cover).
In a small bowl, combine marinade ingredients.
Pour over steak
and turn to coat evenly.
Seal and refrigerate for one to 24 hours, turning occasionally.

Servings: 8

Approximate nutritional analysis per serving:
  calories, 164
  fat, 6 grams
  calories from fat, 32 percent
  carbohydrates, none
  protein, 25 grams
  fiber, 0 grams

cholesterol, 75 milligrams
  sodium, 176 milligrams.

Adapted from "The New American Heart Association Cookbook, 15th Anniversary
Edition," (Times Books/Random House, 1998; $30)

Here is a recipe for Sauce Ravigote, from
CRAIG CLAIBORNE'S FAVORITES FROM THE NEW YORK TIMES:

SAUCE RAVIGOTE

3 Tbsps. finely chopped onion
2 Tbsps. small, drained capers, chopped
1/4 cup finely chopped parsley
2 Tbsps. finely chopped tarragon
2 Tbsps. finely chopped chives
2 Tbsps. finely chopped chervil
1/4 cup wine vinegar
1 cup olive oil
Salt and freshly ground pepper

Combine the onion, capers, parsley, tarragon, chives, chervil and vinegar
in a mixing bowl.

Gradually add the oil, stirring vigorously with a wire whisk. Add salt and
pepper. Serve with boiled beef, calf's head, or poached fish. Yield: About
1 1/2 cups.

And the ESCOFFIER COOK BOOK says this about Ravigote Sauce:

"Reduce by half, one-quarter pint of white wine with half as much vinegar.
Add one pint of ordinary veloute [there should be an accent mark on the
"e"--JS], boil gently for a few minutes, and finish with one and one-half
oz. of shallot butter and one teaspoon of chervil, tarragon, and chopped
chives. This sauce accompanies poultry and certain white 'abats' (lights of
veal, pork, and lamb)."

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