Curry Halibut Stroganoff Recipe

INGREDIENTS:
2 tb Butter
1/4 cup of Chopped onion
1 teaspoon of Curry powder
8 oz Halibut (cooked and flaked)
1 cn Cream of Chicken soup
1/2 cup of Plain yogurt
1/2 cup of Milk
1/2 teaspoon of Lemon juice
DIRECTIONS:
Saute chopped onion and curry powder in butter. Stir in can of chicken
soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles.
Garnish with tomato slices and parsley, or chopped unsalted peanuts,
currants and chutney. Serves 4-6 (depending on serving portions)
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska
Seafood Marketing Institute
DIRECTIONS:
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Beef Goulash Recipe

INGREDIENTS:
1 lb Beef stew meat, cut into
1" cubes
1 md Onion,chopped
2 teaspoon of Cooking oil
1 cn Beer (1 1/2 cups)
3/4 cup of Water
1/4 cup of Tomato paste
1 tb Paprika
1/4 teaspoon of Salt
1/4 teaspoon of Caraway seed
1/4 teaspoon of Pepper
3 Potatoes (about 1 lb.)
1 cn (8 oz) sauerkraut
2 tb Snipped parsley
DIRECTIONS:
In a Dutch oven cook meat and onion in hot oil until meat is
brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and
pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes
into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to
skillet.Cook,covered,about 20 minutes or until vegetables are
tender.Cook,uncovered,10 minutes more or until mixture is thickened
and most of the liquid is evaporated. Serves 4.

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Cold Tofu Appetizer Recipe

INGREDIENTS:
1 pk Tofu; cubed
1 teaspoon of Grated ginger
1 Scallions; finely chopped
1 tb Soy sauce
1 tb Sake (rice wine
DIRECTIONS:
Divide the tofu into four cups. Mix together the sauce ingredients and
sprinkle them on top. Flavor with chili pepper flakes if desired. You can
also sprinkle the tofu with dried bonita flakes. busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
on Nov 08, 1997

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Acorn Squash Souffle Recipe

INGREDIENTS:
2 sm (3/4 lb. ea) acorn squash
4 teaspoon of brown sugar
: grating of fresh nutmeg
1/8 teaspoon of salt
4 TB butter
1/4 teaspoon of ground cinnamon
1 lg egg, separated
1 egg white
: fresh ground black pepper
DIRECTIONS:
Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out
seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water
in a baking dish and bake for 30 minutes
Remove from oven. Using tongs turn squash halves over. Put 1 tbs
butter in each half. Bake again for 30 minutes or until flesh is
tender. Cool for 30 minutes
Carefully remove squash from baking pan and pour butter into a bowl.
Without damaging skin, carefully scoop out flesh from each squash
half and put into same bowl. In blender or food processor, puree the
squash with the reserved butter, sugar, spices, and egg yolk. Pour
into mixing bowl
Whip the egg whites with the salt until it forms stiff peaks. FOLD
into the puree. Work quickly but carefully, preserving the egg white
volume. Pour souffle mixture into squash skin halves and bake 25 min.
or until the tops are brown and beginning to crack. Serve immediately
Notes: adjust amounts of spices to taste. this recipe always gets
compliments whenever i serve it
Shannon E. Wells
DIRECTIONS:
- - - - - - - - - - - - - - - - -
DIRECTIONS:
Recipe By : swells@ariel.unm.edu (squeedle)
DIRECTIONS:
From:
Date:

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Ortega Chicken Tacos Recipe

INGREDIENTS:
NORMA WRENN NPXR56B-
3/4 lb Skinless, boneless chicken
Breasts, cut into 1/2" cubes
2 tb Cooking oil
1/2 cup of Scallions; chopped
1/2 cup of Green pepper; chopped
12 oz Jar Ortega Mild, Medium or
Hot Thick and Chunky Salsa
1 1/2 cup of Sargento Fancy Shredded
Cheddar Cheese (about 6 oz)
11 oz Can corn with red and green
Peppers; well-drained
4 1/8 oz Package Ortega Taco Shells
Cilantro for garnish
DIRECTIONS:
In large skillet over medium heat, cook chicken in hot oil for 2
minutes, stirring constantly. Add scallions and pepper; cook 5
minutes more or until chicken is no longer pink and vegatbles are
tender. Drain mixture; set aside
In same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook
over low heat until cheese melts. Add chicken mixture; heat through.
Heat taco shells according to pacakge directions; fill with chicken
mixture. Top tacos with remaining salsa and cheese. Garnish with
cilantro if desired. Serve hot. Source: Advertisement, Better Homes
and Gardens June 1994

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Grandma Mackay's Cranberry Bread Recipe

INGREDIENTS:
2 cup of Flour, all-purpose
1 tablespoon of Orange peel, grated
1 cup of Sugar, granulated
-(one large orange)
1 1/2 teaspoon of Baking powder
1 Egg, beaten
1/2 teaspoon of Baking soda
1 cup of Cranberries, halved
1 teaspoon of Salt
-or chopped
3/4 cup of Orange juice (juice
1 cup of Walnuts or pecans,
-of one large orange)
-chopped
2 tablespoon of Shortening
DIRECTIONS:
Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of
two small loaf pans
In a large bowl, sift together all the dry ingredients (flour, sugar,
baking powder, baking soda and salt). Blend very well.ix together the orange juice, orange peel, melted shortening and beaten
egg. Mix only enough to blend uniformly. Mix in the cranberries and the
nuts; stir gently. Pour the mixture into the loaf pans. Push it to the
corners, leaving the center slightly hollow
Bake about an hour at 350 degrees F. The loaves are done when a toothpick
inserted in the middle comes out clean. Cool completely before cutting. Do
not try to serve warm.

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Mediterranean Summer Salad Recipe

INGREDIENTS:
7 oz Pesto tortellini (1 box)
6 1/2 oz Can solid white tuna
in water, drained
2 md Tomatoes; cut in wedges
1/2 lb Green beans; trimmed
blanched to tender crisp
1 cn Artichoke hearts (14 oz.)
drained and quartered
1/3 cup of Nicoise olives
2 tb Thinly sliced sun-dried
-tomatoes
1 sm Red onion; cut in thin rings
2 tb Thinly sliced fresh basil
1 sm Head romaine lettuce
DIRECTIONS:
DRESSING
2 tb White wine vinegar
1 teaspoon of Chopped capers
1 teaspoon of Anchovy paste or
2 Anchovy fillets; mashed
1 teaspoon of Dijon mustard
1/4 teaspoon of Freshly ground pepper
Salt; to taste
1/2 cup of Olive oil
DIRECTIONS:
Cook tortellini in large pot of rapidly boiling salted water. Boil for
about 25 minutes or until tender, stirring occasionally. Drain
Arrange tuna, tortellini and vegetables on bed of lettuce
In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper
and salt. Slowly whisk oil into the mixture until well combined. Drizzle
over salad or serve on the side
On back of 7 oz. box Amore brand cheese tortellini. Distributed by
Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. Posted
by Cathy Harned
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