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:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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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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Bennigan's Potato Soup Recipe

INGREDIENTS:
Garnett PJXG05A
1 3/4 oz Ham base (2-#40 scoop)
2 qt Chicken stock
8 oz Yellow onion dice
3 oz Margarine
2 lb Potatoes bite size
1 1/2 teaspoon of Black pepper
2 cup of Milk
3 oz Flour
3 oz Margarine
DIRECTIONS:
Combine chicken stock in sauce pan with ham base. Stir until lumps are
gone. In separate stock pot: melt first margarine measurement; add
onion and sautee until transparent. Addpotato bite size pieces and
pepper. Add chicken stock mix and stir until well mixed. Bring
mixture to a boil. In small pan, melt second margarine measure and
add flour to create a roux. It should be light brown in color. When
stock comes to a boil, add roux with a wire whisk. This will cause
the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste. If the soup is too thick,
thin it out with more milk
Recipe By :

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