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* Exported from MasterCook *

Dieters Guide To Good Seafood

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KNOW A GOOD FISH - When selecting whole fresh fish, look for bright,
clear, bulging eyes and firm, unfaded flesh. Fresh fillets should have a
fresh-cut appearance.

BUY THE RIGHT AMOUNT - Allow 1/3 Lb. per person when buying steaks or
fillets, 1/2 Lb. per person for dressed fish, and 2/3 Lb. per person for
whole fish.

DON'T OVERCOOK - Fish are naturally tender since to them swimming is easy
work and doesn't develop tough muscles. Cook them only long enough to
soften the small amount of connective tissue present. Fish are done when
they lake easily when tested with a fork.

DRAWN - whole, eviscerated fish. Usually with the scales removed.

DRESSED - whole eviscerated and scaled fish. Usually the heat, tail, and
fins are removed. Ready to use or "pan-dressed".

STEAKS - cross-section slices from large, dressed fish. Ready to use.

FILLETS - sides of the fish, cut length-wise away from the back-bone.
Ready to use.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Glossary Of French Foods

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A la boitella Cooked with mushrooms


A la broch Cooked on a skewer
A la mode In the style of
A la vapeur Steamed
A l'etuvee Stewed
Aspic Any jellied dish or a jellied
glaze
Au gratin Sprinkled with crumbs and/or cheese
and baked brown
Au jus Served with natural juice or
gravy
Au lait With milk

Beurre Butter
Beurre fondu Melted butter
Beurre noir Butter browned until its almost
black
Bien cuit Well done
Bouilli Boiled
Braise Braised. Food well browned in a
little hot fat, then simmered in a little liquid covered until tender

Cafe noir Black coffee


Chartreuse Any combination of chopped foods in a
mold
Chaud Hot
Coeur Heart
Cru Uncooked; raw

Diable Deviled
Duchesse Potatoes mixed with egg and forced
through a pastry tube

En brochette Broiled and served on a skewer


En coquille In the shell; in shell-shaped ramekins
En gelee In jelly
En papillotte Baked in an oiled paper bag
Epice Spice
Fines Herbes Mixture of herbs like minced chives,
parsley and tarragon or thyme
Foie Liver
Fondue de fromage A melted cheese dish
Fourre Baked
Frappe Sweetened fruit juices frozen to a mush
Fricassee Braised meats or poultry
Frit Fried
Froid Cold
Fume Smoked

Garni Garnished
Gateau Cake
Glace Ice; ice cream
Glace` Iced
Gras Fat
Grille Grilled or broiled

Hache Finely chopped or sliced

Jardiniere Diced, mixed vegetables


Julienne Match-like strips of meat, vegetables or
cheese

Lyonnaise Cooked with onions

Macedoine Mixture of vegetables or fruits


Mousse Light, airy dish, usually containing
beaten egg whites or whipped cream, for
dessert or main dish; meat, poultry or
fish, finely ground, served in a mold

Oeufs Eggs
Pain Bread
Pane Prepared with bread crumbs
Puree Mashed

Ragout A stew with rice gravy


Roti Roast
Roux A mixture of butter and flour used for
thickening soups or sauces

Saunte Fried lightly in a little fat


Souffle A baked fluffy main dish or dessert made
of milk and egg yolks into which
stiffly beaten egg whites are folded

Vinaigrette A marinade or salad sauce of oil,


vinegar, pepper and herbs

VIANDES MEATS
Boeuf Beef
Jambon Ham
Porc Pork
Veau Veal
Agneau Lamb
Lapin Rabbit

VILAILLE POULTRY
Canard Duck
Coq Rooster
Oie Goose
Poulet Chicken
Poule Hen
Poularde Fat Pullet
Dinde Turkey
Faisan Pheasant
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* Exported from MasterCook *

Glossary of Mexican Food

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BUNUELO - Dessert fritter.


BURRITO - Flour tortilla wrapped around meat, bean or vegetable filling.
CHAYOTE - Pear-shaped light green squash.
CHILIES - Members of the pepper family. Three groups - tabasco, jalapeno
and cayenne - are divided into hundreds of varieties with different shapes
and degree of hotness.
CHILI POWDER - Blend of spices (cumin, oregano, ground chili peppers, red
pepper, garlic) intended to dominate food rather than enhance. The spice
flavor of chili con carne, tamales and enchiladas.
CORIANDER - Dried fruit or seed of plant belonging to parsley family; has
a slight lemon flavor.
CUMIN - Yellowish brown; used in chili or similar dishes to add a hot
taste.
CILANTRO - Fresh coriander or Mexican parsley, sold in bunches.
ENCHILADA - Corn tortilla rolled around a filling of meat, poultry,
seafood, cheese or chilies, covered with sauce and baked.

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* Exported from MasterCook *

Guide To Using Herbs

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Which herb goes with what food?

If you grow herbs as houseplants or in the garden, you'll, want to harvest


and use them, so here's a handy list of foods they'll complement.

BEEF:

About 15 herbs go well with beef; recommended are basil, bay, caraway,
coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon
and thyme (no rosemary).

PORK:

Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon


balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.

LAMB:

Other than mint, there's basil, bay, caraway,, coriander, cumin, dills
good, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.

POULTRY:

For chicken only: basil or bay is always good; also caraway, coriander,
cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon;
for both sage and savories; for turkey, thyme.

FISH AND SHELLFISH:

For fish, anise, basil, caraway, chives, coriander, dill, fennel, hyssop,
lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage,
savories, tarragon; shellfish and fish, rosemary and thyme.

BREADS AND CAKES:

Coriander, cumin, caraway, dill, marigold and marjoram. Also anise,


fennel, lovage and rosemary.

GOOSE:

Sage.

DUCK:

Dill is good, so is mint. But you might try hyssop, rosemary, sage,
savories, tarragon.

EGGS:

Scramble them with chives or dill. Or, with any of the following: anise,
basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint,
parsley, rosemary, sage, savories, tarragon or thyme.

LIVER:

Coriander, sage or tarragon.

SALADS:
Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed,
chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon
balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon
and thyme.

SOUPS:

Try anise, borage, chickweed, caraway, chives, cumin, dill, fennel,


hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet,
stinging nettles, savories, tarragon, thyme.

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* Exported from MasterCook *

Quiche - The All Purpose Pie

Recipe By : Julia Child


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By Julia Child

The quiche- that delicious, cheesy, open-faced custard pie invented by


some clever Alsatian cook - is a wonderfully easy first course or main
course that is fast to prepare and makes great eating.

It's quick to assemble because all you need on hand is the base - eggs and
milk - plus anything else: cheese, bacon, onions, canned pimiento,
leftover cooked vegetables, tomato sauce and so forth.

You can build from the bottom up with your own pie crust dough or a
homemade frozen shell formed earlier. Or use a frozen store-bough shell -
and offer no apologies. Or the other hand, you can bake any of the quiche
fillings in a plain dish and call it a custard. That's what a quiche is,
anyway - a custard in a pie shell.

NOTE:

Pre-Baking Shells.

So often you see people eat all the filling of an apple pie - or quiche -
but leave the bottom crust untouched. They don't even taste it, knowing
from sad experience that it's soggy. The solution: Pre-bake the empty
shell- well worth the time and really the only way to achieve a perfect
crust with tender crunch throughout.

Weight down store-bought shells before pre-baking with buttered foil and
dried beans. This keeps sides and bottom in place by bracing them.

QUICHE FILLINGS:

A quiche filling is a flavoring that is held together with a custard -


that is, eggs and a liquid of some sort. The eggs slowly coagulate in the
oven, maintaining the rest of the ingredients in creamy suspension. You
don't want too much custard - just the right balance between it and the
garnish, whatever it may be. You can't be exact about measures, because
shells vary in depth. but you can calculate by the egg, adding more or
using less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid
to reach the 1/2 cup level.

QUICHE LORRAINE - This is the original Alsatian model. It's bacon only
(no cheese) plus the custard, which is made of real cream that blends
deliciously with the smoky taste of the bacon. Try it - on one of those
days when you're slim as a scallion

Julia Child

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* Exported from MasterCook *

Rice

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Rice is quick and easy to prepare.. It should not be washed before or


after cooking, since much of its valuable nutrients are lost in washing.

Leftover cooked rice can be stored in the refrigerator up to a week and


used to its best advantage in many side dishes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

Rice Tips

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Rice is quick and easy to prepare.. It should not be washed before or


after cooking, since much of its valuable nutrients are lost in washing.

Leftover cooked rice can be stored in the refrigerator up to a week and


used to its best advantage in many side dishes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Shrimp Talk

Recipe By : Julia Child


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By Julia Child

Shrimp are exceptionally perishable, and because of this, many packers use
a chemical called tripolyphosphate to keep them firm and white. But when
they use too much, the shrimp take on an unpleasant cleaning-fluid odor
and taste. Read the package label!

When buying frozen shrimp, you will have the best luck, I think, if you
choose them raw in the shell.

If your market has thawed the shrimp, give your purchase a serious sniff
before leaving the premises; keep them on ice, and use them at once.
Top-quality frozen shrimp (and we've had some that were excellent) should
not only smell sweet and fresh, they should also be beautifully tender to
eat, especially when broiled with bacon.

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* Exported from MasterCook *

Sourdough Bread Tips

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Sourdough bread contains slice of history:

If you are a fan of sourdough bread, you can make it yourself.

Sourdough bread dates back to rugged pioneer days in the sparsely settled
west, when neither yeast nor baking powder were available to leaven bread
and biscuits. The fermented "started" or "sponge" mixture of flour, salt
and water which was used as leavening was guarded and prized. Sharing it
was a supreme act of friendship.

Adding yeast along with the sponge gave sourdough flavor, and you are
more sure of getting the same results every time.

Baking sourdough the first time takes preplanning, because you need to
allow four or five days for the starter to ferment. You will end up with
more starter than you need for this sourdough bread, so you don't have to
start from scratch each time, if you want to make the bread on a regular
basis.
YOU REPLENISH YOUR supply by adding equal amounts of bread flour and
water - about 1/2 cup of each and a teaspoon of sugar to your leftover
starter. Keep this new batch in a warm spot for about 12 hours, until
bubbles. Then it is ready to use again, or you can store it covered in
the refrigerator for at least a week. You will need to let it warm up
again for up to 12 hours to reactivate the fermentation.

With some yeast in the dough, you will still get good bread, even if your
starter varies from time to time.

If clear liquid forms on the starter, just stir it up. As long as the
starter has a yeasty, slightly sour smell, it is good. If it begins to
smell like vinegar, discard it and start again.

HIGH PROTEIN bread flour works best because it has strong gluten that
gives big loaves the characteristic "chewy" texture, without being heavy
and solid. Homemade sourdough made with bread flour also stays fresh
loner than ordinary commercial loaves.

This same recipe makes bread sticks and dinner rolls at a saving over
buying these specialty products. They freeze well, so it pays to make up
a whole recipe of 3 dozen rolls occasionally and thaw out what you need.

BREAD BAKING TIPS:

To replenish supply of starter, add 1/2 cup bread flour, 1/2 cup water
and 1 Tsp. sugar to remaining starter; mix well. Cover with plastic wrap
and place in warm spot for about 12 hours or until starter starts to
bubble.

May be stored in plastic covered container in refrigerator for at least a


week. Before using again, let stand at room temperature for up to 12
hours to reactivate fermentation.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Tips For Success For Cooked Jams And Jellies

Recipe By : SURE JELL FRUIT PECTIN


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1. Do not reduce sugar or use sugar substitute. The exact amounts of


sugar, fruit and pectin are necessary for a good set.

2. For recipes using less sugar, try SURE JELL Light Fruit Pectin.

3. Buy new flat jar lids for good seal.

4. Do not double recipes. Mixture may not set.

5. Use ripe fruit (not under or overripe) for best flavor.

6. Crush berries 1 cup at a time, using potato masher. With food


processor, pulse to chop fruit; do not puree. Jam has bits of fruit.

7. Add 1/2 teaspoon butter or margarine to prevent foaming during


cooking.

8. A full rolling boil is a boil that does not stop when stirred.

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* Exported from MasterCook *

Tips For Success For No-Cook Freezer Jams And Jellies

Recipe By : SURE JELL FRUIT PECTIN


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1. Do not reduce sugar or use sugar substitute. The exact amounts of


sugar, fruit and pectin are necessary for a good set.

2. For recipes using less sugar, try SURE JELL Light Fruit Pectin.

3. Use fully ripe fruit at room temperature to help sugar dissolve.

4. Crush berries 1 cup at a time, using potato masher. With food


processor, pulse to chop fruit, do not puree. Jams has bits of fruit.

5. Do not double recipes. Mixture may not set.


6. Storage - Freeze until opened. After opening, refrigerate.

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