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Dieters Guide To Good Seafood Recipe By : Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Usually the heat, tail, and fins are Ready to use. Ready to

DRESSED - whole eviscerated and scaled fish. removed. Ready to use or "pan-dressed".

STEAKS - cross-section slices from large, dressed fish.

FILLETS - sides of the fish, cut length-wise away from the back-bone. use. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Glossary Of French Foods Recipe By Serving Size : : 1 Preparation Time: 0:0

Categories : Amount Measure -------- -----------A la boitella A la broch A la mode A la vapeur A l'etuvee Aspic Au gratin baked brown Au jus Au lait

Ingredient -- Preparation Method -------------------------------Cooked with mushrooms Cooked on a skewer In the style of Steamed Stewed Any jellied dish or a jellied glaze Sprinkled with crumbs and/or cheese and Served with natural juice or gravy 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 Chartreuse mold Chaud Coeur Cru Black coffee Any combination of chopped foods in a Hot Heart 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 Gateau Glace Glace` Gras Grille Hache Garnished Cake Ice; ice cream Iced Fat Grilled or broiled Finely chopped or sliced

Jardiniere Julienne cheese Lyonnaise

Diced, mixed vegetables Match-like strips of meat, vegetables or 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 Pain Pane Puree Eggs Bread Prepared with bread crumbs 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 Boeuf Jambon Porc Veau Agneau Lapin VILAILLE Canard Coq Oie Poulet Poule Poularde Dinde Faisan MEATS Beef Pork Veal Rabbit POULTRY Duck Rooster Goose Chicken Hen Turkey Pheasant Fat Pullet Ham Lamb

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Glossary of Mexican Food Recipe By : Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Guide To Using Herbs

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Recipe By : Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. 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: Also anise, fennel,

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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Quiche - The All Purpose Pie Recipe By : Julia Child Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Rice

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Recipe By : Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Rice Tips

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Recipe By : Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Shrimp Talk

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Recipe By : Julia Child Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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* Sourdough Bread Tips

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Recipe By : Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Tips For Success For Cooked Jams And Jellies Recipe By : SURE JELL FRUIT PECTIN Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1. Do not reduce sugar or use sugar substitute. fruit and pectin are necessary for a good set. 2. 3. 4. 5. 6. The exact amounts of sugar,

For recipes using less sugar, try SURE JELL Light Fruit Pectin. Buy new flat jar lids for good seal. Do not double recipes. Mixture may not set.

Use ripe fruit (not under or overripe) for best flavor. Crush berries 1 cup at a time, using potato masher. With food processor,

pulse to chop fruit; do not puree. 7.

Jam has bits of fruit.

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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Tips For Success For No-Cook Freezer Jams And Jellies Recipe By : SURE JELL FRUIT PECTIN Serving Size : 1 Preparation Time: 0:0 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1. Do not reduce sugar or use sugar substitute. fruit and pectin are necessary for a good set. 2. 3. The exact amounts of sugar,

For recipes using less sugar, try SURE JELL Light Fruit Pectin. 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. 6. Do not double recipes. Mixture may not set. After opening, refrigerate.

Storage - Freeze until opened.

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