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10-01-09 

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I hope you enjoy the recipes!

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Index
1. Jambalaya
2. Jim's Special Coffee
3. Johnny & Kay's Steak De Burgo
4. Johnny Cakes 
5. Jurassic Chocolate Cake
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1. Jambalaya


Source: Burt Wolf's Menu Cookbook



Active Time:  30 Minutes
Total Time:  1 Hour
Makes 12 servings


INGREDIENTS
1 3/4 quarts chicken broth, or four 13 3/4-ounce cans
1 1/2 pounds medium shrimp, peeled, shells reserved
1 tablespoon vegetable oil
1 pound andouille, Cajun, or other spicy sausage
1 cup chopped celery
2 cups chopped green bell peppers
2 cups chopped onions
1 serrano or 2 jalapeno peppers, chopped
4 cloves garlic, minced
1/2 cup diced tomatoes
1/2 cup tomato juice
1/2 cup tomato paste
2 bay leaves
1/2 teaspoon crushed red chili flakes
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 1/2 cups long-grain rice
1 tablespoon chopped fresh basil, or 1 teaspoon dried
Chopped scallions or onions for garnish

DIRECTIONS
In a large stockpot, bring the chicken broth and reserved shrimp shells to a simmer. Let simmer for 10 minutes. Then strain and set the broth aside until ready to use in step three.


In a second large stockpot, heat the vegetable oil, then slice the sausage into 1/4-inch rounds, and cook it until lightly browned. Add the celery, bell peppers, and onions. Cook for about 10 minutes. Add the chilies and garlic and sauté for 5 minutes more. Stir in the diced tomatoes, tomato juice, tomato paste, and bay leaves.


Add the strained shellfish-flavored chicken broth and the crushed red chili flakes. Season the mixture with a little salt and pepper. Add the long-grain rice, cover the pot, and simmer for 15 to 18 minutes.


Finally, stir in the basil and add the shrimp. Cook for 5 minutes longer with the cover off. Be sure that the rice is almost cooked before you add the shrimp, so the shrimp won't overcook.


Serve in bowls and garnish with scallions or onions.

Recipe reprinted by permission of Doubleday. All rights reserved.
Nutrition Information
Makes 12 servings - Facts Per Serving:

Calories: 327 Fat. Total: 14g Carbohydrates, Total: 25g
Cholesterol: 115mg Sodium: 474mg Protein: 23g
Fiber: 2g % Cal. from Fat: 39% Fat, Saturated: 0g

©1998-2008 Cooking.com
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2. Recipe: Jim's Special Coffee


Categories: Beverages, Jw

Yield: 8 Cups

-----------------IN THE FILTER----------------------    
 
      4 tb Coffee, heaping
      2 tb Cocoa
      1    Stick cinnamon, broken into 1" pieces
      4    Nails of cloves
      1    Grating of nutmeg
      1    Lemon and orange peel
      2 tb Dark brown Demerera sugar


------------------IN THE POT-----------------------      
      1 ts Vanilla extract
      4 oz Dark rum or brandy


Add the first set of ingredients into the coffee filter and brew 8 cups of coffee. Once it's made add vanilla and the liquor before serving. This coffee is best served black, without cream or milk. Ingredients and proportions can be changed to suit individual taste.

Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 29, 1998

Source: FreeGroups.net
 ------------------------------------------------------
3. Johnny & Kay's Steak De Burgo

Ingredients:


2 tbsp.        butter or margarine
1 clove        garlic, minced
1 tbsp.         sweet basil
2 slices       beef tenderloin (4 oz. ea) 
to taste       each salt, pepper
Directions:

       Melt butter in skillet over high heat.  Add minced garlic cloveand sweet basil.  Cook quickly until garlic is clear but not burned. Sprinkle beef slices with salt and pepper:  Cook in seasoned butter todesired doneness.

Note*
BBQ any good steak and use mixture at end of cooking time

Source: Recipe Ross
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4. Johnny Cakes

Source: Saveur Magazine


Rhode Islanders believe it is stone ground johnnycake meal, whose grains are flat, not rounded like those of regular cornmeal, that sets these griddle cakes apart.

INGREDIENTS
1 cup johnnycake meal
1 1/2 cups room temperature milk
1/2 teaspoon salt
4 tablespoon cooled melted butter

DIRECTIONS
For thin, Newport style johnnycakes, combine johnnycake meal, milk, salt, and melted butter in a bowl. Set aside for 5 minutes.


Heat griddle or cast iron skillet over medium heat. Lightly grease with vegetable oil. Pour about 2 tablespoon batter onto griddle for each cake. (Batter should spread; if too thick, thin with up to 1/4 cup milk.) Cook until bubbles appear, about 2 minutes; flip and cook 2 minutes more. Repeat with remaining batter, oiling griddle as needed. Serve with butter and/or maple syrup.


Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and traval. Click for details.

Recipe reprinted by permission of World Publication, LLC. All rights reserved.
©1998-2008 Cooking.com 
------------------------------------------------------
5. Jurassic Chocolate Cake

Source: Close-up on Cakes



Active Time:  15 Minutes
Total Time:  3 Hours 45 Minutes
Serves 10

INGREDIENTS
For the Cake:
2 oz brazil nuts, halved
4 oz chopped glaceed apricots
4 oz chopped glaceed figs
3 oz chopped pitted prunes
2 1/2 oz chopped glaceed ginger
1/4 cup plus 2 tablespoons brandy or rum
1/2 cup butter
9 1/2 oz semisweet chocolate, chopped
2 eggs, separated
1/2 cup sugar
1/2 cup sour cream
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup ground almonds
Icing
6 1/2 oz semisweet chocolate, chopped
1 tablespoon vegetable oil
Silver balls, for decorating

DIRECTIONS
FOR THE CAKE: Combine the nuts, fruits, and 1/4 cup of the brandy in a bowl and let stand for 2-3 hours.


Preheat the oven to 300 degrees F. Grease and line an 8-inch round cake pan.


Melt the butter and chocolate in a pan. Remove from heat. Stir in the extra brandy, sugar, and egg yolks, one at a time. Stir in the sour cream. Fold in the flour, baking powder, and ground almonds.


Beat the egg whites until stiff. Fold the egg whites through the chocolate fruit mixture. Spread the mixture into the pan and bake for 1 1/2 hours.


FOR THE ICING: Combine the chocolate and oil in the top of a double boiler. Stir over simmering water until the chocolate melts. Spread the mixture over the cooled cake and decorate with silver balls.



Recipe reprinted by permission of Weldon Russell. All rights reserved.
Nutrition Information
Serves 10 - Facts Per Serving:

Calories: 476 Fat. Total: 27g Carbohydrates, Total: 53g
Cholesterol: 72mg Sodium: 55mg Protein: 7g
Fiber: 3g % Cal. from Fat: 51% Fat, Saturated: 0g


©1998-2008 Cooking.com
 
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