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Smoked Potato Salad

Salad No Comments »
1 1/2 lb Cold smoked thin-skinned

-potatoes; see oven smoking -recipe, cut in 1/2″ cubes 2 lg Celery stalks; thinly slice

2 Green onions; thinly sliced

1 1/2 tb Drained capers

1/2 c Lemon mayonnaise

(see below) Salt and Pepper
——————————LEMON MAYONNAISE——————————
2 tb Lemon juice

2 Cloves garlic

1 lg Egg

1/8 ts Paprika

1 c Salad oil

Salt and pepper LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, whirl lemon juice, garlic, egg and paprika until blended.
With motor running, slowly pour in salad oil until combined.
Add salt and pepper to taste.
Cover and chill up to 2 days.
makes 1-1/4 cups SMOKED POTATO SALAD INSTRUCTIONS: In a bowl, gently mix together the potatoes, celery, onions and capers.
Stir in 1/3 c lemon mayo, add more if desired.
Season with salt and pepper to taste.
Serve or cover and chill up to 2 days.
Found by Fran McGee Source: Sunset Magazine March 1987

Maple-Wlanut Pound Cake

Baked Goods No Comments »
Walnut Streusel: 1 1/4 c packed brown sugar

3/4 c all-purpose flour

1/2 c cold unsalted butter or margarine — cut in

small cubes 2 tsp ground cinnamon

1 c walnuts — coarsely chopped

Maple Poundcake: 1 1/2 c unsalted butter or margarine — softened

1 1/2 c maple flavored pancake syrup

1/2 c packed brown sugar

1 tbsp vanilla

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

7 lg eggs — room temperature

4 1/4 c all-purpose flour

Heat oven to 325.
Lightly grease an 18-cup tube pan (angel food pan).

Streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon with a fork, or rub mixture with fingertips until crumbly. Stir in walnuts.

Poundcake: With an electric mixer on high speed, beat butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda and salt in a large bowl unitl blended (mixture will look curdled).
Add eggs, one at a time, beating well after each (mixture still looks curdled).

With mixer on low speed gradually add flour, beating just until blended and smooth.

Spoon half the batter into prepared pan.
Sprinkle with half the streusel.
Pour in remaining batter and spread evenly.
Sprinkly the remaining streusel.

Bake 1 hour, 15 minutes to 1 hour, 25 minutes or until a pick inserted in center comes out with moist crumbs clinging to it.

Cool in pan on wire rack 15 minutes.
If necessary, run a thin sharp knife around edge of pan to loosen cake.
Place cookie sheet over pan and carefully invert both.
Remove pan.
Place rack over cake and turn cake streusel side up.
Cool completely.
Store wrapped airtight up to 3 days at room temperature or freeze up to 3 months.

Bluefish with Fennel and Tomato Sauce(Mf)

Main Dish No Comments »
1 fresh fennel bulb (about 1 pound)

2 tablespoons olive oil

2 small garlic cloves — chopped

1 1 inch strip orange rind

1/2 teaspoon dry fennel seeds

1/4 cup anise flavored liquor like pernod

1 cup peeled and seeded chopped tomato

–(if fresh- 3/4 pound) 2 tablespoons butter

salt and freshly ground black pepper 1 1/2 pound boneless skinless bluefish fillets

1 small yellow bell pepper — seeded

–cut into 1/4inch dice for garnish snipped chives for garnish — optional

Discard the feathery green tops of the fennel, core and cut the bulb into 1inch pieces.
Heat 2 tablespoons of the olive oil in a 9inch skillet.
Add the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
Cover and simmer, over medium heat for 10 minutes.

After 10 minutes add the tomatoes, recover and simmer for 10 minutes longer.
Remove the cover and check the liquid in the pan. If there is a good deal remaining, evaporate it until the mixture look syrupy.
Remove the orange rind.
Turn the heat off and stir in the butter.
Season to taste with salt and pepper; cool to room temperature.

Season the bluefish fillets with salt and pepper, and set them, skin side down in a generously buttered baking/serving dish large enough to hold the fillets in a single layer.
Spoon the cooled vegetable mixture over the fish, cover with foil and store in the refrigerator for up to 12 hours.

To bake and serve, remove the fish from the refrigerator 30 minutes before baking.
Preheat the oven to 375 degrees and bake 20 to 25 minutes covered with foil until the center no longer looks translucent but opaque.
Remove from oven and serve; garnish with yellow bell pepper and chives.

Busted by Gail Shermeyer <> on May 24, 1997

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