Illianer Fish Fillets with Leeks and Coriander
2 lbs raw fish fillets or steaks
1 c fish stock
1 c boiled white wine
1 T olive oil
1 c sliced leeks
1 t coriander
1/2 t ground pepper
1/2 t celery seed (or lovage)
1/2 t oregano
2 raw egg yolks
Take fish filets, chop into pieces, and put into a pot. Add stock, boiled wine, olive oil and leeks. Bring to a boil, then simmer over low heat. Mean while grind together coriander, pepper, celery seed (or lovage), and oregano. Add these seasonings to the stew. Thicken the
liquid by addingwell beaten yolks little by little. Simmer for 10 minutes. Serve with a sprinkling of pepper.
Steamed Squash Sauted with Cumin
1 medium squash, gourd, zucchini, or pumpkin
water
1 T olive oil or butter
1/4 t cumin
ground pepper
Peel and slice the squash and steam with water until tender. Drain and
put into a hot frying pan greased with olive oil or butter. Season with
cumin. Saut lightly and serve with a sprinkling of pepper.
Fresh Honey Lemonade
1/2 cup honey
1 1/2 cups steaming hot water
1 cup lemon juice
Combine honey and hot water and stir until the honey dissolves. Stir in lemon juice. Let mixture cool (or used the one power, hee hee) and
pour over ice. Enjoy:)
Two Rivers Cherry Delight
1 graham craker pie crust (homeade or premade, I use premade)
2 cups sugar
1 8 oz package of cream cheese
1 container of whipped topping
1 can of cherry pie topping, or any type of pie topping you prefer
Allow cream cheese to set out until it reaches room temperature. Mix
sugar with cream cheese until well blended. Fold in cool whip and beat
until thouroughly blended. Add mixture to pie crust, and top with fruit
topping. Best if left in refrigerator overnight.
Ebou Dari Spicey Rice
2 lbs ground beef (ground turkey is a good beef substitute)
1 can diced tomatos
1 jar salsa (mild or hot to your preference)
1 can of tomato juice (46oz)
5 cups of minute rice
Brown ground beef in large pot and drain, add all the other ingredients
except for the rice and bring to a boil. After mixture comes to a boil,
add rice, and remove from heat. Cover and allow to sit for 7-10 minutes
or until rice has absorbed most of the liquid. Makes quite a bit so have
several people over for dinner :)