RECIPES FOR
MARCH 1999
ALASKAN STYLE CIOPPINO
1 ½# halibut, cut into large bite size pieces
20 shrimp, peeled & deveined
2 Dungeness crab, disjointed
10 clams or mussels in shells
3 bay leaves
½ cup olive oil
1 onion, diced
2 bunches green onions, diced
1 green pepper, diced
5 cloves garlic, minced
2 cans stewed tomatoes
2 cans Mexican style tomatoes
1 can tomato, puree
1 cup dry white wine
3 tbl. fresh basil, chopped
Salt and pepper to taste
Heat oil in a large soup or stock pot.
Add onions, green onions, peppers and bay leaves.
Saute until onions are transparent.
Add garlic and saute for 2 or 3 minutes more.
Add tomatoes, puree and wine.
Cover and simmer for 45 min.
Add a little water, if necessary.
Add salt and pepper to taste.
Remove bay leaves.
Add clams or mussels and crab.
Cover and simmer for about 10 min.
Add shrimp and halibut and
simmer until fish is just cooked through.
Stir in chopped fresh basil.
Serve immediately.
Thanks to my friend Dave
Houston, TX
ref:3/7/99
BAILEY'S IRISH CREAM MOUSSE PIE
1 baked pie shell (I use Pillsbury crust)
3 Eggs -- separated
3/4 Cup Bailey's Irish Cream
1 Cup Walnut meats -- chopped
1/8 Teaspoon Salt
2 Cup Kool-Whip
2 Tablespoon Shaved chocolate*
Beat egg yolks until lemon-colored.
Add salt and Bailey's.
Cook in top of double boiler
until yolk mixture thickens. Cool.
Beat egg whites until stiff.
Combine egg/Bailey's mixture,
egg whites, and 2/3 of the Kool Whip,
using a folding motion.
Fold in 3/4 cup of the nut meats.
Scrape into a baked pie shell.
Cover with remaining whipped topping.
Sprinkle with remaining nut meats and
chocolate shavings.
Freeze for 4 hours (no more than 8, though).
*Semi-sweet
Kathy's Kookbook
ref:3/14/99
CHICKEN CHALUPAS
4 lg. chicken breasts, cooled & diced
1 can chicken soup
½ c. chopped green onions w/tops
1 sm. onion, chopped
1 pint sour cream
3/4 c. Monterey jack, grated
1 sm. can chopped black olives
1 sm. can green chilies
3/4# cheddar cheese, grated
10-12 med. flour tortillas
Combine all ingredients,
except tortillas and ½ of each cheese;
set aside 1 ½ cup of this mixture.
Add chicken to remainder.
Place 3 tablespoons chicken mixture on each tortilla,
fold and place seam side down in 9x9" casserole.
Top with remaining mixture and rest of cheeses.
Refrigerate overnight.
Bake 45 min. at 350°F.
Serves 8.
Thanks to my friend Jan
from Maui, HI
ref:3/21/99
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PAM'S PINEAPPLE UPSIDE DOWN CAKE
Cake:
1-1\2 cups cake flour
1 cup of sugar
1-1\2 teaspoons baking powder
1\2 teaspoon salt
3\4 cup milk
1\3 cup oil
1 package vanilla instant pudding
3 eggs
1 teaspoon vanilla
Bottom:
1\4 cup butter or marg.
1\2 cup brown sugar (packed)
1 can (8-1\2 ounces)sliced pineapple, drained
7 maraschino cherries
6 pecan halves
Heat oven 350°F.
Melt butter over low heat in round spring pan.9x1x1\2.
Sprinkle brown sugar evenly over butter.
Place pineapple slice in center of pan.
Cut remaining slices in half;
arrange halves cut sides out around pineapple ring in pan.
Place cherries in pineapple slices;
arrange pecans around center ring.
Prepare cake batter.
Pour cake batter evenly over fruit in pan.
Bake 35-45 min.
Invert onto plate.
Leave pan over for a few min.
Serve warm with whipped cream.
Serves 9.
Thanks To My Sister Pam
Visit her at: Pam's Pea Patch
ref:3/28/99
