Recipes Included On This Page Fish With Thai Coconut-Curry Sauce -Leysath Flax and Pumpernickel Loaf Fragrant Orange Bundt Cake Fruit Salsa -Leysath Fudge Truffle Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fish With Thai Coconut-Curry Sauce -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef 1998 Serving Size : 4 Preparation Time :0:00 Categories : Fish Main Dishes Peppers Rice Sauces Thai Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fish fillets for 6-to 8-oz per serving salt and pepper 2 tablespoons olive oil 1/2 medium red onion -- thinly sliced 1 bell pepper -- thinly sliced 2 garlic cloves -- minced 1 teaspoon fresh ginger -- peeled and minced 1/4 cup fish sauce OR substitute chicken broth ***SAUCE*** 1/4 cup chicken broth 1/4 teaspoon curry paste -- or more to taste red or yellow or green curry paste 1/3 cup coconut milk regular or reduced-fat 1 tablespoon brown sugar; optl -- or more to taste 2 tablespoons fresh basil leaves -- thinly sliced 2/3 cup diced fresh tomato ***SERVE*** hot cooked rice Season fish with salt and pepper. Heat oil over medium-high heat in a large skillet. Add fish and lightly brown on one side. Flip fish over; add onion, peppers, garlic, ginger and fish sauce and cook other side until fish is firm. (Total cooking time will depend on the type and thickness of fish. An average catfish fillet that's -3/4-inch thick should be cooked approximately 3-4 minutes per side. Thicker cuts will take a few minutes more.) Transfer fish from skillet to a plate and cover with foil to keep warm. Increase heat to high and add chicken broth, curry paste and coconut milk to skillet. Stir to blend and bring to a boil. Cook for 2-3 minutes, or until sauce begins to thicken. If the sauce is a bit too spicy or if you would like a sweeter sauce, stir in brown sugar to taste. Just before serving, stir in basil leaves. Pour sauce over fish and garnish with tomato. Serve with steamed white or jasmine rice. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: Striper or catfish are good choices for this dish. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flax and Pumpernickel Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads - Yeast Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water 2 tablespoons honey 2 teaspoons dry yeast 2/3 cup milled flax (Get it in a health food store and mill it yourself with your coffee grinder) 2/3 cup pumpernickel 4 cups White wheat flour (King Arthur makes this) 1 tablespoon salt 2/3 cup all purpose flour Pour the water into a mixing bowl and stir in the honey and yeast. After the yeast has proofed, stir in the flax, pumpernickel and one cup of the whole wheat flour. Let this sponge work overnight or all day. Stir in the salt, and enough of the remaining whole wheat flour to make a good dough. Turn it out onto a flour covered surface and knead for 4 to 5 minutes. It will be somewhat sticky but use only enough more flour to keep it from sticking to you or the kneading surface. Give the dough a rest while you clean out and grease your bowl. Continue kneading another 2 or 3 minutes or until it's as smooth and springy as a whole wheat dough can be. Place the dough in the bowl, cover and let rise until doubled in bulk. Knock the dough down, shape and place in a 4 1/2 x 8 1/2 loaf pan, or make round loaves and place on cookie sheet. Let rise until it domes over the top of the pan, or about doubles. Place in a preheated 400º oven, bake for 15 minutes. Turn temperature down to 350º and continue baking for a further 2 minutes. Contributed to FareShare Oct. 3 '98 by BarFav@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fragrant Orange Bundt Cake Recipe By : High Fit-Low Fat Vegetarian, '96, Serving Size : 20 Preparation Time :0:00 Categories : Cakes Citrus Healthwise Nuts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1/2 cup barley flour, whole grain OR whole wheat pastry flour 3 cups unbleached flour 2 teaspoons baking powder 1 teaspoon baking soda 3 egg whites 1/2 cup sugar 2 cups vanilla nonfat yogurt 1/2 teaspoon vanilla extract 4 tablespoons orange juice, frozen concentrate -- thawed 1/3 cup blanched almonds -- coarsely chopped Syrup: 1/2 cup honey 1/2 cup orange juice, from frozen concentrate -- thawed Optional Garnishes: orange slices -- halved fresh strawberries mint leaves Variation: Half a cup of warmed maple syrup can be substituted for the honey orange glaze. Preheat oven to 350 F. Spray a bundt pan liberally with vegetable cooking spray. Sift together barley flour, unbleached white flour, baking powder and baking soda. Set aside. Place egg whites in a large mixing bowl and whisk until light and fluffy. Gradually add the sugar, while continuing to whisk until peaks form. Fold in yogurt, vanilla extract, orange juice and almonds. Fold in the sifted dry ingredients. Pour the batter into the prepared bundt pan and bake in the middle of the preheated oven 25-30 minutes or until a toothpick or cake tester comes out clean when inserted in the middle of the cake. Meanwhile, combine the honey and orange juice in a small saucepan and bring to a boil. Turn down the heat and simmer for 5 minutes. Skim off any froth that may form on the surface of the syrup. Pour the warm syrup over finished cake. (Cake is not yet unmolded.) Make small holes in the cake with a fork or toothpick to help it absorb the syrup. When the cake is cooled, unmold it onto a serving platter. Serve garnished with fresh orange slices, strawberries and mint leaves, if desired. Nutritional Information based on 1/20th of cake: Calories 170, Fat 1.7 grams. Cholesterol, 0 mg., Sodium 111 mg. Calcium 70 mg. Exchanges: 1 starch, 1/2 fruit, 1 other. MC formatting by bobbi744@sojourn.com Posted on FareShare by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Salsa -Leysath Recipe By : Scott Leysath, Home and Garden TV's Sporting Chef Serving Size : 4 Preparation Time :0:00 Categories : Fish Fruit New Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh fruit -- cut into 3/4-inch cubes or chunks 1/2 teaspoon jalapeno pepper -- finely diced seeds and ribs removed 1/4 cup diced red bell pepper 1 garlic clove -- minced 1/8 teaspoon ground cumin 1/4 teaspoon chili powder 2 tablespoons fresh cilantro leaves -- chopped 1 lime -- juiced 1/2 lemon -- juiced 1 pinch salt and pepper Combine all ingredients and stir gently to blend. Let stand at room temperature for 30 minutes before serving. Optional ingredients to add or substitute: Chopped fresh basil, chopped fresh mint, red chili flakes, pinch of ground coriander. ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. Desktop of Pat Hanneman (kitpath@earthlink.net). FareShare Gazette 10/28/98. Notes: The combinations of fruit salsas and fish are endless. Fruits seeded ... with a Cajun-spiced striper included pear, nectarine, pineapple, mango, cantaloupe and orange. Leysath says to use your imagination, along with the best fruits in season - apple, watermelon, grapefruit, kiwi, peach, papaya, etc. "Serve your fruit salsa with any variety of cooked fish," he says. "I like to season the fish with a little hot spice, such as ground cayenne pepper. Try serving room- temperature fruit salsa with Cajun-spiced blackened fish." - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fudge Truffle Cheesecake Recipe By : Eagle Sweetened Condensed Milk ad Serving Size : 1 Preparation Time :0:00 Categories : Cheesecakes Chocolate Desserts Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- crust: 1 1/2 cups vanilla wafer crumbs (about 45 wafers) 1/2 cup powdered sugar 1/3 cup unsweetened cocoa 1/3 cup butter -- melted filling: 3 pkgs cream cheese, 8 oz -- softened 1 can sweetened condensed milk -- 14 ozs 2 cups semi sweet chocolate chips -- (12 ozs) melted 4 eggs 2 tsp vanilla For crust: In a medium bowl, combine crumbs, powdered sugar, cocoa and butter. Press firmly in bottom of 9" springform pan. For filling: Preheat oven to 300 degrees. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 mins or until center is set. Cool and chill. - - - - - - - - - - - - - - - - - -

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