Subj:	recipes
Date:	6/18/01 3:38:04 PM Central Daylight Time
From:	JGB407
To:	Wivgary

Dear Gary:

How did the Sauganash Lane Barbeque Maven do at the cook-off Sun.?

I am sending you a couple of recipes you asked for (and one you did not)

Frozen Christmas Pudding (world book Christmas in Australia)

1/2 c. each:  raisins, golden raisins, currents, chopped maraschine cherries
1/4 c. each:  mixed citrus peel (I use fresh orange and lemon) and apple juice
1 tps cinnamon
1/2 c. each:  almonds and heavy cream
1 gal. chocolate ice cream, slightly softened

Combine fruit and peel with apple juice and cinnamon in a large bowl.  Cover and allow to stand overnight in refrigerator.   Add the almonds, cream and ice cream to the soaked fuite and blend well.  Pour mixture into a large plastic or metal mold (I
usually use the ice cream carton) and cover tightly.  Set in freezer until firm, at least
one week to allow flavor to develop.   Either scoop or dip mold into hot water quickly
and invert onto a serving plate.

Note:   I always use 1/2 gal. ice cream and halve rest of ingredients.


Linguine with Clams and Wild Mushrooms

4 servings

6 tbps. olive oil
1 lb mixed fresh wild mushrooms  (I have also used some dried/reconstituted 
   porcini and shiitake mushrooms)
6 large garlic cloved minced
1/4 tps. dried crushed red pepper
1 c. dry white wine
5 lbs clams (abt 24 littlenecks)

1 lb linguine
 
2 bunches fresh chives chopped

Heat 3 tbps oil in heavy large dutch oven over high heat.  Add mushrooms and saute until beginning to brown (abt 5 min).   Using slotted spoon transfer mushrooms to plate.  Add remaining 3 tbsp. oil and garlic to pan.  Saute until garlic is tender (abt 3
min.).   Add red pepper, wine and clams.  Cover and cook until clams open (abt. 8
min.)

Meanwhile, cook linguine in large pot of boiling salted water until al dente.

Drain pasta well and transfer to large bowl.  Spoon mushrooms over then top with
clam mixture.  Season with salt and pepper and sprinkle with chives.
=======================

Tuna and White Beans

In a medium bowl combine 2 (6 1/2 oz.) cans solid white water-packed tuna, drained,1 can rinsed and drained while cannellini beans,, 3 large chopped tomates,
chopped red or green onion (I only use red), 1/3 c. chopped fresh basil and 3 tbsp.
drained capers along with 1 tbsp each of fresh lemon juice and olive oil.  Add minced
garlic (abt 1-2 cloves) salt and pepper to taste.

This is a really fast and very tasty tuna salad.   It is good stuffed in pita or served
on greens with crusty bread.

============

Mustard Salmon (hot/cold--newyears eve)

1/4 c.dijon mustard
1/4  c. olive oil
2 tbsp dry white wine
2 tbsp chopped fresh dill
1 tsp freshly ground pepper
1 garlic clove minced
1 1/2 - 2 lbs salmon filet with skin on (preferably center cut)

Preheat oven to 350

in a small bowl, combine the mustard, olive oil, white wine, dill, pepper and garlic.
Mix well with a wire whisk.

Set the fish in the center of a large baking dish.  Brush with half the marinade and
bake until cooked through, about 30 min.   Remove from oven and brush with 
remaining marinade.

May be served hot or cold.
xxxxxx

Parsley Shrimp

 4  Servings


This is a great recipe for the grill!

2	pounds shrimp, shell on
6	cloves garlic, fresh
1	onion, medium
1/4	cup parsley, fresh
1/2	cup olive oil, or peanut oil
1	teaspoon basil, dried
1	teaspoon dry mustard
1	teaspoon salt
        juice of 1 lemon

Puree all ingredients except the shrimp.Marinate the Shrimp for at least 1/2 hour.Soak bamboo skewers in water for at least 1/2 hour.Thread shrimp on bamboo skewers.Grill over charcoal.Do not peel the shrimp prior to grilling or they will dry out.

Jan Bloom
