- 71. CHILI (`91-92' NOVELL AWARD WINNER)
- Dice and brown meat, ... sauce. Simmer for 2 to 3 hours, stir often, then add Roux to thicken. Serve with ... peppers. 8 to 10 people.
Ingredients: 10 (beans .. garlic .. onions .. roast .. roux .. sauce ...)
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- 72. CHRISTMAS MUSHROOM SOUP
- Soak mushrooms in salt ... and rinse. Add mushrooms to 2 quarts water, season ... mushroom water to the roux. Stir to make a smooth paste, return ... to the boiling mushroom soup.
Ingredients: 12 (egg .. flour .. onion .. sauce ...)
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- 73. CLAM AND CHICKEN PIE
- Mix all ingredients. Place in dish and cover with pie or biscuit crust. Bake at 375 degrees for 45 minutes. Garnish with sliced egg.
Ingredients: 7 (celery .. clams .. milk ...)
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- 74. CLAM CHOWDER
- Saute in small amount ... are done, add clams, roux and cream. Cook at low heat until desired thickness. To make roux, melt butter, mix in flour, don't brown. Makes 5 cups.
Ingredients: 11 (clams .. cube .. flour .. milk ...)
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- 75. CLAM CHOWDER
- Melt butter, add olive ... a low flame until roux is a light blond ... Add 1/2 seafood stock to this. Add 1/2 stock ... salt and pepper to taste.
Ingredients: 18 (clams .. flour .. juice .. magic .. milk .. oil ...)
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- 76. COQ AU VIN ROUGE
- Put wine, chicken broth ... 1 1/2 hours, reducing to 4 cups. Brush chicken ... all at once, into roux, stirring until thickened. ... buttered parsleyed potatoes. Serves 6-8.
Ingredients: 16 (broth .. cognac .. flour .. garni .. onions ...)
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- 77. CORN & SHRIMP SOUP
- Make soup; saute shrimp, corn ... Add 1 quart water, roux, parsley, celery, salt and pepper to taste; cook to a boil. Serves 8 to 10 people.
Ingredients: 9 (celery .. corn .. parsley .. roux .. shrimp ...)
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- 78. CORNBREAD DRESSING
- Add 1 can of ... and grind. Save broth to mix with cornbread and ... degree oven for 25 minutes.
Ingredients: 12 (cornbread .. cornmeal .. flour .. milk .. salt ...)
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- 79. CRAB AND CORN BISQUE
- In a saucepan cook ... or stock into the roux, then stir into ... and parsley and bring to a simmer for about ... to get a full-flavored bisque.
Ingredients: 8 (crabmeat .. kernels .. onion .. parsley .. roux ...)
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- 80. CRAWFISH ETOUFEE
- Heat in 2 cup ... minutes. Do not forget to stir every 2 minutes ... onion Add to browned roux; saute until tender. ... skillet. Serve over cooked rice.
Ingredients: 2 (flour .. oil)
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