Greatest Recipes

————————————FISH———————————— 2 Carrots

2 Celery stalks

1 Parsley root

1 Onion, quartered

5 Peppercorns

1 Bay leaf

2 t Salt

6 c Water

2 lb Fish fillets

-(carp, sole, pike -or similar fillets) ———————————–SAUCE———————————– 3 T Butter

3 T Flour

3/4 c Horseradish, prepared,

-cream-style 1 t Sugar

1/4 t Salt

2/3 c Sour cream

2 Eggs, hard-cooked,

-peeled and sieved Combine vegetables, dry seasonings and water in a saucepan or pot. Bring to a boil; simmer 20 minutes, then strain. Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux. Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. Remove from heat and stir in horseradish, sugar, salt, sour cream and eggs. Cool for 15 minutes. Pour the horseradish sauce over the chilled fish and garnish with shredded lettuce. NOTES: * Fish in horseradish sauce — This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve. The Polish word for Christmas eve is Wigilia (pronounced VI-gee-lee-ah). Its root is like the English vigil: waiting for Christ to be born. At the end of the Wigilia meal the family goes off to midnight mass at church. There are usually 12 dishes in a Wigilia meal to symbolize the 12 apostles, though some families serve 13 because they include Christ in their count. The meal starts when the first star can be seen; this symbolizes the star of Bethlehem. Although The Wigilia is meatless (Advent, the season of penance, continues until midnight), it is still festive and delicious. The tradition of Wigilia, though centuries old, is still current in Poland. There is no fixed set of rules for what the 12 (or 13) dishes must be; the items in the meal change somewhat according to location and availability of ingredients. Nevertheless, all of the dishes are traditional, and in addition there are many traditions for the serving of the meal. For example, some people place straw under the tablecloth to symbolize the manger in which Christ was born. Most families set an extra place, for the stranger who might be passing by. This is my family’s traditional Wigilia meal: : Fish in horseradish sauce : Pike Polish style : Pickled beets : Pickled herring in sour cream : Stewed sauerkraut with mushrooms : Christmas eve kutia : Almond soup : Noodles with poppy seed and raisins : Poppy-seed rolls : Christmas bread : Baked apples with red wine : Marzipan : 12-fruit compote With this first recipe you will notice a similarity with my last name. Now you know a word of Polish (namely chrzan = horseradish i.e. hot stuff). : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. Experiment. : Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust

4 Pears, preferably Bosc

2 t Fresh lemon juice

1 c Cranapple juice

Halve, peel, and core the pears. Sprinkle freshly cut pears with lemon juice to prevent browning. Place in microwave-safe dish and cover with cranapple juice. Cover and cook on high 6 - 8 minutes or until pears are fork tender. (Check the pears after 6 minutes; the fresher the pears, the longer they’ll take to cook.) Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight.

I love the texture and buttery flavor of poached pears. This microwave poaching method is so simple that sometimes I buy a big bag of pears and poach them all at once. They can then be refrigerated and covered and eaten as snacks throughout the next week. Bosc and Bartlett pears are the best varieties for poaching. This is a nice holiday recipe because the cranberry juice turns the pears a pale pink color. These pears are pretty garnished with some fresh mint sprigs. This recipe is best made at least 30 minutes in advance to give the pears time to cool. Total Calories Per Half Pear: 62; Fat: <1 gram Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _’Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster. Posted by Bobbi Pasternak to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

7 Or 8 ice cubes

1 cup Milk

1 large Scoop vanilla ice cream

Blue food coloring —–TOOLS—– Blender Ice cream scooper Tall glass

With an adult’s help, grind ice cubes in blender.

Add milk to crushed ice and lend on low speed for 10 seconds. Add one large scoop of ice cream and blend again for about 30 seconds.

Slowly add about eight drops of food coloring to blender, mixing after every couple of drops, until smoothie is the color of your favorite fabric softner. Serves 1 downy dude.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

-thawed Blueberries or raisins 1 1/2 c Boiling water

1 lg Pkg gelatin - any red flavor

1 c Cold water

Ice cubes Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for “eyeballs.” Place a blueberry or raisin in each scoop for the “pupil.” Freeze 30 minutes, or until firm. Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Mix cold water and ice cubes to make 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin around the two “eyeballs” in each dish, leaving the top of the “eyeballs” exposed. Refrigerate 1-1/2 hours, or until firm. Source: Kraft Foods

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Glycol Punchhas two primary ingredients: Diet Mountain Dew, which has an decidedly evil odd yellow glow to it. Diet is necessary so that you don’t over sugar people. BTW, we also tried other sodas, including Squirt, 7-up and Sprite, but none had that evil yellowness.

A flourescent blue liquid. I know for a fact that the raspberry “little hugs” drinks for kids are the perfect color. There is a recent Kool-Aid blue flavor that I’m sure would work well, too.

For the “little hugs” the ratio is about 4-5 barrels to 1 2-liter bottle of soda. Adjust as you think best. I’d start by pouring out the soda and adding the blue. You know you’ve got it right when you get the sickly yellow-green of many Glycol-based Antifreezes. Plus, when you drink, it fizzes!

1 Skinless turkey breast, bone

In, about 3 lbs 2 Garlic cloves; cut into

Slivers 1/2 ts Dried rosemary OR

Tiny sprigs fresh rosemary 3 tb Honey

1 tb Dijon mustard

1 tb Olive oil

1 tb Lemon juice

1/2 ts Pepper

Salt to taste Trim any fat from turkey. Make small slits in top of breast and insert garlic slivers and rosemary. (If you don’t have any fresh rosemary, add dried to the honey mixture.) In small bowl, combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast. Sprinkle with salt. Place trukey in baking dish, meaty side up. Roast at 350 F for 45 to 60 minutes, depending on size of

breast. Baste every 10 to 15 minutes until done. To carve, slice meat off bone on diagonal. Origin: Simply HeartSmart Cooking by Bonnie Stern Source: The Vancouver Sun Oct 5/94 From the collection of Karen Deck