Greatest Recipes

12 oz Raspberries;frozen, dry pack

3/4 c Sugar

2 tb Cornstarch

1/4 c Brandy

Note: 3 cups fresh raspberries can be used in place of frozen raspberries. Combine raspberries and sugar in medium saucepan. Dissolved the cornstarch in the brandy in a small bowl. Stir the cornstarch mixture into the raspberries until well blended. Cook over a medium heat, stirring frequently, until the sauce thickens and bubbles, about 5 minutes. Do not overcook. Cool to a room temperature. Store in a tightly covered container

1/2 c Orange juice

1/2 c Dijon Mustard

1/2 c Honey

Mix together. Use as a fat free dip for shrimp. Makes about 1 1/2 cups.

6 oz Flour

6 tb Butter

1/2 Fish stock

1/2 ts Rout fillets (skinned)*

1/2 lb Very small shrimp

1/2 lb Lump crabmeat

6 Egg Yolks, whipped

1 c Chablis

1 tb Egg shade or yellow

Coloring 1 c Heavy cream

Salt & Pepper to taste Wire whip Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]

————————–USED ON ROAST BEEF, POT————————– —————————-ROAST AND VEGETABLES—————————- 1/4 c Horseradish

1/2 tb Sugar

2 ts Dijon mustard

1 ts White vinegar or lemon juice

1 c Heavy cream, whipped

1/2 ts Salt

1 pn Paprika

The 1/4 cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth. Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well. Chill bowl and beaters to produce a lighter, fluffier cream.

1 lb Fresh or frozen rhubarb

- cut in 1-in pieces 1 c Orange juice

1/4 c Sugar

1 Orange (zest only)

This is very good served with roast duck or pork. SIMMER THE RHUBARB and the orange juice with 1/2 the zest for 15 minutes, uncovered. Add the sugar and cook 15 minutes more. This will keep several days in refrigerator, or may be frozen. Top with the remaining zest before serving. Makes 2 Cups

4 oz Apricots; Dried

3/4 c Apple Juice

1/2 c Orange Juice

1/4 c Honey

2 tb Water

2 t Cornstarch

Ginger; Ground, To Taste Cinnamon; Ground, To Taste 1 tb Sweet Vermouth

Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol Sodium