2 lb Gemfish (or firm white fish)

1/2 bn Of parsley

1/2 bn Coriander

3 Cloves garlic

1/2 tb Paprika

1/2 tb Cumin

1 ts Coriander

1 pn Cayenne

2 1/2 oz Lemon juice

3 oz Olive oil

In food processor, process half a bunch of fresh coriander, half
a bunch of parsley, 3 large cloves of garlic, 1/2 tablespoon each
of paprika and cumin, one teaspoon coriander, pinch of cayenne, 2
1/2 oz lemon juice, 3 oz olive oil.
Marinate 2 lb of Gemfish in
this mixture for at least one hour, but preferably overnight.
Remove fillets from marinade, place in griller or barbeque, basting
in marinate while cooking.
Cook 2-3 minutes each side, turning
carefully only once.
From : Meryl Constance.
Sydney Morning Herald.
15 th September.
1992.

Stephen Ceideburg
—————————-SWEET AND SOUR
SAUCE—————————-
1 c Water

1/2 c White vinegar

1/2 c Sugar

1/4 c Tomato paste

4 ts Cornstarch

———————————-GOW
GEES———————————-
1 oz Dried mushrooms

Boiling water 48 Wonton wrappers (about 1

-pound) 2 oz Shrimp

4 oz Uncooked boneless lean pork

3 Green onions

2 ts Soy sauce

1/2 ts Grated pared fresh ginger

-root 1 sm Clove garlic, crushed

3 c Vegetable oil

Here’s a Chinese appetizer that looks great–crescents of deep
fried wonton skins stuffed with pork, shrimp and other goodies.
For
Sauce: 1.
Combine water, vinegar, sugar, tomato paste and
cornstarch in small

saucepan.
Cook over medium heat, stirring constantly, until
sauce boils.
Boil and stir 1 minute.
.
Keep sauce warm.
For Gow
Gees: 2.
Place mushrooms in bowl and cover with boiling water.
Let
stand 30

minutes.
Drain and squeeze out excess water.
3.
Cut wonton
wrappers into circles using 3-inch (8 cm) biscuit or cookie

cutter.
Cover wrappers with plastic wrap to avoid excessive
drying.
4.
Remove shells and back veins from shrimp.
Finely chop
shrimp, pork,

onions and mushrooms with cleaver, sharp knife or food
processor.
Transfer chopped foods to large bowl.
Add soy sauce,
ginger and garlic.
Mix well.
5.
Place level teaspoon (5 mL) pork
mixture onto center of each wonton

circle.
Brush edges with water.
Fold circles in half over
filling, pressing edges firmly together to seal.
6.
Heat vegetable
oil in wok over high heat until it reaches 375 degrees F

(190 C).
Fry 8 to 10 gow gees at a time in hot oil until golden,
2 to 3 minutes.
Drain on absorbent paper.
Serve with Sweet and Sour
Sauce.
From “Chinese Cooking Class Cookbook” by the Editors of
Consumer Guide, Publications International LTD, 1980.
ISBN
0-517-322455.

Karen Mintzias 5 md Whole fish; cleaned

- heads left on 2 tb Olive oil (or more)

1 Lemon (juice only)

1 tb Chopped fresh parsley

1 tb Chopped fresh thyme

1 tb Chopped fresh fennel

Salt & freshly ground pepper 3 Anchovy fillets; rinsed

- minced or mashed 2 tb Butter

15 lg Grapevine leaves

Lemon slices & fennel leaves Wash and dry the fish.
In a
glass or earthenware bowl, beat the oil, lemon juice, parsley,
thyme, fennel, and a pinch each of salt and pepper.
Dip each fish
in the mixture, turning to coat and allow to marinate an hour or
two in the refrigerator.
Remove the fish from marinade and drain.
Meanwhile, beat the anchovies and butter together and spread on the
fish with a knife.
Wrap each fish in grapevine leaves and place,
seam side down, in an attractive baking- serving dish.
Bake in a
moderate oven (350 F) for 30 minutes.
Serve hot, garnished with
lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras
Chantiles.
Avenel Books, New York.
Typed for you by Karen
Mintzias

1 md Onion

1 lg Carrot (about 5 oz)

1 1/2 t Butter

3 c Meat broth, hot

1 T Savory (fresh,

-chopped fine) 1 t Tarragon (fresh,

-chopped fine) 1 lb Peas (cooked in

-lightly salted water) 5 oz Shrimp (deveined,

-cooked and cut into -small pieces) 1/2 c White wine, dry

2 T Cream

1 c Champagne (demi sec)

Chop the onion and carrot finely.
Heat the butter in a pan and
fry the vegetables for 5 minutes stirring continuously.
Add the hot
meat broth.
Boil for 10 minutes.
Add savory, tarragon and peas.
Bring to a boil and let cook for 8 minutes.
Strain the soup and put
it back into the pan.
Add shrimp.
Simmer 5 minutes on medium heat.
(Be sure the soup is not boiling.) Add white wine and cream.
Take
from the heat.
Season if necessary.
Add champagne and serve
immediately.
NOTES: * Fine pea soup with shrimp and champagne –
This is a recipe out of a German low-calorie cookbook.
It is a
simple recipe for a really delicate soup.
It can be served as a
festive appetizer or as a gourmet snack.
* The fresh spices can be
substituted by dried spices.
* If you use canned shrimp, never let
them boil.
They would become tough and lose their delicate taste.
:
Difficulty: easy to moderate.
: Time: 40 minutes.
: Precision:
approximate measurement OK.
Heinz Kindlimann : Swiss Federal
Institute of Technology, Electronics Dept., Zurich, Switzerland :
UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET : BITNET:
kindlimann@czheth5a : Copyright (C) 1986 USENET Community Trust

6 Fresh cleaned trout

6 Sprigs fresh rosemary, or

-1 1/2 tablespoons dried 3 oz Soft butter

18 Fresh mint leaves or 2

-teaspoons dried 6 Sprigs fresh thyme (leaves

-only) or 2 teaspoons dried 6 Fresh sage leaves or 1 scant

-teaspoon dried 1 1/2 t Coarse sea salt

7 Grinds black pepper

The herbs are what might have been used in Anglo-Saxon East
Anglia, but use whatever you might fancy.
Try to use fresh,
although dried is acceptable.
Put one sprig or generous shake of
rosemary down the middle of each fish.
Chop all the other herbs and
seasonings and mash them into the soft butter.
Use this to coat the
fish generously on each side.
Griddle, barbeque or grill it for 4-5
minutes on each side or till the skin is well browned and the flesh
flaking off the bone.
Baste now and then with the butter which runs
off.
Serve at once with lot of fresh bread and a salad or a simple
green vegetable.

1/4 lb Bacon cut in small pieces

1 ts Paprika

1/2 c Chopped onion

1 c Diced raw potato

1 cn (6.5-oz) chopped clams

With liquid 1/4 c White wine

1 c Crab legs/imitation crab

1 c Shrimp

1 c Scallops halved/quartered

1 ts Salt

1/2 ts Pepper

1 Bay leaf

1/2 ts Thyme

2 1/2 c Skim milk

1/2 c Instant mashed potatoes to

Thicken Any other shellfish you Like In a heavy soup pot or
kettle, brown the bacon with the paprika, onion and potato,
sauteing until potato and onions are soft and bacon is cooked.
Add
the clams, wine, crab legs, shrimp, scallops and nay other seafood
or fish.
Season with salt and pepper, bay leaf and thyme.
Stir in
the milk and heat over low flame, stirring constantly.
Do not allow
mixture to boil.
When seafood and fish are thoroughly heated
through, thicken chowder by adding instant potatoes.
Remove bay
leaf and serve.
Chowder may be prepared ahead, refrigerated, then
re-heated in a crock pot or over very low heat.