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Chef2Chef Recipe Club - Volume 3 Issue 075 - October 11, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, It's Friday again! I hope you had a great week. Thanks to those of you who sent in recipes for this week about apples. Next week we will have the pleasure of meeting Terri Pischoff Wuerthner, CCP. She was honored with the worlds first Culinary Fellowship from The Writers' Colony at Dairy Hollow in Eureka Springs, Arkansas. We'll tell you more about that on Monday. The theme of her week will be "Celebration of Autumn Foods", with tips and recipes. It's going to be a very informative week with superb recipes. Tune in! -------------------------------------------------- Have a wonderful weekend, you earned it! -------------------------------------------------- Apple Slaw (5 servings) Ingredients 4 Apples, thinly sliced 2 tbsp. Lemon Juice 3 cups Shredded Cabbage 1 Stalk Celery, chopped 1 Carrot, grated 1 Med. Onion, thinly sliced 1/2 cup Sour Cream 1/4 cup Mayonnaise 3/4 tsp. Celery Salt Instructions: Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring. -------------------------------------------------- >From Soupbase.com... Minor's bases make the most flavorful soups & stocks in minutes because Minor's are "meat-first" bases, meaning the first ingredient is the name of the base - chicken, beef, ham, clam, and more. Culinary professionals have been using Minor's since 1951. Visit Soupbase.com to find out more about bases, sauce preps, gravies and flavor concentrates - the ones the chefs use in their own restaurants. If they weren't the best, chefs wouldn't use them - it's that simple - now you can too! Use a Minor's recipe or ask us how to convert your own recipe to one using Minor's - you won't believe the difference. For a limited time get FREE SHIPPING on all orders over $25.00 (not including S&H) Use the link below to order or enter C2C/10702-25FS on the Special Code line during checkout... (offer expires 10/31/02) Or give us a call at 800-827-8328 (Real people answer - no phone menus) http://www.1shoppingcart.com/app/adtrack.asp?AdID=19921 -------------------------------------------------- Thanks Cynthia! Roast Pork Loin with Brown Betty Dressing 1 loin of pork about 4 lb. 1 tsp. salt 1 tsp. powdered ginger 1/4 tsp. pepper 1 cup finely chopped onion 4 cups diced dry white bread 3 apples, pared, cored and diced 1 cup dry white wine 1/2 cup raisins, light or dark 2 Tbsp. sugar 4 eggs 1 cup milk Rub fat surface of roast with salt, ginger and pepper. Place fat side up in shallow roasting pan. Insert meat thermometer in thickest part of roast, avoiding bone and fat. Roast at 325F for 1 hour. Scatter onion around pork. Roast 30 minutes longer, or until onions are lightly browned. Combine bread cubes, apples, wine, raisins and sugar, stir into onions. Roast 30 minutes longer, stirring occasionally. Beat eggs with milk. Remove roast from pan, combine egg mixture with apple mixture, mix well. Replace roast. Spoon apple mixture around roast. Roast 30 to 40 minutes longer or until roast is golden brown and meat thermometer registers 170F. -------------------------------------------------- Foodservice Professional, How would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestleFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestleFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Apple Turnovers Yield: 6 Servings Ingredients: 2 1/4 cups unbleached flour 1/4 tsp. salt 2/3 cup vegetable shortening 6 oz cheddar; sharp, shredded water 3/4 cup brown sugar; firmly packed 1 tsp. cinnamon; ground 6 ea. apples; pared and cored 1/4 cup butter Instructions: Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbs of water may be required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. -------------------------------------------------- Recipe Club, Butcher Block Giveaway It's a BLOCKbuster of a prize! WIN AN AWESOME BUTCHER BLOCK from KentuckyVirtual.com! This month only, you could win a hard maple butcher block! Made of only the finest hard woods. the end grain work surface is hand finished with a special blend of 100% natural, food safe oils and measures an impressive 24" x 24" x 3 1/2" ! It retails for more than $160 but you could be the one to win it! http://html.chef2chef.net/goto.php?id=105 KentuckyVirtual.com has hundreds of wonderful foods and handcrafted gifts. A sample of our most popular products you'll want to be sure and try.Sour Mash Bourbon Bread, Biscuit and Pancake Mixes, Bourbon Chocolates, Derby Pie, Apple Butter, Honey, Sorghum, and of course, our Award-winning Gourmet Cheeses, Country Ham & Pepper Bacon! http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- This is another contribution from Terri Pischoff Wuerthner, CCP. Watch for her story and autumn recipes next week. Apple Fennel Salad with Walnuts Serves 6 1 small head fennel (apx. 1 lb.) l pound Fuji apples, unpeeled 2 tablespoons walnut oil 2 tablespoons raspberry vinegar 1/4 teaspoon salt 1/2 cup toasted walnut halves 2 tablespoons minced parsley Trim fennel into a bulb. Quarter and thinly slice. Quarter apples, remove cores and thinly slice. Toss fennel and apple slices with oil to coat. Then toss with vinegar and salt. Sprinkle with walnuts and parsley just before serving. -------------------------------------------------- Athens Foods is the world's largest producer of fillo dough and fillo products. We produce more fillo than anyone, everyday, all over the world! With over 40 years of experience in perfecting the fillo dough process, we are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens® and Apollo® products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs and home cooks. http://html.chef2chef.net/goto.php?id=121 -------------------------------------------------- Shopping Lists: 4 Apples Lemon Juice Cabbage 1 Stalk Celery 1 Carrot 1 Med. Onion Sour Cream Mayonnaise Celery Salt 1 loin of pork about 4 lb. salt powdered ginger pepper onion 4 cups diced dry white bread 3 apples dry white wine raisins, light or dark sugar 4 eggs milk Unbleached flour salt vegetable shortening cheddar; sharp brown sugar cinnamon; ground 6 ea. apples butter 1 small head fennel (apx. 1 lb.) l pound Fuji apples Walnut oil Raspberry vinegar Salt Walnut halves Parsley -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |