Marinade for Fish CarbsPerServing:no counts provided Effort:Easy

Ingredients:
How to Prepare:
I made this with Salmon and it was to die for.

Rub fish with black pepper. For marinade mix olive oil, a little
sessami
oil, and a little soy or teriyaki sauce.

Let fish sit in the marinade at least 30 min and upto two days.

To grill, add a little bit of oil to the pan and heat very hot until
starts
to smoke. Add fish and grill a 1-2 minutes per side. Longer if you
like
you fish well done.
Mexican Shrimp CarbsPerServing:16 total recipe Effort:Easy
Ingredients:
18 ounces shrimp — uncooked, peeled 2 cloves garlic — minced 1 tablespoon oil1/2 cup

salsa 1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese
How to Prepare:
Cook shrimp and garlic in oil for about four minutes, or until just
opaque.
Stir in salsa and remove from heat. Stir in cilantro.
Divide into four overproof bowls and sprinkle evenly with cheese.
Place
under broiler for 2-3 minutes, or until cheese is brown and bubbly.
Oh So Good Salmon CarbsPerServing:no counts provided Effort:Easy
Ingredients:
A nice size salmon filet w/the skin Adobo seasoninggarlic powder
2 pats of butter — (2 to 3)

How to Prepare:
Place salmon filet on aluminum foil (spray foil with non stick
spray. Season filet with adobo and garlic and place butter pats on
top. Pop in the broiler until cooked (usually around 10 mins or so).

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MARSHMALLOWS.

Powder very fine eight ounces of gum arabic,
dissolve it in three gills of water over a slow fire and
strain. Simmer an ounce and a half of marshmal-
low roots in two gills of water, for ten minutes,
closely covered. Strain and reduce to one gill. Add
this with half a pound of sugar to the dissolved
gum. Boil until it becomes a thick paste, stirring
constantly. Add the whites of four eggs beaten to a
stiff froth and a teaspoonful of vanilla extract. Re-
move from the fire, pour into a pan dusted thickly
with cornstarch and when cool cut into squares
with a sharp knife, roll in pulverized sugar and pack
in a tin box.

NOUGAT.

A pound of granulated sugar, one teaspoonful of
salt, one cup of blanched and finely chopped al-
monds or peanuts, or it may be made of mixed nuts.
Dissolve the sugar in a spider over the fire without
water, stirring constantly, and when entirely melted
mix in the nuts quickly and pour at once into a well
greased pan, and before it is cold mark in squares.
This is very nice pounded fine in a mortar or ground
in a mill to sprinkle over custards just before serving.

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VENISON CAKES (a Norwegian Recipe).

Six eggs beaten light with three-quarters of a
pound of sugar, one cup of sweet cream or rich milk,
a pound and a half of flour. When these ingredients
are well mixed add four ounces of well washed but-
ter, stir well together. Mix with the flour a little less
than an even teaspoonful of ammonia, powdered
fine the cakes will rise better and flavor with car-
damom or cinnamon. Roll the dough with the hands
until about the thickness of the little finger, cut in
pieces about three inches long the ends bias lap
them and snip with scissors or a knife around the
outside to make points, then fry in boiling fat as
crullers. These also keep a long time.

SEED CAKES

A cup and a half of granulated sugar, a cup and
a half of butter, four eggs, one tablespoonful of cara-
way seed and flour to roll. Beat the butter and
sugar to a cream, add the yolks beaten light, then
the caraway seed. Beat the whites of eggs to a stiff
froth and add alternately with the flour do not
make the dough stiff. Roll thin, cut in small cakes
and bake in a quick oven.

DROP CAKES.

A cup of butter, a cup and a half of sugar, four
eggs, a pint of flour, a cup of currants, half a cup of
sweet milk, a teaspoonful of baking powder. Drop
with a teaspoon on greased pans and bake in a quick
oven ten minutes.

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CHOCOLATE CREAM.

Soak a third of a box of gelatine in a very little
cold water. Put a cup and a half of milk in a sauce-
pan with four ounces of sweet, fine chocolate grated,
let it boil until dissolved and add a slightly heaping
tablespoonful of sugar. Take two-thirds of the
soaked gelatine and put into the chocolate when
melted, cool the mixture and turn into a mould, roll
the mould from side to side in the hands until it is
thoroughly coated with the mixture about a finger
thick. When cold, even off the surface with a knife.
Whip about half a pint of nice, rich cream, sweeten
with powdered sugar and flavor with vanilla. Melt
the other third of the soaked gelatine in a little boil-
ing water and stir quickly into the cream and fill the
chocolate with it. Set on the ice. Serve very cold.

CHOCOLATE CUSTARD.

Put a pint and a half of rich milk into a double
boiler over the fire with the third of a vanilla bean
split and cut in small pieces, let it come to a boil, and
stir in two ounces of fine, sweet chocolate grated and
a lump of butter the size of a walnut. Let it boil for
a few moments, remove from the fire and beat very
light four eggs, strain the chocolate gradually over
them, stirring all the time, add a little salt, and
sugar if necessary. Rinse a plain mould in cold
water, pour the custard into it, set the mould in a
pan of hot water and bake twenty-five minutes. Test
with a knife. Too long cooking makes the custard
watery. It must be served ice cold and may be pre-
pared the day before. Serve with cream or soft
boiled custard.

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Going on a camping trip. Will be staying in a cabin but there is no stove so we will be using the open fire to cook. Any good recipes. We do have a small propane stove if we really need it.

BOILED CHICKENS, MUSHROOM SAUCE.

Ingredients : Two large or three small chickens, two onions,
two blades of mace, one carrot, one bay-leaf, one pint of milk, a
tin of preserved mushrooms, some seasoning and a little roux,
some slices of lean ham. Place the chickens in boiling water,
(enough to cover them,) add a blade of mace and one onion cut
in slices, a bay-leaf, and some seasoning ; let boil thirty-five
minutes ; into a stewpan put one pint of milk, a blade of maoe,
one onion cut in slices, some seasoning, and a little roux ; let
boil twenty minutes (if not thick enough, add a little more
roux) strain through a sieve or metal strainer ; into the sauce
put one tin of preserved mushrooms cut into slices ; when
cooked, take out the chickens, drain them in a clean cloth, plac!
on a hot dish, and pour the sauce over them ; garnish with a few
slices G? lean ham.

SWEETBREADS AU GRATIN.

Ingredients : Three heart sweetbreads generally suffice for a
dish ; four ounces butter, one onion, one carrot, a blade of mace,
a slice of bacon, a few allspice, one pint of good stock, some sea-
soning, a little roux. a few breadcrumbs, and some mashed
potatoes. Steep the sweetbreads in cold water for one hour,
then place them in warm water, and blanch ten minutes ; trim
them, and press them between two dishes, with a weight on
them, until cold ; cut up one onion and one carrot into slice*,

Elace them in a stewpan with a blade of mace, a slice of bacon, a
jw allspice, some seasoning, one pint of stock ; lay in the sweet-
breads, cover with buttered paper, bring to the boil in the stovw,.
then place in the oven to braise for one hour ; mash some po-
tatoes, place them on a hot dish, put the sweetbreads on the toiu,
strain the gravy the sweetbreads were braised in, take off ths
fat, thicken with a little roux, then pour a little of the sauc*
over the sweetbreads ; cover them with breadcrumbs, then poww
some more sauce over them, then more breadcrumbs ; give therm
another coating, place a piece of butter on each sweetbread, an then place them in a hot oven for twenty minutes to brown
serve on the same dish.

CALVES’ FEET A LA CINTRA.

Ingredients : Three calves’ feet, one quart of milk, one onion,
one carrot, a bay-leaf, some seasoning, a little roux, four eggs,
two lemons, half a pint of lentils, and one quart of stock. Cut
the meat off the feet in long strips, place them in a stewpan
with one onion and one carrot cut in slices, some seasoning, a
bay-leaf, one pint of stock, a quart of milk, and let boil until
tender ; cook half a pint of lentils in one pint of stock ; when
the strips of calves’ feet are cooked, strain off the gravy into a
stewpan, add a little roux and the juice of two lemons ; let it
boil, then sharply whisk in four eggs, and keep stirring until it
boils ; place the strips of feet on a hot dish, pour the sauce over
them, and lay the lentils round them ; garnish with croutons o
fried bread.

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LEMON CHEESECAKE.

Line a small dish with puff-paste a quarter of an inch thick,
then place a rim on the border of the dish with puff-paste of the
same thickness ; trim off the edges with a knife, and press the
paste well from the centre of the dish towards the edges ; then
fill it with the following mixture : Into a stew-pan place one-
quarter pound butter, six ounces powdered white sugar, three
.eggs, the grated rind and the juice of two lemons, mix well to-
gether, and stir gently over a clear fire until it boils ; take the
stew-pan immediately off, and stand in a basin of cold water;
when cold fill the cheesecake, and bake it in a warm oven until
the crust is baked. Send to table on a napkin.

RICE FLUMMERY.

Put into a stew-pan one quart of milk, six ounces white sugar,
one-half ounce isinglass, four ounces ground rice ; let these boil
gently together half an hour, occasionally stirring ; when cooked
add a drop of essence of almonds, half a glass of brandy ; color
half pink with cochineal, the other leave white ; place one of
the two in the bottom of a jelly mould, and when nearly cold
turn in the other ; when required for the table turn out in the
same manner as directed for the jelly.

FRIARS’ CHICKEN.

Quarter two or three chickens, and put them into a sauce-pan
with one pint and a half of water ; add a few sprigs of parsley,
some mace, pepper and salt to taste ; simmer very slowly until
the meat will separate into flakes. Just before serving, beat up
three or four eggs, and stir them, off the fire, into the broth.
Serve in a deep dish.

ROMAN PUDDING.

Butter a basin and line it with boiled maccaroni, round like a
bee-hive ; have ready veal, ham, tongue, chicken or cold game,
all cut very finely ; one ounce Parmesan cheese, and a little nut-
meg, pepper, salt, lemon peel and cayenne, two eggs and a cupful
of cream ; mix all together and fill your basin. Boil for half an
hour, glaze it, and serve with good brown gravy.

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FIG PUDDING.

Chop one-half pound of figs very finely, mix them with one-
quarter pound coarse sugar, a tablespoonful of treacle for a table-
spoonful of milk, one-half pound flour, one-quarter pound suet,
an egg, and a pinch of grated nutmeg. Put the pudding into a
buttered mould, and boil for four or five hours.

GOOD LUCK PUDDING.

Pat into a basin one-quarter pound flour, one-quarter pound
chopped suet, one-quarter pound currants, one-quarter pound
raisins, one tablespoonful of moist sugar, half teaspoonful of
ground ginger, half saltspoonful of salt ; mix well with a clean
knife ; dip the pudding-cloth into boiling water, wring it out,
and put in the mixture. Have ready a sauce pan of boiling
water, plunge in the pudding, and boil for three hours.

THE EPICURES PUDDING.

Make some rich but very light puff paste and line a pie-dish
with it. Take one ounce candied lemon peel, the same of or-
ange and citron, and slice it all up in fine, small shavings, lay-
ing them at the bottom of the dish, and strewing lightly over
them one-half ounce sweet almonds, finely chopped with three
or four bitter ones, all previously blanched. Beat the yolks of
eight and the whites of two eggs, and mix with one-half pound
powdered loaf sugar and a tablespoonful of French brandy.
Pour this over the sliced peel, and bake it in a moderately-
heated oven for one. hour.

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CROCCANTE.

Take half a pound of blanched and finely-chopped sweet
almonds, half a pound of loaf sugar, one tablespoonful of
essence of lemon, a piece of butter the size of a walnut; boil in
a saucepan until it sets about fifteen or twenty minutesturn
into a flat shape to set. To be eaten cold.

FRIED PLUM PUDDING.

Cut some rather thick slices from a plum pudding, fry them
in butter just long enough to warm them, and serve with the
following sauce over: Beat the yolks of two eggs, add two
tablelpoonfuls of sifted sugar, two of sherry, and two of brandy ;
mix all well together, put them into a saucepan, and stir over
the fire till the mixture thickens.

COFFEE ICE CREAM.

Make a custard, without any flavor, of a pint of cream and
four yolks of eggs. Put into this a quarter of a pound of freshly-
roasted Mocha coffee berries ; they should, if possible, be used
hot. Cover up the stew pan closely with its lid, putting a nap-
kin over to keep in the steam. Let the custard stand for an
hour, strain and sweeten, and when cold put it into the freezing
pot. Cream thus prepared will not take the color of the coffee,
and when carefully made is very delicate and delicious. Coffee
ice cream is also made with a strong infusion of coffee. To make
the infusion, put two ounces of ground coffee into a French
cafetiere, and pour over it a gill of fast boiling water. When
the infusion has all run through boil it up, and pour over it two
more ounces of coffee. Put the infusion thus obtained to a pint
of sweetened cream or custard and freeze.

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