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Vol. 112 - Issue 1, Wednesday, September 15, 2010
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Recipes


COOKBOOKIN'
By Sandy Olson

I’m a Libra.  Born in the seventh house, under the sign of the scale, I need to have things balanced or I feel out of sorts. The late Sydney Omarr was a world-renowned astrologer and syndicated astrology columnist. In 1969, he authored a cookbook with Master Chef Mike Roy (Llewellyn Publications, St. Paul, MN). “Cooking With Astrology” starts with an introduction of the concept of cooking and astrology as compatible pursuits and goes on to explain the 12 houses including recipes with each chapter. The following recipes are from my chapter: Libra.


Roquefort Chive French Bread

One loaf French bread, cut in half lengthwise

One tablespoon chopped chives

One cube soft butter

Two ounces Roquefort cheese

Two dashes Tabasco


Combine chives, butter and mix well. Blend in cheese and Tabasco. Spread on cut sides of bread.  Then slash each half loaf on the bias into one and one-half to two-inch slices, being careful not to cut through bottom curst. Place on baking sheet and heat in a 400 degrees F. oven for 10 minutes or until hot and crusty.  Serves 6.


Orange Torte

One angel food cake

One quart vanilla ice cream

One-half cup frozen orange juice concentrate, thawed

One large banana, diced

One cup heavy cream, whipped

One cup toasted coconut

Orange segments


Line a two quart bowl with plastic wrap. Break cake into chunks about the size of a walnut and layer some in the bottom of the bowl. Soften ice cream to spreading consistency and spread a layer over the cake. Sprinkle with a tablespoon of the orange juice concentrate; intersperse with banana. Repeat layers until all is used, ending with cake. Cover bowl with plastic wrap or foil and freeze.  To serve, remove wrap and place upside down on serving plate. Remove wrap. Cover with mounds of whipped cream; sprinkle with toasted coconut and garnish with orange segments.  NOTE: to toast coconut, place in a shallow pan in 350 degree F. oven; stir or shake frequently until coconut is brown being careful not to let it burn.


Seventh House Stroganoff

Two pounds beef fillet

One teaspoon salt

One-quarter cup flour

One-half teaspoon pepper

One tablespoon olive oil

One tablespoon butter

One tablespoon paprika

One teaspoon lemon juice

One cup sour cream

One tablespoon chopped shallot

Four ounces sliced fresh mushrooms

One-quarter cup brandy

One-half cup beef stock, canned or cubed


Add salt and pepper to flour. Cut beef into strips one-quarter by one-half by one and one-half inches. Dust them with the seasoned flour. Heat oil and butter in sauté pan and add floured beef, along with the shallot and mushrooms. Let brown and sprinkle with paprika.  Add the brandy, let heat and set aflame.  When flame dies, add the stock and bring to a boil. Add the lemon juice. Remove from heat and let cool about 30 seconds. Blend in sour cream. Serve over noodles.  If you use a less tender cut of meat, such as round steak, let the mixture simmer for 45 minutes before removing from heat and adding sour cream.  Serves 6.


Spinach Pudding

Two packages (10 oz. each) chopped frozen spinach

Two cups cottage cheese, drained

One teaspoon salt

One-half cup grated Parmesan cheese

Two eggs, lightly beaten

More Parmesan cheese for topping


Cook the spinach and drain well. Mix together spinach, cottage cheese, salt, Parmesan cheese and eggs until well blended. Pour into a buttered one and one-half quart casserole dish.  Bake in a 350 degree F. oven for 30 minutes.  Serve with additional Parmesan cheese.


I’m not sure I put a lot of stock in the connection between food preferences and the sign under which one was born.  For example, this book tells me that I enjoy subtle tastes and delicate dishes.  In reality, I love robust dishes and hot, spicy tastes.  Oh well, so much for the Seventh House. 

And...that’s all she wrote.

Sandy Olson can be reached via email at sandyo@myclearwave.net

 


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