Sneezles, luv2cook and Grace......

[Mamasue]

Hey Ladies....is this what you are looking for. Its a thread on file and sasafras...scroll down to Gail's post of Gumbo recipe. http://www.cookinglight.com/bbs/smile.gif
http://www.cookinglight.com/bbs/Forum1/HTML/005020.html


[This message has been edited by Mamasue (edited 04-14-2001).]

[sneezles]

Mamasue
Thanks for the email and this thread! I can't believe that I'm here ALL THE TIME and never saw this post!

Luv2cook,
So maybe you read more than the magazine? http://www.cookinglight.com/bbs/wink.gif

Grace,
Talk about CRS?

Now I'll go back and read the recipe...

[Laura B]

I found two CL Gumbo recipes from 1998 that call for file:


* Exported from MasterCook *

The Big Easy Cajun Gumbo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : March '98 Soups And Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
4 garlic cloves -- minced
1/4 cup water
3/4 teaspoon hot pepper sauce
1 (14.5-ounce) can no-salt-added stewed tomatoes -- undrained
1 (10 1/2-ounce) can low-salt chicken broth
2 bay leaves
1/2 pound turkey kielbasa -- cut into 1/4-inch thick slices
1/2 pound medium shrimp -- peeled and deveined
1 (10-ounce) package frozen cut okra -- thawed
1 tablespoon filé powder
3 cups hot cooked rice
Chopped fresh flat-leaf parsley -- optional

Place flour in a saucepan. Cook over medium-high heat 7 minutes or until very brown; stir constantly with a whisk. (If flour browns too fast, remove from heat; stir constantly until it cools down.) Place browned flour in a small bowl.

Heat oil in saucepan over medium-high heat. Add onion, celery, bell pepper, and garlic; sauté 8 minutes or until tender. Sprinkle vegetables with browned flour; cook 1 minute, stirring constantly. Stir in water and next 4 ingredients (water through bay leaves). Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add sausage; simmer, uncovered, 5 minutes. Add shrimp and okra; cover and simmer 5 minutes or until shrimp are done. Discard bay leaves. Stir in filé. Serve over rice. Sprinkle with parsley, if desired.

Serving Size: 1 cup gumbo and 1/2 cup rice

Source:
"Cooking Light, March 1998, p.174"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 309 Calories; 7g Fat (19.7% calories from fat); 21g Protein; 43g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 458mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : March is Oscar month, and we proudly present some dishes that have appeared in some of our favorite films. We've lightened them for today's audiences. And in some cases, we've reformatted and even colorized them.

When THE BIG EASY costars Dennis Quaid and Ellen Barkin dine out, Quaid's character banters with the chef about the amount of filé in his gumbo. Filé powder, which is made from dried sassafras leaves, is used to thicken and flavor gumbo.

Nutr. Assoc. : 0 0 0 0 0 620 0 0 213 0 2160 0 0 3464 3677 0 20067


* Exported from MasterCook *

Zesty Bean Gumbo

Recipe By :Cooking Light Magazine. October 1998. Page: 150.
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 cup diced onion
1 cup sliced fresh or frozen okra
1 cup chopped green bell pepper
1/2 cup diced celery
1 teaspoon file powder
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
1 1/2 cups Garden Brown Sauce
1 cup tomato juice
1/2 cup frozen whole-kernel corn, thawed
1 can (15 ounces) no-salt-added black beans,
drained
1 can (14.5 ounces) whole tomatoes, undrained
and chopped
1/2 cup chopped green onions
3 cups hot cooked long-grain rice

1. Heat olive oil in a large saucepan over medium-high heat. Add diced onion and next 7 ingredients (diced onion through garlic), and saute 3 minutes. Stir in the Garden Brown Sauce and the next 4 ingredients (sauce through chopped tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes. Stir in chopped green onions. Serve over rice. Yield: 6 servings (serving size: 1 cup gumbo and 1/2 cup rice).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; 2g Fat (32.4% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat.

NOTES : File powder (ground sassafras leaves used mainly to flavor and thicken gumbo) can be found in the spice section of your grocery store.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Grace]

No kidding, Sneezles! I don't remember that post at all (thanks for finding it Mamasue!) But it still didn't solve the mystery of me buying the file in the first place. The recipes above posted by Laura B are probably the ones that inspired me to buy the file. Thank you so much, Laura for finding those. I will have to go back to my cookpacs at move those two over (don't know why I passed them over the first time????). Anyway, I think the mystery has finally been solved! And I'm going to go back to my March and October 1998 issues and read the articles too - maybe that will jog my "CRS" afflicted brain a little more!!

Thanks again to everyone who took the time and trouble to find these recipes! I can now go back to sleeping at night! http://www.cookinglight.com/bbs/biggrin.gif

[Mamasue]

Your welcome.....but can you tell me what CRS is or means.....hope it doesn't mean that I am having one right now! http://www.cookinglight.com/bbs/biggrin.gif

[sneezles]

Mamasue,
CRS is an accronym for Can't Remember S**t(and I self censored)or as I allow my guys to say "Can't Remember Squat!"

[Mamasue]

http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/biggrin.gif......sounds like me lately!!! http://www.cookinglight.com/bbs/biggrin.gif