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maque-choux recipe

Date:    Mon, 20 Jun 94 15:04:13 CDT
 From:    maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran)
 (from Paul Prodhomme's Fork in the Road )
 Maque Choux Thibodaux (pronounced Mock Shoe) 
 Seasoning Mix  
 1 1/2 teaspoon onion powder 
 1 teaspoon salt  (omit if canned stock is used) 
 1 teaspoon sweet paprika 
 1 teaspoon garlic powder 
 3/4 teaspoon dry mustard 
 1/4 teaspoon black pepper 
 1/4 teaspoon white pepper (I didn't have any)
 2 cups chopped onion, in all 
 1 cup chopped celery, in all 
 4 cups fresh corn kernals, in all (see below) 
 2 cups stock, in all (or one 14.5 ounce can of stock) 
 1/2 cup apple juice 
 1/2 cup prune juice (or one 5.5 ounce can) 
 (1 red bell pepper, chopped) 
 1/2 cup evaporated skim milk (or 1/2 cup mixed double 	  
                              strength from dry) 
 1/4 cup non-fat milk powder 
 1) Combine seasoning mix ingredients in a small bowl 
 2) Combine 1 cup onions, 1/2 cup celery and 2 cups corn in a blender (or
 food processor) with 1/2 cup stock. Puree until completely smooth. 
 3) Place the pureed mixture in a hot skillet and cook scraping periodically
 for 12 to 13 minutes.  Prudhomme says this is the most important step in
 developing the flavor.  Cook a few minutes until a crust forms, scrape of
 the crust in and mix well.  Allow another crust to form, blend in and repeat
 until the mixture is very thick and dark brown. 
 4) At the end of 12 minutes or so, add apple and prune juice, remaining
 vegetables, seasoning mix and stock.  Scrape to clear bottom of skillet and
 bring to a boil.  Reduce heat and cook 35 minutes, checking bottom of
 skillet for sticking (expecially near the end) 
 5) Combine dry milk powder and evaporated milk until compleletely
 dissolved.  Add to skillet while stirring, bring to a simmer and cook 5
 Per 1 cup serving: Calories 264, Protein 12 gram, Fat 1 gram,
 Carbohydrates:55 g, Percent calories from fat: 5%. 
 Prudhomme says to use the freshest and sweetest corn available.  This
 time of year I figured  frozen corn would be better than fresh, so I used
 Green Giant Extra Sweet, which was actually a little too sweet.  I think it
 was one of those new hybrids that are  super sweet and also extra crispy. 
 To make it again I'd use half extra sweet and half regular.  I also threw in
 the last of a can of golden hominy, which actually made a nice contrast in
 taste and texture, so actually next time I might end up with three kinds of
 corn in it -- how's that for gourmet cooking!  The red bell pepper was my
 idea, since I thought the color would be a nice touch.  Tastes wonderful.  I
 bought the tiny cans of prune juice since I figured I wouldn't be able to use
 up a big jar.  I also just used dry milk made up double concentrated instead
 of evaporated milk.  
 kwlacto lacto