Kopy Kat Recipes - Q

Queen Victoria Mushroom Pate

1 small onion, finely chopped
2 tablespoons butter
1/2 pound fresh mushrooms, finely chopped
1 1/2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Dash pepper
2 tablespoons mayonnaise

Saute onions in butter until soft. Add mushrooms and stir. Add lemon juice, Worcestershire sauce, salt, and pepper. Cook, stirring, until liquids evaporate, about 10 or 15 minutes. Be sure mixture does not brown. Cool, then add mayonnaise to moisten. Chill well. Serve with crackers. Makes 1 cup

Qdoba Mexican Grill Naked Chicken Burrito

1 cup rice
1/2 cup black or pinto beans
1 cup marinated grilled chicken, sliced into bite-size pieces
1/4 cup shredded Cheddar cheese
3 tablespoons salsa
1 tablespoon sour cream
1 tablespoon guacamole

Guacamole
4 avocados
1 jalapeno, cored, deseeded and finely diced
1/2 cup cilantro, chopped
1/4 cup red onion, finely diced
1/4 teaspoon salt
1 lime, juiced

Mound rice onto plate; top with beans then add grilled chicken. Top the chicken with cheese and salsa. Finish with dollop of sour cream and guacamole.

Guacamole: Take the stems off the avocados. Cut the avocados in half and remove pit. Scoop out the meat and place in a bowl. Mash to smooth consistency; add remaining items and mix thoroughly. Refrigerate until ready to use. Makes 1 serving

Quartz Creek Lodge Halibut

1 pound halibut fillets
Dill weed
1/4 cup butter
Lemon pepper
1 medium onion, sliced in rings
Mayonnaise

Slice halibut to bite-sized portions, one-inch thick. Arrange on flat surface and sprinkle lightly with dill weed and lemon pepper.

In a non-stick skillet melt butter over medium heat; add onion and cook until nicely carmelized. Place halibut seasoned side down, on top of onions. While cooking, sprinkle dill weed and lemon pepper on top of fish then spread a thin layer of mayonnaise over the top.

When fish has cooked halfway, turn and cook with mayonnaise side down until fish is fully cooked (it should flake easily), taking care not to over-cook so it doesnt dry out. Remove to serving dish, place onions on top of the fish.

Variations Cut fish to fit into your favorite sandwich roll and cook as above. When done, place in a roll with mayonnaise, lettuce and tomato and serve hot. Its wonderful.

Mix any leftover halibut and onions with mayonnaise and sweet pickles and use as a cold sandwich spread. Makes 4 servings

Quilted Bear Bears in a Blanket

8 slices (3 ounces each) top round steak, cut 1/4 inch thick
1 teaspoon seasoned salt
1/4 cup spicy brown mustard
1 large onion, sliced
2 to 3 tablespoons olive oil
16 strips bacon (cooked crisp)
8 dill pickle spears (optional)
Flour to coat
3/4 to 1 cup vegetable oil to cook meat
5 cans (about 11 ounces each) beef broth
1/2 cup (1 stick) melted butter
1/2 cup flour

Pound slices of meat with mallet on each side to make uniform in size. Spread meat out on work surface. Divide seasoned salt, then mustard over pieces of meat.

Saute onion in olive oil until tender. Divide over pieces of meat, setting onions in center of each piece. Put 2 strips of bacon over each portion of onion, cutting bacon strips to fit as needed. Add pickle spears if desired, cutting to fit. Roll each piece of meat into sausage shape, starting with side closest to you. Put 2 toothpicks in each roll to hold it together.

Preheat oven to 375 degrees. Heat vegetable oil in medium skillet with high sides. Coat each meat roll with flour. Brown on each side, turning as needed. When brown, transfer to 13-by-9-inch pan.

Add stock to pan, then cover with foil. Cook in preheated oven 45 minutes. Remove from oven and remove meat rolls from stock. Set aside and keep warm. Maintain oven temperature.

Make roux by melting butter in small saucepan. Add flour and whisk until mixture is smooth and is thickness of medium gravy. Cook over low heat 2 to 3 minutes. Gradually add roux to stock mixture, whisking until thickened.

If thicker gravy is desired, prepare more roux and mix in. Return meat to liquid and cook another 5 minutes or until meat is heated through. Serve over noodles and garnish with pepper strips, if desired. Make 4 servings

Quilted Bear Cucumber Dill Soup with Chicken Breast

3/4 cup (1 1/2 sticks) melted butter
1 cup flour
1 quart milk
2 large cucumbers, peeled, seeded and cut into 1/8-inch dice
12 ounces cooked, diced chicken breast (from a generous pound of uncooked boneless, skinless breasts)
2 teaspoons chopped dried dillweed
2 teaspoons chicken base
Pinch of white pepper
Pinch of salt
2 cups whipping cream
Fresh or dried dill for garnish (optional)

In 1-gallon pot, melt butter over medium-low heat. Add flour and cook 2 minutes, stirring until smooth. Remove from heat and set aside.

In medium pot, bring milk to boil. Gradually stir hot milk into butter-flour mixture and bring to boil. Whisk until smooth.

Reduce heat and cook until thickened, stirring often. Add diced cucumber, chicken breast, dill and remaining seasonings. Slowly bring mixture to boil, stirring occasionally with a whisk. Continue to boil for about 10 minutes.

Add cream all at once and mix. Simmer 2 minutes, then serve immediately. Garnish with dill if desired. Makes 6 to 8 servings.

Quilted Bear Restaurant Swiss Almond Soup

10 tablespoons (1 1/4 sticks) melted butter
1 cup flour
1 quart hot whole milk
1 teaspoon chicken base
Salt and white pepper to taste
12 ounces Swiss cheese spread
12 ounces grated or diced Swiss cheese
2 cups hot whipping cream
1 cup roasted almond slivers, plus additional almond slivers to garnish (divided)
1 cup Rhine wine

In 1-gallon soup pot, melt butter. Add flour and mix well with wire whisk. Add hot milk and bring to boil, whisking regularly. Reduce heat to simmer. Add chicken base and salt and pepper, cheese spread and Swiss cheese. Return to boil, continue to mix constantly.

Reduce heat again to gentle simmer. Add hot cream and 1 cup almonds. Continue to slowly simmer for 10 minutes, stirring constantly. Turn off heat and whisk in wine. Serve topped with additional almond slivers. Makes 8 to 10 servings.

Quilted Bear Hot Crab Dip with Garlic Bagel Chips

1 1/2 pounds cream cheese, room temperature
1 cup chopped fresh garlic (see note)
3 tablespoons Old Bay seasoning
2 cups mayonnaise
2 1/2 pounds snow crab meat, very well drained, flaked
1/2 cup freshly grated Parmesan
Garlic bagel chips

Place cream cheese, garlic and Old Bay seasoning in food processor and mix until smooth. Remove from processor. Place in bowl and mix in mayonnaise. Mix crab into dressing. Preheat oven to 400 degrees.

Place 4 ounces of mixture into 6-ounce oven-proof dishes for individual servings or place all of mixture in 1-quart oven-proof casserole dish. Bake in preheated oven 20 minutes for individual servings; 30 minutes if made in 1 casserole dish. When done, remove from oven and top with Parmesan. Serve with garlic bagel chips. Makes 20 appetizer servings, about 4 ounces each.

Quivey's Grove Sausage, Cheese and Beer Soup

2 quarts water
1/2 teaspoon black pepper
1 pound smoked ham pieces
1 small onion, chopped
1 cup butter or margarine
1 1/2 cups flour
2 cups cold milk plus more if necessary
1/2 to 3/4 cup beer, depending on your taste
12 ounces sharp Cheddar cheese, grated
12 ounces sausage,( bulk or links ) cooked

It?s best if you can find a picnic ham and pork sausage that?s not too salty. Bring the water, black pepper, and ham to a boil in a large pot and simmer for 1 hour. Strain the stock. Skim fat from the surface, and return the stock to the pot, keeping it warm. Reserve the ham.

In a large heavy saucepan, prepare a roux by melting the margarine or butter until bubbly and whisk in the flour. Continue cooking as you stir for 5 minutes over medium. Add the soup stock slowly, 2 cups at a time, whisking and cooking until thick and smooth after each addition. Slowly add the milk, stirring all the time. Add the grated cheese, a little at a time, stirring until thick, smooth and melted.

Add the beer, cooked sausages (if using links, shop into 1/2-inch pieces) and chopped reserved ham pieces. Keep warm on low until serving. Makes about 6 to 8 servings.

Quivey's Grove Citrus Poppy Seed Dressing

2 lemons, zest removed and juiced
1 orange, zest removed and juiced
1/2 cup bottled or fresh lemon juice
1/2 cup sugar
1/4 cup red wine vinegar
2 tablespoons poppy seeds
1 tablespoon lemon pepper seasoning
2 tablespoons canola oil
Spring mix or baby greens
Garlic flavored croutons or to taste

To make dressing, mix lemon zest and juice, orange zest and juice, lemon juice, sugar, wine vinegar, poppy seeds and lemon pepper seasoning in a medium size bowl. Whisk to combine then slowly drizzle in oil, whisking constantly.

To prepare: Put desired amount of greens in a large bowl and drizzle with dressing as desired. Toss to coat evenly.

Quartz Creek Lodge Halibut

1 pound halibut fillets
Dill weed
1/4 cup butter
Lemon pepper
1 medium onion, sliced in rings
Mayonnaise

Slice halibut to bite-sized portions, one-inch thick. Arrange on flat surface and sprinkle lightly with dill weed and lemon pepper.

In a non-stick skillet melt butter over medium heat; add onion and cook until nicely carmelized. Place halibut seasoned side down, on top of onions. While cooking, sprinkle dill weed and lemon pepper on top of fish then spread a thin layer of mayonnaise over the top.

When fish has cooked halfway, turn and cook with mayonnaise side down until fish is fully cooked (it should flake easily), taking care not to over-cook so it doesnt dry out. Remove to serving dish, place onions on top of the fish.

Variations Cut fish to fit into your favorite sandwich roll and cook as above. When done, place in a roll with mayonnaise, lettuce and tomato and serve hot. Its wonderful.

Mix any leftover halibut and onions with mayonnaise and sweet pickles and use as a cold sandwich spread. Makes 4 servings