Date: Fri, 11 Mar 94 09:53:19 EST
From: “Marita Perez (DSD)”

This Mexican Rice recipe is an adaptation from the PBS show Mexican
Kitchen.

Mexican Rice

1 C. Long grain rice
1/2 Onion
Crushed Garlic
Cilantro
Black Pepper
Canned tomatoes
3 C. Water
1 C. vegtable stock or water

Fry the rice till golden brown (this is important for the flavor). Be
careful once it starts browining, it will burn quick. Traditionally you
would do this in oil, but I do it in a dry non-stick skillet and it works
pretty good. Once the rice is golden add all remaining ingredients and
cook till the liquid is absorbed and rice is done.

The garlic, cilantro, and black pepper can be added to your taste. I just
crush canned tomatoes and don’t add the liquid. You can add the tomatoes
to your taste also. If you want it redder add paprika. That is what my
mother in law adds to all her dishes to get them red.

Popularity: 7% [?]

HOT OR COLD LEEK SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Leek, (About 8 Ounces) *
2 tb Olive Oil
1 Onion, (About 6 Ounces),
Peeled And Sliced
6 c Chicken Stock
1 1/2 lb Potatoes, Peeled And Cut
Into 2-Inch Cubes
Salt To Taste (Depending On
Saltiness Of Stock)
1/2 ts Freshly Ground Black Pepper
Bread Croutons, For Garnish
—–FOR COLD SOUP—–
2 1/2 c Cold Milk
6 tb Chives, Chopped
1/4 ts Tabasco Sauce

Remove the root end and any damaged outer leaves from
the leek, but leave the remainder of the leaves
intact. Split the leek in half lengthwise, and cut it
into 1/2-inch pieces. Clean the leek by immersing the
pieces in a bowl filled with cold water. Lift the
pieces from the water and place them in a sieve to
drain. Heat the oil in a pot. When hot, add the leek
and sliced onion, and cook over medium heat for about
5 minutes, until they soften and begin to brown
lightly. Add the stock, potatoes, salt and pepper, and
bring to the boil. Boil for 30 to 40 minutes, until
the potatoes are tender. Strain off most of the
cooking juices and reserve them. Add the solids with a
little of the juices to the bowl of a food processor,
and process briefly, just until pureed. (If too much
liquid is added to the processor bowl, the mixture
will become too foamy.) Stir the puree into the
reserved juices. You should have about 7 cups. The hot
soup can be served immediately, either plain or with
croutons. FOR COLD SOUP: Cool the soup and stir in the
milk, chives and Tabasco sauce. Serve cold. Serves 6.
*If you cannot find leeks, add additional onions or
scallions; the soup will be very good, although it
won’t have the unique taste that leeks give to soup.
If using leeks or scallions, be sure to make use of
the green as well as the white part of the vegetables,
after trimming them first, of course, to eliminate any
damaged or wilted sections. The green leaves lend
color as well as taste and texture to the soup. Recipe
from “Cuisine Economique” by Jacques Pepin. Source:
Cuisine Economique – J. Pepin

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Popularity: 3% [?]

Title: Cherry Bounce
Categories: Beverages
Yield: 1 quart

-Sue Woodward

——————–FOODS OF THE HUDSON——————–
5 lb Sweet cherries
1 qt Rum
Brown sugar

Wash and stem cherries. Crush them between your
fingers. Pour the rum over them and let them stand 1
week. Stir them every day. After 1 week, strain them
into a bottle or screwtop jar that has been rinsed
with boiling water. Measure the juice, and add sugar
in proportion – for every gallon (see Sue’s note) of
juice, add 3/4 lb. brown sugar. Allow the Bounce to
stand 6 weeks before serving. I keep it in the
refrigerator, it is very nice cold or poured over ice
cubes.

Sue’s note – as written in the cookbook, it does say
“for every gallon” – perhaps they meant quart?

Author: Peter G. Rose

—–

————–EDA63AA3D79–

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Popularity: 4% [?]

MANGO CHUTNEY JAMAICA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chutneys

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Hard green unripe mangoes
-cut into medium-size dice
1 tb Salt
1/4 lb Ripe tamarinds
1 c Malt vinegar
1/2 c Light brown sugar
1/4 c Fresh ginger
-peeled and chopped
1/4 c Seedless raisins
1/2 ts Ground allspice
3 Hot dried red peppers
-roughly crumbled

Peel mangoes and cut flesh off the seeds.

Mix with salt and set aside for 2 hours.

Pick the shell off the tamarinds. Cover with * cup
boiling water, allow to stand for about half and hour,
then force the pulp through a sieve. discard the seeds.

Drain mangoes thoroughly, discard liquid and put into
a large heavy saucepan with the other ingredients;
simmer, stirring from time to time, until the mixture
is thick and the mangoes are tender, about half and
hour. The mango pieces should not disintegrate.

Pour into sterilized jars. use with curries and cold
meats.

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Popularity: 5% [?]

Title: PORK SHAU MAI (DUMPLINGS)
Categories: Chinese, Pork
Yield: 6 servings

3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas

Filling: dice the pork, fat, mushrooms, and bamboo
shoot. Place in bowl. Add liquids and seasonings and
stir well. Throw filling against inside of bowl for
3-4 minutes so ingredients combine thoroughly. Divide
into 24 portions.

Place one filling in center of won ton skin. Cup skin
up around filling but don’t close – ‘make a waist’.
Place one green pea in the center of the filling. Use
knife to compress and even out filling until below top
edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice
for the above.

You can get ‘won ton’ and ‘dumpling’ skins as well as
egg roll wrappers at local chinese groceries. You can
make your own; but ready-made fresh or frozen ones are
quicker.

—–

Popularity: 11% [?]

Treacle Toffee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. dark brown sugar
4 Oz. butter
4 dessert spoonfuls treacle
4 Tbsp. milk
2 Tbsp. water

Melt butter in pan. Add all other ingredients. Stir only until
the sugar dissolves. Do not stir after sugar has dissolved. Turn
gas low and allow to boil for about 30 minutes. Test in COLD water
in a cup until toffee breaks between fingers. Pour into
butter-greased pan. Harden in refrigerator and break into pieces
when ready.

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Popularity: 27% [?]

GREEK PASTA SALAD WITH SHRIMP OLIVES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Tomatoes, chopped
1 lg Red bell pepper, chopped
1/4 lb Feta cheese, crumbled
2 tb Dry white wine
1 tb Thyme
6 Green onions,chopped
1/2 c Olive oil
3 lg Garlic cloves,minced
1/2 c Kalamata olives, chopped
1/4 c Lemon juice
3/4 lb Pasta, cooked
3/4 lb Bay shrimp, cooked

Mix first 10 ingredients in large bowl. Add pasta and
shrimp and toss to blend. Season to taste with salt
and pepper. Submitted By NPXE12B@PRODIGY.COM (REBEKAH
BURDETT) On THU, 6 JUL 1995 022324 GMT

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Popularity: 13% [?]

Title: Granny Smith Applesauce Tarts
Categories: Tarts, Desserts
Yield: 6 servings

MMMMM——————–FOR THE APPLESAUCE:————————-
6 lg Granny Smith apples
2 tb Unsalted butter
1 tb Fresh lemon juice
2 tb Honey

MMMMM———————-FOR THE PASTRY:—————————
3/4 c Solid vegetable shortening
1/4 c Boiling (not just hot) water
1 tb Milk
1 tb Sugar
2 c All-purpose flour, sifted

Peel and core the apples; cut into thin slices, to thicker than 1/4“.
Put the apples, butter, lemon juice and honey in a heavy saucepan
with a lid. (Don’t try using a lightweight pan; you need a heavy pan
that conducts heat well.) Cover tightly; cook over high heat for 10
minutes. Uncover. Stir to break up the apples into a smooth sauce. If
necessary, keep cooking until the applesauce is completely smooth,
stirring frequently to prevent burning or sticking. Set aside to
cool. (You may cook the applesauce in advance and refrigerate. Bring
back to room temperature before serving.)

Put the shortening in a large bowl. Add the boiling water. Stir
quickly to make a smooth mixture. Stir in the milk and sugar. Add the
flour, 1/2 cup at a time, mixing well after each addition, until you
have used a total of 1 1/2 cup flour. After that, add flour only
until the dough clings together stiffly. Form the dough into a ball.
Flatten between sheets of wax paper, or wrap in plastic wrap and
refrigerate for at least 1 hour, to allow the dough to ”relax.“

After 15 minutes before you are ready to prepare the tart shells,
remove the dough from the refrigerator. Let it soften slightly. Roll
out the dough, either on a floured surface or between sheets of wax
paper, to a thickness of 1/8”. Cut into six 4″ circles, using a
plastic lid (such as that of the shortening can) or a cardboard
template as a guide. (You may save any leftover dough, well-wrapped,
in the freezer for up to 6 weeks.)

Preheat the oven to 400′F.

Turn a standard muffin tin upside down and gently drape a circle of
dough down the muffin shape, pressing in place lightly. Repeat with
the remaining dough circles, making certain the shells don’t touch
one another (if possible, use a 12-muffin tin and skip spaces so the
tart shells don’t touch.)

Bake the shells for 12-14 minutes, or until they’re golden brown.
Allow the shells to cool slightly before gently removing them from
the muffin tin to finish cooling right side up on a wire rack. (You
may prepare the tart shells one day ahead and store in a covered
container.)

At serving time, fill each shell with 1/3 cup room-temperature
applesauce. If desired, drizzle with additional honey. You also may
warm the tarts briefly in the oven – 5 minutes at 350′F. (If you’d
like to gild the lily, serve with a scoop of vanilla frozen yogurt or
low-fat “ice cream.”)

Per serving: 487 calories, 5 grams protein, 74 grams carbohydrates, 6
grams fiber, 20.4 grams fat (6.4 grams saturated), 3 milligrams
sodium.

MMMMM

Popularity: 28% [?]

SAVANNAH SOYS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Soybeans — cooked
2 tb Molasses
OR 2 drops maple flavoring
2 tb Brown sugar
Juice of 1 lemon
Salt — to taste
1 cn Tomato soup
1 md Onion — whole
2 tb Oil

Mix all ingredients except the onion. Place in bean
pot or baking dish. Put
the whole onion in the center. Bake in moderate oven,
adding a little bean broth or tomato juice as needed
to keep moist. Bake 1 hour or longer.

Recipe By : The Little Mountain Bean Bible Cookbook

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Popularity: 5% [?]

Title: Oven-Baked Beef Stew
Categories: Stew
Yield: 10 servings

4 lb Sirloin, cut in 1×2″ cubes
2 c Pinot noir or other hearty
-red wine
1/2 lb Thickly sliced bacon, cut in
-1/2″ pieces
2 T Olive oil
2 lg Onion, chopped
2 Carrots, scraped and sliced
-thin
1/4 c Butter
1/4 c All-purpose flour
4 c Chicken broth
2 lg Garlic cloves, sliced thin
2 t Tomato paste
1 1/2 t Salt, or to taste
1/2 t Pepper, or to taste

Pour the wine over the beef in a glass or ceramic bowl (metal will
give the wine an “off” taste). Cover and refrigerate for 3 hours to
marinate.

Reserving the marinade, drain the beef. Dry on paper towels. Simmer
the bacon for 10 minutes in enough water to cover. Drain and pat dry.
(This rids the bacon of smokiness and some fat.) In a dutch oven,
saute the bacon in olive oil over medium heat until crisp. Drain on
paper towels. Pour off all but 2 tablespoons of the drippings.

Working in small batches so the meat browns well, brown the beef
cubes in the bacon drippings. With a slotted spoon, remove each batch
to a bowl.

Saute the onions and carrots in the drippings until wilted and
beginning to brown, about 7 minutes. Remove with a slotted spoon to
the bowl of meat.

Heat 3 cups of broth in a saucepan. Pour out any drippings that
remain in the Dutch oven. melt the butter over medium heat in the
Dutch oven, then stir in the flour. Scrape the bottom of the pan with
a wooden spatula to keep the mixture moving. When the paste is a dark
golden brown, stir in the broth. Simmer a minute or two, then stir in
the tomato paste, salt, pepper and garlic. Add the sauteed vegetables
and meat. Stir in the reserved wine marinade.

Quickly bring to a boil. Cover and bake in a preheated 325′F. oven
about 2 hours. If the sauce gets too thick, thin it with the extra
cup of broth.

TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in
a covered casserole at 325′F. for about 20 minutes, or until bubbly.
You might add freshly cooked vegetables (mushrooms, baby carrots,
steamed potatoes). Serves 10.

Per 1-cup serving: 454 calories, 46 grams protein, 9.5 grams
carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated),
811 milligrams sodium.

MMMMM

Popularity: 6% [?]