CHILE-FRIED SQUID (SAMBAL CUMI-CUMI)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indonesian Condiments
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Squid
1/2 c Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red
-chiles, minced, or 1
-teaspoon sambal ulek
1/2 ts Kosher salt
2 tb Oil
1 t Paprika, if needed
2 tb Tamarind Water or lemon
-juice

In its most authentic form, this sambal is bright red with chile and
quite hot. If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.

[Personally, I'd use crushed and soaked annatto seeds. They add red
color without the paprika taste. S.C.]

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If
oil was used in grinding paste, add paste to dry pan.) Cook slowly
until quite fragrant and oil is well stained with red. Add paprika
if necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

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Popularity: 14% [?]

Tropical Fruit Champagne Granita

Recipe By : Gourmet – 5/96
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/2 c water
3 c fresh pineapple chunks
4 c passion fruit juice — chilled
3/4 c Champagne — chilled

In saucepan bring sugar and water to a boil, stirring until sugar is
dissolved, and cool syrup.

In a blender or food processor puree pineapple with 1/4 c plus 2 tbsp syrup
(reserve remaining syrup for another use). Stir in nectar or juice and
Champagne. Transfer pineapple mixture to a shallow metal baking pan and
freeze, stirring and crushing lumps with a fork every hour, until mixture is
firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days
ahead and frozen, covered. Just before serving, scrape granita with a fork
to lighten texture.

Scoop granita into serving bowls.

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Per serving: 234 Calories; 1g Fat (2% calories from fat); 1g Protein; 55g
Carbohydrate; 0mg Cholesterol; 12mg Sodium

Serving Ideas : Serve in hollowed out baby pineapples.

Popularity: 12% [?]

Title: HEARTY VEGETABLE BEEF SOUP
Categories: Soups, Main dish, Beef
Yield: 8 servings

2 lb Stew beef, cubed
1 1/2 c Corn
3 1/2 qt Water
2 Onions, sliced
1 Onion, chopped
1 Large potato, cubed
1 T Salt
1 c Spinach, chopped
1/2 t Thyme
1 c Green beans, chopped
1/2 c Split peas
1 c Green peas
6 Carrots, sliced
1 c Lima beans
3 c Celery, diced
1 c Ketchup
1 Green pepper, diced
2 T Parsley, chopped
3 Medium tomatoes, cubed

In large kettle, cover beef with water and add
chopped onion, salt, thyme. Bring to boil. Skim
fat from surface. Add split peas, cover and simmer
over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust
seasoning.

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Popularity: 7% [?]

Chilled Green Pea Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pkg. frozen green peas — (10 oz.)
1 1/2 Tbsp. Minute tapioca
1 Tsp. salt
1/8 Tsp. thyme
1 Dash pepper
2 C. skim milk
1 Tbsp. finely chopped onion
2 Tbsp. margarine

Prepare peas as directed on package, omitting salt in
water. DO NOT DRAIN. Combine tapioca, salt, thyme, pepper,
milk, onion and margarine in medium bowl and let stand 5
minutes. Stir tapioca mixture and add to cooked peas in
saucepan. Stir over medium heat until mixture comes to a boil.
Pour all into blender and process until smooth or desired
texture. Serve hot or chilled. Makes about 4 servings.
Note: May top chilled soup with dollop of Mock Sour
Cream if desired.

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Popularity: 56% [?]

Title: Potatoes Au Canine or Feline
Categories: Pets
Yield: 1 servings

3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese

Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350
until cheese melts and slightly browns. Serve cool.

Notes: As a potato substitute, you can use 3 cups of cooked oatmeal
or 3 cups cooked brown rice.

MMMMM

Popularity: 9% [?]

Bean Lasagne

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Pulses And Grains
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Lasagne Noodles — cooked
2 Cups Ricotta Cheese
8 Ounces Mozzarella Cheese — grated
3/4 Cup Grated Parmesan Cheese
—–Bean Sauce—–
1 Tablespoon Oil
2 Teaspoons Garlic Minced
1 Small Onion — finely chopped
2 15 Oz. Cans Red Beans — drained coarsely c
2 Small Cans Green Chilies Chopped
4 Cups Tomato Puree — (1 29-ounce can)
1 Teaspoon Oregano
1 Teaspoon Basil
Pepper

Prepare the sauce by heating the oil and sauteing the garlic and onions
for a minute. Add the chopped beans, and cook the mixture, stirring it,
for several minutes longer. Add the tomato puree, oregano, basil, and
pepper. Bring the sauce to a boil, and simmer for 5 minutes.

Preheat the oven to 350.

To assemble the lasagne, spread a thin layer of sauce on the bottom of a
9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third
of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan.
Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan.
Finish off with layers of the remaining noodles and sauce and Parmesan.
Bake 40 minutes uncovered.

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Popularity: 12% [?]

SPICY APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, all-purpose
1/2 c Sugar, granulated
1 1/2 ts Cinnamon, ground
2 ts Baking powder
1/2 ts Allspice, ground
2 c Apple, unpeeled, grated
1/2 c Apple juice concentrate,
Undiluted
1/2 c Raisins, optional
1 Egg, whole OR 2 egg whites
3 tb Oil, vegetable

In bowl mix flour, (can use 1 1/2 cups flour and 1/2
cup unprocessed bran), sugar, cinnamon, baking powder
and allspice; set aside. In another bowl combine
apples, apple juice concentrate, raisins, egg or egg
whites and oil. Make a well in center of dry
ingredients and add apple mixture. Mix until dry
ingredients are just moistened. Line muffin tins with
paper liners. Spoon batter into paper-lined muffin
cups. Bake in preheated 350 degree oven 20 to 25
minutes.

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Popularity: 6% [?]

Title: Southern Cornbread
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 12 servings

1 c Yellow cornmeal; 3/4 ts Salt substitute;
1 c Flour; 1 md Egg; slightly beaten
4 ts Baking powder; 1 c Skim milk;

Sift dry ingredients together. Add egg and milk; mix well. Pour into
12 x 8-inch pan which has been sprayed with a nonstick vegetable
coating. Bake at 425 for 25 minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g, cholesterol 0,
carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

MMMMM

Popularity: 22% [?]

Title: Pesto with Jalapeno
Categories: Main dish, Pasta, Sauces
Yield: 1 cup

1/4 c Pine nuts
5 ea Garlic cloves, peeled
1 sm Jalapeno, halved seeded
1 c Parsley
2 c Basil leaves
1/2 c Olive oil

Put nuts, garlic and jalapeno in food processor; process 30 seconds.
Add parsley, basil and oil; pulse a few times to mix greens into oil.
Process about 30 seconds, until mixture is finely pureed.

Yield: About 1 cup.

Adapted from Jacques Pepin, “The (Louisville, KY) Courier-Journal”.
July 22, 1990.

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Popularity: 4% [?]

FRIED POTATO SKINS OLE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Snacks
Vegetables Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–NORMA WRENN
NPXR56A B——————-
4 lg Baking potatoes
1 c Sweet red pepper — finely
Diced
1/2 c Green onions — mince
1 tb Margarine — melted
1 1/2 c Fresh corn cut from cob
About three ears
2 ts Chili powder
1/2 ts Salt
1 c Sour cream
1/4 c Fresh cilantro — minced
Vegetable oil
2 c Shredded Cheddar cheese
Fresh cilantro sprigs

Scrub potatoes; prick each potato several times with a
fork. Bake at 400 degrees for 1 hour or until potatoes
are done.

Saute red pepper and green onions in margarine in a
large skillet over medium-high heat 3 minutes or until
tender. Stir in corn, chili powder, and salt; saute 3
minutes or until tender. Remove from heat, and let
cool. Stir in sour cream and minced cilantro. Set
aside.

Allow potatoes to cool to touch. Cut potatoes in half
lengthwise. Carefully scoop out pulp, leaving about
1/8-inch-thick shells. Cut each shell in half
lengthwise. Reserve potato pulp for another use.

Pour oil to depth of 2 to 3 inches in a Dutch oven.
Fry shells in hot oil (375~) for 1 to 2 minutes or
until browned. Invert and drain on paper towels. Place
shells, skin side down, on an ungreased baking sheet.
Spoon corn mixture evenly into shells; sprinkle evenly
with cheese. Broil 5-1/2 inches from heat (with
electric oven door partialy opened) 2 to 3 minutes or
until cheese melts. Garnish with cilantro sprigs, if
desired. Serve immediately.

Per appetizer: Calories 256 (79% from fat)
Carbohydrate 10.2g Protein 5.2g Fat 22.4g (Sat. Fat
7.5g) Cholesterol 21mg Sodium 185mg

Source: Light Luscious, Oxmoor House

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Popularity: 9% [?]