LA FOGATA’S GREEN CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Tomatillos,quartered
1/2 c Water
1 Clove garlic,whole
2 Serrano chiles
1/4 ts Salt
1/4 ts Pepper
1/3 c Cilantro leaves,loosely
-packed,chopped
Chicken stock ,if needed
2 Whole chicken breasts
Lightly salted water
1 c Chicken stock
1 c Peanut oil
8 Corn tortillas
1 c Sour cream
1 lb Mozzarella cheese,grated

From: Mike Fulcher from `creative mexican cooking’ by
anne lindsay greer1and

Boil tomatillos in water with garlic,chiles,salt and
pepper until soft,about 15-20 minutes. puree cooked
sause in blender to liquefy.while blending,add washed
cilantro leaves.set aside. the sauce yield is about
2and1/2 cups.it will thicken upon standing and you may
need to thin with chicken stock. simmer chicken in
lightly salted water until tender about 10-15
minutes.cool chicken will be slightly
undercooked.shred cooked chicken and then,just prior
to serving,heat in 1 cup chicken stock.this will heat
chicken without overcooking. in medium skillet,heat
oil to 300 degrees.pass tortillas into hot oil for a
few seconds to soften and seal.remove carefully and
set aside between paper towels.do this just prior to
assembly fill softened tortillas with shredded
chicken and 1-2 tablespoons sauce.roll up and place
seam-side-down in casserole.pour green sauce over top
and garnish with sour cream and cheese. place in
375-degree oven 5-8 minutes or just long enough to
melt cheese. note:sauce may be made a day in
advance,but the dish is best when chicken is freshly
prepared.

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Popularity: 8% [?]

Title: SPAGHETTI WITH SUPERB MEAT SAUCE
Categories: Italian, Sauces, Pasta
Yield: 16 servings

3 lb Beef Roast
1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3 ts Salt
1/2 ts Parsley, Finely Chopped
1/4 c Flour
1/2 ts Rosemary Leaves, Crushed
1/4 c Olive Oil
2 c Hot Water
1/8 ts Nutmeg, Fresh Ground
4 Garlic, Squashed
24 oz Tomato Paste
1 Onion, Finely Chopped
1 qt Water
2 Bay Leaves
1 c Red Wine, Dry
1 ts Celery Salt
1/2 c Ripe Olives, Sliced
1 ts Black Pepper
1/2 c Stuffed Olives, Sliced
2 ts Sugar
8 oz Canned Mushrooms
1/2 ts Red Pepper, Crushed
4 lb Spaghetti
1 tb Season-All
Parmesan Cheese, Grated
1/4 ts MSG

Long, slow simmering of meat and herbs produces the
base for this incomparable sauce. Season roast with
salt; dredge with flour. In Dutch oven brown slowly on
all sides in hot olive oil. Add hot water, cover and
cook slowly 3 hours or until meat almost falls apart.
Tear into small pieces with fork. Add remaining
ingredients except spaghetti and cheese. Cover tightly
and simmer 2 hours longer, stirring occasionally.
Remove cover and continue cooking until sauce thickens
to desired consistency. Cook spaghetti following
directions on package, allowing 1 pound for four
servings. Ladle sauce over spaghetti. Top with cheese.
Makes about 3-1/2 quarts sauce, enough for 4 pounds
spaghetti. NOTE: Since you may not need such a large
quantity of spaghetti, freeze extra sauce in
half-pint, pint or quart freezer jars and use as
needed. I prefer to use rump roast, but chuck or round
is acceptable.

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Popularity: 4% [?]

SOPA DE ALBONDIGAS (MEAT BALL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Hamburger
Pork Mexican
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 Minced Onion
1 Minced Clove Garlic
2 tb Oil
4 oz Tomato Sauce
3 qt Beef Stock
—–ALBONDIGAS—–
3/4 lb Ground Beef
3/4 lb Ground Pork
1/3 c Raw Rice
1 1/2 ts Salt
1/4 ts Pepper
1 Slightly Beaten Egg
1 tb Chopped Mint Leaves

Wilt onion and garlic in oil; add tomato sauce and
beef stock. Heat to boiling point. Mix meat with
rice, egg, mint, salt and pepper; shape into little
balls. Drop into boiling broth. Cover tightly and
cook 30 minutes. Will freeze nicely.

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Popularity: 5% [?]

CENTRAL COAST STIR-FRY VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDI M. PHELPS—–
1/4 c Carrots
1/4 c Celery
1/4 c Yellow crooked neck squash
1/4 c Zucchini
1/4 c Brocoli
1/4 c Cauliflower
2 T Oil
3 lg Cloves garlic — minced
1/2 ts Salt — optional
1/4 ts Pepper
pn Red chili pepper
1/4 ts Basil
1/4 ts Oregano
1/4 c Dry white wine
1 T Fresh parsley — chopped
1/4 Lemon

Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces. Break
broccoli and cauliflower into small pieces. Heat oil until almost smoking.
Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil
and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil
vegetables are cooked al dente. Add parsley and squeeze in juice of lemon
and serve immediately. Source: The Garlic Lovers’ Cookbook II.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com

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Popularity: 21% [?]

Title: CARAMELS AU CHOCOLAT (CHOCOLATE CARAMELS)
Categories: Chocolate, Candies
Yield: 1 servings

3 c Milk
13 oz Powdered sugar
Eggsize piece of glucose
3 1/4 oz Chocolate in tablets
1 1/2 oz Butter
1/2 Vanilla bean

Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
into a round-bottomed copper pan and melt it slowly on the stove.
Meanwhile, heat the mixture in the stewpan, not letting it boil, since you
merely want to melt the sugar and glucose. When completely melted, pour
this mixture, bit by bit, into the chocolate, while stirring. When
thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the
‘ball’ stage. (To test the stage of cooking by finger, dip the thumb and
index finger into cold water, then into the mixture, bringing the 2 fingers
together and dipping them again into water. This should be done quickly to
avoid burning. The mixture forms a ball that can be rolled with the tip of
the fingers.) Remove from the fire, add the butter, mix well, and pour onto
an oiled marble slab in an oiled, iron framework. Let cool and cut.

Source : The Art of French Cooking Posted by: Rina de Jong

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Popularity: 17% [?]

BASLER MEHLSUPPE

Recipe By : Danny Stocker, MR-Freudenberg , Berne Switzerland
Serving Size : 10 Preparation Time :0:50
Categories : Suppen Nationalgerichte

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
80 g Pflanzenfett
630 g Zwiebeln
200 g Halbweissmehl
2 1/2 l Bouillon
2 dl Kochwein rot
1 Salz und Pfeffer — zum abschmecken
95 g Sbrinz (oder anderer Hartkase)

Vorbereitung
– Zwiebeln schalen, fein schneiden oder hacken
– Mehl in einer Lyonerpfanne, im Ofen, langsam braun rosten
– Auskuhlen lassen
Zubereitung
– Zwiebeln in Pflanzenfett langsam braun rosten
– Mit dem gerosteten Mehl stauben und vermischen
– Etwas erkalten lassen
– Mit der heissen Bouillon auffullen, gut verruhren
– Aufkochen, Rotwein zufugen, abschaumen und mind. 1 Stunde sieden
lassen
– die Suppe purieren
– Abschmecken
– Geriebener Sbrinz separat dazu servieren

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NOTES : Swiss national speciality

E-mail from: Natividad Yepez, 28-May-1996

Popularity: 10% [?]

Title: JULIA’S CAESAR
Categories: Salads
Yield: 4 to 6 servi

1 ea Recipe

Here’s a recipe, from Wine Spectator, for Caesar salad. They say in
the article that it was invented by restaurateur Caesar Cardini, an
Italian immigrant, in 1924 at Caesar’s Palace, Tijuana. The original
had no anchovies, just the hint of anchovies from the Worcestershire
Sauce. The recipe is by Julia Child, in consultation with Caesar’s
daughter Rosa. I haven’t tried it, it just seems like something the
echo would like to read about.

2 lg large crisp heads Romaine
-lettuce
2 lg cloves garlic 1/2 t salt
9 T olive oil
2 c unseasoned croutons
2 eggs 1/4 c fresh grated parmesan
-juice of 1 lemon
-fresh ground black pepper
-Worcestershire sauce

For each person select 6 to 8 whole leaves of Romaine, 3 to 7″ long.
Wash, drain, wrap in paper towels, and refrigerate until serving. Put
garlic through a press and mix with 1/4 tsp salt and 3 Tbs oil.
Strain into medium fry pan. Heat to warm and add croutons, toss
until well coated and remove to a bowl.

Coddle eggs by boiling one minute. (Burt: A bare minimum tip of the
hat to the recent scare about raw eggs)

To assemble salad, have all ingredients in small bowls surrounding a
large salad bowl. Put romaine into large bowl and pour 4 Tbs olive
oil over it. Toss. Add 1/4 tsp salt, 8 grinds of pepper, and 2 more
Tbs oil, and toss again. Add lemon juice, 6 drops of Worcestershire
sauce and the eggs, and toss. Add cheese and toss. Add croutons and
toss twice more.

To serve, arrange leaves on plates, stems out, w/sprinkling of
croutons on side. Eat with fingers or forks and knives. (Burt: The
original was eaten with the fingers.)

CROUTONS: Cut baguette of french bread into 3/4″ cubes. Toss in
1/4 cup olive oil, and put on baking sheet. Bake at 350 f. for 20 to
25 minutes, tossing a few times to brown evenly. Just before done
(?) turn the oven off and let sit 15 minutes before removing. Makes
about 4 1/2 cups.

Recipe by Julia Child, with Rosa Cardini (Caesar’s daughter). Typed
by Burt Ford U/L to Cooking 11/94 From Wine Spectator, July 31, 1994
pg 87 Re U/L by BF 5/95 3/96

MMMMM

Popularity: 5% [?]

FELVIDEKI FINOM NULLEVES (HARE SOUP FROM NORT

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Hare — head, neck, kidney,
-heart, lung and liver
1 ea Parsnips
1 ea Celery knob
1 ea Kohlrabi
1 ea Carrots
1 pn Caraway seeds
Salt
2 tb Lard
1 sm Onions — minced
1 ea Garlic cloves — crushed
6 ea Peppercorns, black — crushed
1 tb Flour, all-purpose
1/4 c Rice — uncooked

Do not wash the hare parts overly, try to leave some
blood. Put all the parts except the liver in a pot
with 3 quarts water, and bring to a boil. Skim well.
Peel vegetables except onion and dice. Add to pot
with caraway seeds and 1 tablespoon salt. Keep heat
very low and let soup simmer.
Melt lard, add minced onion, crushed garlic and the
hare liver, diced. Sprinkle with black pepper. Brown
onion and liver fast, then dust with flour. Stir well
and cook for a few minutes more. Add a ladle of broth
from the soup pot. Stir well and pour into the soup
pot.
Put rice into the soup pot and cook till it is done.
Adjust salt.
Variation: add 3 tablespoons lemon juice, or whip
lemon juice with sour cream at last minute.
MM and upload by DonW1948@aol.com / CH

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Popularity: 5% [?]

Title: CHAR SIU BAO
Categories: Chinese, Pork
Yield: 4 servings

MMMMM————————–FILLING——————————-
3/4 lb Pork loin, boneless
Hoisin sauce
1 ts Cornstarch
1 ts Salt
1/2 ts Soy sauce
1 ds White pepper
2 T Oyster sauce
1/4 c Chicken broth
2 Scallions

MMMMM—————————DOUGH——————————–
1 c Milk; scalded
1/4 c Sugar; (I add a little more)
1 T Shortening
1/4 ts Salt
1 pk Yeast, dry
2 T ;Water, warm
1 Egg white (opt)
3 c Flour

Filling: Cube meat and stir fry in some oil with minced onion. (mush-
rooms and bamboo shoots can also be added) Cook meat until no longer
pink.

Add chicken broth to pan. Heat to boiling, then cook covered for Stir
oyster sauce and cornstarch into 1 tablespoon water, add to pan. Cook
some more until thickened.

Dough: Do the usual stuff about scalding milk, then stirring in
sugar, shortning, and salt; cooling the milk mixture; proofing the
yeast; etc. Stir the yeast and egg white into milk mixture, then pour
over 3 cups flour in bowl and stir until smooth. Add more flour
until dough is easy to handle.

Knead, let rise, and punch down. Divide dough into 20 pieces, roll
each piece into 3 inch circle. Put 1 tablespoon of filling in center,
then twist to seal. Place on 3 inch square of waxed paper. Repeat 19
times.

Cover let rise 20 minutes, then steam. I use a metal strainer in a
pot with a little water and a cheesecloth tied over the pot lid (to
prevent condensation). Cover and steam for 12 minutes, then enjoy!

from the rec.food.recipes archives

MMMMM

Popularity: 7% [?]

SUFGANIYOT (ISRAELI DOUGHNUTS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Scant tablespoon (1 package)
Dry yeast
4 tablespoons Sugar
3/4 cup Lukewarm milk or warm
Water*
2 1/2 cups All-purpose flour
1 pinch salt
1 teaspoon ground cinnamon
2 eggs — separated
2 tablespoons butter or margarine (pareve) — softened
apricot or strawberry preserves — for filling
sugar
oil — for deep-frying

*Use butter and milk if Serving at a milk meal; and Water and pareve
Margarine for Meat meal.

Equipment Measuring spoons Measuring cups Mixing bowls Spoon Sifter
Clean dish towel Rolling pin Juice glass Deep fryer or heavy pot Slotted
spoon Paper towels Tiny spoon
Child: Mix together the yeast; 2 tablespoons of the sugar; and the
milk. Let sit to make sure it bubbles.

Child: Sift the flour and mix it with the remaining sugar; salt;
cinnamon; egg yolks; and the yeast mixture.

Adult with Child: Knead the dough until it forms a ball. Add the butter
or margarine. Knead some more; until the butter is well absorbed. Cover
with a towel and let rise overnight in the refrigerator.

Adult: Roll out the dough to a thickness of 1/8 inch.

Child: Cut out the dough into 24 rounds with a juice glass; or any
object about 2 inches in diameter. Take 1/2 teaspoon of preserves and
place in center of 12 rounds. Top with the other 12. Press down at
edges; sealing with egg whites. Crimping with the thumb and second
finger is best. Let rise for about 30 minutes.

Adult: Heat 2 inches of oil to about 375. Drop the doughnuts into the
hot oil; about 5 at a time. Turn to brown on both sides. Drain on paper
towels.

Child: Roll the doughnuts in sugar.

Makes about 12. Here are some holiday recipes for children. Obviously;
it is not the right time for the specific holiday but I am sure the food
will be received with glee just the same. These recipes are both enjoyed
to eat by children and the kids have fun helping to c
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing
List. Converted from text using MMCONV20.1.

=============== Reply 19 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM JEWISH
LIST R’S
To: BGMB90B ELAINE RADIS Date: 06/01 From:
BGMB90B ELAINE RADIS Time: 10:05 PM

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Popularity: 5% [?]