Title: SPICED POTATOES IN TAMARIND SAUCE (DAUM ALOO)
Categories: Indian, Vegetarian
Yield: 4 servings

1 1/2 tb Tamarind paste
2 c Water
8 sm Boiling potatoes
1/4 c Corn oil
1 md Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
Boil potatoes until just tender. Cool completely, then peel. Using
wooden skewer, pierce each potato in 4 places.
Heat oil in heavy large skillet over medium heat. Add onion and cook
until crisp and lightly browned, stirring frequently, about 10 minutes.
Remove from skillet. Add potatoes and brown well on all sides. Remove
from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger
and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend
in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and
remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and
pepper. Cover and simmer until sauce has thickened slightly, about 15
minutes. Season with salt.

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Popularity: 3% [?]

CUMI-CUMI ISI (STUFFED SQUID)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Indonesian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squid, fresh
3/4 lb Snapper fillets
1 Garlic clove
1 Egg white
1/2 t Salt
1/4 t Pepper, white
Nutmeg — dash
2 Shallot
2 Thai chile, fresh
3 Candlenut
2 Lemon grass, stem
Oil — for frying
1 c Coconut milk

Fat grams per serving: Approx. Cook Time: 1:20
Clean the squid. Wash under cold running water and dry thoroughly.
Remove the skin from the snapper (ensure no bones remain) and cut the
meat into tiny pieces. Crush the garlic. Beat the egg whites
lightly, add the snapper and garlic and season with salt, white pepper
and nutmeg. Stir to blend thoroughly, then stuff the mixture into the
squid. Chop the shallots, chiles, candlenuts, and lemon grass, then
saute in very hot oil for three to four minutes. Add the coconut milk
and bring to the boil, then lower heat and add the stuffed squid.
Allow to simmer until the squid is very tender, approximately one
hour, then transfer to a serving dish and pour the sauce on top.

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Popularity: 4% [?]

Title: Lemonade Syrup
Categories: Beverages, Circa 1924
Yield: 1 servings

2 c Sugar
1 pt Water
6 Lemons
1 Lemon Rind, grated

Cook the sugar and water together without stirring until it is a thick
syrup, adding the grated outer rind of one lemon. When this is cool,
add the juice of the lemons and bottle. By diluting with ice water,
you have lemonade on short notice.

Source: Modern Prisscilla Cook Book Copyright 1924 by The Prisscilla
Publishing Company.

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Popularity: 4% [?]

Title: MR PIBB PRALINES
Categories: Candies, Beverages
Yield: 12 servings

1 c Sugar; Granulated
1 c Brown Sugar; Dark, Packed
1 c Mr. Pibb
1 c Marshmallows; Miniature
Pecan Halves; *

* Use 2 to 3 cups of pecan halves.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook sugars and Mr. Pibb in a
saucepan over low heat, stirring constantly, then
gradually birng to the soft ball stage (240 degrees F
on candy thermometer). Remove mixture from heat; stir
in marshmallows and pecans. Mix vigorously until
marshmallows dissolve. Quickly drop by tablespoon on
wax paper to cool. Makes 2 dozen pralines.
NOTE:
If Mr Pibb is not available in your area, use Dr.
Pepper.

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Popularity: 5% [?]

CHILE PABLANO WITH VERDE SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Mexican
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken, Boiled And Shredded
8 Fresh Ortega Chiles
16 oz Grated Mozzarella *
2 c Verde Sauce
—–VERDE SAUCE—–
4 oz Fresh Tomatillos
7 Yellow Chiles **
1 Chopped Onion
1/2 ts Salt
1/2 ts Sugar
1 t Garlic Powder
Water, 1/2 To 1 Cup

* Use any low fat cheese, Mozzarella Monterey Jack or
cheddar. ** Let the number of hot chiles depend on the
hotness of the chile.
~——————————————————
~—————– Verde Sauce: Boil tomatillos for
approximately 15-20 minutes. Drain. Cool with cold
water. Peel outer brown skin off. In a blender,
blend all ingredients until smooth. Set aside until
needed.
~——————————————————
~—————– Preheat oven to 350øF. In a large
pot, boil whole chicken with salt, pepper, 1 ts
oregano and 1 whole bay leaf for 40 – 45 minutes until
chicken falls off bone. Remove skin. Cool. Shred
chicken. Blanch chiles in boiling water. Peel off
outside skin. Let cool. Slit chiles open lengthwise.
Stuff each chile with 3-4 ounces of chicken and 2
ounces cheese. Lay chiles in a 9″ X 13″ baking dish.
Cover chiles with verde sauce. Sprinkle with grated
cheese. Heat in oven for 20 minutes. Serve with rice
and beans if desired. From: Syd’s Cookbook.

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Popularity: 5% [?]