OKTAPODI KRASATO (OCTOPUS IN RED WINE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 lb Young octopus
8 tb Olive oil
12 oz Shallots
1/2 c Red wine
6 tb Red wine vinegar
8 oz Canned tomatoes
-roughly chopped
2 tb Tomato puree
4 Bay leaves
2 ts Dried oregano
Black pepper
2 tb Parsley — chopped

First clean the octopus. Pull off the tentacles,
remove and discard the intestines and the ink sac, the
eyes and the beak. Skin the octopus and wash and
scrub it thoroughly to remove any traces of sand. Cut
it into 1 1/2 to 2 inch pieces and put it into a
saucepan over medium heat to release the liquid. Stir
the octopus until this liquid has evaporated.

Pour on the oil and stir the octopus to seal it on all
sides. Add the whole onions and cook them, stirring
once or twice, until they colour slightly.

Add the wine, the vinegar, tomatoes, tomato puree, bay
leaves, oregano and several grindings of pepper. Stir
well, cover the pan and simmer very gently for 60 to
75 minutes, checking from time to time that the sauce
has not dried out. If it does – and this would only
happen if the heat were too high – add a little more
wine or water. The octopus is cooked when it can be
easily pierced with a skewer.

The sauce should be thick, like a runny paste. If any
of the liquid separates, remove the lid from the pan,
slightly increase the heat and stir until some of the
liquid evaporates and the sauce thickens. Discard the
bay leaves and stir in the parsley. Taste the sauce
and adjust the seasoning if necessary.

Serve, if you like, with rice and a salad. A Greek
essential is country bread to mop up the sauce.

A Taste Of The Greek Islands by Pamela Westland

found on rec.food.recipes Stephanie da Silva
(arielle@taronga.com), moderator

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Popularity: 17% [?]

Title: COLD SWEET AND SOUR SOUP
Categories: Soups, Appetizers, Vegetarian, Chinese
Yield: 6 servings

3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz Tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls

Heat oil saute onions till translucent. Add cabbage
saute 5 minutes more. Add tomatoes, water, lemon
juice, honey simmer for 15 to 20 minutes. Season
with salt pepper remove from heat. Pour soup into
food processor puree to a smooth consistency.
Refrigerate for 6 to 8 hours. Before serving, blend
soup with orange juice. Place tofu balls in a dish
pour soup over the top. Garnish with julienned
cabbage chervil leaves.

“Vegetarian Times Cookbook”

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Popularity: 6% [?]

Title: Sayur Lodeh (Curried Vegetables)
Categories: Vegetables, Main dish, Indonesian
Yield: 4 servings

1 T Vegetable oil
1 md Onion, finely sliced
1 Clove garlic, sliced finely
1 ts Coriander
1 ts Laos
225 g Shelled fresh or frozen
Shrimps, cut into thin
Slices
1 Red chilli, crushed
225 g Cabbage, chopped coarsely
225 g Cauliflower, parted into
Florets
1 sm Carrot, diced
225 g String beans, removing
Strings and cut 3 parts ea.
1 sm Eggplant, cubed
1 1/2 ts Salt
3 c Coconut milk
1 Salam leaf

Heat oil in pan and saute onion lightly. Add garlic, coriander and laos.
Fry for 1 minute.

Add shrimp and saute for 2 minutes.

Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and salt.
Cover and cook over low heat for about 10 minutes.

Then add coconut milk and salam leaf and cook uncovered, stirring almost
continously, until vegetables are tender. Serve with rice.

NOTE: Chicken pieces can be substituted for shrimps.

Compiled by Imran C.
Gold Coast, ‘Oz

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Popularity: 3% [?]

Baked Ham

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Ham,whole (16-18lb)

5 c Water

1/2 c Cider vinegar

2 Celery ribs

2 Bay leaves

1 ts Thyme

6 Cloves,whole

6 Allspice,whole

2 Garlic cloves,chopped

1 Onion,small,chopped

2 c Brown sugar,light,firm pack

Pineapple slices,canned

Cloves

Watercress

Sprigs of parsley

1. Put ham in roasting pan.

2. Combine water, vinegar, celery, bay leaves, thyme, cloves, allspice,

garlic and onion; pour over ham.

3. Bake in preheated 350′F. oven 3 1/2 to 4 hours, basting once every

hour.

4. Remove from oven; cool and remove skin.

5. Sprinkle with brown sugar; decorate with pineapple rings and stud with

cloves.

6. Bake in 300′F. oven until sugar browns and dries.

7. Garnish with watercress or parsley and serve.

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Popularity: 13% [?]

Title: HOLLANDAISE SAUCE #1 (BDGM08B)
Categories: Sauces, Microwave, Favorite, Condiments
Yield: 4 servings

2 Egg yolks
1 tb Lemon juice
1/2 ts Dry mustard
1/8 ts Salt
1/2 c Butter*

*I admit it, I have used margarine, instead. Into container of
electric blender measure yolks, juice, mustard salt. Microwave
butter (on HIGH) in glass measuring cup 1-2 minutes, until hot
bubbly. Turn electric blender to highest speed and GRADUALLY add
butter, mixing well until Hollandaise is creamy and thickened. Serve
over fresh asparagus, Eggs Benidict, Filet Mignon, etc.

MMMMM

Popularity: 10% [?]

COUNTRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Fruits
Relishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced
1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped
1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped
— (about 1 cup)
1/2 ts Dried cracked ginger or
1 1″ piece dried whole ginger
1 t Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar — packed
1 c Dried currants (4 oz.)
— lightly packed
1/2 c Pitted dates (4 oz.)
— finely cut
1/4 c Crystallized ginger — packed
-finely diced (abt. 2 oz.)
1 t Table salt
1 lg Pinch cayenne

The author writes: “This relish is based on a
prize-winning English recipe of more than a generation
ago. It is less sweet than traditional chutneys; most
of its sweetness comes not from sugar, but from
apples, dates, and parsnips. I generally use Winesap
apples but any well-flavored, crisp eating apple will
do.”

Cook unpeeled parsnips 30 to 40 minutes in boiling
water, to cover, in a saucepan or skillet wide enough
to permit them to lie flat. They should be soft enough
to mash. When the parsnips can be pierced easily with
a fork, drain and cover with cold water until cool
enough to handle. Peel and mash.

Simmer the apple slices with 1/2 cup water in a
covered 1 1/2-quart saucepan for 12 to 15 minutes, or
until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4-quart
saucepan. Add onions and tomatoes; tie ginger and
mustard seed loosely in a double thickness of dampened
cheesecloth or place in a metal tea ball and add to
the pan, along with vinegar. Bring to boil over
medium heat and simmer slowly 1 hour, stirring
occasionally.

Add remaining ingredients and simmer 1 hour more, or
until thick. Stir occasionally to prevent sticking.
The chutney will darken considerably. Remove from heat
and spoon at once into hot, sterilized half-pint or
pint jars; seal. Store at least 1 month before
opening.

Yield: About 7 cups.

From _The Pleasures of Preserving and Pickling_ by
Jeanne Lesem. New York: Random House, 1982. Pp.
146-147. ISBN 0-394-75311-4. Posted by Cathy Harned.

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Popularity: 20% [?]

Title: [THAI] khao tam kung (shrimp and rice soup)
Categories: Shrimp, Soup, Thai
Yield: 4 servings

2 c Nam sup (stock)
1 c Shrimp (about 10
-to the pound size)
1 c Cooked rice
1/2 c Kheun chai (chinese
-celery-celeriac), chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao
-(light soy sauce)
1/2 ts Prikthai (black pepper),
-freshly ground
Bai chi (coriander/
-cilantro leaves),
-to garnish

(shrimp and rice soup) This is the answer to the question “if Thais eat so
much hot and spicy food, what do they eat for breakfast?” (but they also
eat som tam and curries…)

khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.

Method Saute the garlic and reserve as a garnish.

In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.

Add the shrimp and cook until it turns pink.

Serve immediately, garnished with the sauteed garlic and coriander leaves.

Serving Storage (serves 4)“Col. I.F. Khuntilanont-Philpott”

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Popularity: 19% [?]

Honey and Whisky Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR Flour
6 oz Butter
6 oz Soft Brown Sugar
3 Eggs,Beaten
4 tb Whisky
Grated rind of a small
Orange
—–BUTTER ICING—–
6 oz Icing Sugar
2 oz Butter
2 tb Clear Honey
Juice from the Orange
—–DECORATION—–
Toasted Flaked Almonds

: Set oven to 375F/Gas 5. Grease two 7 inch
sandwich tins. Cream the butter and sugar together in
a bowl. Add the orange rind. Beat in the eggs one at a
time and whisk until the mixture is pale and fluffy.
Sift in about half the flour and add the wiskey. Fold
into the mixture. Sift in the remaining flour and fold
in. Divide the mixture equally Between The two tins
and smooth the tops. Bake for 20-25 minutes until
light golden. Turn out on to a wire rack to cool.
: To make the icing, put the butter into a
mixing bowl. Add the honey and one tablespoon of the
orange juice. Sift in the icing sugar slowly and work
the mixture gradually until the ingredients are
combined. Sandwich the cakes together with half of the
buttercream. Smooth the remainder over the top of the
cake and decorate with the toasted almonds. :
:: From the booklet Scottish Teatime Recipies :: Typed
in for you By Ray Watson

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Popularity: 11% [?]

DIABETIC SWEETENER-SUGAR EQUIVALENTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EQUIVALENTS

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar.
Sweet n’low- 1/3 tsp for 1 tablespoon sugar. Liquid
Sucaryl-1 tablespoon for 1/2 cup sugar. Adolph’s Sugar
Substitute-1/4 tsp for 1 tablespoon of sugar. Liquid
Sweet 10- 1 tablepsoon for 3/4 cup sugar, 4 tsp for 1
cup sugar. Weight Watchers- 1/8 tsp for 1 tsp sugar,1
tablespoon for 1/2 cup sugar. Sweet 10 tablets and
Equal tablets- 1 tablet for 1 tsp sugar. Equal,
granulated- 1 packet for 2 tsp sugar. From the New
Diabetic Cookbook. From Prodigy’s Food and Wine
Bulletin Board.

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Popularity: 16% [?]

Title: ZUCCHINI FLOWER TACO
Categories: Mexican, Vegetables
Yield: 6 servings

6 Zucchini blossoms
1/2 ts Butter or margarine
1 7-inch flour tortilla
3 tb Shredded Jack cheese
1/2 ts Grated Parmesan cheese
3 Thin avocado slices
Salsa to taste

Rinse blossoms well, checking for insects. Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
from pan.

Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold
tortilla over filling. Slide onto a plate and accompany with salsa.

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Popularity: 16% [?]