ANAI PACHADI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Butternut squash
3 Green chillies
3 tb Coconut
1 t Tamarind paste
1/2 ts Mustard seeds
Jaggery/sugar
Turmeric — to taste
Salt — to taste
—–SEASONING—–
Mustard seeds
Fenugreek
Red chilli
Curry leaves
Oil

Cut squash into inch square and 1/4 inch thick slices.
Wash and in about a cup and a half of water, add
tamarind paste and sliced squash.

Add turmeric, salt and cook on low heat till done.

Grind coconut, green chillies, 1/2 teaspoon mustard
seeds and stir into cooked squash. Can wash out
blender and add this water too.

Let mustard seeds splutter in oil, add fenugreek, red
chilli, curry leaves and in a couple of minutes pour
onto pachadi.

Variations:

Instead of tamarind paste can use yogurt at the end.
Can use cut okra or, okra and eggplant pieces, instead
of squash.

U15297@uicvm.bitnet (Shyamala Parameswaran)

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Popularity: 4% [?]

Brandy Wafers (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Golden syrup
2 oz Butter
2 oz Flour
2 oz Caster sugar
1/2 ts Brandy
1/2 ts Ground ginger

Set oven to 450F or Mark 8. Grease baking sheets. Melt
the butter, syrup and sugar together in a saucepan
over a very gentle heat. Stir in the flour, ground
ginger and the brandy. Beat together for about 5
minutes. Drop small teaspoonsful on to the baking
sheet, spaced well apart. Bake for 5 minutes until
pale golden brown in colour. Roll immediately, while
still hot, around the greased handle of a large wooden
spoon. Set aside to cool. These are delicious filled
with freshly whipped cream.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Popularity: 5% [?]

COWBOY GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter, margarine or oil
2 tb Flour
2 Cloves garlic minced
1/2 c Chopped onion
1/2 c Chopped gr pepper
2 c Water
1 14 1/2 0z can tomatoes
1 6 0z can tomato paste
1 tb Dried parsley
1 Bay leaf
2 tb Worchestersdhire sauce
2 ts Instant beef bouillion
1 t Chili powder
1/4 ts Pepper
1/8 ts Basil
1/8 ts Ground cloves
1 16 oz pkg frsh or frozen
OKRA
2 To 2 1/2 lb peeled, deveined
Shrimp, crabmeat or crayfish
3 c Hot cooked rice
File powder ( opt )

Combine flour and fat in a heavy saucepot or dutch
oven and cook low heat stirring constantly 10 to 15
minutes or until the mixture is light brown ( roux ).
Add garlic, onion and peppers. Cook until tender. Stir
in water, undrained cut up tomatoes, paste and
seasonings and bring to a boil. Reduce heat and cook
covered for 30 minutes.Add okra and seafood and return
to boil. then reduece heat to a simmer anc cook
another 10 to 15 minutes until heated through. Remove
bay leaf. Serve with rice and sprinkle with file
powder.
~—

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Popularity: 14% [?]

CRUMB COFFEE CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 Egg, beaten
2 c Brown sugar
1 t Soda
1/2 c Shortening
Baking powder, pinch
1 c Sour milk

Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for
topping. To the remaining dry ingredients add shortening, milk and egg.
Mix well and place in deep, 8″ square baking dish.Cover with the 3/4 c
reserved crumbs. Bake at 350 degrees for 40 minutes or until done.
Mrs Nicholas J. Constantine

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Popularity: 5% [?]

Vegetable Chili with Millet

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Kidney beans — dried
picked over — rinsed
2 tablespoons Olive oil
2 medium Onions — peeled, diced
4 each Garlic cloves — peeled, minced
1 large Bell pepper — green
cored, seeded — 1/4″ dice
1 each Jalapeno pepper — trimmed, minced
4 cups Water
1 can Plum tomatoes (35 oz)
1/2 cup Tomato sauce
3 tablespoons Chili powder
1 tablespoon Cumin — ground
1 teaspoon Turmeric
1 teaspoon Oregano — dried
1 cup Millet — rinsed, drained
Salt
—–GARNISH—–
2 cups Yogurt — plain
1 bn Scallions — trimmed, cut in roun
2 each Oranges — peeled, sectioned, c

Place the beans in a large saucepan. Add boiling water just to cover and let
set 1 hour. Drain the beans, cover with fresh water, and bring to boil over
high heat. Reduce heat to medium, cook, partially cover, until tender but not
soft – about 50 minutes to an hour. Drain and set aside.
Heat oil in large saucepan over medium-high heat.
When hot but not smoking, add onions, garlic, bell pepper, jalapeno. Reduce
heat to medium and cook, stirring frequently, until onions turn translucent -
about 9 minutes. Add reserved beans, 2 cups water, tomatoes, tomato sauce,
spices and oregano. Mix well and bring to boil. Reduce heat to medium-low,
cook, partially covered, 1-1/2 hours. Add millet and remaining 2 cups water,
stir, and continue cooking until millet and beans are cooked through but not
mushy, the flavors have mellowed and chili is rich and aromatic – at least 2
hours. Stir occasionally, being sure mixture doesn’t stick to bottom of pan.
Salt to taste.
To serve, lade the chili into warmed bowls, and either top with yogurt,
scallions and oranges or pass them seperately.

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Popularity: 11% [?]

BRYN TEG RED FLANNEL HASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corned beef brisket –
Chopped, cooked
1/2 c Chopped cooked vegetables,
Such as -
Carrots, parsnips, cabbage,
Onions
1 c Cooked beets — chopped
2 c Boiled potatoes — chopped
Bacon fat or vegetable
Shortening
1/2 c Beef broth
1 tb Parsley — chopped
4 Poached eggs — optional

Toss the chopped meat and vegetables in a mixing bowl.
Heat a skillet containing fat or shortening about 1/4
inch deep. Spread the hash smoothly to cover the
bottom of the pan, tamping it down a bit and adding a
little broth. Cook without stirring over very low
heat, until the hash begins to brown at the edges, at
least 30 minutes. Fold it as you wouldan omelet and
slide it onto a hot platter. Sprinkle with parsley.
Poached eggs can be placed on top when served.

Recipe By : L.L. Bean Book of New England Cookery

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Popularity: 4% [?]

Title: SNOW PUDDING
Categories: Desserts
Yield: 6 servings

1 tb Gelatin, soaked in
1/4 c Cold water
1 c Boiling water
1 c Sugar
1/4 c Lemon juice
3 Egg whites

Dissolve gelatin in boiling water. Add sugar and lemon juice. Set
aside in cool place. Occasionally stir mixture, and when it is thick
enough to hold mark of spoon, beat with wire spoon or whisk until
frothy. Add egg whites, beaten stiff, and continue beating until
stiff enough to hold its shape. Mold.

For a small family, chill half the recipe in a small mold and pile
the rest by spoonfuls in a bowl. Serve as a dessert for two meals,
one part with Soft Custard, the other with crushed fruit.

from Fannie Farmer Boston Cooking School Cook Book, Ninth Edition

MMMMM

Popularity: 8% [?]

AKA MISO (SUMMER MISO SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Ichiban dashi (recipe)
1/2 c Aka miso (red soybean paste)
Aji-no-moto (msg)

Place the ichiban dashi in a 2 quart saucepan and
set a sieve over the pan. With the back of a large
spoon, rub the miso through the sieve, moistening it
from time to time with some of the dashi to help force
it through more easily.
Bring the soup to a simmer over moderate heat. Then
remove from the heat and stir in a small pinch of MSG.
Pour the soup into bowls, add misoshiru no-me (miso
soup garnish – see recipes) and serve at once. If the
soup seems to be seperating, stir to recombine it.
Miso soups are sweeter than other Japanese soups and
usually are served toward the end of a formal Japanese
meal.
From: Time/Life Foods of the World – Japanese
CompuChef conversion by Rick Weissgerber, reposted by
DonW1948@aol.com

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Popularity: 3% [?]

Chicken and Sausage Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Flour — all-purpose
14 ounces Ff smoked sausage — slice 1/4
18 ounces Chicken breast halves withou
1/2 cup Green pepper — chopped
1/2 cup Celery — chopped
1 cup Onion — chopped
2 quarts Water — hot
3 Cl Garlic — mince
2 pinches Bay leaf
2 teaspoons Cajun seasoning
1/2 teaspoon Thyme — dried
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce
1/2 cup Green onion — chopped
4 cups Rice — cooked
1/4 cup Chicken broth
1 teaspoon Olive oil

Recipe by: Southern Living Preparation Time: 0:30 Place flour in a pan and
bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min.
Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour.
Stir in water slowly. Add garlic and remaining ingredients except rice.
Simmer 1 hour. Serve over rice.

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Popularity: 4% [?]

Here is the recipe that my SO and I have used for the past 3+ years.
We have made it at least 10-15 times with good, consistent results.
It makes a fairly dense, chewy style of cookie – just what we like.

Gingerbread cookies

1/4 cup applesauce
1/2 cup brown sugar
1 1/2 cups dark molasses (blackstrap gives a tart taste is FULL of
IRON – if you use it, dont use more than
1/3 cup of blackstrap)
1/2 cup cold water
3 cups white flour
3 cups whole wheat flour
2 t allspice
2 t ginger
2 t cloves
2 t cinnamon
2 t vanilla
2 t baking soda
1/2 t salt
1 T cold water

Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/2
cup cold water and vanilla.

Mix together dry ingredients. Add to the dough. Add 1 T cold water. Mix
well.

Cover bowl and chill dough (for at least one hour.)

Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small glass
(1-2 inch diameter). Place on lightly oiled (sprayed) cookie sheet.

Bake about 10 minutes (until no imprint remains when touched lightly with
finger).

Notes:
This recipe is from Sonja and William Conner’s The New American Diet (pp.
365).

Popularity: 11% [?]