Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely chopped fresh
-basil leaves
1 c Unhulled raw sunflower seeds
1/2 c Olive oil
1 c Fresly grated Parmesan
2 tb Sweet butter, softened
2 cl Garlic, crushed

In a blender in batches or in a food processor puree the basil with the
sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to
taste. Transfer the pesto to a small bowl and lay plastic wrap directly on
the surface to prevent discoloration. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a keeple of
boiling salted water, stir together in a heated serving bowl 3/4 cup pesto
and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture with lemon
juice, salt, and pepper to taste.

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1 lb Flank steak
2 md Bell peppers
1 Clove garlic
4 tb Peanut oil
1/4 ts Salt
SAUCE:
1/4 c Stock
1 ts Thin soy sauce
1 ts Chili paste with soybean
1 ts Sherry wine
1 1/2 ts (approx) thin cornstarch
-paste

Preparation: Remove membrane from flank steak. If it
is a thick slab of meat, slice with grain into thin
sheet about 1/4″ thick. Slice across grain into
matchsticks about 2 1/2″ long. Halve and core bell
pepper; scald pepper halves until color turns bright
green; plunge in cold water to stop cooking process.
Slice pepper thinly to match cooked meat. Peel and
quarter garlic clove; add to peanut oil. Mix sauce
ingredients.

Stir-frying: Heat wok as hot as possible. Add garlic
and 1/2 the oil; stir; remove garlic when it browns.
Add salt to oil; stir. Add half of flank steak; toss
and stir briskly to coat with oil and prevent
scorching of meat. When meat begins to shrivel, remove
to platter. Rinse wok; reheat; add rest of oil.
Stir-fry remaining meat. Add peppers, sauce, other
beef; toss briskly for about 1 minute until sauce
evaporates. Serve.

Garnishing note: Time and inclination permitting,
deep-fry about 12 shrimp chips. Arrange on serving
platter around beef and peppers.

—–

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1/2 c Port wine
1/2 c Tart cherry jelly
1/4 ts Cinnamon
ds Salt
1 tb Lime juice
3 1/2 c Peach halves — drained
1/4 c Brandy — heated
1 qt Lemon ice cream

Combine sugar, port wine, cherry jelly, cinnamon, salt and lime juice in a
blazer pan or chafing dish. Heat and stir until smoothly blended. Add peach
halves, cut side down, and prick rounded surfaces with a fork. Simmer 5
minutes, basting peach halves frequently with sauce. Add 1/4 cup heated
brandy, set aflame and toss gently with silver fork and spoon until the
flame dies. To serve, spoon peaches and sauce over individual servings of
lemon ice cream.

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

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

1 1/2 lb Chicken wings

3 Bacon slices,coarsly chopped

2/3 c Green bell pepper,chopped

2/3 c Celery,chopped

1 lb Ground beef

1 cn Tomatoes,broken up (28oz)

3/4 c Chicken broth

3/4 ts Salt

1 ts Thyme

1/2 ts Allspice,ground

1/8 ts Cayenne pepper

1/8 ts Black pepper

2/3 c Lima beans

2/3 c Corn kernels

Steamed rice

1. Remove and discard wing tips; reserve remaining wings.

2. In large skillet, cook bacon until browned; remove with slotted spoon

and reserve.

3. Add chicken wings; brown on all sides and remove with slotted spoon.

4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

5. Add beef; cook, stirring to crumble, until browned.

6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and

black peppers and chicken.

7. Simmer, covered, until chicken is almost tender, about 15 minutes.

8. Add lima beans and corn; cimmer, covered, until chicken and vegetables

are tender, about 5 minutes.

9. Sprinkle with bacon and serve over steamed rice.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
120 g Margarine — 1/2 c
120 g Sugar — 1/2 c
2 Eggs
150 g Strawberry yoghurt — 1 pot
70 ml Milk — or more
170 g Fresh strawberries — chopped
1 lg Lemon — juice and rind
280 g Self-raising flour — 2.5 c

Preheat oven to 350oF, prepare pans. Blend the
margarine sugar beat in the eggs yoghurt milk.
Fold in the chopped strawberries, lemon juice rind
very carefully fold in the flour to avoid squashing
the fruit.

Spoon into Muffin cases and bake for about 20 mins,
longer if frozen fruit is used.

Variations: Any fresh berry fruit may be substituted
for the strawberries (raspberries, blackberries,
blackcurrants, elderberries or blueberries).

Adapted and TESTED by Anja: Extremely good! One of my
favourites. Tried it with strawberries and
blackberries – both work well. Leave out the Lemon if
using tart fruit such as blackberries.

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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bean Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dried black beans
4 cups water
2 teaspoons olive oil
1 large onion — chopped
3 cloves garlic — minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 large tomatoes –chopped — peeled, seeded
1 cup corn kernels
3 jalapeno chilies — seeded and chopped
1/4 teaspoon ground black pepper
8 corn tortillas — 6 in. in diameter
1/2 cup nonfat sour cream — (dairy)
1/2 cup monterey jack cheese — low-fat if desired

—Tomato Salsa—
2 tomatoes — seeded and chopped
1/3 cup red onion — chopped
1 jalapeno pepper — seeded and diced
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper

In a large saucepan over high heat, combine the beans and water and bring to a
boil. Reduce the heat to medium and cook for 1 1/2 hours, skimming away the
gray foam that appears. Drain well.

Preheat an oven to 350¡F. Coat a 13-by-9-inch baking dish with nonstick
cooking spray.

In a large nonstick frying pan over medium heat, heat the oil. Add the onion
and garlic and saute for 3 minutes. Add the chili powder and cumin and saute
for 1 minute. Add half of the tomatoes and the corn, chiles, salt and pepper
and simmer for 1 minute.

Wrap the tortillas in aluminum foil and warm in the oven for 5 minutes.

In a food processor with the metal blade, combine the beans and sour cream and
process until smooth. Add to the frying pan and cook until the beans are warm,
about 3 minutes.

Divide the bean mixture among the tortillas. Roll and place seam side down in
the prepared dish. Top with the remaining tomatoes and the cheese. Cover with
aluminum foil and bake until the cheese melts, about 20 minutes.

To serve, divide among 4 individual plates. Top each with an equal amount of
the Tomato Salsa.

Tomato Salsa
In a medium bowl, combine the tomatoes, onion, chili, cilantro, lime juice,
salt and pepper. Stir to mix well. Cover and refrigerate until serving. One
serving is 1/2 cup.

Source: Jane Fonda Cooking for Healthu Living

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Per serving: 450 Calories; 9g Fat (18% calories from fat); 20g Protein; 75g
Carbohydrate; 17mg Cholesterol; 427mg Sodium

4 Cloves of garlic (chopped)
1/4 ts Salt
2 tb Olive oil
2/3 ts Oregano
3 ts Dried rosemary
1/2 ts Paprika
1/2 ts Black pepper
4 Long russet potatoes (cut in half).

Combine all ingredients except potato. Let stand 1 hr. Boil potatoes
for about 15 minutes. Brush the seasoned oil on top of the potatoes.
Grill for about 15 minutes or until slightly charred. Don’t cook over
direct coals.

HINT: 1 or 2 mesquite chunks added to the coals gives a nice flavor.

MMMMM

Stephen Ceideburg
1 c Diced carrots
1/4 c Shredded and diced @cabbage
1/2 c Diced Japanese eggplant
2 c Peeled and diced cucumber
1 c Diced onions
1/4 c Diced garlic
1 c Diced red or green bell
-pepper
1 c Diced celery
1 c Mixed fresh herbs, minced *
2 tb Salt
4 To 6 cups red wine vinegar

* parsley, mint, tarragon, basil, chives

My friend Giti Hormozyari served me this refreshing mixture with a
slice of bread and a glass of iced tea on a hot, July day. I was
exhausted, ready to faint from the heat and this revived me
completely. Traditionally, it is served with meats but it is
wonderful straight out of jar with bread. The large quantity of mixed
herbs sets it apart from a usual relish.

Mix the vegetables, herbs and salt together, cover with the vinegar.

Refrigerate at least 25 days before using. If you omit eggplant, the
relish will ready in 3 or 4 days.

Makes 6 to 7 cups.

PER TABLESPOON: 2 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0
mg cholesterol, 116 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

MMMMM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Maple syrup
1 c Sugar, brown — packed
1/2 c Honey
2 ea Orange — juiced w/1tsp. peel
2 ea Lemon — juiced w/1tsp. peel
2 tb Butter/margarine
1 t Cinnamon, ground
1 c Cherries, tart, dried
-chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium
saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10
minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 t Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste

Peel, core and coarsely chop apples.

Put apples, onions, garlic and raisins into a
saucepan. Add salt, sugar, vinegar and spices and mix
well. Heat gently, stirring to dissolve sugar.

Bring to a boil and simmer 30 minutes, stirring
occasionally. Stir in tomato paste and continue
cooking 7-8 minutes longer or until mixture is of a
thick consistency with very little free liquid,
stirring frequently. Meanwhile, wash 3 pint jars in
hot soapy water; rinse. Keep hot until needed. Prepare
lids as manufacturer directs. Ladle chutney into 1 hot
jar at a time, leaving 1/4″ headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach
lid and place in canner. Fill and close remaining
jars. Process 10 minutes in a boiling-water bath.

Makes about 3 pint jars.

NOTE: This chutney improves if stored at least 3 weeks
before serving. Garnish with an Italian parsley sprig,
if desired, and serve as an accompaniment to curries
or with crusty bread and cheese.

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