Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

Popularity: 6% [?]

Title: Pepperoni Mushroom Pizza
Categories: Main dish
Yield: 4 servings

1 1/2 c Cooked rice
1 Egg; beaten
2 oz Shredded Cheddar cheese
1/2 c -Tomato sauce, or up to…
3/4 c Tomato sauce
1/4 ts Basil leaves
1/4 ts Garlic powder
1/4 ts Ground oregano
1 tb Grated Parmesan cheese
1 c Shredded mozzarella cheese
— divided
2 oz Pepperoni, thinly sliced
1/2 c Sliced mushrooms
1 tb Snipped fresh parsley

Microwave Oven Instructions:
============================
Combine rice, egg, and Cheddar cheese. Press into buttered microproof
12-inch pizza pan or 10-inch pie pan. Cook uncovered on MEDIUM (50% power)
2 minutes. Combine tomato sauce, basil, garlic powder, and oregano.
Spread over rice crust. Sprinkle with Parmesan cheese and parsley. Cook
uncovered on MEDIUM 7 minutes. Let stand 5 minutes.

Conventional Oven Instructions:
===============================
Combine rice, egg, and Cheddar cheese. Press into buttered 12-inch pizza
pan or 10-inch pie pan. Bake at 400 degrees 4 minutes. Combine tomato
sauce, basil, garlic powder, and oregano. Spread over rice crust.
Sprinkle with Parmesan cheese. Layer 1/2 cup mozzarella cheese,
pepperoni, and mushrooms. Top with remaining 1/2 cup mozzarella cheese
and parsley. Bake at 400 degrees 8 to 10 minutes.

Each serving provides:
* 312 calories
* 18.4 grams protein
* 17.9 grams fat
* 18.7 grams carbohydrate
* 848 milligrams sodium
* 110 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]

CHEESE FONDUE-REC.FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Appetizers

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

3 c mild cheddar cheese,
: shredded (you can also
: use sharp if you want)
1 c shredded swiss cheese
: 1/2 c beer (any kind will do)
: 1 ts minced garlic
: 1 ts dried mustard
: 1 ts Worchestershire sauce
: salt and pepper to taste

In a covered plastic bowl, mix cheeses and toss with a
small handful of flour to coat (this helps the cheese
to melt nicely without clumps). In a fondue pot (or
sauce pan if you don’t have one), bring the beer to
steaming, but not boiling.

Slowly mix in cheese, stirring constantly. If you
have too much cheese, and the sauce becomes too thick,
you may need to add a little more beer to thin it to
your taste. Add garlic, worc. sauce, mustard, and
salt and pepper. Mix very well.

Turn your fondue pot or saucepan to low and dip away!

Use this delicious cheese sauce to dip:
Bread Chunks (rye, french, italian, pumpernickel, or
any other kind)
Apple pieces (MacIntosh and Granny Smith work really
well)
Carrot slices
Cauliflower florets
Any other raw vegetable you can think of!

Be careful! As you near the bottom of the pot, the
cheese is VERY hot. Walt MM
Date: Thu, 12
Sep 96 20:22:10 +0000

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Popularity: 4% [?]

Title: Chocolate Cashew Coconut Clusters
Categories: Desserts, Nuts, Bakery
Yield: 1 servings

2 c Unsalted cashews
1 lb Semisweet chocolate; chopped
Into
8 oz Shredded dried coconut

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the cashews on a baking sheet in the preheated
oven for 20 minutes, until uniformly golden brown. Cool the nuts to
room temperature. Toast the coconut on a baking sheet in the
preheated oven for 10 minutes, until lightly golden around the edges.
Cool the coconut to room temperature. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. Place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 5 to
6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the
cashews and coconut. Use a rubber spatula to stir until the cashews
and coconut are completely coated with chocolate. Immediately portion
the mixture by heaping tablespoons (approximately 1 1/2 ounces) for
each cluster, onto wax paper. Allow the clusters to harden at room
temperature for 1 hour, then refrigerate for 30 minutes, until firm
enough to handle. Store the clusters in a tightly sealed plastic
container in the refrigerator until ready to serve.

MMMMM

Popularity: 3% [?]

Title: Pasta And Crab Salad
Categories: Salads
Yield: 1 servings

4 c pasta, cooked and chilled
1/2 pk crabmeat
1 1/2 c mayo
1 garlic, salt, pepper
1 onion, diced
1 ~~~~optional ingredients~~~~
1 broccoli
1 peas
1 cauliflower
1 carrots
1 celery

Mix all ingredients in a large bowl. Let sit in fridge till chilled
thoroughly.

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Popularity: 4% [?]

Title: Cuban Black Bean Soup
Categories: Soups/stews, Low-cal, Beef, Beans
Yield: 4 servings

1 lb Beans, dried black 1/2 ts Thyme, dried leaf
1 c Onion; chopped 1/2 ts Oregano, dried leaf
1 tb Margarine or butter 1/2 ts Salt
4 c Water 1 Pepper, dried whole red
1 Bouillon cube, beef 1 c Pepper, green bell; chopped
12 oz Ham, cooked lean 1/3 c Dark rum (optional)
2 Bay leaves 1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak water. In a 4-quart
pot, saute onion in butter or marg until tender but not browned. Add soaked
beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves,
thyme, oregano, salt red pepper. Bring to boil; reduce heat. Cover and
simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
stew, mash in a bowl with potato masher or fork. Add mashed beans to stew;
stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if
used and discard. Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour
cream if desired.

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Popularity: 3% [?]

Chocolate Babka

Recipe By : Richard A. Ifft
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
5 tablespoons butter or margarine (+extra for greasing)
1/4 cup lukewarm water
1 pkg. active dry yeast
6 tablespoons sugar
1 teaspoon salt
5 cups (to 6 cups) unbleached flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts or pecans

Place milk in a small saucepan and heat it just to the point where it
is ready to boil. Remove from heat, and add the butter or margarine,
and cool. (It can be cooled for 10 minutes in refrigerator.)

Generously grease the bottom, middle, and sides of a standard-sized
tube or bundt pan.

Place water in a large bowl and sprinkle in the yeast.

Add the milk mixture to the yeast when the milk mixture is definitely
cool to wrist temperature; then add sugar and salt.

Add flour, one cup at a time, mixing after each addition.

After all the flour is mixed in, knead for 5 to 10 minutes on a floured
surface. Add small amounts of flour, if necessary to keep the dough
from getting too sticky to handle.

Clean and grease the bowl. Add kneaded dough, and oil or butter the
top surface. Place it in a warm place to rise until doubled; this will
take approximately 2 hours.

Place chocolate chips in food processor with steel blade, or a blender,
and grind them until they resemble coarse meal. Transfer to a small
bowl and combine with the cocoa. Sprinkle 1/3 cup of this mixture into
bottom of the greased pan and then sprinkle in the chopped nuts.

When the dough has doubled in bulk, punch it down and then knead it for
5 to 10 minutes on the floured surface.

Roll the dough into a large oval with a rolling pin: 9-10 inches wide
at the middle, and 16-17 inches long.

Leaving a 1/2 inch rim around the outer edge, sprinkle the remaining
chocolate filling as evenly as possible over the dough. Roll it
tightly along the long edge, pinching the edges to seal them.
Carefully lift the babka and ease it into the pan, making as even a
circle as possible. Pat it firmly into place, and seal the two ends
together with a bit of water and a good pinch.

You can either let it rise at room temperature 45 minutes and then bake
it, or wrap airtight in a plastic bag and refrigerate (up to two days)
until you are ready to bake.

Preheat oven to 375 degrees. Bake 45 to 50 minutes, or until it sounds
hollow when thumped.

Remove chocolate babka from the pan and invert onto a plate, so the
chocolate-nut coating ends up on top. Cool at least 30 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

2 pkgs. active dry yeast (I use rapid-rise)
1 tsp. salt
5-1/2 to 6 c. bread flour
2 c. warm water
1 Tbsp. honey
1 Tbsp. cornstarch
2-1/2 tsp. water

In large mixing bowl, combine yeast, salt, and 5 cups flour. On low speed,
mix until blended. Add honey and 2 cups of warm water. With flat beater,
mix approximately 2-3 minutes until mixture becomes thick. Change to dough
hook, and continue kneading for approximately 7 minutes, adding remaining
flour in 1/2-cup increments during first 4 minutes of kneading. Place dough
in greased bowl; turn greased side up. Cover and let rise in warm place
until doubled, about 1 hour. Punch down; cover and let rise 15-20 minutes
more.

Divide dough into 16 equal parts. Shape each part into oblong, about 5
inches long. pinch ends to form points. Place on greased baking sheets.
Make slash about 3 inches long and 1/2-inch deep the length of the roll.
Cover and let rise until doubled, 40-60 minutes. Preheat the oven to 375
degrees Fahrenheit.

Mix together cornstarch and 2-1/2 tsp. water; brush gently on rolls. Bake
until rolls are golden brown, about 35-40 minutes. Serve warm.

NOTE: these rolls freeze very well.
Makes: 16 rolls.

Popularity: 3% [?]

Title: ANOTHER CURRY POWDER
Categories: Misc
Yield: 1 /2 cup

3 tb Coriander seeds
2 tb Cumin seeds
2 tb Tumeric
1 tb Mustard seeds
2 1/2 ts Fennel seeds
Seeds of 8 cardamon pods
8 Cloves
1 1/2 ts Ground ginger
1 1/2 ts Black peppercorns
1/4 ts Freshly grated nutmeg
1/4 ts Cayenne

In a bowl, combine all the ingredients. Spread mixture out on a jelly
roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches
with an electric spice or coffee grinder and strain it through a
sieve into a bowl. The curry powder will keep six months in a tightly
sealed jar in a cool dark place. Use to season soups and stews.

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Popularity: 4% [?]

Tamale Perfection

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Beef Casseroles
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb bulk pork sausage
1 1/2 tbsp cold water
1 lb ground beef
1 c onion, chopped
1/2 c celery, chopped
1/3 c chopped green pepper
2 1/4 c tomatoes, canned
1 1/4 c whole kernel corn, frozen
2 tsp chili powder
1/4 tsp pepper
1 c cold water
1/2 c yellow corn meal
1 c black olives (optional)
3/4 c cheddar cheese — grated

Cook sausage, Add ground beef, cook and pour off fat. Add ingredients
through pepper. Cover and simmer about 15 minutes. Mix together and
gradually add to skillet, stirring constantly, 1 c. cold
water and corn meal. Stir until thickened. Pour into casserole.
Bake 350 degrees about 1 hour.

Sprinkle 3/4 c. grated cheese over top and return to oven appx. 5
min.

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Popularity: 2% [?]