VEGAN: EASY CHANNA (CHICK PEA CURRY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tb Canola oil
2 ts INDIAN curry powder
3 tb Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped
—–OPTIONAL—–
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed

Although this is not absolutely authentic, it’s quick
(unlike most Indian dishes), and easily made for a
delicious approximation of the real thing. Adding the
optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry
powder-ketchup-chick peas version isn’t too bad,
either.

Fry the onions in oil at medium-high heat until golden
and translucent, 2-3 minutes. Add garlic, fry for a
minute. Add cinnamon, cloves and cardamom, fry for a
minute (until the kitchen begins to smell really
good!). Now add the curry powder to the oni ons, fry
for a minute or two. As the mixture begins to stick,
add the ketchup to make it more pliable. Keep on
frying for about 5 minutes, stirring fairly
constantly. Once this “base masala” is ready (one hint
is if the oil starts separating from the mixture),
just add the chickpeas, including the water they are
in. Stir to mix, heat until it boils, then cover and
lower the heat to medium-low. Cook for 15 minutes,
take off heat and stir in coriander leaves. Serve
hot, with heated pita, tortillas, Indian bread (roti,
naan or puri) or rice.

NOTE: McCormick’s or other American “curry powder”
just isn’t as good as the powder you can find in
Indian stores. In case you are finicky and an Indian
store isn’t easily available, a fair approximation can
be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2
tsp. turmeric, 1/4-1/2 tsp. hot chile powder.

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Popularity: 3% [?]

Date: Sat, 16 Apr 94 02:39:08 CDT
From: Jeanne Chappell

Cranberry Salsa
———————————————————————–

1 -12 oz bag fresh cranberries – chopped
(I slice frozen cranberries using food processor, 3mm slicer)

4 green onions, minced
2 jalapeno peppers, minced
2/3 C sugar
1 T crushed dried mint
6 T lime juice
1/4 t ground ginger

Combine ALL ingredients in a bowl
Cover and chill 24 hours or up to 4 days

Popularity: 3% [?]

GOOSEBERRY CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Gooseberries
2 tb -Water
1/2 c Sugar
2 tb Unsalted butter
2 Eggs
1 Egg yolk

Rinse the gooseberries and put them in a non-corroding
saucepan with the water. Cover and cook over low to
medium heat, stirring occasionally, for about 20
minutes, or until the gooseberries are very mushy.
Puree them through a food mill or a strainer. You
should have about 1 1/4 cups of puree. Stir the sugar
and butter into the warm puree and heat, stirring
constantly. Whisk the eggs and the egg yolk just
until mixed, then whisk in a little of the hot
gooseberry mixture to heat the eggs. Return to the
pan and cook over low heat, stirring constantly, until
the mixture is well thickened, and has reached a
temperature of 170 F. Pour into a container, cover,
and chill. Use this to fill small tartlets, garnishing
them with rosettes of creme de Chantilly; or fill a
9-inch pre-baked tart shell with the curd and pipe
rosettes of creme Chantilly over the top, leaving a
small spot uncovered in the center so the curd will
show. This also makes a delicious filling for cakes.
Like most high-acid fruit curds, this will keep at
least two weeks in the refrigerator. Creme Chantilly:
Whip the amount of cold fresh cream needed for your
recipe until it mounds softly and will just barely
hold its shape. The volume will approximately double
after it is whipped. There should be no hint of
graininess, which is the first sign that the cream is
overbeaten and turning to butter. Stir in vanilla and
sugar to taste. Or you may flavor the cream with
spirits or liqueurs, wine, fruit purees or jams, or
the reduced liquid from poached fruit.

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Popularity: 3% [?]

Green Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Sauces
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Pork roast (fresh shoulder — preferred)
1 pound Pork soup bones
44 ounces Canned tomatoes
23 ounces Tomato sauce
28 ounces Hot water
21 ounces Diced green chili strips
3/4 To 1 oz diced hot peppers
1 tablespoon Sugar
1 1/2 tablespoons Salt
1 tablespoon Garlic

Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until
brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or
5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart
saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water
and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and
continue boiling for 20 minutes. Add spices, hot peppers, and chili strips.
Continue boiling for another 20 minutes.
Finish by cooking on medium heat until desired thickness, usually another 20
minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful.

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Popularity: 3% [?]

Title: MONDO SPAM DELUXE ON RYE
Categories: Sandwiches
Yield: 999 servings

1/2 cn Spam
-sliced into 4 slabs
3 Slices “Beefsteak” Rye
1 t Vidalia Onion Mustard
1 t Horseradish
1 T “Miracle Whip”
1/4 c Cole slaw
4 Lettuce leaves
1 Thick slice of tomato
2 Dill pickle spears
-quartered
1 Slab of Sharp Cheddar
2 Thick slices Bermuda Onion
1 (2 liter) Coke ™

—————————–OPTIONAL EQUIPMENT—————————–
Plate
Napkin
Glass
NFL Sunday game
-or- WWF match

Assemble all components, slice in two if desired, chow down

NOTE: Recipe from confirmed bachelor, currently training for other uses.

—–

Popularity: 2% [?]

BASIC WHITE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour (10 1/2 oz)
1 tb Dry milk (1/5 oz)
1 t Salt (1/5 oz)
1 tb Butter (2/5 oz)
2 tb Sugar (3/5 oz)
7/8 c Water (7 fl.oz)
1 t Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

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Popularity: 3% [?]

Title: Bagels w/variations
Categories: Home Cookin,
Yield: 12

2 c warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5-3/4 c Flour
3 qt Water
1 tb Sugar
Cornmeal
1 Egg yolk
1 tb Water
WHOLE WHEAT BAGELS:
Follow basic
recipe, omitting sugar.
Use 3 T honey
instead. In place of
flour, use 2
c whole wheat flour, 1/2
cup wheat
germ, and about 2 3/4 cup
all purpose
flour, blended together.
Knead with
white flour.
PUMPERNICKEL BAGELS:
Follow basic
recipe, omitting sugar.
Use 3 T dark
molasses in place of
sugar. In place
of flour use 2 cups rye,
2 cups whole
wheat, 1 3/4 cups all
purpose flour
blended together. Knead
with white
flour.
ONION BAGELS: Add 1/2
cup instant
toasted onion to basic
dough with the
yeast , water and sugar
in basic
recipe.
SEEDED BAGELS: Springle
boiled bagels
with sesame seed, poppy
seed, or
caraway seed after using
egg wash and
before baking.

Combine warm water, yeast and sugar. Let stand 5 minutes, stir in
salt. Gradually mix in 4 cups of flour, beat at medium speed for
5 minutes. With spoon add 1 1/4 cups more flour to make a stiff
dough. Turn out on a floured board and knead until smooth,
elastic, and no longer sticky (about 15 minutes), adding more
flour as needed. Dough should be firmer than for most yeast
breads. Place in a greased bowl, cover, let rise until almost
doubled (about 40 minutes). Knead dough lightly and divide into
12 equal pieces.

To shape, knead each piece, forming it into a smooth ball.
Holding ball with both hands, poke your thumbs through the
center. With one thumb in hole, work around perimeter, shaping
bagel like a doughnut 3 to 3 1/2 inches across. Place shaped
bagels on lightly floured board, cover lightly and let stand in a
warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls
sugar to boiling in large kettle. Adjust heat to keep it boiling
gently. Lightly grease baking sheet and sprinkle with cornmeal.
Heat oven to 400 degrees.

Gently lift one bagel at a time and drop into water, boil about 4
at a time, turning often, for 5 minutes. Lift out with slotted
spatula, drain briefly on a towel and place on baking sheet.
Brush with glaze made with 1 egg yolk and 1 tbls water.

Bake 35 – 40 minutes, or until well browned and crusty. Cool on
rack.

MMMMM

Popularity: 4% [?]

RISOTTO WITH MINT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
5 tb Unsalted butter
1 Onion — finely chopped
2 c Arborio rice
1 c Dry white wine
1/3 c Fresh mint leaves — loosely
-packed
1 c Parmigiano — freshly grated
Salt — to taste

Recipe by: Modern Italian Cooking
Heat stock in a medium-size saucepan and keep warm
over very low heat.

Melt 4 Tablespoons of the butter in a large saucepan.
When the butter foams, add the onion. Saute over
medium heat until the onion is pale yellow. Add the
rice. Cook for 1 to 2 minutes, or just enough to coat
the rice with the butter and onion. Stir in the wine.
Cook, stirring constantly, until the wine has
evaporated. Add a few laddles of broth, just enough
to barely cover the rice. Cook over medium heat,
until the broth has been absorbed. Continue cooking
and stirring the rice in this manner, adding the broth
a bit at a time, until the rice is done, 15 to 20
minutes. During the last 2 or 3 minutes of cooking,
chop the mint very fine and add to the rice with the
remaining tablespoon of butter and 1/3 cup of the
parmigiano. Taste for seasoning and doneness. The
rice should be tender but still firm to the bite. At
this point, the rice should have a creamy, moist
consistancy. Serve immediately with the remaining
parmigiano.

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Popularity: 5% [?]

Celery Potato Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup celery – including leaves — chopped
1 cup potato — sliced
1 onion — sliced
salt and pepper
3 cups milk
3 Tbsp. butter
3 Tbsp. flour

1. Cook the celery, potatoes and onions in just enough water to cover
them; until tneder.
2) Combine the milk and the flour, stirring out the lumps, and then add
to the vegeatbles
stirring until mixture has thickened.
3) Season with salt and pepper, and then melt the butter on top.

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NOTES : Chopped hard boiled eggs can be added to this if you like a real
chowder.

Popularity: 4% [?]

STEPHEN LEE’S ZUCCHINI-PESTO MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour –
Unbleached
1 c Whole wheat flour
4 ts Baking powder
1/2 ts Salt
1 lg Egg
2 lg Egg whites
2/3 c Skim milk
1/3 c Virgin olive oil
1 c Zucchini squash — unpeeled,
Shredded
3 tb Minced fresh basil
1 t Minced garlic
1/3 c Grated romano cheese –
Freshly grated
1/2 c Pine nuts

Set oven to 425F/220C. Grease 12-cup muffin pan, or
spray coat, or use paper liners.

BIG BOWL — Sift the flours, baking powder and salt
into the large bowl. SMALL BOWL — whisk together egg,
egg whites, milk, and oil until well blended. Add the
small bowl’s egg mixture to Big Bowl’s flour. Stir in
the zucchini, basil, garlic, cheese, and pine nuts.
Fill each muffin cup full of batter. Bake until the
muffins are golden brown and spring back when touched
lightly, about 20 minutes. Cool on a wire rack for 10
minutes before removing from the pan, then serve at
once.

Pat’s Note: Add a pinch of ground coriander or nutmeg.

Ref: Maggie Oster (1993). Recipes from an American
Herb Garden. New York: Macmillan.

Recipe By : Maggie Oster ‘s Herb Garden (1993:90)

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15
Jul 1996 14:00:51 -0400 (

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Popularity: 2% [?]