West African Chicken Soup/Stew

Recipe By : cici@nature.berkeley.edu (Cici)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews African

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken — cut up
1 onion — chopped
1 pound mushrooms — chopped
1 bunch collard greens — or spinach or other
6 ounces tomato paste
West African Red Pepper
salt

Stem and chop greens.
Put chicken, onion and mushrooms in soup pot. Add enough water to just
barely cover ingredients. Turn on medium-high heat. Cover and cook while
you’re washing and chopping the greens, about 10 minutes. Add salt, red
pepper and tomato paste. Boil for about another 5 or 10 minutes. Add
greens and replace lid, steaming greens and stirring them in. Variations:
sometimes we add some exotic ingredients like smoked fish and/or ground
egusi (which is a kind of melon seed), but it’s perfectly tasty without
these additions. This is traditionally served with “fufu” which is a
doughy starch made variously from gari (roasted, fermented, ground
cassava), or from semolina flour or from various combinations of bisquick,
potato budds, potato starch, etc. It’s also good over rice.

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Title: PEAR-PLUM SPREAD
Categories: Condiments, Jams
Yield: 52 servings

4 md Pears
2 ts Ascorbic acid color keeper
5 Red plums
1 ts Whole cloves
1 sm Piece fresh ginger, optional
1 Cinnamon stick 3″
1/2 c Water
9 ts Artificial sugar = to sugar*

* Recipe suggests 9 aspartame tablets crushed. Liquid
sweetener would require 2 1/4 tsp (my note).

Peel and core pears; chop coarsely. Place in a large
saucepan and sprinkle with ascorbic acid color keeper.
Remove pits from plums and cut each plum into 8
pieces. Stir plums into pears.

Wrap plum pits, cloves and ginger, if desired, in a
piece of cheesecloth and place under some of the
fruit. Add cinnamon stick and water.

Cover, bring to a boil and simmer 15 to 20 min or
until fruit is tender. Discard spice bag and cinnamon
stick. Puree fruit mixture in a blender or food
processor or press through a sieve.

Return to saucepan. Simmer, uncovered 15 to 20 min or
until mixture coats a metal spoon.

Remove from heat. Stir in sweetener. Ladle into hot
clean jars leaving 1/2 inch headspace. Wipe jar rims,
seal. Process 10 min in a boiling water bath. Store
in a cool, dark, dry place.

Processing may be omitted if spreads are to be used
within a short period of time. Store in the fridge up
to 1 month or freezer up to 3 months.

Makes about 3 1/4 cups, each serving 1 tbsp 3 g
carbohydrate, 12 calories, 1 ++ extra

Source: Choice Cooking, Canadian Diabetes Association
1986 Shared but not tested by Elizabeth Rodier Aug 93

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SOURDOUGH BAGELS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Primary Sourdough Batter B*
1 3/4 c Flour
1 t — salt
3 tb Sugar
3 tb Salad oil
2 Eggs
2 tb Sugar in 4 qts boiling water

*Prepare Primary Sourdough Batter B according to
recipe. Be sure that you have saved 1 cup starter
separately. Let all ingreds come to room temp. Sift 1
1/2 c flour, salt, sugar into warm bowl. Stir in
salad oil eggs. Stir in Primary Batter B add
enough additional flour for dough to leave sides of
bowl. Turn dough onto well floured board knead in
enough additional flour to make dough smooth elastic
(abt 1/4 c). Place in warm greased bowl, cover set
bowl in warm 85F spot until doubled in bulk. This will
take abt. 2 hrs. When doubled, punch down let proof
for an additional 1 1/2 hrs or until doubled in bulk.

Turn dough out onto floured board divide it into
12-14 equal pieces. Roll each piece into a 6-“ roll
abt 3/4 ” thick. Pinch the 2 ends together to form a
doughnut shape. Boil 4 qts water add 2 tb sugar.
Drop each bagel into boiling water 1 at a time. Boil
only 4 at a time. Cook until they rise to the top
then turn over cook for 2 mins longer. [DG NOTE-
don’t cook longer than 3 mins or they get tough.]
Remove w/slotted spoon place on greased cookie
sheet. When all have been boiled, put in preheated
375F oven bake for 20-25 mins until crusty golden
brown. Makes 12-14 bagels. Adventures in San Francisco
by Charles D. Wilford, 1971, ISBN 0-912936-00-2. Typed
by Deidre Ganopole

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JO GOLDENBERG’S BAGELS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pt Warm water
2 Envelopes dry yeast
1 1/2 oz Sugar
1/2 oz Salt
3 1/2 c Bread flour
2 qt Boiling water
1 tb Sugar
1 Egg white — beaten
Salt — -ÿÿ
-Sesame, Poppy -ÿÿ
-Caraway seeds
– (optional)

PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar
and warm water. Let stand 2-or-3 minutes. Mix 2 cups
flour and the salt and add to the yeast mixture. Add
remaining 1 1/2 cups flour. Knead for 5 minutes,
adding flour if dough sticks to the table. Bagel dough
should be firm. Place dough in a clean, greased bowl.
Cover and let rise until double. Bring water to a boil
and add 1 tablespoon sugar. Divide dough into 12
pieces and shape each into a ball. Allow the dough to
relax 3-to-4 minutes. Flatten with your palm. With
your thumb, press deep into the center of the bagel
and tear open with your fingers. Pull the hole open.
Place bagels on a sheet and cover for about 10
minutes. Put 2-or-3 bagels at a time into simmering
water for about 45 seconds, turning once. Drain and
place on greased baking sheets. Brush with beaten egg
white and sprinkle with salt, sesame, poppy or caraway
seeds. Bake for 35 minutes, turning over when bagels
are light brown. Bagels are done when they are brown
and shiny. Cool on a rack.

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Title: Bagels (Breadmaker)
Categories: Breads, Machine
Yield: 12 servings

MMMMM————————–SMALL (8——————————-
2/3 c Water
1 tb Honey
1 ts Salt
2/3 c Whole wheat flour
1 1/3 c Bread flour
1 ts Yeast

MMMMM————————-MEDIUM (12——————————
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Whole wheat flour
2 c Bread flour
1 1/2 ts Yeast

MMMMM————————-LARGE (16——————————
1 1/3 c Water
2 tb Honey
2 ts Salt
1 1/3 c Whole wheat flour
2 2/3 c Bread flour
2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then
let the dough rise for only 20 minutes in the machine. Even if your
cycle runs longer, simply remove dough after 20 minutes and turn off
the machine. Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle,
pressing the ends together. You may find it necessary to wet one end
slightly to help seal the ends together. Place these on a well
greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a “nonaluminum pan”, (Donna
German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking
for about 30 seconds on each side. Remove bagels, drain on a towel,
sprinkle with poppy seeds, sesame seeds or dried onion bits if
desired and place on the greased baking sheet. Bake in a preheated
550 degree oven for 8 minutes. This recipe is from Donna German’s
first Breadmachine Cookbook, pages 160- 161.

MMMMM

GARLIC CHEESE BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-From the Kitchen of
-Lawrence Cindy Kellie
2 c Bisquick
2/3 c Milk
1/2 c Cheddar cheese
-shredded (2oz)
1 tb Chives
1/4 c Butter
-melted
1 Garlic clove -ÿÿ
-minced fine
1/2 ts -garlic powder

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Anzac Biscuits

Recipe By : Ian Staples
Serving Size : 24 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup rolled oats
3/4 cup coconut — diseccated
1 cup flour
1 cup sugar
125 grams margarine
1 tablespoon golden syrup
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Mix oats, flour, sugar and coconut. Melt syrup and margarine together in a
saucepan. Mix soda with boiling water and add to syrup/margarine mix. Add
dry ingredients and mix thoroughly.
Place 1T globs of the mix onto greased cookie sheets. Cook 30 minutes
at about 300 degrees F.
Cool completely before storing.

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Ken Haedrich’s Three Grain Biscuits

Recipe By : dciem!lfergus!larry@lsuc.uucp (Larry Moore)
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Flour
1/2 cup Yellow cornmeal
1/3 cup Rolled oats — not instant
1 teaspoon Baking powder
1 teaspoon Baking soda
1/3 teaspoon Salt
1/4 cup unsalted butter — cold
1/2 cup Sour cream
1/2 cup Milk

Cut butter into 1/4 inch pieces.
Lightly butter large baking sheet-preferably dark metal. combine
flour cornmeal, oats, baking powder, baking soda and salt in mixing bowl.
Add unsalted butter and rub or cut in until mixture looks like coarse
meal.
Blend sour cream and milk in separate bowl, make well in dry ingredients
and add liquid to well all at once, stir dough until evenly mixed
Sprinkle dough, your hands and your work surface with flour, turn
dough out and nead gently 20 or 30 seconds. Use little more flour if
necessary to keep dough from sticking. Pat dough out to thickness of about
3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts close
together. place on buttered baking sheet bake at 350 degrees for 13 to 14
minutes until browned and crusty. Serve at once
Each biscuit contains about 104 calories; 123 mg sodium; 13 mg
cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber

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PESTO BISCUITS (OVO-LACTO)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
3 tb Buttermilk powder or
-nonfat dry milk powder
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/3 c Shortening
2 tb Homemade or
-purchased pesto
2/3 c Water

In a large bowl stir together flour, buttermilk or
milk powder, baking powder, baking soda, and salt.
With a pastry cutter, cut in shortening and pesto
until mixture resembles coarse crumbs. Make a well in
the center; add water all at once. Stir in just until
dough clings together. Turn out onto a lightly floured
surface. Knead gently for 10 to 12 strokes. Roll or
pat to 1/2-inch thickness. Cut with a 2 1/2-inch
biscuit cutter, dipping cutter into flour between
cuts. Place biscuits on an ungreased baking sheet.
Bake in a 450F oven for 8 to 10 minutes or until
golden. Makes 10 to 12 biscuits.

Nutri info per serving: 175 cal, 8 g fat, 2 mg chol,
4 g pro, 21 g carbo, 1 g fibre, 180 mg sodium, 21%
USRDA thiamine, 14% USRDA riboflavin, 11% USRDA niacin.

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Title: Parsley Biscuits
Categories: Breads
Yield: 20 Servings

2 c All-purpose flour
1/2 ts Salt
1 tb Baking powder
1 Lemon; finely shredded zest
3 tb Finely chopped fresh parsley
1/2 c Vegetable shortening
1/2 c Milk
1/4 c Heavy cream

Preheat oven to 425F. Grease 1 or 2 baking sheets or pans and set
aside.
In a bowl stir together the flour, salt, baking powder, lemon zest and
parsley. Add the shortening and, using a pastry blender, fingertips or 2
knives, mix together until the mixture resembles oatmeal. Add the milk and
cream and, using a fork, mix together until the mixture forms a mass and
holds together.
Gather up the dough into a ball, place on a floured board and knead a
few times. Flatten the dough with your hands (or roll it out with a
rolling pin) until it is 3/8- to 1/2-inch thick. Using a round cutter or
glass 2- to 2 1/2-inches in diameter, cut out as many biscuits as possible.
Place on the prepared pan (s) about 1/4-inch apart. Gather up scraps of
dough and press together to make more biscuits.
Place in the oven and bake until golden and light, about 15 minutes.
Serve hot.
Makes 20 to 24 biscuits.

Serving suggestions: Serve with butter and Minted Cranberry Sauce (recipe
included).

NOTE: Biscuits baked on baking sheets have more richly browned sides.
Leftover biscuits can be placed in a plastic bag and refrigerated for up to
2 days; reheat in a 250F. oven.

Source: Thanksgiving Christmas; by Chuck William’s; Williams-Sonoma
Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
Meal Master by: Nancy Filbert; Prodigy ID – LRCE87A. Sept, 1996.

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