Potato-Cucumber Salad With Mango

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Cumin seeds
2 tablespoons Paprika
1 tablespoon Coriander seeds
1 teaspoon Cayenne pepper
1 tablespoon Powdered ginger
1 tablespoon Cinnamon
1 teaspoon Powdered mustard
8 Red Bliss potatoes about the
Size of golf balls
2 medium Cucumbers
2 Firm mangoes (or papayas)
1/2 Red bell pepper — seeded
1/4 cup Orange juice
2 tablespoons Minced ginger
2 tablespoons Fresh lemon juice
1/4 cup Chopped fresh mint
Salt and freshly ground
Black pepper to taste

1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard
in a small saut? pan, and heat over medium heat until the first tiny wisp of
smoke appears, about 3-4 minutes. Allow to cool to room temperature, then
grind
in a coffee grinder or with mortar and pestle. Set aside.

2. Cook the potatoes in boiling water to cover until they are easily pierced
by a fork but still offer some resistance, about 8 minutes. Drain, allow to
cool to room temperature and cut in thirds.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the
halves into half-inch slices. Peel and pit the mangoes and cut the flesh into
bite-sized chunks. Cut the half bell pepper into thin strips.

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice
mixture. (Place remaining spice mixture in a tightly covered container and
store in a cool, dark place for use in other dishes.) Toss well, season to
taste with salt and pepper, toss again, and serve.

Yield: 6 servings. Approximate nutritional analysis per serving: 165
calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium (before
salting), 4 grams protein, 40 grams carbohydrate.
Converted to MM by Donna Webster donna@webster.demon.co.uk

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Bridge Creek Heavenly Hots

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Try It You’ll Like It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cake flour — Do not substitute!
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
4 large eggs — beaten
1 16 oz. sour cream

Mix together the flour, baking soda, salt and sugar until well
blended.
In another bowl, mix together the eggs and sour cream until well
blended. Add to the dry ingredients and mix until all dry ingredients are
mixed in. Allow the mixture to sit for about 5 minutes.
Meanwhile, heat up a large frying pan. Once it’s hot add a little oil
and lightly coat the bottom of the skillet.
Using a TABLESPOON, drop the batter onto hot skillet. Cook on one side
until the bubbles on the top start to pop and the edges begin to look dry.
Careful that you don’t burn them. They puff up when you flip them.

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NOTES : These pancakes are so tender that you must make them small or they
will tear when you flip them.

Spiced Plum Salad Dressing

1 4 oz jar plum baby food (usually with tapioca)
1 Tbsp soy sauce
1 tsp 5 spice powder (“Chinese”) or garam masala
1/2 tsp garlic powder
dash white pepper
water

Mix together the baby food and seasonings. Thin with water
to desired consistency (for pouring, dipping, etc).

Title: ROMAINE LETTUCE WITH OYSTER SAUCE
Categories: Chinese, Salads
Yield: 4 servings

1 Head romaine lettuce
1/4 ts Salt
2 tb Peanut oil
1 tb Premium oyster sauce

We decided on romaine lettuce for this dish because it
is crisp textured, and readily available.

Preparation: Wash remove core from lettuce.
Combine oil oyster sauce in small sauce pan; bring
to simmer; keep hot until ready to serve.

Blanching: Heat about 2 gallons water in large pot.
We use bottom of aluminum steamer. Add salt. When
water reaches rolling boil, blanch lettuce for about
20 seconds – until leaves are bright green.

Remove leaves, shake off excess water. Stack leaves
cut cross-wise into 4 parts. Use cleaver to place
leaves on serving platter. Pour hot oyster sauce on
leaves. Serve.

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LENCSELEVES FOGOYHUSSAL (LENTIL SOUP WITH PAR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Game

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Partridges
1 c Lentils
6 c Broth, chicken
1 lb Veal bones
1 md Carrots — peeled
1 ea Parsnip — peeled
1 ea Celery knob — peeled
1/4 lb Bacon, smoked
2 tb Flour, all-purpose
1 sm Onions — chopped
1/2 ts Mustard, prepared
1/3 c Heavy cream

Soak partridges in cold water 3-4 hours. Place
lentils in soup pot with chicken broth, veal bones,
carrot, parsnip and celery. Slowly bring to a boil.
Cut smoked bacon into small dice and render fat.
With slotted spoon remove cracklings and set aside.
Dry partridges. Very quickly brown the whole bird in
the bacon drippings, giving them some color. Remove
partridges and place in soup pot with lentils.
Make a roux with the same fat used to brown the
partridges and the flour and onion. Add 1/2 cup cold
water and whip until smooth.
When partridges and lentils are done, about 2 hours,
add liquified roux. Cook for an additional 10 minutes.
Take out partridges and bone them. Replace meat chunks
in soup. Just before serving, whip mustard and cream
into the soup.

Note: partridges can be one of the toughest birds in
the world, and the 2 hour cooking time may be longer.
This is an excellent way to prepare what would
otherwise be a very tough bird.

MM and upload by DonW1948@aol.com / CBCH

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RICE CORN DRESSING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Brown or white rice
-(uncooked)
1 lb Chicken or turkey
-giblets, use few or no
-livers
Broth from cooking giblets
1/2 Bunch of celery hearts,
-finely sliced
1 lg Bell pepper, chopped
2 md Onions, chopped
Salt pepper to taste
Cayenne pepper to taste
Optional: Poultry
-seasoning, sage and
-garlic powder to taste
1/4 c Worcestershire sauce (or
-to taste)
1 cn (12-oz) corn (Green
-Giant Niblets preferred)

Cook rice according to package directions. Cook
giblets in salted water until tender, cool, then chop
or grind. ave the broth. Saute celery, onion and bell
pepper until the celery is limp (can be easily smashed
between thumb and forefinger). Add all seasonings
except Worcestershire sauce. Simmer for 5 minutes. Add
the Worcestershire sauce and corn. Simmer for 10
minutes. Combinerice and vegetable mixtures. Add the
chopped giblets and mix well. Use the broth to
moisten, if necessary. Put the dressing in the turkey
and cook the turkey as usual. If stuffing wild ducks
or geese, do not stuff until the last 15 to 30 minutes
of cooking time. Enough to stuff 1 large turkey.

Judi Johnson (Rice Farmer)

MM by Cathy Svitek

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GLUTEN-FREE ORANGE MUFFINS OR QUICK BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick
Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Millet or Rice Flour
1/2 c AM Soy Flour
1 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 ts Orange flavor
1 c Water or orange juice
1/4 c AM Unrefined Vegetable Oil
1/4 c Rice syrup

Combine all dry ingredients. Mix all liquids; add to
dry ingredients. Pour into well-oiled pan. For
muffins, fill cups full, bake at 375 F. 15-20 minutes.
For bread, bake 35-40 minutes or until done.

(Yield: 1 loaf/12 muffins)

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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DUXELLES STUFFING – MASTER CHEFS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Basics Masterchefs
New york L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Brains, calf, (12 ounces)
1/4 c Vinegar, wine, white (opt)
1 ea Bay leaf
2 tb Butter, unsalted
2 1/2 c Mushrooms, thinly sliced
Pepper, ground (to taste)
2 tb Shallot, chopped
2 tb Parsley, chopped

For Duxelles Stuffing:
ÿÿÿÿÿÿÿ
Soak the calf brains in a bowl of cold water with
2 tablespoons of vinegar about 30 minutes. Drain and
carefully remove as much of the membrane and veins as
possible from the brains. Set aside. In a small
saucepan, combine 3 cups of cold water, the remaining
2 tablespoons of vinegar, a little salt and bay leaf.
Bring to a boil, and simmer for 10 minutes. Gently
add the brains and immediately remove the pan from the
heat. Let the brains sit in the liquid, covered, for
8 minutes, then transfer them with a slotted spatula
to a small bowl. Set aside.

Heat 2 tablespoons of butter in a large skillet
over medium-high heat. Add mushrooms, sprinkle with
salt and black pepper, and stir until nearly dry,
about 8 minutes. Add the shallot and cook for 2
minutes longer. Add cooked brains, and stir, breaking
up the brains, until mixture is almost pureed. Add
1/4 cup of reserved Veal Stock to the mixture and
simmer briefly until thick. Remove from the heat,
stir in parsley and adjust seasoning. Cool mixture
completely, then chill, covered.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York

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Date: Fri, 14 May 93 08:39:37 EDT
From: Debbi Harris

Here’s a recipe from the Lean Luscious Meatless Cookbook for Vegetable
Broth Mix:

1 Tablespoon onion powder
1 Tablespoon celery salt
1 Tablespoon dried parsley flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground savory
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon ground sage

Combine all ingredients and mix well. Mix again before using. Dried
vegetable flakes can also be added for a flavor bonus.

Title: CHOCOLATE-PECAN CRUST
Categories: Pies
Yield: 8 servings

1 pk Chocolate wafers (8 1/2 oz)
3/4 c Pecans, finely chopped
1/2 c Butter, melted

Preheat oven to 350 F. Crumble cookies to make about 2 cupsa crumbs.
Combine with pecans and butter. Press into 9-inch pie pan and press up
sides to form high rim. Bake 10 mins. Cool

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