Title: CEVICHE ACAPULCO
Categories: Seafood, Appetizers, Mexican
Yield: 6 servings

3/4 lb Red snapper fillets; cut in
-1 x 1/2 inch pieces
8 oz Small peeled and deveined sh
-rimp
8 oz Scallops
Juice of 6 limes
Marinade:
3/4 White onion; finely chopped
4 Serrano peppers; chopped
2 Tomatoes; finely chopped
3/4 c Pimento-stuffed green olives
— finely chopped
1/4 c Parsley; finely chopped
1/2 c Cilantro; finely chopped
3/4 c Tomato juice
2 tb Olive oil
2 tb Jalapeno pepper strips, fine
-ly chopped, with juice
2 tb Worcestershire sauce
2 tb Oregano; dried and crushed
Salt to taste
Garnish:
Cilantro, chopped
Avocado

Place seafood in glass bowl. Cover with juice. Marinate 4 hours or
overnight. Drain. Return seafood to bowl.
Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro.
Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano
and salt. Pour sauce over fish, mix gently and marinate for 1 day in
refrigerator.
Fill serving cups with ceviche, garnishing with cilantro. Ceviche can
be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O’Brien’s, 3011
N. St. Mary’s, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally
from Polynesia and has undergone changes that make it a Mexican dish.
Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes
are preferred, although lemons may be used, since both contain the citric
acid that “cooks” the fish. (According to Elisabeth Lambert Ortiz, The
Complete Book of Mexican Cooking) Posted by Clarence Fontish.

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Title: WHEAT STARCH WRAPPERS FOR DUMPLINGS
Categories: Chinese
Yield: 30 servings

1 c Wheat starch
1/4 c Tapioca starch
1 c Boiling water
1 tb Peanut oil plus more to oil
The wrappers

Combine the wheat starch and tapioca starch in a
mixing bowl. When the water reaches a boil
immediately pour it into the flour and stir vigorously
into a ball, with a wooden spoon. The hot boiling
water cooks the starches. Add the oil to the dough
and mix together as well as possible. The dough at
this point is quite thick and lumpy.

While hot, gather up the dough and knead on a
lightly oiled surface until smooth and well blended,
about 3 minutes. It should feel a bit rubbery and
putty-like. Cover with a damp towel.

Dough is ready to make Ha Gow or Fun Gwau.

Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau
dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

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Title: CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE
Categories: Mexican, Seafood, Poultry, Sauces
Yield: 4 servings

4 lg Poblano peppers
1/4 c Onion, chopped
1/2 lb Medium shrimp, lightly
Cooked, peeled, and chopped
1/4 c Cilantro, chopped
1/4 lb Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 ts White pepper
Salt, to taste
12 6-in long strings
Oil, for frying

——————–CREAMY SHRIMP SAUCE——————–
3 Shallots, diced
1 c White wine
1/2 c Fish stock or chicken broth
1 lb Small shrimp
2 c Whipping cream
3/4 lb Butter

ROAST PEPPERS: Place poblano peppers under the
broiler and char on all sides. Put in plastic bag and
freeze 10 minutes. Remove from freezer, rub off peel,
then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan,
saute onion, shrimp, and cilantro until the shrimp are
almost cooked, about 5 minutes. Place in mixture in a
bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts
flat, skin-side down. Season with salt and white
pepper. Layer each breast with one pepper and 2 to 3
tablespoons shrimp/cheese mixture over pepper. Roll
each breast tightly to form a cylinder. Tie each
cylinder in 3 places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil. Lightly
brown chicken breasts, one at a time, on all sides.
Remove from heat, transfer to a oven-proof dish and
bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into
1-inch roulades (rounds). Drizzle a few tablespoons
of Creamy Shrimp Sauce onto a plate and arrange the
roulades on top of the sauce. Serve warm. Makes 4
servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over
medium-high heat, combine shallots and wine. Cook
until reduced by three-fourths. Add stock/broth and
shrimp and cook until reduced by half. Add the cream
and reduce again by half. Whisk in the butter by
tablespoons. Cook until butter melts and sauce is
well-blended. Remove from heat. Recipe: Cafe Noche,
2409 Montrose Blvd, Houston, Texas — 1-(713)-529-2409

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Fried Okra Soup

Recipe By : Family Recipe
Serving Size : 12 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh or frozen Lima beans
2 cups fresh or frozen cut corn
3 potatoes — peeled and diced
1/4 teaspoon pepper
1/4 teaspoon salt
6 tomatoes — chopped
2 onions — chopped
2 stalks celery — chopped
2 tablespoons sugar
1/4 head cabbage — chopped
1/4 lb salt pork — finely diced
1 quart fresh or frozen okra — sliced

Combine first 9 ingredients in soup kettle, adding water to cover.
Cover, simmer about 45 minutes or until vegetables are almost tender.
Add cabbage. Fry salt pork in skillet until done; reserve drippings,
add pork to soup. Brown okra in drippings; add to soup. Add water as
necessary for desired consistency. Simmer, covered, 20 minutes longer.
Yield: about 12 servings.

– – – – – – – – – – – – – – – – – –

NOTES : This is good eatin’!!

MEAT AND RICE STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Onions — coarsely grated
1 lb Minced meat
1 c Parsely — finely chopped
1 c Dill — finely chopped
1 Tomato, grated or
– diluted in
2 tb Butter
1/4 c Rice (short grain)
Salt and pepper to taste
1 c Fresh mint — finely chopped
1/2 c -water
1 tb Tomato paste
1/4 c -cold water

Place all ingredients in a bowl. Mix well.

NOTE: This stuffing can be used to fill vine leaves,
cabbage leaves, tomatoes, zucchinis, eggplant, bell
peppers asnd Swiss chard.

From Turkish Cookery by Gulseren Ramazanoglu

Posted by Damita Green in Fidonet Intercook

– – – – – – – – – – – – – – – – – –

Beef Stew #1

Recipe By : gmccague@sol.UVic.CA (Gordon McCague)
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package beef
4 large potatoes
4 carrots
1 onion — cooking
2 bay leaves
1 can peas — optional

Brown the beef with the onions in a large pot. Once the meat is brown add

3 cups of water and bay leaves. Heat over medium heat while you peel the
potatoes and carrrots. Add potatoes and carrots to the stew pot. Cover
with water. Bring to a boil. Cook until potatoes are tender. Mix up a
flour and water mixture to thicken the stew. Add it right to the pot. No

need to remove the meat/veggies. Stir well to make sure you don’t get
lumps. Add pepper/salt/whatever you like for spices. I sometimes add
garlic when rowning the meat. Oregano is a nice touch as well. Once the
stew is thickened you can serve it. Sometimes I make dumplings with the
stew. I usually buy a box of Bisquick as it has a recipe on it.
Unfortunately I cannot relay the recipe to you as I don’t have any in the
house at the moment. You would have to talk to my grandmother if you
wanted to make them from scratch. Isn’t that the way it always is.

– – – – – – – – – – – – – – – – – –

Title: Cream Consomme
Categories: Soups
Yield: 6 servings

Jim Vorheis
1 lg Onion, grated
1 Tart apple, unpeeled and
-grated
31 1/2 oz Beef consomme
1 1/2 c Heavy cream
1/2 ts Paprika
1/2 ts Imported curry powder
1 Red apple, unpeeled and
-chopped, for garnish
2 tb Fresh lemon juice

Add the grated onion and apple to the consomme and cook until tender,
about 12 minutes. Puree in a blender, then put through a strainer.
Stir in cream and season with paprika and curry powder. Refrigerate
until ready to serve. Reheat slowly, just until heated through. Serve
in small cups garnished with chopped unpeeled apple sprinkled with
lemon juice.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

MMMMM

Title: Chili Peanuts
Categories: Snacks, Spicy, Hot
Servings: 8

Peanuts
Chili powder
Paprika
1 ds Red pepper

1. To each cup of raw peanuts, add small amount of chili powder, about 1/4
teaspoon, a smaller amount of paprika, and a dash of red pepper. Stir
gently and increase chili powder to taste as the peanuts warm.
2. Spread out on a cookie sheet and bake in 300’F. oven until heated.

MMMMM

Title: MEXICALI SQUARES
Categories: Vegetarian, Tex-mex, Main dish
Yield: 6 servings

————————–TOPPING————————–
1 tb Olive oil
1 Clove garlic, finely chopped
1 c Chopped onions
1 c Chopped green pepper
1 lb Canned kidney beans, rinsed
And drained. This will yield
10 ounces of beans.
1 cn (8-oz) salt free tomato
Sauce
1 ts Dried oregano
1 ts Ground cumin
1 ts Chili powder

—————————CRUST—————————
3/4 c + 2 T yellow cornmeal
1 ts Baking powder
2 Egg whites OR Ener-G egg
Replacer for 2 eggs
1/2 c Skim milk or soy milk
2 tb Olive oil
1 c Canned corn

Preheat oven to 350 degrees. Lightly oil an 8-inch
square baking pan or spray with a nonstick cooking
spray.

To prepare topping: Heat oil in a large nonstick
skillet over medium heat. Add garlic, onions, and
green pepper. Cook 10 minutes, or until onins are
tender and start to brown. Remove from heat and stir
in remaining topping ingredients. Set aside.

To prepare crust: In a small bowl, combine cornmeal
and baking powder, mixing well. In another bowl,
combine egg whites or egg replacer (+appropriate
water), milk (or soy milk), and oil. Beat with a fork
or wire whisk until blended. Stir into cornmeal,
mixing just until all ingredients are moistened. Stir
in corn.

Spread crust mixture evenly in prepared pan. (Mixture
will be loose.) Spoon topping evenly over crust.

Bake, uncovered, 35 minutes.

Let stand 5 minutes, then cut into squares to serve.

(From _Lean, Luscious and Meatless_)

-=+Dianne in Freeport, Texas+=-
“Que la fuerza vaya contigo.”

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