Date: Fri, 11 Mar 94 09:53:19 EST
From: “Marita Perez (DSD)”

This Mexican Rice recipe is an adaptation from the PBS show Mexican
Kitchen.

Mexican Rice

1 C. Long grain rice
1/2 Onion
Crushed Garlic
Cilantro
Black Pepper
Canned tomatoes
3 C. Water
1 C. vegtable stock or water

Fry the rice till golden brown (this is important for the flavor). Be
careful once it starts browining, it will burn quick. Traditionally you
would do this in oil, but I do it in a dry non-stick skillet and it works
pretty good. Once the rice is golden add all remaining ingredients and
cook till the liquid is absorbed and rice is done.

The garlic, cilantro, and black pepper can be added to your taste. I just
crush canned tomatoes and don’t add the liquid. You can add the tomatoes
to your taste also. If you want it redder add paprika. That is what my
mother in law adds to all her dishes to get them red.

MINESTRONE GENOVESE (VEGETABLE SOUP WITH PESTO)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Dried white kidney beans,
— soaked
8 c Water
2 lg Potatoes, diced
1/2 lb Butternut squash, peeled
— diced
3 lg Zucchini, chopped finely
1 ea Tomato, peeled, seeded
— chopped
1/3 lb Mushrooms, sliced
1 ea Carrot, finely chopped
2 ea Celery ribs, finely chopped
1 lg Garlic clove, minced
1 ea Yellow onion, finely sliced
1/3 c Olive oil
1 1/2 ts Coarse sea salt
1/2 lb Tubular pasta
2 tb Pesto, see recipe
Olive oil

Drain the beans combine with the water in a Dutch oven. Bring to a
boil cok at a high heat for 10 minutes. Reduce heat simmer,
covered, for another 5 minutes.
Add the potatoes, squash, zucchini, tomato mushrooms cook over
medium heat, stirring from time to time. After about 15 minutes, add
the carrot, celery, garlic onion. Simmer for another 15 minutes,
stirring occasionally. Add the olive oil salt. Continue
simemring, pressing the beans potatoes against the side of the pot
to make the soup dense. After another 15 minutes cooking, add the
pasta simmer for 9 or 10 minutes until it is al dente. Just as the
heat is turned off, stir in the pesto. Let the soup cool until it is
tepid serve it with drizzles of olive oil on top.

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Garry’s Tex-Mex Enchiladas

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 dozen corn tortillas
1/2 pound American cheese — grated
1 large onion — chopped
1 large can chili with beef no beans– your favorite
brand
vegetable oil

When I was growing up, these enchiladas with rice and refried beans
was the essence of Mexican food as I knew it. I now make a lot more
sophisticated types of enchilada sauces and use different cheeses but
I still make these occasionally when I get the craving for them.
Also, we hardly ever have a family get-together with my mother and
brother without making these. It’s funny how you can’t really
outgrow the foods you ate while growing up.

Warning, this is definitely NOT low-fat chow!

Add just enough vegetable oil to a frying pan to cover the bottom and
heat over medium flame. Fry the tortillas in the oil just enough to
heat and soften them. If the oil is too hot, or if you fry them too
long, they will turn hard and crisp and you won’t be able to roll
them. A few seconds on each side is usually enough. Stack on a
plate covered with a paper towel.

This recipe calls for American cheese. For Tex-Mex enchiladas no
other cheese will do. American cheese has just the right salty
flavor and melts to a great gooey consistency. I buy a chunk of
American cheese at the deli and grate it. Make sure you have American
‘cheese’ and not the imitation cheese food stuff. Even though most
people don’t accept American cheese as ‘real’ cheese, and it is
processed, there is a difference. Don’t try to use those
individually wrapped slices. I like Land-O-Lakes white American
best.

Sprinkle some cheese and grated onion on a tortilla and carefully
roll into a tube. Lay in a casserole dish with the seam side down.
Continue until all the tortillas are filled. In a saucepan, heat the
can of chili and pour evenly over the top of the filled tortillas.

Bake in a 350 degree oven until the enchiladas are heated through and
the chili is starting to bubble. Sprinkle remaining grated cheese on
top and return to oven until the cheese melts.

Serve with Mexican rice and refried beans.

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NOTES : Recipe by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cooking Website

CHOCOLATE FINGERS

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Powdered sugar
1 c Powdered milk
3 tb Unsweetened cocoa powder
1/3 c Raisins
1/3 c Glace’cherries
1/3 c Mixed candied peel
Vanilla extract
1 c Vegetable shortening, melted

Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and
toss until fruit is well coated.

Stir in shortening and a few drops of vanilla. Mix thoroughly.

Line an 8-inch square pan with plastic wrap. Pour mixture into pan.
Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap
pieces in foil or pladtic wrap. Store in an airtight container in a cool
place.

Makes about 32 fingers.

Source: Gifts From The Pantry By Annette Grimsdale

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Hoisin Pork Medallions

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main courses, pork* Chinese*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1-lb pork tenderloin
vegetable cooking spray
1 teaspoon dark sesame oil
1 clove garlic — minced
1/8 teaspoon crushed red pepper
2 tablespoons water
2 tablespoons dry sherry
1 tablespoon hoisin sauce
2 tablespoons chopped fresh cilantro

Trim fat from tenderloin.
Cut tenderloin crosswise into 8 slices.
Place between 2 sheets of heavy-duty plastic wrap, and flatten
to 1/2″ thickness.

Coat a large nonstick skillet with cooking spray; add sesame oil,
and place over medium-high heat until hot.
Add garlic and red pepper; saute 1 minute.
Add pork and cook 4 minutes on each side or until done.
Remove pork from skillet; set aside and keep warm.
Wipe drippings from skillet with a paper towel.

Add water, sherry, and hoisin sauce to skillet; stir well.
Cook 1 minute or until thickened, stirring constantly.
Spoon over pork; top with cilantro.
Serve with rice.

Note: Cut meat into largish matchsticks after flattening.
Add the sauce without removing meat.

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Title: Southern Cornbread
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 12 servings

1 c Yellow cornmeal; 3/4 ts Salt substitute;
1 c Flour; 1 md Egg; slightly beaten
4 ts Baking powder; 1 c Skim milk;

Sift dry ingredients together. Add egg and milk; mix well. Pour into
12 x 8-inch pan which has been sprayed with a nonstick vegetable
coating. Bake at 425 for 25 minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g, cholesterol 0,
carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

MMMMM

Title: Swedish Beef Roast
Categories: Main dish Meats
Servings: 6

1 T Butter 5 lb Beef chuck or rump roast

4 ea Anchovies, chopped (opt) 1 ea Onion, minced
2 t Salt 1 ea Bay leaf
15 ea Peppercorns 1 T Brown sugar
1 T Vinegar 1 T Whiskey
1 c Water

Melt butter in a heavy kettle or deep frying pan. Add beef roast and
brown well on all sides.

Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey
and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat
is tender.

Serve roast with the pan juice. (The pan juice may be thickened for
gravy. One-half cup of cream added makes a delicious gravy.)

————————————————————————-

———-
From: Ken Gomberg
To: GOFFIGL; Multiple recipients of list EAT-L
Subject: Help in 3 hours?
Date: Tuesday, May 21, 1996 8:41AM

Help. I’ve got a 4.48 pound “back rump roast”. I’ve got no idea how to cook
it? I know it takes like 4 hours… It’s now 8:15 AM. Can anybody email me
or the list a good recipe. PS- I like *SPICY*.But it doesn’t have to be. Any
takers?

Ken Gomberg
Belgrade Lakes, Maine

Title: English Gingered Brandy Snaps (Kh)
Categories: Cookies
Yield: 1 servings

1/4 c Butter or margarine
1/8 ts Ground nutmeg
1/4 c Sugar
1 tb Brandy
2 tb Light corn syrup
1 ts Molasses
1/2 c All purpose flour
1/2 ts Ground ginger
Filling
1 c Whipping cream, whipped
1 tb Sugar

Combine butter, sugar, corn syrup, and molasses in a medium saucepan.
Heat mixture over medium heat just until butter is melted. Combine
flour, ginger and nutmeg in a small bowl. Stir this mixture into the
butter mixture. Stir in the brandy. Drop the mixture by teaspoonfuls
6 inches apart on greased cookie sheets. Bake at 350F 8 to 10
minutes. Let cool for 30 seconds. Ease cookies off the cookie sheets
with a spatula; then immediately roll loosely around a 6-inch tapered
metal tube with the upper surface of each brandy snap on the outside.
Cool on wire racks. Shortly before serving, whip cream, add sugar,
and mix well. Using a pastry bag fined with a star tip, fill the
cavity in the rolled brandy snap from each end.

Note: If brandy snaps begin to harden before they are rolled, return
them to the oven for 30 seconds to soften them.

MMMMM

Title: SCRAMBLED EGGS WITH COTTAGE CHEESE
Categories: Main dish
Yield: 4 servings

1 tb Cooking oil
1/2 ts Salt
Pepper
1/4 c Milk
6 Eggs, slightly beaten
3/4 c Cottage cheese
4 sl Toast

Heat oil in fry pan. Stir seasonings and milk into
eggs. Pour into fry pan and cook slowly, stirring
occasionally. When eggs are thickened, mix in the
cottage cheese. Serve at once on toast. This tastes
great served with hash brown potatoes and cherry pie.

—–

Italian Cream Cake

Recipe By : Mrs. V. Courtlandt Smith, III
Serving Size : 12 Preparation Time :0:23
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Margarine
1/2 C Cooking Oil
2 C Sugar
5 Egg Yolks
2 C Flour — sifted
1 C Buttermilk
1 Tsp Vanilla
1 C Coconut
1 C Pecans — chopped
5 Egg Whites — beaten stiff
—
1/4 C Margarine
1 8 Oz. Pkg Cream Cheese
1 lb Powdered Sugar
1 tsp Vanilla

FOR THE CAKE:

In mixer blend margarine and oil. Add sugar, and then egg yolks one at
a time, until creamy. Alternately add flour with buttermilk to egg
mixture. Add vanilla, coconut, and pecans. Slowly fold in egg whites.
Bake in greased and floured 9 x 13-inch pan at 350° or until cake is
done, 30 to 35 minutes.

FOR THE FROSTING:

Blend margarine and cream cheese. Add powdered sugar and vanilla.
Frost cake. Refrigerate.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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