CARNE SECA (ANOTHER JERKY RECIPE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Ingredients:
2 1/2 -3 lb raw jerky meat
2 ts Ground oregano
2 ts Salt
3/4 c Vinegar
-Directions:
2 lg Onions,finely chopped
2 Cloves garlic, mashed
1/2 ts Course black pepper
1 t Liquid Smoke

Mix all ingredients to make marinade and soak meat in
marinade 24 hours. Remove meat from marinade and place
in oven or smoker for from 7-8 hours at about 150- 200
degrees. It’s done when meat has turned brown, feels
hard and is dry to the touch.

– – – – – – – – – – – – – – – – – –

From: “”Michelle R. Dick“”

From the McDougall Program.

MELTY CHEESE

1/4 cup cooked, peeled, and chopped potato
2 cups water
1 4 oz jar pimientos
1 t salt (optional)
1/2 t onion powder
1/4 cup nutritional yeast (they call for brewer’s, bleah)
3 T cornstarch
2 T lemon juice

Blend potatoes in blender with just enough water to cover. Blend at
low speed until smooth. Ad remaining ingredients and blend again
until smooth. Pour into a heavy saucepan and cook a medium-high heat,
stirring constantly, about 7 to 8 minutes. The mixture will thicken
to the consistency of nacho cheese. Serve immediately, for the
“cheese” will set upon cooling.

Here’s a Bagel recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups (to 8c) bread (high-gluten) — flour
4 tablespoons Dry baking yeast
6 tablespoons Granulated white sugar or — light honey (clover
good)
2 teaspoons Salt
3 cups Hot water
A bit of vegetable oil
1 Gallon water
5 tablespoons Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s — dough blade
Clean — dry surface for

3 clean — dry kitchen towels
Warm, but not hot — place to
dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing bowl. The water should be
hot, but not so hot that you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it with your fingers (a
good way to make sure the water is not too hot) or with a wire whisk to
dissolve. Sprinkle the yeast over the surface of the water, and stir to
dissolve.

Wait about ten minutes for the yeast to begin to revive and grow.
This is known as “proofing” the yeast, which simply means that you’re checking
to make sure your yeast is viable. Skipping this step could result in your
trying to make bagels with dead yeast, which results in bagels so hard and
potentially dangerous that they are banned under the terms of the Geneva
Convention. You will know that the yeast is okay if it begins to foam and
exude a sweetish, slightly beery smell.

At this point, add about three cups of flour as well as the 2 tsp of salt to
the water and yeast and begin mixing it in. Some people subscribe to the
theory that it is easier to tell what’s going on with the dough if you use
your hands rather than a spoon to mix things into the dough, but others prefer
the less physically direct spoon. As an advocate of the bare-knuckles school
of baking, I proffer the following advice: clip your fingernails, take off
your rings and wristwatch, and wash your hands thoroughly to the elbows, like
a surgeon. Then you may dive into the dough with impunity. I generally use
my right hand to mix, so that my left is free to add flour and other
ingredients and to hold the bowl steady. Left-handed people might find that
the reverse works better for them. Having one hand clean and free to perform
various tasks works best.

When you have incorporated the first three cups of flour, the dough should
begin to become thick-ish. Add more flour, a half-cup or so at a time, and
mix each addition thoroughly before adding more flour.
As the dough gets thicker, add less and less flour at a time. Soon you will
begin to knead it by hand (if you’re using your hands to mix the dough in the
first place, this segue is hardly noticeable). If you have a big enough and
shallow enough bowl, use it as the kneading bowl, otherwise use that clean,
dry, flat countertop or tabletop mentioned in the “Equipment” list above.
Sprinkle your work surface or bowl with a handful of flour, put your dough on
top, and start kneading. Add bits of flour if necessary to keep the dough from
sticking (to your hands, to the bowl or countertop, etc….). Soon you should
have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a
normal bread dough. Do not make it too dry, however… it should still give
easily and stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover with one of your clean
kitchen towels, dampened somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the bowl, you can get the whole
ball of dough covered with a very thin fil of oil, which will keep it from
drying out.

Place the bowl with the dough in it in a dry, warm (but not hot)pace, free
from drafts. Allow it to rise until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven, where the pilot lights
keep the temperature slightly elevated. If it’s cold in your kitchen, you can
try this, but remember to leave the oven door open or it may become too hot
and begin to kill the yeast and cook the dough. An ambient temperature of
about 80 degrees Farenheit (25 centigrades) is ideal for rising dough.

While the dough is rising, fill your stockpot with about a gallon of water
and set it on the fire to boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just barely simmers; the surface
of the water should hardly move.

– – – – – – – – – – – – – – – – – –

Title: CITRUS VINAIGRETTE
Categories: S.dressing
Yield: 6 servings

1 lg Orange 1/2 ts Hot chili sauce or red
1/4 md Grapefruit -pepper sauce
1/2 md Lime 20 Pink peppercorns
1/2 md Lemon 1 ts Finely chopped fresh ginger
1/2 c Extra virgin olive oil 5 tb Fresh cilantro leaves
2 tb Champagne or white vinegar 1 ts Salt (opt)
3 tb Soy sauce

Peel orange, grapefruit, lime and lemon. Cut each into segments over a
large stainless steel bowl to catch excess juices. Carefully dice segments,
cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to
fruit juices in bowl; whisk to blend. Add peppercorns, ginger, cilantro,
diced fruit and salt; stir to combine. Makes about 1 1/4 cups.

—–

Mom Stern’s Noodle Kugel

Recipe By : From stern@tilt.FUN –hal stern, princeton university comput
Serving Size : 1 Preparation Time :0:00
Categories : American Pasta
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs
280 G sugar
15 Ml baking powder
15 Ml vanilla
100 G raisins (1 small box)
4 apples
1 wide egg noodles (one box) — (450 G )
100 G butter (1 stick)
cinammon (for top)

1. Peel the apples and and slice them into small wedges.
2. Beat the eggs until they are foamy, add the sugar gradually and beat=
well.
3. Cook the noodles according to package directions. Drain.
4. Melt the butter in a .AB 9×13 20cmx30cm metal baking pan. Swirl it
around to coat the pan, and then pour the excess butter into the egg=
mixture.
5. Add baking powder and vanilla to egg mixture, mix well, and then slowly
add drained noodles, apples and raisins. Mix thoroughly until all the
noodles have been coated and look gooey.
6. Pour the egg/noodle mixture into the metal pan, top with cinammon if you
desire, and bake at 220 =F8C for about 45 minutes to an hour, or until the=
top
looks a little brown and crispy. The kugel should feel springy to the touch
and not be “wet”.
7. Let cool, cut into squares, and serve.
Author’s Notes: I use Muller’s egg noodles. This feeds about 12 very
hungry people (knoshers, as we call them) or 16 normal ones. What you don’t
eat right away you can wrap in aluminum foil and freeze for a month or two.
If it’s too sweet for your taste, you can use peaches or other fruit instead
of the raisins. Warning: this stuff sits very heavy in the ol’ stomach, so
don’t try to eat more than 2 pieces in a 24-hour period. Don’t thank me,
thank my mom.
Difficulty : easy to moderate. Precision : measure the ingredients.

– – – – – – – – – – – – – – – – – -=20

Title: Carob Pineapple Thisbies
Categories: Cookies, Fruits, Snacks
Yield: 36 servings

3/4 c Black mission figs; soaked
2 Hrs in 1/2 c water
1/2 c Dates, pitted; soaked 2 hrs
; €
1/4 c Water
5 md Dried pineapple rings; soak
1/2 Hr in 1/2 c water
1 1/2 tb Carob powder
1 c Coarsely ground walnuts
1/2 c Walnut pieces
1/2 c Raisins
1/2 c Grated coconut
1/2 ts Cinnamon

Drain soaked fruit, reserving the soaking water. Puree the figs dates
with the carob powder in a food processor or blender at medium speed,
adding a little soaking water if necessary.

Cut pineapple into small pieces, using scissors with wet blades to
prevent from sticking. In a large bowl, mix the pureed figs dates with
the pineapple, ground walnuts, walnut pieces raisins.

In a small bowl, mix coconut cinnamon. Form douhg into small balls;
roll in coconut mixture flatten into cookie shapes. Refrigerate until
ready to saerve.
Will keep refrigerated up to a month.

Frances Kendall, “Sweet Temptations”

—–

Title: CHILI CON PAVO
Categories: Turkey, Chili, Tex-mex
Yield: 5 servings

———————-JUDI M. PHELPS———————-
1/2 c Green spanish-style olives
1 lb Ground turkey OR
1 lb Ground-turkey sausage
1 lg Onion; chopped
1 Fresh jalapeno chili;
-stemmed, seeded and minced
1 tb Salad oil
3 tb Chili powder
7 oz Can green chilies; diced
28 oz Can tomatoes
2 Cans kidney beans (15 oz);
-each
1/8 ts Ground cloves

————————-TOPPINGS————————-
Corn chips
Cheddar cheese; shredded
Cilantro; chopped
Lime wedges
Unflavored plain yogurt

Slice olives; set aside. In a 4-5 quart pan over high
heat, combine turkey, onion, jalapeno, and oil. Stir
often until meat is crumbly and brown, about 20
minutes. Stir in chili powder, green chilies, tomatoes
(break up with a spoon) and juices, beans and liquid,
cloves, and olives. Simmer uncovered, to blend
flavors, about 15 minutes. Serve in bowls; offer
toppings to add to taste.

Shared and MM by Judi M. Phelps. Internet:
Judi.Phelps@sjc.com or Juphelps@delphi.com

—–

Date: Mon, 20 Dec 93 14:09:16 +0200
From: Annice Grinberg

I have been meaning to post this recipe for a while. It is definitely the
most successful of my fatfree cake experimentations.

COCOA_APPLESAUCE CAKE

2 cups thick applesauce TOPPING:
3/4 cup sugar 2 tbsp sugar
1/2 cup brown sugar 1 tsp cinnamon
4 egg whites (or substitute for 2 eggs)
3 tbsp cocoa
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon

Mix dry ingredients together. Add wet ingredients. Mix lightly. Put into
a lined or sprayed 9"x13″ pan. Sprinkle with topping. Bake about 40
minutes at 350, till a toothpick inserted at the center comes out dry.
Freezes well.

SPINACH DIP IN A BREAD BOWL

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sour cream
1 Ranch salad dressing mix
1 pk Spinach, frozen — chopped, drained
1/4 c Onion — chopped
3/4 ts Dried basil
1/2 t Dried oregano
1 Round bread
Raw vegetables

In a bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1 –
1/2 inch slice off the top of the loaf; set aside. Hollow out the bottom part,
leaving a thick shell. Cut or tear the slice from the
top of the loaf and the bread from inside into bite-size pieces. Fill the shell
with dip; set on a large platter. Arrange the bread pieces and vegetables
around it and serve immediately. Yield: 10 to 15 servings.

Source: : June/July 1995.

– – – – – – – – – – – – – – – – – –

Per serving: 1045 Calories; 97g Fat (81% calories from fat); 20g Protein; 31g
Carbohydrate; 204mg Cholesterol; 499mg Sodium

Title: Mexican Pita Pizzas
Categories: Appetizers, San/tac/piz, Cleaned, Nutrition
Yield: 24 servings

4 Pita breads
1 cn Black beans (15 oz)
– drained
Pico de Gallo (11.5 oz)
– drained
1 c Cheese, Cheddar
– shredded
1 c Cheese, Monterey Jack
– shredded
2 c Lettuce
– shredded
Salsa
Guacamole
Scallions
– sliced
Olives, ripe
Sliced

Heat oven to 375F. Place pita breads on large baking sheet. In medium
bowl, combine beans and Pico de Gallo. Spoon over pita breads.
Sprinkle each with cheeses. Bake 14 to 18 minutes or until heated
through and cheese is melted. Top with shredded lettuce. Cut each
into 6 wedges. Serve with salsa, sour cream, guacamole, scallions
and/or olives.

Nutritional Analysis per serving: 90 calories, 5 g.
protein, 11 g. carbohydrates, 3 g. fat, 10 mg.
cholesterol, 180 mg. sodium, 95 mg. potassium.

Calories from fat: 29%

Original recipe from Chi-Chi’s Mexican at Home.
Conversion and additional nutritional analysis by Rick Weissgerber
[GEnie D.WEISSGERBE]

MMMMM