Title: Frijoles En Olla / Frijoles Refritos
Categories: Pork, Side dishes
Yield: 4 Servings

MMMMM———————-FRIJOLES EN OLLA—————————
1 lb Pinto beans (dried)
1 lg Onion, quartered
4 sl Bacon (or less)
1 T Salt

MMMMM———————FRIJOLES REFRITOS————————–
4 c Pinto beans (cooked),
-drained (or less)
2 T Vegetable oil
Broth from cooked
-pinto beans

PREPARE FRIJOLES EN OLLA: Pick through the dried pinto beans to
remove small rocks (processors never seem to get rid of all of them).
Rinse beans well several times until water runs clear and all grit is
removed.

Place beans in a large pot with enough water to reach 2/3’s of the
way up the pot. Bring water to a boil and add 1 large quartered onion
and 3-4 slices of bacon. During the cooking process, the onion will
become mush. This and the bacon add real flavor to the beans.

Cook over low heat for 3-4 hours until the beans are very soft and
tender. Beans should just bubble, not boil, during the cooking
process. During the first 90 minutes, stir and check frequently.
The beans absorb a large amount of water and you will have to add
some periodically to prevent burning.

Add salt during the last 30 minutes. Finished beans should have the
consistency of bean soup, which I guess this is.

PREPARE FRIJOLES REFRITOS: Heat oil in a medium skillet. Add drained
cooked pinto beans to the skillet and mash up into a paste. (I use an
old hand potato masher but a perforated metal cooking spoon also
works well).

Saute the beans over medium heat for about 5 minutes, stirring
frequently to prevent burning and adding a little bean broth as
necessary for proper consistency. The finished beans should be like
thick library paste in texture.

NOTES:

* Tex-Mex style pinto beans are known in Mexico as “Frijoles En
Olla,” or beans in the pot. This is the basis for refried beans
(Frijoles Refrito), but we also like it as well as a side dish.
Yield: Serves 4-6.

: Difficulty: easy.
: Time: 10 minutes, plus cooking time of frijoles en olla.
: Precision: no need to measure.

: Pamela McGarvey
: UCLA Comrehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

MMMMM

2 cups polenta
5 cups water
frozen corn (optional)
salt

Bring water and a pinch of salt to the boil. Sprinkle in the polenta,
stirring all the time. bring back to the boil, then reduce heat and
simmer for 25 mins, stirring frequently. This gets very thick. I
sometimes add so frozen corn while it is cooking.

Spoon the mixture onto a cookie sheet sprayed with no-stick spray,
and use wet hands to pat into a flat square. Leave to set. When it is
cool, cut into squares. Grill in the oven or over hot coals until
lightly browned and crispy and dip into soya sauce!

I also shape these into flat patties and use instead of bread rolls
for soya burgers, or flatten into a pizza pan, add tomato paste,
garlic, basil and sliced onions, tomatoes and lots of mushrooms. Bake
in a hot oven until the topping is cooked, for a lovely pizza!

Title: Microwave Carmelcorn
Categories: Snacks
Yield: 1 servings

2 Bags microwave popcorn
2 c Brown sugar
1 Stick butter
1/3 c Kero white syrup

Pop 2 bags of microwave corn. Put popped kernals in brown paper bag
(make sure you take out all unpopped kernals) Boil the following
ingredients for FIVE MINUTES on stove, 2 cups brown sugar, 1 stick of
margarine, 1/3 cups of kero syrup (white). – stirring constantly
Carefully pour mixture onto pop corn and mix. Place in microwave
oven for 1 minutes and then mix again. Tear open bag and let cool.

MMMMM

Title: GLASMäSTARSILL (GLASSBLOWER’S HERRING)
Categories: Swedish, Seafood, Appetizers
Yield: 6 servings

3/4 c White vinegar
1/2 c Water
1/2 c Sugar
2 Salted herring; 1 to 1 1/2
-lb each, cleaned scraped
-and soaked in cold water
-for 12 hours -=OR=-
4 Canned matjes herring fillet
1 1 1/2″ piece fresh horse
-radish root; scraped
-thinly sliced -=OR=-
2 tb Prepared horseradish;
-drained squeezed dry in
-a kitchen towel
1 md Carrot; peeled thinly
-sliced (3/4 cup)
2 sm Onions; preferably red,
-peeled thinly sliced
-(3/4 cup)
1 1/4″ piece ginger root;
-thinly sliced (optional)
2 ts Whole allspice
1 ts Whole yellow mustard seeds
2 lg Bay leaves (or 3 small)

Bring the vinegar, water and sugar to boil in a 1 to
1-1/2 quart enameled or stainless-steed saucepan,
stirring constantly until the sugar completely
dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature.
Meanwhile, wash the herring in cold running water and
cut them into 1″ thick pices. Arrange a thin layer of
onions in a 1-quart glass jar (a Mason jar, if
possible) equipped with a tightly fitting cover. Top
with a few slices of herring, carrots, giner root and
horse-radish and scatter with allspice, mustard seeds
and bay leaf. Repeat until all of the ingredients have
been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the
contents. Close the jar securely and refrigerate it
for 2 or 3 days. Serve as an appetizer or as part of
the smörgåsbord.

—–

Salad Bar Diet Delight

Recipe By : Barbara Kafka
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1.2 pound swordfish — steak
6 ounces assorted vegetables
kosher salt
pepper

1. Center fish on a dinner plate. Arrange slower-cooking vegetable around
fish. Scatter remaining, quicker cooking vegetables over all. Cover all with
plastic wrap. Cook at 100% for 4 minutes.
2. Remove from oven. Uncover and sprinkle with salt and papper to tast.
Serve hot.
What could be simpler.

– – – – – – – – – – – – – – – – – –

Per serving: 103 Calories; 3g Fat (31% calories from fat); 17g Protein; 0g
Carbohydrate; 33mg Cholesterol; 76mg Sodium

NOTES : If you are in a hurry, pick up some fresh veggies from the salad bar
to add to almost any fish.

RETURN TO LIFE COCKTAIL (VUELVE A LA VIDA)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Octopus
3 lb Small to medium shrimp
1/3 lb Crab meat
1/3 lb Squid
Cocktail Sauce (recipe
Follows)
1 sm Ripe tomato, chopped
1 Serrano chile, seeded and
Minced
1 Avocado, peeled and chopped,
Plus enough for garnish,if
Desired
2 Green onions, including tops
Sliced into fine disks
2 tb Minced cilantro

Boil each type of seafood in salted water separately,
until tender:

Octopus: You may have to purchase a whole octopus. A
large one (more than l pound) may require up to 2
hours; a smaller one may take only l 1/2 hours. Cut
the thick portions of cooked octopus meat into
1/2-inch rings, but leave the slender tips of the ten

Shrimp The shrimp are done when they turn pink about 3
to 4 minutes. After cooking, cool and peel.

Crab meat Fresh crabmeat requires about 3 minutes of
cooking. Cool and remove meat from the shells.

Squid: Cut the squid into 1/4-inch rings, removing the
hard core from the head and separating the tentacles
into 3 or 4 bunches. Boil only for about l0 minutes;
overcooking will toughen meat.

Prepare the sauce. Toss the prepared seafood with the
vegetables and cilantro. Serve in old-fashioned
ice-cream sundae glasses or in fluted goblets. If
desired, you may garnish with slices of avocado. Makes
4 servings.

Cocktail Sauce: Mix together 1/2 cup ketchup, 1/2 cup
fresh lime juice, 1/4 cup water and salt to taste.

Per serving: Calories 281 Fat 10g Cholesterol 314 mg
Sodium 831 mg Percent calories from fat 32%

Dallas Morning News 3/27/96

– – – – – – – – – – – – – – – – – –

BREAKFAST BISCUITS GRAVY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached all-purpose flour
2 ts Baking powder
1 t Salt
4 tb (1/2 stick) unsalted butter,
-chilled
1/3 c Plain yogurt
1/2 c (+2 Tbsp) milk
-!!!-FOR THE SAUSAGES-!!!-
1 1/2 lb Pork sausage
1 1/2 tb Minced fresh sage leaves, or
-1 t. dried
1/4 ts Salt
Freshly ground black pepper
1/2 ts Paprika
1/4 ts Ground allspice
-!!!-FOR THE GRAVY-!!!-
3 ts 3 tsp
Unsalted butter, or as
-needed
3 tb All-purpose flour
2 1/4 c Milk
Salt and freshly ground
-black pepper
-!!!-GARNISH WITH-!!!-
2 ts Fresh sage leaves

1. Preheat the oven to 425F. Cover a baking sheet
with a piece of parchment paper.

2. Make the biscuits: sift the flour, baking powder,
and salt together into a large bowl. Using two knives
or a pastry blender, cut in the butter until the
texture rangers from cornmeal to the size of small
peas. (These two steps can be done quickly in a food
processor.) Using a fork, gradually mix in the yogurt,
then the milk, until the dough is quite soft and
somewhat sticky. Work quickly without overworking the
dough. Turn it out onto a lightly floured surface and
knead it briefly, just long enough to get it to hold
together. Roll it out so it is about 1 1/4 inches
thick, and cut it into 2 inch rounds. (You will have
10 biscuits.) Arrange the rounds on the prepared
baking sheet, and bake in the center of the oven until
they are deep golden, puffed and cooked through, 18 to
20 minutes.

3. While the biscuits are baking, prepare the
sausages: place all the sausage ingredients in a
large bowl and mix thoroughly, using your fingers. To
test the seasoning, fry a tiny patty and taste; adjust
if necessary.

4. Place the patties in a large heavy or nonstick
skillet over medium-high heat, and cook until they are
crisp and brown on the outside and cooked through
inside, about 8 minutes per side. Transfer the sausage
patties to a warmed platter and keep warm.

5. Make the gravy: Add enough of the butter to the
skillet so the bottom is covered with 1/8 inch of fat.
Stir, scraping up the browned bits from the bottom of
the skillet. Reduce the heat to medium and add the
flour slowly, stirring until it has absorbed the
butter. Cook, stirring constantly, until it turns
golden brown, at least 2 minutes. Then slowly pour in
the milk, stirring constantly, and cook until the
gravy thickens to the consistency of very heavy cream.
Season to taste with salt and a generous amount of
black pepper.

6. To serve, split two biscuits in half. Place the
bottom halves on a warm plate, top them with sausage
patties, and pour a generous amount of gravy over the
sausage. Mince the fresh sage and sprinkle some over
the sausage and gravy. Set the biscuit tops at an
angle, partially covering the sausages and serve
immediately.

4 servings (with extra biscuits).

– – – – – – – – – – – – – – – – – –

Title: SARAH SMITH’S FIG-STRAWBERRY PRESERVES
Categories: Jams
Yield: 1 recipe

3 c Figs, mashed
3 c Sugar
2 pk Strawberry Jello (3 oz pkg)

Thoroughly mix figs, Jello and sugar in a large saucepan. Bring to
a boil over medium heat and continue boiling for 3 minutes, stirring
occasionally. Pour quickly into glasses and seal or cover with 1/8
inch of paraffin.

—–

Title: VEGETARIAN TAMALES
Categories: Vegetarian, Tex-mex, Main dish
Yield: 36 servings

3 oz Dried corn husks
1 c TVP® granules or flakes
7/8 c Hot water
2 tb Olive oil
1/2 c Onion, chopped small
3 Cloves garlic, minced
1 Green pepper, chopped small
1 tb Chili powder
2 ts Cumin
1/2 ts Garlic salt
1/2 c Tomato puree
Dash of cayenne
2 c Masa harina
1 ts Salt
2 tb Margarine or oil

Soak the dried corn husks in cold water for 1 hour.

For the filling, soak the TVP® in 7/8 c. hot water for
5 minutes. Saute the olive oil, onion, garlic and
green pepper in a skillet.

Add the chili powder, cumin, garlic salt, tomato
puree and cayenne to the reconstituted TVP®. Mix TVP®
and onions and heat together for 2 minutes. Taste the
filling and add a little hot sauce, if desired.

To make the masa dough, place the masa harina and
salt into a bowl. Slowly add enough warm water (about
1 1/2 cups) to make a firm but moist dough, working in
the margarine or oil as you knead the mixture.

To form the tamales, use the palm of your hand to
slap-pat the masa dough into flat patties a
quarter-inch thick. Fold patty around a spoonful of
filling and place in a drained corn husk. Fold the
husk over to enclose the filling. If husks are small
or broken, use several pieces. Place 1 cup hot water
in thebottom of a kettle, place a steamer rack in the
kettle and stack tamales on rack. Cover pan, bring
water to a boil, reduce heat and steam tamales 45
minutes. You may want to cook them in two batches,
depending on the size of your steamer.

Makes 36-40 tamales.

Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2
g fat

—–

TVP is a registered trademark of Archer-Daniels-Midland Company.

1 cup white rice
1 – 16 oz. can kidney beans, drained
1 apple, chopped (remove seeds first)
2 tsp. vegetable bouillon (2 cubes)
(if it’s no-salt bouillon, add 3/4 tsp. salt)
1 Tbsp. curry powder
(1 Tbsp flaked coconut, optional)
2 1/4 cups of water

Put ingredients into a 3 quart pot and stir. Bring to a boil;
stir; cover and simmer 20 minutes or until liquid has been absorbed
and rice is plump.

Serve plain or on cooked acorn squash halves.