TEFF GRIDDLE CAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Teff — uncooked
3 1/2 c — water
1/8 ts Sea salt
3/4 c Onion — minced
1/2 c Parsley, fresh — chopped
1 c Whole wheat pastry flour
1 tb Sesame or canola oil
1 c Scallions — sliced
1/4 c Tahini
1 tb Soy sauce

Combine teff, 2 cups water and salt in a medium-size
saucepan, cover an dbring to a boil.

Lower heat and simmer for 15 to 20 minutes or until
water is absorbed, stirring occasionally.

Mix together onion, parsley, flour and remaining
water. Add to teff.

Heat a griddle or skillet and brush with oil.

Form cakes from about 1/4 cup of mixture. Grill for
about 5 minutes on each side.

Heat scallions, tahini and soy sauce in a small
saucepan for 2 minutes, stirring constantly.

Spread scallion mixture over hot cakes and serve.

Per serving: 357 cal; 12 g prot; 124 mg sod; 53 g
carb; 14 g fat; 0 mg chol; 112 mg calcium

From the files of DEEANNE

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Title: CHICKEN CHOWED WITH BLACK BEANS
Categories: Chinese, Chicken
Yield: 4 servings

3 lb Chicken, hacked into
2″ pieces

————————-MARINADE————————-
2 tb Light soy sauce
2 tb Cornstarch
1 ea Egg white
1 ts Salt
2 tb Peanut oil

————————ADDITIONAL————————
4 tb Peanut oil
3 ea Cloves garlic, chopped fine
1 ea Yellow onion, peeled and
-cut into 1″ pieces
3 tb Fermented black beans (dow
-see) rinsed in plain water
-and mashed with
2 tb Dry sherry
2 ea Green sweet bell peppers
-cored and cut julienne

————————FINAL SAUCE————————
1 tb Light soy sauce
2 tb Dry sherry
1 c Chicken stock
1 ts Brown sugar

Cut the chicken and soak in the marinade for 15
minutes. Heat a wok and add 2 T of the oil. Drain
the marinade from the chicken and reserve. Brown the
chicken pieces well in the wok, then remove and set
aside. Drain the oil from the wok and discard. Heat
the wok again and add the remaining 2 T oil. Chow the
garlic for a moment and add the onions and the dow see
mashed with the sherry. Chow for a moment and add the
green peppers. Return the chicken to the wok along
with the reserved marinade. Add the ingredients for
the final sauce. Stir well and cover. Simmer the
dish until the chicken is tender but not overcooked,
about 20 minutes.

—–

Italian Vinaigrette

Recipe By : Cucina! Cucina!
Serving Size : 16 Preparation Time :0:00
Categories : Edith – Like Edith – Try
Sauces/Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole egg yolk
1 tbsp water
1 tbsp Dijon mustard
2 tbsp garlic — minced
1/2 tsp salt
1 tsp pepper
1/2 tsp dry mustard
2 tsp oregano
1/2 tsp sugar
1/3 c red wine vinegar
1 c olive oil

Combine the egg yolk and water in a small bowl and whisk well. Cover the
bowl with a small plate and microwave on high for 10 seconds, or until the
mixture starts to expand. Continue to cook 5 seconds longer. Whisk with
a clean whisk. Cover and return to the oven 5 seconds. Whisk with a
clean whisk, cover and let sit 1 minute.

In a food processor, combine the egg, Dijon, garlic, salt, pepper, dry
mustard, oregano, sugar, vinegar and lemon juice; process to blend.
Slowly add the olive oil, processing until emulsified. Set aside.

Makes 1 1/2 cups.

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NOTES : Used in Cucina! Cucina! Chopped Salad.

Date: Thu, 16 Jun 94 13:09:54 MDT
From: Sharon.E.Badian@att.com

This is adapted from *The Africa News Cookbook.* It goes MUCH faster
if you have a pressure cooker. That’s what I used and you can go from
dried beans to dinner table in about an hour.

Beans and Potatoes (serves 8 easily)

2 cups dried pinto beans
3 large potatoes, peeled and chopped
2 stalks celery, chopped
salt to taste
large sweet onion, sliced

Cook beans until tender. That’s about 20 minutes in the pressure
cooker (what a marvel of technology!). Obviously, a lot longer if
you don’t have one. You could use canned beans too, if you wanted
to be quick about it.

Add potatoes and celery and cook until potatoes are tender. In the
pressure cooker that takes anywhere from 2-8 minutes, depending
how finely you chop the potatoes. I cut mine into large cubes and
it took about 4 minutes (but I live at 5500, so adjust accordingly).

Salt to taste.

Saute onion until browned. Mix in with beans and potatoes.

If you like it hot, a shot or two of hot sauce would be good.

WALNUT-ONION HERB BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 tb Active dry yeast
2 tb Sugar
1 c Warm water (105-115)
1 c Warm milk (105-115)
1 Egg
2 ts Salt
2 tb Walnut oil or unsalted buttr
1/4 c Chopped fresh dill
Or
1 1/2 tb Dried dill
4 1/2 c Flour
1/3 c Minced white onion
2/3 c Coarsely chopped walnuts

*This recipe is for making bread in a casserole dish with no
kneading. To make it in a bread machine cut liquid and flour in half.
In a small bowl, sprinkle the yeast and a pinch of sugar over the
warm water. Stir to dissolve and let stand until foamy, about 10
minutes. In a large bowl, combine the mild, remaining sugar, egg,
salt, oil or butter, dill and 1 1/2 cups flour. Beat with a wisk or
heavy duty mixer until smooth. Add the yeast mixture and remaining
flour 1/2 cup at a time, beating vigorously about 2 minutes. Batter
will be sticky. Cover with plastic wrap and let rise in a warm area
until doubled in bulk, about 1 hour. Sprinkle the onion and walnuts
over the top of the batter and stir down, beating vigorously to
evenly distribute. Turn into a well greased 3-quart casserole or
souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold.
Cover loosley with plastic wrap and let rise in a warm area until
doubled in bulk, about 30 minutes. Preheat the oven to 375 degrees.
Bake in the center of the oven until the top is crusty brown, hollow
when tapped and a cake tester inserted into the center comes out
clean, about 45-50 minutes. Run a sharp knife around the sides of the
pan and turn out of the pan onto a rack to cool right side up.
Variation: add 4 ounces mozzarella cheese, cut into cubes. *For Bread
machine, dump in all ingredinets and push start.

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LEMON MACAROON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust—–
1 c All-Purpose Flour
1/3 c Cake Flour
1 tb Sugar
1/2 ts Salt
3/4 Stick Unsalted Butter,
Chilled — cut into 4
Pieces
2 tb Vegetable Shortening (Solid)
Chilled — cut into pieces
3 tb Ice Water — (or more)
Filling—–
3 lg Eggs
2 lg Egg Yolks
1/4 ts Salt
1 1/4 c Sugar
1 1/4 c Shredded Sweetened Coconut
(about 5 ounces)
1 c Whipping Cream — chilled
1/4 c Fresh Lemon Juice
2 tb Unsalted Butter — melted
2 ts Grated Lemon Peel
2 1/4 ts Vanilla Extract
1/2 ts Almond Extract
2 ts Powdered Sugar
8 Thin Lemon Slices

FOR CRUST: Mix flour, cake flour, 1 tablespoon sugar
and salt in processor.
Add chilled butter and shortening and cut in, using
on/off turns, until mixture resembles coarse meal.
Add 3 tablespoons ice water and process until moist
clumps form. If dough is too dry, add more water by
teaspoonfuls.

Gather dough into ball; flatten into disk. Wrap in
plastic and refrigerate 1 hour. (Can be prepared 2
days ahead. Keep refrigerated. Let dough soften
slightly at room temperature before rolling out. )

Position rack in bottom third of oven; preheat oven to
350F. Butter 9-inch-
diameter glass pie dish. Roll out dough on lightly
floured work surface to 12-inch round. Transfer to
prepared dish. Trim crust edge, leaving 1/2-inch
overhang. Decoratively crimp overheang. Freeze 15
minutes.

Line crust with foil. Fill with dried beans or pie
weights. Bake until crust is set and rim is pale
golden, about 20 minutes. Remove foil and beans.
Cool completely. Maintain oven temperature.

FOR FILLING: Using electric mixer, beat eggs, egg
yolks and salt in large bowl to blend. Add 1 and 1/4
cups sugar and beat until mixture is thick and fluffy,
about 1 minute. Beat in coconut, 1/4 cup chilled
whipping cream, lemon juice, melted butter, lemon
peel, 1 and 1/2 teaspoons vanilla and almond extract.

Poor filling into crust. Bake until filling is golden
and set, about 40 minutes. Cool on rack. Refrigerate
until well chilled, about 3 hours. (Can be prepared 1
day ahead. Cover and keep refrigerated. )

Beat remaining 3/4 cup cream, powdered sugar and
remaining 3/4 teaspoon vanilla extract in large bowl
until stiff peaks form. Pipe whipped cream around
border of pie. Garnish with lemon slices and serve.

Serves 8.

Recipe By : pamram@bev. net (Pam Ramsey)

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CHICK PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried chick peas
6 c -Cold water
2 Onions,thinly sliced
1 tb Olive oil
1 t Salt

Lemon juice or wine vinegar

1. Wash and soak chick p[eas overnight in water to cover. The next day,
rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and
add the chick peas. 2. Remove the froth, then add the onion and olive oil.
Simmer until tender, about one to two hours. Add salt at the end and hot
water (not cold), if needed to make more stock. 3. Serve hot with lemon
juice or vinegar. Makes six servings.

Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams
fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking

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Bob’s Burger Soup

Recipe By : Bob Bowersox, 1995
Serving Size : 6 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. ground round
2 small chopped onions
1 can tomato juice — (48 oz.)
1 C. water
1 can cream of mushroom soup
1 1/2 t. basil
1/4 t. dill weed
1/4 t. Italian seasoning
1 1/2 t. marjorum
1/4 t. oregano
2 bay leaves
s p to taste
1 pkg frozen peas — (10 oz.)
4 oz. dry noodles
Note: increase to 6 or 8 oz.?

Saute beef with onions. Add tomato juice and water. Stir well. Simmer =

few mins. Add cream of mushroom soup and seasonings. Bring to boil. =

Add peas and noodles. Simmer 30 mins.

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Title: CORNSTARCH PASTE
Categories: Chinese, Condiment
Yield: 1 servings

—————————THIN—————————
3 tb Cold water
1 tb Cornstarch

—————————THICK—————————
1 tb Cold water
1 ts Cornstarch

Here’s a way to make the cornstarch paste called for
in many of our recipes.

Our recipes call for cornstarch paste as the
thickening agent without specifying the exact
proportions of cornstarch and water. This recipe is
offered as an approximate guide until you find what
works best for you. Some cooks prefer the thin paste,
some prefer thick.

Thoroughly mix together cornstarch and cold water.
Always stir mixture again just before using because
the starch settles.

—–

SPICED LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
2 tb Unsalted butter
1 Onion, chopped
2 Carrots, diced
2 Ribs celery, diced
1 Green bell pepper, cored,
-seeded and diced
1 sm “waxy” boiling potato,
-peeled and diced
1 t Ground cumin
1 t Ground pure chili powder
3/4 ts Ground allspice
1 sm Imported bay leaf and 5
-sprigs parsley
Tied together with kitchen
-string
1/2 lb Lentils, picked over
6 c Chicken broth
Salt
Freshly-ground black pepper

Place the olive oil, butter, and onion in a soup
kettle, set over low heat and cook until the onion has
softened, about 5 to 7 minutes. Increase the heat to
medium, add the carrots and stir-cook for 1 minute.
Add the celery and stir-cook for 1 minute. Add the
green pepper and stir-cook for 1 minute. Add the
diced potato, cumin, chili powder, and allspice;
stir-cook for 1 minute. Add the herb bundle, lentils,
and chicken broth; bring to a boil, then boil for 1
minute. Cover and simmer for about 1 hour, or until
the lentils are tender. The soup may be prepared in
advance up to this point.)

Season the soup with salt and fresh pepper to taste
and discard the parsley-bay leaf bundle. Ladle the
soup into warm bowls and serve steaming hot.

Makes 4 to 5 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.

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