ELEGANT CHESTNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chestnuts, roasted peeled
1 tb Oil
1/2 c Onion, finely chopped
1/4 c Celery, chopped
2 1/4 c Water
3/4 c Apple juice
1 t Tamari
1 Vegetable bouillon cube
—–OPTIONAL—–
1 d Nutmeg

* To roast chestnuts: Choose fresh, firm, unwrinkled
chestnuts with no signs of mold. On the flat side of
each chestnut make 2 cuts with a small, sharp knife,
from one end to the other in the shape of an X. Place
the chestnuts, cut side up, on a low baking sheet with
a thin layer of water on the bottom. Bake the
chestnuts for 20-25 minutes at 350F until browned and
the cuts peel back naturally from the heat. Test one
chestnut to be sure its “meat” is tender. When tender,
remove from oven, cool only slightly, peel and enjoy
or use in recipes. Some people like to boil the cut
chestnuts for easier peeling. This is okay, though
some nutrients and flavour will be lost.

Prepare chestnuts. Peel off the outer shell and the
fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until
semi-tender. Add the celery and saute until both are
very tender. Blend the water and apple juice with the
chestnuts and all the remaining ingredients*. Simmer
everything on low to medium heat (do NOT boil!) for
about 15-20 minutes or until hot throughout and the
flavours mingle. Enjoy this rich and tantalizing soup
with extra chopped or ground nuts as a garnish.

Keeps 4-6 days refrigerated.

*Two vegetable bouillon cubes may be used instead of
the tamari or miso. Also, 1/2 cup applesauce and 2 1/2
cups water can be used instead of the juice and 2 1/4
cups water. *Anne’s note: I would assume by reading
this, she means blend these ingredients in a blender
and return to the pot.

Jeanne Marie Martin, “Vegan Delights” posted by Anne
MacLellan

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Title: Shallot Puree – Great Chefs
Categories: Basics, Puree, Masterchefs, Frisco, M
Yield: 1 cup

3 ea Shallot, bulbs, peeled, 1/2 c Oil, olive
— chopped

Puree the shallot with 1/2 cup of olive oil. Drizzle a little
clear olive oil over the top of the puree and refrigerate overnight or
for up to a week if desired.

You can store this puree in the refrigerator for up to three
weeks without significant loss of flavor.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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Cheddar, Ham and Broccoli Sauce

Recipe By : Family Circle – 4/22/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz elbow macaroni
1 sma bunch broccoli — cut in bite-size
2 tbsp olive oil
1 med onion — chopped
6 oz smoked ham — diced
2 cloves garlic — finely chopped
1/2 tsp salt
1/8 tsp black pepper
2 c sharp cheddar cheese — shredded

Cook macaroni in large pot of boiling water following package
directions. Stir in broccoli 2 minutes before end of cooking.

Meanwhile, heat oil in large, deep, nonstick skillet over medium-high
heat. Add onion and ham; cook, stirring, until onion has softened,
about 2 minutes. Add garlic; season with salt and pepper.

Drain pasta and broccoli, reserving 1/4 cup water; toss in bowl with ham
mixture and cheddar. Add 3 tbsp water, more if needed.

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From: Barbara Freijomil
Date: 5 Aug 1995 07:37:58 -0600

Conway Twitty Cake

1 1/2 sticks butter
1 1/2 c. flour
1 c. chopped pecans

mix all together and press into greased 9 x 13 pan. bake at 350 degrees
for 25 minutes.

8 oz. cream cheese
1 c. sugar
1 large cool whip

mix 1/2 cool whip with cream cheese and sugar. spread onto the pressed
mixture above.

1 small instant vanilla pudding
1 small instant chocolate pudding
3 cups milk

beat for 3 minutes. Put on top of cream cheese layer. top with other
half of cool whip.

Title: Chocolate Spiders
Categories: Kids, Halloween, Candies
Yield: 2 dozen

12 oz Twizzlers; chocolate flavor
4 oz Milk chocolate candy melts

Cut twizzlers into 1 1/2″ pieces. Slice each piece in half
lengthwise. On waxed paper place 4 legs (pieces) on each side and
then drop 1 tsp melted candy in middle for body. Use a toothpick to
smooth to uniform circle and connect all candy pieces. Cool
completely before removing from waxed paper. Source: Gifts That
Taste Good (ISBN 0-942237-09-9)

MMMMM

Pork And Pepper Stew With Oranges

Recipe By : COOKING RIGHT SHOW#CR9621
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Mexican Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 Pounds boneless pork shoulder or butt* — trimmed
Kosher salt and freshly ground black peppe
4 Tablespoons olive oil
2 Pounds onions, halved and thickly sliced
4 Tablespoons garlic — thickly sliced
1 Cup diagonally cut celery, in 1/2 inch slices
3 Medium poblano chiles, seeded — thickly sliced
1 Teaspoon jalapeno chile — minced
1 medium red bell pepper — thinly sliced
3/4 teaspoon fennel seed
2 teaspoons dried oregano
2 cups canned tomatoes in juice — diced
2 1/2 cups rich chicken or vegetable stock
1/2 cup dry white wine
2 tablespoons California or New Mexico chile powder
1 teaspoon dried shrimp powder (optional)
1/3 cup golden raisins
2 tablespoons fresh cilantro — chopped
–Garnish–
Orange segments
cilantro sprigs
Orange-cinnamon rice (recipe follows)

Season the pork liberally with salt and pepper. In a heavy casserole or
Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork,
in batches if necessary. Remove and set aside. Add the remaining 2
tablespoons of the oil to the pot and saute the onions, garlic, celery,
poblanos, jalapeno and the red pepper over moderate heat until just
beginning to color. Add the fennel seed, oregano, tomatoes, stock, white
wine, chile powder and shrimp powder and bring to a boil. Add the pork and
the raisins, reduce the heat, cover, and simmer gently until the pork is
tender, about 35 to 40 minutes. Remove from the heat and skim any fat from
the top.

Just before serving, stir in the chopped cilantro. Serve with
Orange-Cinnamon Rice and garnish with orange segments and cilantro sprigs.

Yield: 6 to 8 servings

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NOTES : *cut into 2 inch cubes

Title: MINCED SQUAB B1
Categories: Chinese, Poultry, Appetizers
Yield: 2 servings

2 tb Peanut oil
2 Squabs, skinned, boned
– and finely chopped
2 Garlic cloves; minced
2 sl Ginger; minced
8 Fresh chinese mushrooms,
-washed, soaked,
-and chopped fine
8 Water chestnuts, skinned,
-washed, chopped fine.
1/4 c Virginia ham, chopped fine
1 tb Dark soy sauce
1 tb Oyster sauce
1/2 ts Sugar
1/2 ts Salt
1 ts Sesame oil
1/2 c Chicken stock
-(homemade or canned)
2 Stalks scallions; minced
2 ts Cornstarch, mixed with
2 ts Water
1/4 c Bamboo shoots, chopped fine
8 Iceburg lettuce leaves
Hoisin sauce
-(for individual garnish)

Heat the wok and add the oil. When the oil is very
hot, add the squab, garlic, and ginger. Stir-fry for 2
minutes. Add the mushrooms, water chestnuts, bamboo
shoots, and Virginia ham. Stir-fry for 1 minute. Add
the soy sauce, oyster sauce, sugar, salt and sesame
oil. Stir-fry for another minute. Add the chicken
stock and cover for 2-1/2 minutes. Add the scallions.
Thicken the mixture with the cornstarch blend. Mix
thoroughly. To serve, spoon 2 tablespoons of the
minced squab onto 1 lettuce leaf, top with 1 teaspoon
Hoisin sauce, roll up like a tortilla, and eat with
the fingers. (see part 2 for more)

Temperature (s): HOT, ROOM Effort: DIFFICULT Time:
00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81

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Title: STUFFED FIGS AND DATES
Categories: Snacks, Desserts
Yield: 1 servings

Figs
Pitted dates
Shelled walnut halves
Unsweetened shredded
— coconut

Cut out the centre of each fig place a walnut half inside. Cut open the
adtes do the same. Roll each stuffed fruit in shredded coconut. Make as
many as you want.

“Sundays at Moosewood Restaurant Cookbook”

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Title: AMBUSH CHILI*
Categories: Chili, Tex-mex, Main dish, Meats
Yield: 8 servings

3 lb Lean rough grnd chuck steak
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers
-(2 seeded chopped)
-balance gashed
2 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstarp molasses
12 oz (1 can) beer (not Lite)
2 oz Sour mash whiskey
1 oz Vietnamese hot sauce or
– Tabasco sauce
5 Cloves garlic crushed
3 tb * masa harina (fine yellow
-corn meal)
1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste

Saute’ onions, garlic, and chopped peppers in 4
Tblspns of peanut oil or bacon grease. Add the meat
cook until browned. Add other ingredients except the
cumin. Stir constantly until it reaches a boil. Boil
for 3-5 minutes then lower heat and cook, stirring
often. After cooking for 10 minutes add 1 Tblspn of
cumin and stir it in. Cook for 1 hour on simmer then
add the remnaining cumin. Cook for 15 minutes more and
serve! This the recipe for my own AMBUSH CHILI, that
has won in many cook-offs, and is retired from
competition. The new recipe is called Ambush-2 Chili
and has been entered now, in some 12 cook- offs and
has placed each time including 3 1st’s! “CHILI RULE
#1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH,
NOT PART OF CHILI!”

I believe this is from dandy Don Huston, down Floriday
way… Reposted by Bud Cloyd

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Ingredients of Mexican and Southwestern Cooking – 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INFORMATION ONLY—–

ACHIOTE SEED: The dried reddish seeds of the annatto tree give food a bright
orange-yellow tint when they are cooked first in hot fat; then, the seeds
themselves are discarded. Sometimes they are ground to a powder and stirred
into such foods as butter for color. They impart a flavor that is gentle and
hard to describe; like that of saffron, it has an earthy quality.

ADOBO: A piquant sauce of tomato, vinegar and spices.

ANISE SEED: This small, elongated seed tastes sharply of licorice.

ATOLE BLUE CORNMEAL: This is blue corn that has been dried, roasted, and
ground specifically to be used in make ATOLE, a cornmeal gruel.
Blue corn, unlike ordinary field corn, is always dried and ground before use.
Cornmeal, blue, yellow, or white, can be used as a thickener.

AVOCADO: This fruit is ripe when the flesh under the leathery skin yields to
light pressure. A hard avocado will ripen if left at room temperature for two
or three days. The Haas or California type is smaller and darker green than
the emerald type grown in Florida, and some say it is more flavorful as well.
Keep avocado flesh from discoloring by brushing it with lemon juice as it is
peeled.

BEANS: It takes time to prepare dried beans, but the result is a tender bean
that is still firm. Canned beans are sometimes mushy, but they are convenient
to keep on hand and are packed in liquid that adds flavor to many recipes.
Dried beans keep almost indefinitely. Before cooking dried beans, rinse them
well and pick them over for stones or inferior beans.

TYPES OF BEANS:

BLACK BEANS: (frijoles negros, turtle beans) though small, have a hearty
flavor. South American cooking makes great use of them.

With their dramatic dark purple-blue color, they lend themselves nicely to
garnishes.

BLACK-EYED PEAS: (cowpeas) are the seeds of the cowpea, an annual vine.
They are tan with a blackish stain, hence “black-eyed”.

GARBANZO BEANS: (chickpeas) are Spanish in origin. These rounded beige beans
have a nutty flavor.

NORTHERN BEANS: are white, relatively large and mild.

PINTO BEANS: (frijoles) are charmingly speckled with brown on a pale or
pinkish background.

RED BEANS: are favorites in the southern states. Pinto beans may be
substituted.

BUFFALO: This commercially raised red meat is lower in cholesterol and fat
than beef. Unlike beef, it isn’t marbled with fat.
Accustomed as we are today to tender cuts of meat, buffalo is best enjoyed
ground rather than steaks.

CAPERS: These are the pickled, green buds from the prickly caper bush. They
are somewhat smaller than raisins and are bottled in brine.

CAYENNE: See Chile.

CHAYOTE: (christophine, mirliton, vegetable pear): Related to gourds,
chayote squash have none of their brilliant decoration. Light green skin
encases firm flesh of an even paler green. Chayote may be baked, steamed,
stuffed and sauteed. A 1 lb Chayote makes a nice serving for two or three
people.

CHEESE: Traditional Mexican cheeses were mad with goat’s or sheep’s milk.
The following cheeses are used in this style of cooking:

CHEDDAR: is a mild firm cheese of English origin that becomes more sharp with
age. It melts beautifully.

CHIHUAHUA: (Asadero Or Oaxaca) is white, creamy and tangy.
Sometimes it is sold braided. Mozzarella or Monterey Jack may be substituted.

CO-JACK: is an American invention. Block cheese marbled with Colby and
Monterey Jack.

COLBY: is a slightly sharp cheese with a flavor similar to that of Cheddar.
This American cheese has a rather soft open texture.

MONTERY JACK: is a mild cheese usually sold in blocks. It softens at room
temperature.

QUESO ANEJO: is an aged, hard grating cheese. It ranges from pale cream to
white in color and is quite salty. Romano or Parmesan may be substituted.

QUESO FRESCO: (Ranchero seco) can be compared to a very salty farmer’s
cheese. A reasonable substitute for this crumbly cheese is Feta Cheese.

SIERRA: is another rather dry sharp cheese that grates easily. Romano or
Parmesan may be substituted.

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