RED LENTIL SOUP -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Soups
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
2 md Onions — finely chopped
1/2 lb Red Lentils
6 c Beef Stock — or chicken
Stock
1 t Paprika
1 Bay Leaf
1/2 ts Salt
1/8 ts Pepper
1 t Dried Mint
1 t Dried Parsley

In a large soup pot, saute oil and onions. When onions
are soft, add lentils.
Stir several minutes. Add remaining ingredients. Bring
to a boil. Simmer until lentils are very soft, about
35 minutes. Soup may be pureed.

Recipe By :

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JAMAICAN OXTAILS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Oxtails, trimmed
1 Onion, sliced
1/4 c Soy sauce
1/4 c Flour
1/2 ts Salt
1 t Pepper
1/4 c Oil
1 Tomato, chopped
1 Bell pepper, chopped
1 Habanero chile, chopped
1 Garlic clove, pressed
6 c Hot water
3 tb Molasses
1 Thyme sprig

Place oxtails in a large bowl. Add sliced onion
and soy sauce. Mix well. Refrigerate at least 2
hours.
Combine flour, salt and pepper. Dredge oxtails in
mixture making sure all sides are covered. Reserve
onion. Heat oil in large Dutch oven until hot. Brown
oxtails.
Remove meat from pan, drain off all but 1-2
tablespoons oil. Add reserved onion, tomato, bell
pepper, chile and garlic to pan and saute lightly,
scraping up brown bits. Add hot water and molasses
and stir well. Return oxtails to pan and cook over low
heat for 1-1/2 hours. Add thyme sprig and continue to
cook 30 minutes longer.

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PEPPER RAINBOW SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken broth
1 md Onion, chopped
2 c Rice, cooked
4 Bell peppers, in
-assorted colors
1/2 ts Savory
2 ts Chives
2 Egg yolks
2 tb Lemon juice
Salt and pepper,
-to taste

Bring the broth to a boil. Cook the rice.

Chop the onion and saute the pieces until they are
golden brown. Add to the broth. Add the savory and
chives to the broth.

Clean the seeds and cores from the peppers and chop
the cleaned peppers into pieces. Set chopped peppers
aside.

Add the rice to the broth and cook for 5 minutes. Add
the chopped peppers to the boiling broth and simmer
for 1 minute. Meanwhile, beat the egg yolks in a 2-cup
bowl.

Thicken the soup with the egg yolks by adding the hot
soup to the beaten yolks a little bit at a time,
stirring constantly, until a cup or two of soup has
been added to the yolks. Dump this mixture back into
the simmering broth. Add the lemon juice. Season to
taste with salt and pepper. Serve.

NOTES:

* A light summer soup with multicolored peppers —
Every year in late summer, produce counters fill with
multicolored bell (capsicum) peppers. Green bell
peppers, red bell peppers, yellow bell peppers. Even
purple bell peppers. Creative chefs try hard to take
advantage of the splash of colors, and make rainbow
salads or rainbow appetizers. Here is a different way
to rejoice in multicolored peppers: pepper soup. The
peppers float to the top of a light broth and artfully
dodge your spoon as you try to eat them. Yield:
Serves 6-8.

* The thickening technique is identical to that used
in avgolemono recipes, which you can consult for more
details.

* The flavor and texture balance of the soup depends
on the amount that the peppers are cooked. The more
you cook them, the more their flavor exudes into the
broth but the more they lose their texture. I find
that about 2 minutes in simmering broth is the right
amount.

* You can have fun with colored geometric patterns as
you cut the peppers. They don’t have to be chunks.
You can cut the yellow peppers into circles and the
green peppers into long strips and the red peppers
into cross sections and the purple peppers into stocky
triangles. Be creative. The colored shapes will float
to the top of the broth and play hide-and-seek with
each other.

: Difficulty: moderate (egg yolk thickening and
pepper cooking require some practice).
: Time: 10 minutes preparation, 10 minutes cooking.
: Precision: No need to measure.

: Brian Reid
: DEC Western Research Laboratory, Palo Alto,
California, USA : decwrl!reid -or- reid@decwrl.dec.com

: Copyright (C) 1986 USENET Community Trust

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PEANUT BUTTER MUFFINS (AM)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Whole Wheat Pastry Flour
1 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 c AM Crunchy Peanut Butter
1/4 c AM Unrefined Vegetable Oil
1 1/2 c Fresh milk or water
-OR- milk substitute
4 tb Unsulphured molasses
-OR- raw honey

Stir flour, baking powder, and salt together. Cut in
peanut butter and oil with fork or pastry blender
until the mixture is like small grains. Add the milk
and molasses; stir just until well mixed, but do not
beat. Fill oiled muffin tins or muffin cups 2/3 full.
Bake 12 to 15 minutes at 350 F.

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: CAULIFLOWER WITH BEEF “SICHUAN STYLE”
Categories: Vegetables, Beef
Yield: 4 servings

1/2 lb Round steak; *
5 ea Nami black mushrooms
2 ea Carrots; medium
2 c Cauliflower
3 ea Green onions, minced
1/2 ts Ginger; fresh, minced
2 ea Cloves garlic, minced
1/2 ts Szechuan peppercorns, crushe
3 tb Peanut oil
1 x ———-marinade———-
1/4 c Soy sauce; thin
1/4 c Dry sherry
1 x ———–sauce————
1 c Chicken stock
1 ts Lan chi black bean paste wit
2 x Dashes of chinkiang black vi
3 x Drops sesame oil
1 ea Cornstarch paste; **
1 x ————-s————–
1/2 c Carrot stock; reserved
1/4 c Marinade
1/4 c Mushroom soaking liquid

* cut in 1/2 inch cubes. ** make into a thin
paste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++++
Combine soy and sherry for marinade. Marinate steak
pieces for 1 hour. Massage meat in marinade to aid
tenderizing; drain, reserving marinade. Wash and soak
mushrooms for 1 hour; drain, reserving soaking liquid,
thinly slice. Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1″ lengths
but turning the carrot a quarter tur (90 degrees)
between slices. Wash cauliflower, trim off thick part
of stems, and either break or cut florets into pieces
about the size of the carrot pieces. Parboil carrots
in boiling stock for about 3 minutes or until just
beginnin to soften. Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok. When oil
just begins to smoke, add drained steak cubes;
stir-fry briskly for 1 minute until meat begins to
lose pinkness. Don’t overcook meat or it will be
tough. Remove to holding plate. Swirl remaining oil
into wok.
Add ginger, garlic and peppercorns; stir-fry 15
seconds. Add cauliflower and mushrooms; stir-fry 1
minute. Add specified amounts of liquids generated
during preparation: reserved carrot stock, marinade,
and mushroom soaking liquid; bring to boil. Cover
wok; reduce heat to medium, and simmer 3 minutes.
Remove lid; turn heat to high. When sauce boils
again, add carrots and beef. Mix together. Splash
vinegar down sides of wok. Push ingredients out of
sauce, thicken with thin cornstarch paste. Sauce
should be a light gravy. Add seasame oil. Toss in
green onion. Serve.

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COLD CUCUMBER SOUP – NAING KUK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Cucumbers
2 tb Light Soy Sauce
1 1/2 tb White Vinegar
1 tb Chopped Green Onions
1/2 ts Sugar
1/2 ts Chili Powder
1 1/2 ts Sesame Oil
5 c Chicken Stock
2 ts White Sesame Seeds

Peel the cucumbers and slice very thinly. Place in a
dish and add the soy sauce, vinegar, green onions,
sugar, chili powder and sesame oil. Set aside for 1
hour, then add the chicken stock.

Toast the sesame seeds in a small pan over medium heat
until they turn golden and begin to pop, then grind
finely.

Transfer the soup to a tureen and sprinkle on the
sesame seeds. Serve at room temperature or slightly
chilled.

Typed by Syd Bigger.

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KOORMA VEGETABLE CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine
1 ea Hopped onion
4 ea Garlic cloves
14 oz Can plum tom w liquid, chop
4 oz Can mild chiles drained chop
1 t Grated ginger, salt, cumin
1 t Coriander, dry mustard
1/2 ts Turmeric, nutmeg, cinnamon
2 ea Potatoes, peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots
3 tb Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yogurt

Heat margarine in wok. Add onion saute until
translucent. Add garlic continue until onion golden.
Add tomatoes, chiles, ginger, salt and spices. Bring
to a simmer, then stir in potatoes, cauliflower, and
carrots. Cover and simmer over medium-low heat for 10
min., stirring occasionally, then stir in the
cilantro. Simmer for another 20 min over low heat,
until vegetables and tender but firm. While cooking,
there should be enough liquid to form a sauce; if
needed add additional water, but not so much that
becomes soupy.Steam string beans separately until
bright green and crisp tender. Stir into vegetable
mixture. Remove from heat and stir in yogurt. Serve
at once.

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Black And White Shortbread Squares

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 54 Preparation Time :0:37
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Flour
1/2 C Powdered Sugar
2 Sticks Butter — cut-up and softened
1 Tsp Vanilla Extract
6 Oz Semisweet Chocolate Chips — melted
8 Oz (To 10) White Chocolate, Imported — chopped
1 C Almonds, Roasted Lightly Salted — diced

1. Preheat oven to 350 F. In a food processor, combine flour, powdered
sugar, butter, and vanilla. Process until crumbly. Add melted semisweet
chocolate and process until dough leaves sides of bowl and forms a ball.
2. Press dough evenly over bottom of a foil-lined 10 x 15-inch jelly-roll
pan. Bake 17 to 20 mins, or until set.
3. Sprinkle cut up white chocolate evenly over top. Return to oven 1 to 2
mins, or until white chocolate melts. Remove from oven and let stand 2 to
3 mins.
4. With a table knife, spread melted white chocolate evenly over top.
Sprinkle almonds on top, pressing in slightly. Let stand 45 mins, then cut
into 54 squares about 1 1/2 inches; cookies will still be warm. Let cool
in pan. Refrigerate to set up white chocolate. Store, covered, in
refrigertor.

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WHOLE WHEAT MOLASSES BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
—–INGREDIENTS FOR SCRATCH REC—–
2 3/4 c Whole wheat flour
2 c Better for bread flour
2 pk Yeast
1 3/4 c Water — warm
1/2 c Molasses
1/4 c Brown sugar
1 tb Salt
2 tb Caraway seeds
2 tb Shortening
—–FOR BREAD MACHINE—–
1 pk Yeast
1 3/4 c Whole wheat flour
1 c Better for bread flour
3 tb Brown sugar
1 tb Caraway seeds
1 1/2 ts Salt
1 c Water — very warm
1/4 c Molasses
1 tb Shortening — melted

For Bread Machine: Put the ingredients into the pan in the order
given. Select white bread. Choose high crust setting. Push Start.
This is a very moist cake-like bread, and one of our favorites. Makes
1 loaf. Scratch Method: Combine whole wheat flour and 1 cup of the
Better for bread flour, yeast and Caraway seed. Heat the water,
molasses, brown sugar, shortening and salt, just till warm, stirring
to melt the shortening. Add to the dry mix. In an electric mixer,
beat at low speed for 30 seconds, then on high speed for 3 minutes.
Stir in enough of the remaining flour to make a stiff dough. Knead
the dough until smooth and elastic. Shape in a ball and let rise in a
greased bowl, until doubled. I speed up the rising by placing the
bowl of dough in the overn with the light turned on. Punch the dough
down and divide in half.
Shape in 2 loaves. Let rise on a greased baking sheet, until double.
Bake at 375 degrees 30 to 35 minutes. If you like the crust really
chew, brush the bread with warm water during the last 10 to 15
minutes of the baking. Remove from the sheet and cool on racks. Makes
2 loaves I have made this bread for many years. It is almost like
eating cake! My husband said he couldn’t tell the difference between
when I made this from scratch, and making it in the bread machine.
Shared by Barb Day

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Title: Pasta Variations
Categories: :Italy, Pasta, Sauce, ethnic
Yield: :6

3 c All-purpose flour*
1 ts Salt
3/4 c Plus 2 Tablespoons water

Instructions:
*Or unbleached flour.
Place flour in a mound on a large flat surface.
Make a well in the center. Add water and salt.
Using a fork, gently start to work flour from the side of the well
into the liquid mixture. Continue until dough becomes sticky and
difficult to work with the fork. Knead by hand to make a rough-looking
dough. Let dough rest 10 minutes. Knead dough until most of the flour
is used and dough is smooth and elastic, about 10
minutes. Divide dough into 3 or 4 balls and place balls in a plastic
bag; set aside to rest 30 minutes before rolling by hand. Roll out 1
ball at a time to desired thickness and cut into desired shape and
width.
Yield: Makes about 6 servings
Source: Sophie Kay’s Pasta Cookery
BEET PASTA: Drain 1 (8-oz) can cooked sliced beets.
Puree in blender with 1 Tablespoon vegetable oil.
Make a well in 2-1/2 cups all-purpose or unbleached flour. Spoon beet
puree into well. Add 1 teaspoon salt. Continue as directed above.
Makes about 4 servings.
BROCCOLI PASTA: Cook 10 ounces frozen chopped broccoli; drain. Puree
in blender with 1 room temperature, large egg. Make a well in 2-1/2
cups all-purpose or unbleached flour. Spoon broccoli puree into well.
Add 1 teaspoon salt. Continue as directed above. Makes about 4
servings.
EGG NOODLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
flour. Break 3 room temperature, large eggs into the well. Add 1
teaspoon salt. Beat mixture in the well with a fork about 10 strokes
before working in flour.
Continue as directed above. Makes 4 servings.
EGG PASTA: Make a well in 3 cups all-purpose, unbleached semolina or
whole wheat flour. Break 4 room temperature large eggs into the well.
Add 1 Tablespoon
vegetable oil, 1 Tablespoon water and 1/2 teaspoon salt. Beat mixture
in the well with a fork about 10 strokes before working in Continue as
directed above.
Makes about 6 servings.
LEMON PASTA: Make a well in 2 cups all-purpose or unbleached flour.
Add 1/3 cup lemon juice, grated peel of 2 lemons and 1/2 teaspoon salt
to the well. Continue as directed above. Makes about 4 servings.
ONION PASTA: Make a well in 2-1/2 cups all-purpose or unbleached
flour.
Break 4 room temperature, large eggs into the well. Add 2 Tablespoons
vegetable oil and 1 (1-1/4 oz) package dry onion soup mix. Beat
mixture into the well with a fork about 10 strokes before working in
flour. Continue as directed above. Makes about 4 servings.
PINEAPPLE PASTA: Make a well in 2-1/4 cups all-purpose or unbleached
flour. Gently add 1 (6 oz) can thawed, frozen pineapple juice
concentrate and 1/4 cup sugar to the well. Beat mixture in the well
with a fork about 10 strokes before working in flour. Continue as
directed above. Makes about 4 servings.
SEMOLINA FLOUR PASTA: Make a well in 2 cups semolina flour. Add 1/2
cup plus 3 Tablespoons water, 2 Tablespoons vegetable oil and 1
teaspoon salt to
the well. Continue as directed above. Makes about 4 servings.
SPICY ITALIAN PASTA: Make a well in 2 cups all-purpose or unbleached
flour.
Break 1 room temperature egg into well. Add 1/4 cup water, 2
Tablespoons vinegar, 1 Tablespoon vegetable oil and 1 (.06-oz) package
dry Italian salad dressing mix. Beat mixture in the well with a fork
about 10 strokes before working in flour. Continue as directed above.
Makes 3 to 4 dozen chips.
SPINACH PASTA: Cook 10 ounces of fresh or frozen spinach; drain. Puree
in blender with 1 room temperature, large egg. Make a well in 3 cups
all- purpose or
unbleached flour. Break another room temperature large egg into well.
Add 1-1/2 teaspoons salt. Beat mixture in the well with a fork about
10 strokes. Add spinach puree and beat before working in the flour.
Continue as directed above. Makes about 6 servings.
WHOLE WHEAT PASTA: Make a well in 2 cups sifted whole-wheat flour.
Break 2
room temperature large eggs into the well. Add 2 to 3 Tablespoons
water, 1 Tablespoon vegetable oil and 1 teaspoon salt. Beat mixture in
the well with a fork about 10 strokes before working in flour.
Continue as above. Makes about 4 servings.
ZUCCHINI PASTA: Cook 10 ounces cubed fresh zucchini in 1/2 cup
boiling water until tender; drain. Puree in blender with 1 room
temperature, large egg and 1
Tablespoon vegetable oil. Make a well in 4 cups all-purpose or
unbleached flour. Break another room temperature, large egg into well.
Add 2 teaspoons sugar and 1
teaspoon salt. Beat mixture in the well with a fork about 10 strokes.
Add zucchini
puree and beat before working in the flour. Continue as above. Makes
about 8 servings.
Posted to MM-Recipes Digest V4 #123 by BobbieB1@aol.com on May 3, 1997

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