Jicama-Black Bean Salsa

Recipe By : Stephan Pyles via The Dallas Morning News
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Salsas
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup black beans — cooked
1/2 cup jicama (peeled) — cut in 1/4″ dice
4 tablespoons mango — diced
2 tomatillos (husked) — rinsed and diced
1 small clove garlic — minced
1 medium red bell pepper — seed finely dice
1 medium yellow bell pepper — seed finely dice
2 scallions (white part only) — thinly sliced
2 serrano chilies — seeded and minced
2 teaspoons fresh cilantro — chopped
1/4 cup fresh corn kernels — roasted
2 teaspoons fresh lime juice
2 tablespoons vinaigrette dressig
salt — to taste

Combine all ingredients in a mixing bowl; mix well. Let sit for at least an
hour. Makes 4 servings.

Chef’s Notes: This recipe appeared in a recent Dallas Morning News column in
the Food Section. Chef Stephan Pyles is the chef/proprietor of Star Canyon
restaurant in Dallas and the author of the cookbook __The New Texas Cuisine__.

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TWINKIE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Butter
9 Twinkies
3 Eggs; large — seperated
1 Dash of Cream of tartar
1/2 cup Sugar
1/2 teaspoon Vanilla extract
6 ounces Chocolate chips — semisweet
1 cup Pecans — chopped
1 cup Heavy cream — whipped

Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in
thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg
whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate
chips in the top of a double boiler. Add egg yolks to chocolate, slowly,
continuing to stir over boiling water. Fold chocolate into egg whites. Spread
over Twinkies, then sprinkle with about half of the nuts. Layer on more
twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream
and a single whole Twinkie. Chill and serve.

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Title: Boston Baked Beans
Categories: Side dish
Yield: 4 servings

3 tb Teriyaki Marinade Sauce
— (Lite, Kikkoman)
3 tb Molasses
2 tb Brown sugar; packed
1/2 ts Instant minced onion
1/4 ts Dry mustard
1 cn Pork and beans (31 oz.)
— rinsed and drained
1/8 ts Liquid smoke

Combine first 5 ingredients in medium saucepan. Carefully stir in beans.
Bring to boil; simmer, uncovered, 5 minutes, gently stirring once. Blend
in liquid smoke; simmer 30 seconds longer.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Peach Or Apricot Butter – Crock-Pot

Recipe By : Rival Crock-Pot Book
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Peaches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cans Peaches — 28 oz. cans, drained
3 C Sugar — or 4 to taste
2 Tsp Cinnamon
1 Tsp Cloves
2 Tbsp Lemon Juice

Drain fruit and de-pit. Puree using blender or food processor. Pour in to
the crock-pot. Add remaining ingredients. Cover; cook on High 8 to 10 hours.
Remove cover during last half of cooking. Stir occasionally. Store in
refrigerator.

Variation: Fresh Peach or Apricot Butter – Wash, peel, pit and cook fruit til
soft. Add sugar when cooked [using /2 to 3/4 c sugar to each cup of fruit].
Add spices and cook as directed in recipes.

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Title: CHINESE PINEAPPLE CHICKEN (BOW LUO GAI)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken parts
1 Stalk celery
1 cn 8-oz. chunk style pineapple
1/2 c Water
1/2 tb Catsup
1 tb Rice vinegar
1 1/4 tb Sugar
Dash of salt
1 ts Cornstarch for thickening
2 ts Cold water for thickening
2 c Oil for deep frying

————————-MARINADE————————-
1/2 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped

————————–BATTER————————–
1 lg Egg
1 tb Water
2 1/2 tb Flour
3 tb Cornstarch

1. Skin and bone chicken. Cut intl 1 1/2″ cubes.

2. Sprinkle chicken with each of the ingredients
listed under “marinade,” mix well and marinate for 1/2
hour.

3. Cut celery into 1 1/2″ pieces; then, cut each piece
lengthwise into strips, juilenne style.

4. Drain pineapple, saving the juice.

5. Prepare batter by beating the egg, adding the
water, flour and cornstarch. Mix thoroughly.

6. Heat oil to 350 degrees in a small saucepan.

7. Dip chicken in batter and drop into the hot oil.
Deep-fry for 10 minutes. Remove and drain off excess
oil.

8. In wok, combine pineapple juice, water, catsup,
vinegar, sugar and dash of salt. Bring to a boil.

9. Add celery, chicken and pineapple. Cook for 1
minute over high heat.

10. Add thickening made by combining cornstarch and
cold water. Cook for 1 minute and serve.

SOURCE: Chopsticks, Clever, and Wok.

—–

1 unbaked pie shell
1 c. sugar (partly brown, more white
than brown)
1/4 c. or little less flour
Dash of salt
1/2 c. cream
Milk

Mix sugar, flour and salt in pie shell with your finger. Add the
cream (1/2 and 1/2 is fine). Finish filling crust with milk.
Sprinkle with nutmeg. Bake at 400 degrees for 15 minutes, then 350
degrees for 40 minutes.

Title: English Muffin Pizza
Categories: Italian, Syd’s book, Pizza
Servings: 3

6 English Muffins
4 oz Sliced Pepperoni
6 oz Monterey Jack Cheese
6 oz Pizza Sauce
Sliced Olives
Chopped Onion
Diced Green Pepper

Place English muffin halves on a cookie sheet. Spread each half with
enough pizza sauce to cover generously. Put 3-4 slices of pepperoni on
each half and then place a generous portion of shredded cheese on top of
each pizza. Place in a 350øF oven for approximately 15 minutes. Serve
hot. From: Syd’s Cookbook.

MMMMM

Mission Inn Tortilla Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ts Butter
1 1/2 ts Olive oil
1 lg Yellow onion — diced
28 oz Tomatoes — diced, canned
1 Whole jalapeno pepper (or
Serrano) — diced
6 oz Vegetable-juice cocktail
(V-8)
2 tb Chicken stock
2 c Hot water
3/4 ts Ground cumin
3/4 ts Paprika
1 pn Chili powder
1/2 ts White pepper
1 Clove garlic (or more) —
Minced
1 1/2 tb Tomato paste
1/2 c Fresh cilantro — chopped
1 tb Cornstarch
1 tb Water
6 Corn tortillas — 6-inch
Size
Vegetable oil — for frying
1 c Avocado — diced
2 c Grilled chicken breast —
Diced
1/4 c Fresh cilantro — chopped
1 c Cheddar cheese — grated

Heat butter and olive oil in heavy saucepan until
butter melts. Add onion and cook until translucent.
Add tomatoes and continue to cook until soft. Add
jalapeno and mixed vegetable juice. Bring to boil and
add stock and hot water. Bring to simmer. Add cumin,
paprika, chili powder, white pepper and garlic, and
cook, stirring occasionally. Add tomato paste and 1/4
cup cilantro and cook, stirring occasionally.

Mix cornstarch with 1 tablespoon water, then stir into
tomato mixture and simmer until liquid is shiny, about
10 minutes.

Meanwhile, cut tortillas into 1 1/2-inch strips or
cubes and deep-fry in hot oil. Remove and drain.

To serve, distribute 1/2 cup avocado, 1 cup chicken
breast, 1/8 cup chopped cilantro and half tortilla
strips among 6 bowls. Pour hot soup over garnish and
top with remaining avocado, chicken breast, chopped
cilantro and tortilla strips. Pass grated Cheddar on
the side.

Makes 6 servings.

Chef’s Notes: This recipe was shared by Joe D.
Cochran, Jr., the executive chef at the Mission Inn in
Riverside, California.

Recipe By : Mission Inn, Riverside, CA via LA
Times 10/26/95

From: Caitlin Davis Carlson, Seaview,wa

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CHOCOLATE MIDNIGHT MADNESS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese — soft
1/2 cup Mayonaise
1/2 cup Sugar
2 Eggs
1 package Semi-sweet chocolate chips
Melted
1 teaspoon Vanilla
1 Chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and real mayonaise
until smooth, gradually beat in sugar. Beat in eggs, one at atime, beat in
chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet.
Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours.

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RISOTTO WITH SEAFOOD DILL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Fish
Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium shrimp (16-24 count)
3 lb Assorted bivalves (in shell)
— such as Manila clams,
— small mussels, scallops
1 c Dry white wine
Water
1 bn Dill
1 sm Onion — finely diced
1 Bay leaf
1 qt Fish broth — -OR-
16 oz -Bottled clam juice
3 tb Olive oil
2 tb Unsalted butter
1 sm Onion — coarsely chopped
3 Garlic cloves — minced
2 c Arborio rice
4 Green onions — trimmed with
— about 4″ green and cut
— in 1/2-inch lengths
Salt
Freshly ground pepper
Lemon wedges (optional)
1 c Freshly grated Parmesan
— (optional)

Shell and devein the shrimp, rinsing only if
necessary. Reserve the shells to enhance the broth.

Heat the other shellfish, once kind at a time, in the
wine in a tightly covered pan. Remove them as they
open to a dish.

Strain the shellfish liquor into a pot through a sieve
lined with rinsed white paper toweling or tripled
cheesecloth. Add the shrimp shells, about 2 cups of
water, three or four dill sprigs, the coarsely chopped
onion, bay leaf, and fish broth or clam juice. Simmer
about 15 minutes, then strain and measure the broth.
You should have at least 2 quarts; add wine or water
if necessary to equal this amount. Add salt and pepper
to taste. Heat the broth to just below a simmer and
keep warm.

Meanwhile, saute the shrimp in 1 tablespoon of olive
oil for about 1-1/2 minutes, or until just pink.
Transfer the shrimp to the dish with the other
shellfish.

Place the remaining olive oil and butter in a large
casserole that can be used on the stove, cover, and
sweat the diced onion and garlic over medium-low heat.
When the onion is softened, add the rice, stir well,
and reduce the heat. Saute the rice gently for about
10 minutes, then stir in about 2 cups of broth. Raise
the heat again to medium-low. Continue stirring the
risotto and adding more broth, about 1/2 cup at a
time, as soon as the previous addition of liquid has
been absorbed.

Meanwhile, remove the leaves from five or six dill
sprigs and chop them.

The risotto will be creamy and the rice al dente when
it is done, in 16 to 20 minutes. Two or three minutes
before this point, stir in the bivalves, then the
shrimp, chopped dill, and green onions if desired.
When the dish is heated through, remove it from the
heat and add salt and pepper. If the risotto is too
thick, add more hot broth. Serve immediately. Pass
lemon wedges and cheese if desired.

* Source: The Herb Companion, August/September 1993 *
Typos by: Karen Mintzias

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