PEPPER-AND-TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sm Ancho chiles — -ÿÿ
1 t Ground red chile (or more)
3 tb Olive or sunflower seed oil
2 md Red onions — thinly sliced
2 Bay leaves
1/8 ts Ground cloves
1/4 ts Ground coriander
5 Parsley sprigs — chopped
4 Garlic cloves
– peeled coarsely chopped
Salt
1 lb Red peppers or pimientos
– thinly sliced
1/2 lb Chopped savoy — -ÿÿ
-Smooth-Skinned Cabbage
6 c Water or stock
1 lb Very ripe tomatoes — peeled,
-seeded and chopped
-(juice reserved)
Creme fraiche
Chopped cilantro
– for garnish

REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into
few large pieces, cover with 1 cup water in small saucepan and bring to
boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add
onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium
heat several minutes until onions have begun to soften, then add salt,
peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2
cup water or stock, cover pan and cook over low heat 10 minutes. When
vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons
chile powder. Add tomatoes, their juice and remaining water or stock. Bring
to boil, then reduce heat, cover and simmer very slowly 30 minutes. When
finished cooking, remove bay leaves and puree soup until completely
blended. Return it to pan and season with salt, if needed. Add more chile
if desired. Serve soup with swirl of creme fraiche and sprinkling of
chopped cilantro.

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Title: BLACK BEAN AND RICE BURRITOS
Categories: Vegetarian, Tex-mex, Main dish
Yield: 6 servings

1 c Uncooked basmati or quick
Cooking brown rice
12 6-inch flour tortillas
16 oz Canned cooked black beans
–including bean liquid
1 Clove garlic, minced
1 Tomato, chopped
1/4 c Chopped onion
1 ts Chili powder or to taste
1/2 ts Ground cumin or to taste
Chopped green onions and
Salsa for garnish

Cook rice according to package directions. Set aside.
Wrap tortillas in aluminum foil and place in a
200-degree oven to warm. Combine beans, bean liquid,
garlic, tomato, onion, chili powder and cumin in a
saucepan; simmer until tomato begins to soften, about
5 minutes.

Remove tortillas from oven. Place a heaping
tablespoon of rice and 1 to 2 tablespoons of bean
mixture in a warm tortilla. Garnish with green onions
and salsa, and roll up like a burrito. Makes 12
burritos.

Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g.
carb.; 0 chol.; 158 mg sod.

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BLACK BEANS (with the broth you can make a soup)

Recipe By : Patricia Wriedt
Serving Size : 1 Preparation Time :0:00
Categories : Beans Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 kilogram black beans — dried
2 medium onions
4 leaves epazote
2 liters or more water.

Let the dried black beans stand one night with water enough for to cover all,
next day cook with the same water add more if needed, adding epazote leaves,
onion and salt. when the beans are cooking you only can add boiling water if
need to add more. The beans will be done when are soft.

The beans are ready for fry, in some vegetable oil fry the other onion chopped,
when it is transparent add the beans as you wish, mashed all or mashed some, do
not add much broth, you can use it (the broth) for to make a soup with it, then
cook for a 20 or 30 min or more.

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BRANDIED CHERRY CLAFOUTI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Fruit
Pies Pastry Rcrockett
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups drained black or red cherries
(preferably canned in water)
1/4 cup brandy or cognac
2/3 cup sugar
Butter for pan
2/3 cup all-purpose flour — sifted
1 cup milk
3 large eggs
1 tablespoon vanilla extract
1/8 teaspoon allspice
1 tablespoon lemon zest
1/8 teaspoon salt
Confectioners’ sugar

In nonreactive bowl, mix drained cherries, brandy and 1/3
cup of the sugar. Let sit for 1 hour.

Preheat oven to 425 degrees. Butter a 9-inch pie pan.

Place flour in medium bowl and make a well in the center.

Drain cherries, reserving the liquid. Pour liquid into a
blender and add remaining 1/3 cup sugar, plus the milk,
eggs, vanilla, allspice, lemon zest and salt. Blend well.

Pour liquid mixture into the well in the flour and blend
into a smooth batter. Spread cherries evenly in prepared
pan. Pour batter over fruit. Bake in the preheated oven for
5 minutes, then reduce heat to 350 and bake 45 to 50
minutes more until claf outi is puffy and golden. (A sharp
knife inserted in the center should come out clean.) Let
cool. Dust with confectioners’ sugar and serve warm.

Per serving: 216 calories, 5 gm protein, 38 gm
carbohydrates, 3 gm fat, 84 mg cholesterol, 1 gm saturated
fat, 80 mg sodium

The Washington Post

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NOTES : An adaptation of a recipe from New York chef and cooking
teacher Katherine Alford, this is elegant, impressive and
easy to make. In the summer you can make this with fresh
cherries, but it works just as well now with canned.

CAPPELLACCI (STUFFED PASTA SQUARES)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Main dish
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTA SQUARES—–
4 Eggs
2 ts Oil
1/2 ts Salt
2 c Flour
—–TOMATO SAUCE—–
1 md Onion — finely chopped
5 Garlic cloves — crushed
10 tb Olive oil
2 cn Italian-style tomatoes
-(14 1/2 oz. size cans)
-cut in small pieces
8 Fresh basil sprigs
2 ts Salt
Pepper
1 tb Sugar
—–FILLING—–
1 1/2 lb Ricotta cheese
3/4 lb Spinach — cooked and chopped
1 t Ground nutmeg
4 Eggs
Grated Parmesan
-ÿÿSharp pecorino cheese
Salt, pepper
—–FOR COOKING WATER—–
1 tb Oil

Combine 4 eggs, 2 teaspoons oil and 1/2 teaspoon salt in bowl and whisk
until well blended. Add flour, a little at a time, beating after each
addition. Turn out onto well-floured board and knead several minutes until
dough is firm and smooth but not dry. Add more flour if necessary to
prevent sticking. Cover and let stand at slightly warm temperature about 30
minutes to ripen. Cut dough in 2-inch portions and roll out slightly to
flatten enough to fit into pasta machine. Roll in machine starting with
thickest setting and progressing to next to finest setting until pasta is
very thin (expansion takes place during cooking). Continue until all dough
is rolled into strips. Place strips on floured board and sprinkle lightly
with flour. Cut in 4-inch squares and let rest 10 minutes before filling
and cooking.
Meanwhile, to make sauce, saute onion and garlic in olive oil until golden.
Add undrained tomatoes, basil and 2 teaspoons salt. Season with pepper to
taste. Bring to boil and simmer 15 minutes. Add sugar at last minute.
To make filling, combine ricotta, drained spinach, nutmeg, 4 eggs and
Parmesan to taste in bowl and mix well. Season to taste with salt and
pepper.
Bring large pot of generously salted water to boil. Add 1 tablespoon oil.
Drop each piece of pasta into boiling water and cook 3 to 4 minutes, or
just until pasta floats to surface. Remove at once and plunge into bowl
filled with ice water 1 minute. Drain pasta on clean cloth to prevent
sticking. Place 1 tablespoon filling in center of each pasta square. Fold
square into triangle, then again into smaller triangle. Press edges to
seal. Pour layer of tomato sauce in large baking pan. Arrange cappellacci
in rows, slightly overlapping. Cover with remaining sauce and sprinkle with
additional Parmesan cheese. Bake at 400F 5 to 7 minutes.

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Paradise Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Raspberry jam
4 oz Margarine
4 oz Caster sugar
1 Egg, beaten
2 tb Chopped glace cherries
2 tb Chopped walnuts
2 tb Ground almonds
Vanilla essence
Caster sugar for dusting

Set oven to 350F or Mark 4. Grease an 11 inch x 7 inch
baking tin. Roll out the pastry on a floured surface
and use to line the tin. Bake blind for 10 minutes.
Meanwhile cream the margarine and caster sugar
together in a bowl. Stir in the beaten egg and the
cherries, walnuts and almonds. Add the vanilla essence
and mix well. Spread a layer of raspberry jam over the
bottom of the pastry case. Spoon the mixture on to the
jam, level off and bake for 30-35 minutes. Sprinkle
with caster sugar and leave to cool in the tin. When
cold cut into squares.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: LOW FAT BANANA BREAD
Categories: Breads, Fruits, Desserts, Low-fat
Yield: 2 loaves

2 c Sugar
1 c Applesauce
8 oz Healthy Choice Egg Product
2 ts Vanilla
6 Ripe Bananas-mashed
4 c Flour
2 ts Baking Soda

1. Cream together sugar and applesauce.
2. Add egg product and mix well.
3. Add vanilla and bananas and mix well.
4. Sift flour with soda, add gradually until all blended in.
5. Bake both loaves at 325 for about an hour. (With both loaves
in the oven at the same time it usually takes a little longer.

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Spicy Eggplant Spread

Recipe By : Nathalie Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Sauce
Grilling

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pound eggplant — halved
2 tablespoons oil
2 medium onions — 1/2-inch cubes
2 garlic cloves — finely chopped
2 teaspoons ground coriander seeds
1 teaspoon turmeric
1 teaspoon sugar
1/4 cup yogurt
Salt and pepper

Preheat the oven to 400 degrees F. Place the eggplant, cut-side down, on a
foil-lined baking sheet. Bake 30 to 45 minutes, or until soft. Remove from the
oven and set aside to cool. Alternatively, you can grill the eggplant over hot
coals. When cool enough to handle, peel and cut the pulp into large chunks.
This can be done a day or two in advance and kept in the refrigerator. Heat
the oil in a large saucepan over medium-high heat. Add the onion and cook 2 to
3 minutes. Then add the garlic and continue cooking until soft but not brown,
about 2 minutes. Add the eggplant, coriander, turmeric, and sugar. Cook until
soft and well combined, about 5 to 10 minutes. Stir in the yogurt and season
generously with salt and pepper. Serve hot, warm, or at room temperature.

Yield: 2 to 2 1/2 cups

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ELECTRONIC GOURMET’S FRENCH ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Yellow Onions, thinly sliced
(about 5 cups)
3 tb Butter
1 tb Oil
1 t Salt
1/4 ts Sugar
3 tb Flour
8 c Boiling Brown Stock
1/2 c Dry White Wine or Vermouth
3 tb Cognac
Rounds of Hard Toasted Bread
2 c Swiss Cheese, grated

1) Cook the onions slowly with the butter and oil in a
covered saucepan
for 15 minutes.

2) Uncover, raise the heat to moderate and stir in the
salt and sugar.
Cook for 30 to 40 minutes stirring frequently until
the onions have
turned and even, deep golden brown.

3) Sprinkle in the flour and stir 3 minutes.

4) Off heat, blend in the boiling liquid. Note that
instead of brown stock
you may use canned beef bouillon (same quantity).
Or, and equal part of
boiling water plus stock or bouillon.

5) Add the wine and season to taste. Simmer partially
covered for 30 to 40
minutes or more, skimming occasionally. Correct
Seasoning.

6) Set aside uncovered until ready to serve, then
reheat to simmer.

7) Just before serving, stir in the cognac. Pour into
french onion soup
bowls over the rounds of bread. Cover with cheese.
Bake at 350 F until
cheese melts.

Typed for you by Peggy and Bruce Travers,Cyberealm BBS
Watertown NY 315-786-1120

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title: many bean soup
categories: soup
servings: 12

1 lb dried beans
2 t salt
2 qt water
1 lb smoked ham shank
1 c onion
24 oz canned tomatoes
1/4 c fresh lemon juice
1 t garlic

combine beans, salt, and water to cover in a large pot, over a high flame
heat to a boil, cook for 5 minutes, remove from heat, cover, and let
stand for 1 hour
drain, rinse, and drain well
combine beans, 2 quarts water, and sausage or ham hocks heat to a boil,
reduce heat, and
simmer for 2-3 hours
add remaining ingredients-mix well
season to taste
simmer for 30 minutes, until beans and sausage or hocks are tender
remove sausage or hocks from beans
cut into bite-size pieces, discarding bones, and return to pot serve hot,
with hot buttered
cornbread to the side

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