Title: Jamaican Rice And Peas
Categories: Veg-cook, August
Yield: 1 servings

1 1/2 c Dried red kidney beans,
Soaked overnight
1 Clove garlic, crushed
x Salt
1/2 c Unsweetened coconut milk
2 Scallions, chopped
2 Sprigs fresh thyme
1 Whole Scotch Bonnet Chili (I
Usually use several
Cayennes)
x Black pepper
2 c Long-grain white rice

Boil the beans, garlic and salt until the beans are tender. Save three cups
of the liquid, discarding the garlic. Return the beans and the three cups
liquid to the pot (if there’s not enough of the cooking liquid use water),
along with the coconut milk, scallions, thyme, chili, and black pepper and
salt to taste. When it comes to a boil, add in the rice. Let it boil for
20 minutes, then remove it from the heat and let it sit for 15 minutes.
Stir it with a fork. Do Not Eat the chili pepper.

I’ve made this with canned beans, skipping the first step and just dumping
them in with 3 cups water and some garlic powder, and everything else.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94, Aug.
30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

—–

Beef Soup With Liver Balls [Dumplings]

Recipe By : Good Housekeeping Around the World Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups Quick Bread
Beef Dumplings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SOUP
2 Pounds Short Ribs Or Chuck Bone In — 1 To 4 Pieces
2 Large Onions — sliced
3 Stalks celery — sliced, up To 4
4 Teaspoons Salt
3/4 Teaspoon Pepper
2 Quarts Water
2 Carrots — halved, pared
3 Tomatoes — chopped
4 Sprigs parsley
LIVER BALLS
1 Cup Ground liver — (1/2 lb)
1 Cup Dried bread crumbs
3 Tablespoons Flour — all-purpose
2 Eggs
1/4 Parsley — snipped
1 Teaspoon Salt
1/8 Teaspoon Dried marjoram
1/8 Teaspoon Mace
1 Centiliter Garlic — minced

SOUP: Wash meat; place in large kettle; add onions and celery (include tops), s
alt, pepper and water. Cover; bring to a boil; then skim off scum. Reduce heat
so meat just simmers; then cook 1 1/2 hours. Add carrots, tomatoes, and parsley
; cook 1 hour or until meat is tender. Meanwhile, make liver balls.

LIVER BALLS: Combine liver with bread crumbs, flour, eggs, parsley, salt, peppe
r, marjoram, mace and garlic. Let stand until soup is done; then shape into bal
ls about the size of golf balls. Remove tender meat, bone, and carrots from sou
p; cut meat and carrots into bite-sized pieces; return to soup. Then bring soup
to a boil; drop in liver balls, cover; cook 10 minutes. Serve.

SOURCE: Good Housekeeping Around the World Cookbook The Hearst Corporation 1958

Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/1993

Posted to Rec-food-recipes by Jim Weller

busted by Judy R.

– – – – – – – – – – – – – – – – – –

Title: Lime Waldorf Salad
Categories: Salads
Yield: 1 servings

1/2 c Water
2 tb Lemon juice
2 Cored and cut in half firm
Ripe bosc/anjou pears
2 Cored and cut in 1/2-in
Pieces celery stalks
2 Tart green apples cut
Lengthwise then in 1/2-in
Pieces
2 Peeled and cut in 1/4-in
Dice carrots
1 c Walnut halves
1 c Golden raisins
Lime mayonnaise
1 tb Chopped fresh mint
2 tb Sunflower seeds

Mix water and lemon juice in a large bowl. Toss in pears and apples;
let rest for 10 minutes. This will prevent discoloration. Drain
fruits, discarding liquid, pat dry and return them to bowl. Add
celery, carrots, walnuts and raisins. Toss with lime mayonnaise.
Cover and refrigerate for 1 hour. Before serving, mix well and
sprinkle top with mint and sunflower seeds.

MMMMM

SOUTHERN BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Sifted, self-rising flour
1/2 c Lard or shortening
1 c Buttermilk

From “A Treasury or Southern Baking” by Prudence
Hilburn. HarperCollins; 1993.

Preheat the oven to 475’F. Lightly grease a baking
sheet.

Put the flour in a large mixing bowl. Make a well in
the center. Add the shortening (lard) and buttermilk.
Start working the flour into the milk and shortening,
squeezing the mixture through the fingers until a soft
dough is formed. This will be a sticky dough. Lift the
dough from the bowl and start folding, gently kneading
or pressing with the fingertips, and turning the dough
until it is no longer sticky. Pat the dough to a
thickness of about 1/2". Cut with a 2″ biscuit cutter.
(Or instead, many Southern bakers prefer to pinch off
small portions of dough to make balls about 1 1/2″ in
diameter. Roll balls in your palms, place on baking
sheet, and press with knuckles to flatten slightly.)
Place on baking sheet. If you want outside to be
crispy, the biscuits should be placed about 1″ apart.
For a soft biscuit, place with edges touching. Bake
for about 8 minutes, until lightly browned. Best
served hot from the oven, with butter, if desired.

– – – – – – – – – – – – – – – – – –

Crockpot Black Beans Rice

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Dried black turtle beans
1 lg Bell pepper (diced)
1 Hot pepper (optional)
4 ds Tabasco (optional)
4 lg Onions (diced)
6 cl Garlic (diced)
3/4 c Celery (diced)
1/4 c Parsley (minced)
2 tb Oregano (minced)
2 tb Basil (minced)
2 Bay leaves
1 pn Cloves (2 to 3)
1/2 ts Ground cumin
4 Beef boullion cubes
2 tb Vinegar (add last)
1 lb Lean bulk pork sausage
1 lb Pork (boneless cubed)
1 lb Stew beef chunks
1/2 lb Ham, smoked (1/2″ cubes)
1 1/2 lb Smoked link sausage cut into
1″ to 2″ lengths
Salt and pepper to taste

Beans: Wash and look for gravel then soak overnight in a bowl being
sure beans are well covered with water. For cooking use a large crock
pot.

Meats: First, brown bulk sausage in a skillet and pour off excess
grease. Add other meats and stir to brown. Add bell pepper, onion,
garlic, celery, and spices. Salt and pepper moderately, taste after
cooking several hours and add more if needed.

Add beans and soak water. If necessary add more water to cover entire
ingredients by at least two inches. Stir in four bouillon cubes.
Cover and cook on crock pot high for three hours then turn to low for
at least six hours.

I like to use the crock pot and leave it cooking on low overnight. I
stir it about twice and sometimes find it necessary to add water. If
it gets too thin, take about 1/2 cup of beans and mash with a fork
until pasty to add back as a thickener. About an hour before serving
stir in vinegar.

I enjoy hot and spicy foods so I like to add the hot pepper (jalapeno,
habanero or whatever you like) and Tabasco. If you don’t like it hot,
then leave them out or serve the Tabasco at the table.

Serve beans and meat over rice. I have found brown rice to be quite
tasty but white rice is fine too. Serve in a soup bowl and top with
fresh chopped onion.

Roy Olsen, roy@indy.net
http://www.indy.net/~roy/

– – – – – – – – – – – – – – – – – –

GREEK EGGPLANT ROUNDS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Thin eggplant slices (about
-1/4 inch thick)
1 t Olive oil, divided
1 tb Tahini (sesame paste)
1 md Tomato, cut into 6 (1/4 inch
-thick) slices
2 oz Feta cheese, crumbled
1/2 ts Oregano leaves
1/4 ts Pepper

On nonstick baking sheet arrange eggplant slices in a
single layer and, using a pastry brush, lightly brush
1/2 tsp oil over top of eggplant slices. Broil 5 to 6
inches from heat source until eggplant is lightly
browned, 2 to 3 minutes. Using a spatula,turn
eggplant slices over and brush with remaining oil.
Broil until lightly browned, 2 to 3 minutes.

Spread 1/2 tsp tahini over each eggplant slice, then
top each with 1 tomato slice. Broil until tomato is
heated through, about 1 minute. Top each tomato slice
with 1/6 of the feta cheese, then sprinkle with
oregano and pepper. Broil until cheese is melted and
lightly browned, 1 to 2 minutes.

Makes 2 servings

/// oo/ From the hearth in Sandee’s Kitchen…

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Spaghetti Squash Casserole (Moosewood) with Lentils

Recipe By : from Judy’s Moosewood Cafe Cookbook
Serving Size : 8 Preparation Time :1:30
Categories : Spaghetti Squash Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 spaghetti squash — cooked and scooped
1 cup chopped onion
2 cloves garlic — crushed
2 medium fresh tomatoes — chopped
1/2 pound sliced mushrooms
1/2 teaspoon oregano
salt and pepper
butter for saute
1 cup cottage cheese
or ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh parsley — chopped
1 teaspoon basil
pinch thyme
1 cup fine dry breadcrumbs
parmesan cheese — garnish

– Cook and strand an 8-inch squash.
– Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add
herbs, chopped tomatoes. Cook until most of the liquid evaporates.
– Combine and pour into buttered 2-quart casserole. Top with lots of grated
parmesan. Bake 375oF about 40 minutes.

from Judy after dinner at her house. The crumbs were tossed with the other
ingredients.

Variation **** toss with undiluted Progresso Lentil Soup and add fresh cilantro

– – – – – – – – – – – – – – – – – –
NOTES : from PatHanneman’s collection

FRENCH ONION SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, peeled
1 Garlic clove, peeled
1 oz Margarine
2 ts Tlour
15 fl Beef stock or water with
3/4 Beef stock cube
Salt and black pepper
pn Caster sugar, optional
—–TOPPING—–
2 Slices of bread or toast
2 tb Grated Gruyere, or other
-cooking cheese

Cut the onions into thin rings, then halve these so
they are easier to eat. Crush the garlic clove. Heat
the margarine in a saucepan, then add the onions and
garlic and cook steadily for about 10 minutes, or
until the onions are

golden in colour. Stir well so these do not burn. Add
the flour, blend with the onions then pour in the
stock or water. Bring the liquid to the boil add the
stock cube, if using this a little seasoning and the
sugar. Cover the pan and simmer gently for 20 to 25
minutes, or until the onions are tender. Spoon into
individual soup bowls, top with the bread or toast and
cheese. Serve at once or place under the grill for 1
to 2 minutes only to melt the cheese. Do not leave for
too long a period, otherwise the cheese becomes `
stringy’.

Source: Marguerite Pattens Marvellous Meals, Yours
Magazine, UK

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE CHILI
Categories: Beef, Ethnic, Tex-mex
Yield: 1 servings

1 1/2 lb Pork lean , ground coarse
1 c Olive oil; or veg oil
5 ea Med Onion; chopped coarse
2 c Tomato juice
3 c Water
5 tb Chili powder,
3 tb Cumin; ground
3 tb Oregano
3 tb Cocoa powder ; unsweetened
3 tb Cinnamon
2 tb Garlic; chopped fine (i…j
3 tb Masa harina
2 c Pinto beans; rinsed and dra

1. cook meat about 20 minutes until they lose pink
color but not browned (I personally don’t know what
that means, since it goes from brown to pink…)
Transfer to a bowl.

2. heat oil in same pan and sautee onions 10 to 20
minutes, until `translucent.

3. stir meat into onions. Add tomatojuice (I used
puree instead cause I had it), 3 cups of water, the
chili powder, cumin, oregano, cocoa, cinnamon, and
salt. (Ann is going to cut down on the cinnamon next
time but I didn’t think it was too much at all) Blend.
Bring to boil, uncovered, for an hour.

4. taste for seasoning, add more chili powder if you
like (in my opinion, you can add more of ANYTHING
if you like)

5. Stir in the garlic, corn- meal, and beans. Simmer for
10 minutes. Serve with garnishes (I usually serve rice
but did this for a change loved it).

Deb for serving: chopped onion, shredded lettuce,
flour tortillas (but I ate it with pimento instead of
onion — it was prettier and delicious) with pimento
instead of onion it was prettier and delicious)

—–

Beef Brown Rice Stew

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 cups onion — thinly sliced
1 teaspoon allspice
1 teaspoon chili powder
1 teaspoon pepper
8 ounces beef chuck, visible fat removed cut into — 3/4-inch
chunks
6 cups water
1 can (28 oz.) crushed tomatoes
1 1/4 cups uncooked long grain brown rice
3 beef bouillon cubes
1 pkg. (10 oz) frozen green beans

Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add
onions and cook, stirring often, 7 minutes until translucent. Add spices and
meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes,
rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4
hours until rice and meat are tender. Stir in green beans. Cover. Bake 10
more minutes until green beans are tender.

– – – – – – – – – – – – – – – – – –