Date: Mon, 28 Mar 94 19:45:50 PST
From: Barbara Zimmerman

MOROCCAN CHICK PEAS

2 Cans chick peas (garbanzos)
2 quarts cold water (original) I used canned tomatoes
1 bay leaf
2 teas. Organic Gourmet veggie broth
2 cloves garlic, crushed
1 cup chopped onion
2 T’s chopped parsley
1 cinnamon stick
1 teas. grnd. ginger
1 teas. grnd. turmeric
1/4 teas. grnd pepper
1/2 to 3/4 cups raisins to taste

Saute onions in water with 1/4 teas. veggie broth.

Place garbanzos in large soup pot and add water (tomatoes) to cover. Add
1 3/4 teas. veggie broth.
Bring to boil. Add bay leaf, and all remaining ingredients except raisins.

Heat and then add raisins. Great with some brown basmatic rice.

Date: Thu, 07 Jul 94 11:09:59 CDT
From: Jeanne Chappell

KIDNEY BEANS WITH CUMIN SEED
———————————————————————–

1 large onion – chopped Saute’ in water till soft

2 t cumin seed Add to onions and cook 1-2 minutes

16 oz can tomatoes | add to onion mix – simmer 10 minutes
pepper to taste | remove from heat

1 – 16 oz can Kidney beans Add to above – heat and serve over rice

Grits and Grillades

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb Beef round,thinly sliced

6 tb Salad oil

1/4 c Flour

1 Onion,medium,chopped

1 c Tomatoes,peeled/cubed

1 1/2 c Water

1 Bell pepper,green,chopped

1 Garlic clove,chopped

1 Bay leaf

1 tb Parsley,chopped

2 ts Salt

1 ts Tabasco sauce

1/2 ts Thyme

3 c Rice,hot cooked

3 c Hominy grits,hot cooked

1. In deep skillet, brown meat in drippings; remove meat.

2. Add flour and brown, stirring constantly.

3. Add onion and tomatoes; simmer a few minutes.

4. Add meat, water, bell pepper, garlic, bay leaf, parsley, salt, Tabasco

and thyme; cover and simmer 1 1/2 hours, or until meat is very tender (add

water, if necessary, to make sauce the consistency of thick gravy).

5. Serve grillades with hot grits on the side.

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BLACK CURRANT RED CURRANT TARTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shortcrust pastry made with
— wholewheat flour
8 oz Black currants
8 oz Red currants
4 oz Honey
4 tb Chopped sweet cicely
Glace cherries or angelica,
— optional

Heat oven to 400F. Use the pastry to line 6 tart tins 2-inches deep by 2
inches diameter. Mix the currants with the honey cicely. Fill the pastry
with the currants. Cover each tart individually with foil place on a
baking sheet. Bake for 25 minutes. Let them cool completely.

If you wish, whip up some cream pipe it onto the tarts. Decorate with
glace cherries or angelica.

Gail Duff, “A Book of Herbs Spices”

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Title: CHOCOLATE BERRIES OR ORANGE SECTIONS
Categories: Candies
Yield: 1 servings

——————SUSAN AARONSON PSTT79C——————
Perfect strawberries
<<>>
Long stemmed berries
That are sold in many
Fruit markets
6 oz Good quality bittersweet
Chocolate
Orange sections
White chocolate; opt’l

Here’s the recipe for the chocolate berries or orange
sections. Pick out perfect strawberries with fresh
looking green tops, or better still, get the long
stemmed berries that are sold in many fruit markets.
Wash and THOROUGHLY DRY the berries on paper toweling.
If any of the berries have soft spots, don’t dip them.
The juice will leak out and the finished product will
look awful. Melt about 6 ounces of very good quality
bittersweet chocolate. I use Belgian or French
chocolate, but Lindt or Tobler are also excellent.
Line cookie sheets with waxed paper. When chocolate is
melted and smooth pour it into a dish that will give
you depth rather than surface. Pick up a berry by the
leaves and dip it into the chocolate about 3/4 of the
way, leaving the stems and a bit of the berry showing.
Let excess chocolate drip back into the bowl and place
the dipped berry onto the lined cookie sheet. Put in
refrigerator to harden chocolate. If you want to get
fancier, melt some white chocolate and dip the very
bottom of the dark chocolate dipped berry into the
white chocolate or put the melted white chocolate into
a pastry bag, fitted with a very fine writing tip, and
sort of ‘write’ squiggly lines all over the dark
chocolate. I like to serve these berries on non-toxic
green leaves or palm fronds that can be purchased from
a florist. Orange sections dipped in chocolate are a
bit trickier but fantastic. Completely peel an orange,
being very careful not to pierce the membrane that
surrounds each section. Remove as much of the pith
that clings to the orange section. Blot the sections
on paper towels to absorb ANY moisture. Melt the
chocolate as described above and put it into a dish
that is large enough to accommodate a whole section of
orange. Holding the NPXR56B
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
07/06 5:58 PM

TO: NORMA WRENN (NPXR56B) FROM: NORMA WRENN
(NPXR56B) SUBJECT: R-MM AARONSON

—–

Date: Wed, 09 Nov 94 08:26:00 EST
From: “Shanks, Mira L.”

****************************************************************************
**********
Creamy New York Cheesecake

2 (32oz) cartons Non-Fat plain yogurt
1/2 cup of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites

Day before drain yogurt to make Yogurt Cheese.

( I used cheesecloth pulled tightly over a large bowl and secured the
cheesecloth with a big rubberband just under the rim and then dumped the
yogurt on top of the cheesecloth and let the liquid drain into the bowl,
voila, yogurt cheese!!)

Preheat oven to 300 degrees.

Prepare Basic Graham Cracker Crust below in a springform pan and chill
while preparing the cheesecake.

With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla,
arrowroot and egg whites until thoroughly blended.

Pour filling into chilled graham cracker crust.

Bake at 300 degrees for 60-75 minutes, until center is set and surface is
lightly browned.

Remove from oven, cool to room temperature, refrigerate several hours until
thoroughly chilled.

**************************************************

Basic Graham Cracker Crust

1 1/2 cups crushed SnackWell’s Cinnamon Graham Snacks- Fat Free (appx. 1
box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds

Crush the SnackWell’s graham crackers by placing pieces on wax paper and
rolling over them with a rolling pin, mix till moistened an press into a Pam
prepared pan.

Notes:
* I used a box of Graham Cracker Crumbs (because I don’t like the Snackwell

Graham snacks, and too lazy to crush my own graham crackers which
increased the % fat for the crust ,but not by much )
* I kept adding liquid butter buds until moist enough to cling together
when pressed
into springform pan (more like 3 tablespoons)
* I did not put any toppings on, but had blueberries, strawberries
peaches on the
side for those who wanted a topping.

The slightly modified cheesecake recipe came from: Cooking without Fat
by George Mateljan, Health Valley Foods
The Basic Graham Cracker Crust recipe came from : Butter Busters
by Pam Mycoskie

Miso Topping For Grilled Vegetables And Fish

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup red miso
3 Tablespoons white miso
2 egg yolks
2 Tablespoons sake
2 Tablespoons mirin
1 Tablespoon sugar — or to taste
1/2 Cup dashi <>
1/2 Cup diluted, defatted chicken stock
–Optional (choose one)–
Fresh ginger juice — to taste
grated lemon zest — to taste
ground toasted sesame seeds — to taste

In the top of a double boiler add the misos, egg yolks, sake, mirin and
sugar and whisk to combine. Place over simmering water and gradually stir in
the dashi. Stir continuously until thick. Add any of optional seasonings and
allow to cool to room temperature. Store covered in refrigerator for up to 2
weeks. Bring back to room temperature before using.

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NOTES : Show: 10/18/9

SOURDOUGH BISCUITS FROM STARTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

Mix 1 pint of flour and 1 tsp of salt with 1 pint of
warm water or canned milk. beat into a smooth batter.
Keep in a warm place until well soured or fermented.
Add another teaspoon of salt and 1-1/2 tsp of soda
dissolved in 1/2 cup tepid water and enough flour to
make the dough easy to handle. Knead until dough in no
longer sticky, cup up into biscuits and cook in a pan
containing plenty of grease.

Oregon: End of the Trail, 1951.

Origin: A Taste of Oregon Shared by: Sharon Stevens

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