Fajita Marinade

Recipe By : Given to Elaine in the late 80s
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup cola*
1/4 cup soy sauce (I use 1/3 cup)
garlic salt
lemon pepper

* I have used diet cola with no problem.

Combine cola and soy sauce. Sprinkle meat with garlic salt to taste and at
least 1 Tablespoon lemon pepper per pound of meat. Marinate 6-8 hours.
Makes 1 cup.

– – – – – – – – – – – – – – – – – –

Title: RASPUTIN’S CODFISH SOUP
Categories: Russian, Soups
Yield: 4 servings

2 sm Whole codfish
-OR
1 1/2 lb Codfish fillets
1 c Milk
1 c Heavy whipping cream
Salt
Pepper

This is a toned-down version of the soup that Rasputin always said
gave him his health, vigor … and virility. It was, according to his
daughter, his favorite dish. “Restaurants in Petrograd and Moscow
would prepare the concoction whenever they expected Rasputin to
dine.” Paprika and minced ginger usually went into his recipe.

Clean codfish. Remove head and cut fish into fillets. Remove fish
bones. Cut fillets into 2″ pieces and place in saucepan. Add milk and
whipping cream. Place over medium heat and bring to scalding
temperature. Do not boil.

Reduce heat and continue simmering until fish is done. Season to taste
with salt and pepper. Ladle into soup bowls and serve hot.

Makes about 1 quart, or 4 servings.

—–

Here’s a good snack for those of you who used to (or still do) eat
_CornNuts_…

GARBANZO NUTS
————–
5 cups cooked garbanzo beans
1 TBS. onion powder (or to taste)
1 TBS. garlic powder (ditto)
Any other seasonings you may want…

* Place the beans in a single layer on a nonstick baking pan. While
still damp, sprinkle the beans with the seasonings. Bake in a 350 deg.
oven for ~45 minutes, or until the beans are quite dry and browned.
You’ll need to loosen the beans from the pan with a spatula periodically
during the baking period and turn them a few times.
This makes over 5 cups.

Recipe courtesy of _Nathan Pritikin Diet for Runners_.

CHEESECAKE HINTS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Hints

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RITA TAULE (BTVC62A)

Hi Claudia: Here is a compliation of some “research” I did. I had to – ’cause
I hate to tell you this – but; I get a perfect cheesecake every time, so other
than the corn starch I was stumped. Here are some things I came across:

1. Wrapping the pan with foil keeps it watertight.

2. If you grease the sides of the pan first, the surface will not crack when
the cake starts to shrink on cooling. (It always shrinks a little).

3. Chill thoroughly before unmolding. In fact, I make my cheesecakes one day
ahead of serving and leave it in the springform till I’m ready to use.

4. The water bath pan must NOT be higher than the springform pan or it will
slow down baking. Also, put no more than 1″ of water in pan.

5. Check oven temperature for accuracy.

6. When done, turn oven off, DO NOT OPEN DOOR, let sit for one hour. Then
remove, place on a rack, and let cool to room temperature (about 1 hour).
Cover with plastic wrap and refrigerate overnight.

7. Use 1 Tbl cornstarch per 2 (8 oz) packages of cream cheese. Use
Philadelphia brand cream cheese. It is the best and works EVERY time.

8. IMPORTANT: Use the egg size specified. If none is specified, use large (not
jumbo or extra-large).

Well, Claudia, this is all I can think of. I hope some of these hints will
be useful to you. There’s nothing greater than a fabulous cheesecake.
(Except, of course, maybe a flan) 🙂 That’s my favorite! Let me know what
you think. Reetz formatted by Elaine Radis

– – – – – – – – – – – – – – – – – –

TRADITIONAL SCOTCH BROTH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Ethnic
Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Neck of mutton or boiling
-beef
2 qt Cold water
1 t Salt
2 tb Pearl barley
2 tb Yellow split peas
2 tb Dried green peas
2 md Size carrots
2 Leeks
3 tb Diced rutabaga
1 md Onion
1/2 sm Cabbage
1 t Finely chopped parsley

Salt and pepper to taste

Put the meat, water, salt and washed pearl barley into
a large saucepan. Bring to a boil very slowly and
skim. Dice the vegetables and wash and shred the
cabbage and add to the pan. Bring the soup back to a
boil again and simmer very gently until the meat is
cooked and the peas are tender – about two hours. Add
parsley and salt and pepper to taste.

Posted by Gavin Davies. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Grilled Jalapeno Buffalo Burgers
Categories: Game Tex-mex Main dish Meats
Servings: 6

1 x Hot Chile Sauce; *
1 1/2 lb Buffalo Or Beef; Ground
1/2 c Onion; Finely Chopped, 1 Med
1 x Jalapeno Chiles; **
1 ea Clove Garlic; Finely Chopped

* See Sowest 2 for recipe.
** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or
to taste.
————————————————————————–

Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape
into 6 patties, each about 1/2 inch thick. Brush grill with vegetable
oil. Grill patties about 4 inches from the coals, turning once, until
they are done to your taste, 4 to 6 minutes on each side for medium
doneness. Serve with Hot Chile Sauce.

BROILED JALAPENO BUFFALO BURGERS:

Set oven control to broil. Place patties on rack in the broiler pan.
Broil with the tops about 3 inches from the heat, turning once, until done.
Broil for 4 to 6 minutes for medium done.

—————————————————————————–

California Mincemeat

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

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

2 lg Yellow onions; peeled and

– coarsely chopped

4 md Garlic cloves

– peeled minced

1 md Sweet green pepper; cored,

– seeded coarsely chopped

2 tb Olive oil

1/2 ts Crumbled leaf marjoram

1/2 ts Crumbled leaf thyme

1/2 ts Ground cumin

1 pn Ground cinnamon

1 lb Ground beef chuck

1 lb Ground pork shoulder

2 tb Ruby port, sweet Madeira OR

– sherry

1/4 c Well-drained capers

3/4 c Chopped olives w/pimento

1/2 c Seedless raisins

8 oz Tomato sauce

1/4 ts Freshly ground black pepper

1 c Toasted slivered almonds

IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and

green pepper in the olive oil for about 5 minutes, until the vegetables are

limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over

moderate heat for 1 to 2 minutes. Add the beef and pork. Fry the meat,

breaking up any large chunks, just until the redness disappears; do not

brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes,

until it evaporates. Mix in the remaining ingredients except the almonds,

bring the mincemeat to a simmer and adjust the heat so that it simmers very

gently. Cover the skillet and cook the mincemeat for 45 minutes, until the

flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to

5 minutes, stirring often, until they are heated through. Ladle the

mincemeat over rice, or slices of sourdough or French bread. Or, spoon the

meat into pita pockets or taco shells.

Makes 6 to 8 servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

Little Snow People

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 recipe Festive Cookie Dough
miniature chocolate chips
red cinnamon candies
3/4 cup powdered sugar
milk
dash green food coloring
chocolate covered peanut butter cups — bite
size, halved
sifted powdered sugar

If frozen thaw the Festive Cookie dough in the refrigerator overnight.
Or palce dough in a microwave-safe mixing bowl; cover with waxed paper.
Microcook on 10% power for 5 minutes or till thawed. For each snow
person, shape dough into 3 balls one 1 inch ball, one 3/4 inch ball and
one 1/2 inch ball. Place balls on an ungreased cookie sheet in
decreasing sizes with sides touching. Press together slightly. Press 2
chocoalte pieces in smallest ball for eyes. Press 1 red cinnamon andy
in middle ball and 2 candies in largest ball for buttons. Bake in a
325° oven about 18 minutes or till edges are firm and bottoms are light
golden brown. Cool 1 minute on baking sheet. Carefully transfer to a
wire rack; cool. To make the icing for decorating the cookies, in small
mixing bowl stir together the 3/4 cup powdered sugar and enough milk (2
to 3 t.) to make an icing of piping consistency. Stir in the green food
coloring. To make hats for the snow people, attach peanut butter cups
to the heads with icing. With a decorating bag and writing or star tip,
pipe bow ties, belts, scarves or stocking caps on the snow people with
the remaining icing. Lightly sprinkle the snow people with powdered
sugar. Makes about 16 cookies. Source: Better Homes Gardens
Magazine.

– – – – – – – – – – – – – – – – – –

ESCUDELLA DE PAGES (COUNTRY STEW)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 qt Water
4 Veal bones
1 Ham bone
Salt
1 Generous pinch of saffron
-threads
3 tb Olive oil
4 oz Salt pork
4 oz Peeled, chopped onions
1/2 Stewing chicken, bite-sized
-pieces
1/2 lb Veal, bite-sized pieces
1/2 lb Potatoes
1 md Leek
5 oz Carrots
4 oz Green cabbage
4 oz Dried Great Northern, cooked
4 oz Rice
3 oz Pasta, medium or large

(NOTE: Oz measurements are by weight.) Make a good broth with the water,
veal and ham bones, simmering slowly. When nearly done, add salt to taste
and the saffron. Blanch the salt pork to remove the excess salt, then dice.
Heat the oil in a large skillet, add the diced salt pork and chopped
onions. When the onions begin to brown, add the pieces of chicken and veal
and allow to cook slowly. Peel the potatoes, leek and carrots, chop them
fairly finely, then add to the skillet with the chicken and veal. Chop the
cabbage finely and add to the skillet. Give it all a good stir. Remove the
bones from the broth and discard. Empty the contents of the skillet into
the broth, then add the beans, rice and pasta. Cook for about 10 – 15
minutes, until the rice and pasta are done, then serve very hot.

Pages, in Catalan, means peasant, rural, or rustic.

– – – – – – – – – – – – – – – – – –

WHIPPED CORNMEAL OKRA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Water
6 Pods fresh, tender okra
1 c White cornmeal
1/2 ts Salt
1/2 c Butter, cut into pieces

Bring the water to a gentle boil in a 3-quart
saucepan, add okra and cook for about 10 minutes.
Remove the okra with a slotted spoon and set aside.

Raise the heat under the saucepan so the water boils
briskly. Add the cornmeal in a thin, steady stream,
stirring all the while to prevent lumping. Add the
salt and okra; cook, stirring for 10 to 12 minutes.
Remove from heat and add the butter a piece at a time,
stirring after each addition, until all the butter is
incorporated. Keep stirring until this okra has
practically disappeared and the cornmeal is light.

Correct seasoning and serve hot.

Serves 4.

PER SERVING: 315 calories, 3 g protein, 24 g
carbohydrate, 24 g fat (15 g saturated), 62 mg
cholesterol, 461 mg sodium, 3 g fiber.

Posted by Stephen Ceideberg; March 11 1993.

– – – – – – – – – – – – – – – – – –