GRILLED PRAWN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Olive oil
1 t Chopped fresh thyme
1/2 ts Minced garlic
30 Small prawns *
2 c Dry white wine
4 tb Unsalted butter
2 oz Sugar
12 Cloves garlic
1 Head radicchio
1/2 Head escarole
1 c Mache leaves
6 oz Feta cheese, crumbled
1 tb Sherry wine vinegar
Salt, pepper
16 Nicoise olives

*Note: Use 30 to 40 small prawns, or 12 to 18 medium
ones. Prawns should be peeled and deveined.
Combine 2 tablespoons olive oil, thyme and minced
garlic in small bowl. Dip prawns in oil mixture to
coat well. Grill over hot coals just until seared.
Combine white wine, butter and sugar with garlic
cloves in saucepan. Reduce to syrupy consistency.
(Garlic will be candied.) Set aside. Combine
radicchio, escarole and mache in bowl. Toss greens
with garlic-syrup mixture (including candied garlic)
and feta cheese. Add sherry vinegar and 3 tablespoons
olive oil and season to taste with salt and pepper.
Toss again then distribute greens among 6 plates.
Arrange prawns and olives over greens.

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Barley, Bell Pepper And Corn Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Barley
1 Cup Red Bell Pepper — chopped
1 1/2 Cups Fresh Corn — or frozen, thawed
1/2 Cup Fresh Parsley — finely chopped
2 Tablespoons White Wine Vinegar — (Plus 1 tsp.)
1/3 Cup Olive Oil

Rinse and drain barley. Sprinkle the barley into a large saucepan of
boiling salted water, stirring, and boil it, skimming the froth, for
30 min, or until just tender. Drain the barley, rinse it under cold
water, and let it drain until cool. Transfer barley to a large bowl;
add bell pepper, corn, parsley, and salt and pepper to taste. In a
bowl whisk together the vinegar and more salt and pepper to taste,
add oil, whisking till dressing is emulsified. Toss the salad with the
dressing until well combined. The salad may be made up to 8 hours in
advance and kept covered and chilled but the parsley should not be
added til just before serving.

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Title: Horchata – Ground Rice Drink
Categories: Beverages, Mexican, Rice/grains
Yield: 6 servings

1 c Long Grain Rice
4 c Milk
1/2 c Sugar
1 ts Vanilla
1/2 ts Cinnamon
Ice

Place the rice in a bowl with enough hot water to cover. Let the
rice sit overnight. Next day, remove the water. Place 1/2 cup of
water, and 2 cups milk in a blender. Blend until rice is all ground
up. Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the
same with the other half of the ingredients. Strain through
cheesecloth (or whatever). Serve over ice. Makes 6 glasses.

MMMMM

Chileheads Jamaican Rice and Peas

Recipe By : Adapted from Chile Pepper Magazine Feb 93 by Garry
Howard
Serving Size : 6 Preparation Time :0:00
Categories : Jamaican Rice
Caribbean Chile Pepper
Magazine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can pigeon peas
6 Habanero chiles — roasted chopped
6 cloves garlic — finely chopped
1/2 medium vidalia onion — chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler’s granulated chicken boulion

The original recipe called for 1 habanero, but this version was for a
bunch of chile-heads.

Rice and peas (or beans) is a very popular dish throughout the
Caribbean, and perhaps because eating rice with hot foods helps to
tame the fire. (Not this rice!) The peas used in this recipe are
called pigeon or gungo peas. They are about the size of garden peas
and are usually found dried. However, cooked, canned pigeon peas are
also available. If they are not available in your area, black-eyed
peas or kidney beans can be substituted. (Not the same, however)

If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and
continue saute until the rice turns opaque and golden brown.
Add the chile, garlic, and onion and saute for a few more minutes.
Beware the fumes!!! Be careful not to let the rice brown or over
brown.

Stir the peas in with the rice. Do not stir again during cooking!

Combine the coconut milk with the bean liquid. Add water to make 4
cups of liquid. dd to the rice and bring to a boil. Immediately
reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the
rice and holes form in the rice. Cover the pot and cook for 20 to 25
minutes or until the liquid is absorbed and the rice is tender. Allow
to sit covered for another 1/2 hour.

Great with jerk chicken!

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Serving Ideas : Take to a potluck with a bunch of chileheads.

NOTES : Heat Scale: Hot
Garry Howard – Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

As prepared for Boston Area Chileheads Hotluck. May 13, 1995

Lemon Bites

Recipe By : From Quick Gifts of Good Taste/Bobb1744
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Desserts
Holidays Quick And Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 1/4 ounce pkg lemon cake mix
1 egg
4 ounce cont. frozen non-dairy whipped topping — thawed
1/2 cup sifted confectioner’s sugar

Preheat oven to 350 F. In a large bowl, combine cake mix, egg and topping.
Batter will be very stiff. Drop by Teaspoons into confectioner’s sugar. Roll
into 1″ balls, using sugar to keep dough from sticking to hands. Place balls
of dough 2″ apart on greased baking sheet. Bakle for 10-12 minutes or until
light brown on bottom. Transfer to a wire rack to cool completely. Store in
an airtight container.=20

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NOTES : Very easy and yet delicious. Make a nice gift and the recipe makes
lots.!!!

Title: Mexican Wedding Cookies
Categories: Polkadot, Lisa, Mexican, Cookies
Yield: 3 Dozen

1 1/2 c Butter, at room temperature
3/4 lb Powdered sugar
1 Egg yolk
1 Teasoon vanilla
1/2 c Finely chopped almonds
3 1/4 c All-purpose flour

Beat butter until light and fluffy, then beat in 2 tablespoons of the
sugar, egg yolk, vanilla and almonds. Gradually add flour, beating to
blend thoroughly. Pinch off pieces of dough the size of large
walnuts and rolls between your palms into round balls. Place 1 1/2
inches apart on ungreased baking sheets; flatten each ball slightly.

Bake in a 275F oven until very lightly browned (about 45 minutes).
Let cool on baking sheets until lukewarm.

Sift half the remaining powdered sugar onto a large sheet of wax
paper. Roll each cookie gently in sugar. Wtih your fingers, pack
more sugar all over cookies to a depth of about 1/8 inch. Place
cookies on wire racks and dust generaouly with more powdered sugar;
let cool completely. Store in airtight containers, layter between
sheets of wax paper. Makes 3 dozen.

From: arielle@taronga.com (Stephanie da Silva)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Title: HOT POTATO AND BROCCOLI SALAD
Categories: Salads
Yield: 6 servings

4 ea Potatoes, medium, peeled
1/4 c Vegetable or salad oil
1/4 ts Garlic powder
1 ts Basil
2 ea Green onions, sliced
1 ea Bunch broccoli, broken flore
1/4 c Lemon juice
3/4 ts Salt
1/4 ts Liquid hot pepper sauce

Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil,
stirring. Pour over the vegetables and toss gently. (May be served
hot or cold.) Cal: 160, Fat: 2g.

MMMMM

1 shot creme de bananes
1 shot blue curacao
1 shot apricot brandy
1 shot rum

fill with sprite or 7-up and mix

SHRIMP BARBECUED PORK FRIED RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Meats
Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked long-grain rice,
– preferably cold
3 tb Peanut or vegetable oil
1/2 ts Salt
1 t Shrimp paste, or more (opt.)
1/2 ts Sugar
1 1/2 tb Soy sauce
2 ts Oyster sauce
2 lg Eggs — lightly beaten with
1 Egg yolk
1/2 c Cooked bay shrimp
1/2 c Chinese barbecued pork
– cut into 1/4-inch pieces
1/2 c Leftover cooked chicken
– cut into 1/4-inch pieces
1/2 c Fresh or frozen peas
– blanched
1 c Finely shredded romaine
-ÿÿIceberg lettuce
1/2 c Chopped green onions

BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands
into a large bowl. Over medium- high heat, preheat wok until hot. Add oil;
tilt wok to coat sides. When oil is moderately hot, add salt and the
optional shrimp paste, stir until fragrant or for 5 seconds. Immediately
add rice and quickly stir-fry, pressing and poking at clumps of rice until
all grains are separated, without browning rice (about 3 minutes). Season
with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly
coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture
to center of wok, and allow to cook, lightly beating eggs in center only
(about 1 minute). Toss together with rice. (Small flecks of egg will appear
interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas,
lettuce, and green onions; toss and stir until mixed and heated through and
lettuce is wilted (about 2 minutes).

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Vegetable Couscous with Chick-Peas (Adapted from Great Grains-Simon+Schuster)

4 c. water
2 c. quick-cooking couscous
2 Tbs. olive oil (I use veg. stock)
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. salt (may be omitted)
1/4 tsp. cayenne
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red bell pepper, chopped
1 zucchini, chopped into 1/4 inch dice
1 medium tomato, seeded and chopped
1 cup canned chick-peas, rinsed and drained

1. In a medium saucepan, heat the water to boiling over high heat. Stir in the
couscous. Reduce heat to a simmer and cook, covered, until the couscous is
tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.

2. In a skillet heat the oil (stock), add the spices and cook for one minute,
stirring frequently. Add the onion, garlic and peppers. Cook until softened,
about 3-5 minutes.

3. Stir in the zucchini and tomato. Cook until slightly softened, about 3 min.
Add the chick-peas and cook 2 minutes longer, until heated through. Mound the
couscous on a large platter and top with cooked vegetables.

Serves 6, refrigerates well.