Title: Shahi Korma
Categories: Indian Ethnic Easy Entertain Main dish
Servings: 6

8 ea cloves garlic 1 ea 1″ cube of fresh ginger
5 T blanched slivered almonds 1 c water or beef broth
7 T vegetable oil 2 lb boned lamb or beef
(1″ cubes
10 ea whole cardamom pods 6 ea whole cloves
1 ea 1″ stick of cinnamon 2 ea medium onions chopped
1 t ground coriander 2 t black cumin ground
1/2 t cayenne pepper 1 1/4 t salt
1 1/4 c heavy cream 1/4 t garam masala

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender
and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick pot or wok over a
medium-high heat. When hot. put in just enough meat pieces so they lie,
uncrowded in a single layer. Brown the meat pieces on all sides, then
remove them with a slotted spoon and put them in a bowl. Brown all the
meat this way.
Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds
the cloves will expand. Now put in the onions. Stir and fry the onions
until they turn a brownish color. Turn the heat down to medium. Put in
the paste from the blender as well as the coriander, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned
somewhat. Now put in the meat cubes as well as any liquid that might
have accumulated in the meat bowl, the salt, the cream, and rest of the
water or broth (a bit more for beef). Bring to a boil. Cover, turn
heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir
frequently during this cooking period. Skim off any fat that floats to
the top. Sprinkle in the garam masala and mix.

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Title: CHOCOLATE DESSERT FONDUE (CROCKETTE)
Categories: Desserts
Yield: 1 servings

1 1/2 ts Butter or margarine
8 pk Chocolate candy bars with
Almonds (one oz.size)
1 1/2 c Marshmallows, miniature
3 tb Milk
1/2 c Whipping cream

Rub crock wall with butter. Place candy bars, milk, marshmallows in
crockette. Cover and cook, stirring every 30 minutes, until melted and
smooth. Gradually add whipping cream. Cover and keep warm for serving
up to 2 to 6 hours later. Serve with bite size pieces of angel food
cake, yellow cake, bananas, strawberries, grapes, mandarin oranges.

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PICKLED OKRA OR CORN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Red pepper
1 t Mustard seed
2 ts Salt (not iodized)
1/4 c Water
Okra or Corn
1 t Dill seed
1 c White vinegar
3 Cloves garlic

Use small okra or corn. (Pick corn when it is 2-3
inches long and no kernels have formed yet.) Wash
well. Soak in ice water 1 hr. per pint. Pack in pint
jars. Mix together dry seasonings. Mix vinegar and
water in enameled or glass saucepan, bring to boil.
Put dry seasonings over okra or corn. Pour boiling
mixture over all. Seal. Store for 2-3 wks. to allow
to pickle properly.

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Hutchinson Beef Borscht

Recipe By : Great Midwest Cooks (1992:128)
Serving Size : 6 Preparation Time :2:00
Categories : Central Europe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef chuck, lean
2 tablespoons cooking oil
3 cups water
2 bay leaves
3 cups cabbage — coarsely chopped
2 cups potatoes — cubed
1/2 cup chopped onions
1/4 cup chopped green bell pepper
1 tablespoon parsley — chopped
1 tablespoon instant beef bouillon granules
1/2 teaspoon dried dill weed
16 ounces canned tomatoes — cut up
1/4 cup light cream or sour cream

Although partners, beet and borscht are not inseparable. Here’s a borscht
of beef, potatoes, cabbage and a hint of dilly-cream. The borscht was
served at the annual Mennonite Relief Fair in Hutchinson, Kansas. It and
other recipes were brought to the Plains generations ago by Russian, German,
and Swiss. The use of cooking oil acknowledges today’s generation.
Traditionally the meat was browned in lard and butter. Allow about 2 hours
from dicing to serving.

1. Use a lean cut of beef chuck, trimmed of fat. Cut meat into 3/4 inch
pieces. In a large kettle, brown the meat, half at a time, in hot cooking
oil. Return all meat to the kettle. Add water and bay leaves. Bring to
boiling; reduce heat. Cover and simmer for 60 minutes or till the meat is
nearly tender.

2. Stir in cabbage, potatoes ,onions, green pepper, parsley, bouillon
granules, and dillweed. Bring to boiling; reduce heat. Cover and simmer 30
minutes or till meat and potatoes are tender. Stir in the tomatoes; heat
through. Remove from heat.

3. Season to taste with salt and pepper. Remove bay leaves. Stir in light
cream or some sour cream, to taste. Makes 6 servings.

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NOTES : from ‘PatH’ phannema@wizard.ucr.edu

Title: Banana Passover Sponge Cake
Categories: Cakes
Yield: 8 servings

7 Eggs 1/4 c Potato Starch
1 c Sugar 1 c Chopped Walnuts
3/4 c Cake Meal 1 c Mashed Bananas (2 ripe)
1/2 ts Salt 1/2 ts Vanilla

Beat yolks with sugar until creamy. Add the mashed bananas, beat well. Whip
egg whites until stiff (in different bowl). Add cake meal, potato starch
and salt to yolk mixture. Fold in egg whites into this mixture. Add
flavoring fold in gently. Bake at 325 F. for an hour ~-more or less–. Use
an angle food cake pan. Cool upside down for about 30 minutes or until
cooled. Cut in half with knife. Ice with real whipped cream or cool whip.
Top with bananas and a few walnuts.

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GINGER – MOLASSES MUFFINS

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Baking soda
1 tb Hot water
1 c Room temperature butter
1 c Sugar
1 c Molasses
4 Separated, room temp egg
3 1/2 c All purpose flour
1 t Freshly grated nutmeg
1 t Cinnamon
1 t Ground ginger
1 c Buttermilk
1 c Chopped pecan
1 c Raisin
pn Cream of tartar

(Makes about 40.)

Preheat oven to 350 deg. Grease 2-inch muffin tins.
Dissolve baking soda in hot water. Cream butter with
sugar until light and fluffy, using electric mixer.
Blend in molasses, yolks and soda. Combine flour,
nutmeg, cinnamon and ginger. Mix into butter
alternately with buttermilk in 3 additions each. Fold
in nuts and raisins. Beat whites with cream of tartar
in another bowl until stiff but not dry. Fold into
batter. Spoon into prepared tins, filling 3/4 full.
Bake until tester inserted in center comes out clean,
20 to 25 minutes. Transfer to racks. (Can be prepared
1 day ahead. Reheat in 350 deg. oven about 4 minutes.)
Serve warm.

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Baked Potato Soup

Recipe By : jonrob19@idir.net
Serving Size : 8 Preparation Time :0:00
Categories : Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
salt and pepper
4 scallion — chopped divided
12 slices bacon, Cooked, crumbled, divided
1 1/4 cups cheddar cheese — shredded divided
8 ounces sour cream

Bake potatoes. Cool. Scoop out pulp and set aside. Discard skins. Melt butter
over low heat and add flour. Add milk, until thick. Add potato pulp, salt,
pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese.
Cook until throughly heated; stir in sour cream and heat through. Serve with
remaining green onions, bacon and 1/4 cup greese as garnish.

– – – – – – – – – – – – – – – – – –

Per serving: 464 Calories; 33g Fat (64% calories from fat); 14g Protein; 29g
Carbohydrate; 97mg Cholesterol; 374mg Sodium

Frog Legs a la Sauce Piquante

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

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

8 Frog legs,cleaned

1/2 c Flour,well-seasoned

3/4 c Vegetable shortening

2 Garlic cloves,minced

1 Onion,medium,thinly sliced

1 cn Tomatoes (16oz)

Water

Salt

Cayenne pepper

1 c Parsley,chopped

Green onion tops,chopped

1. Dredge frog legs in seasoned flour; tap off excess flour and reserve.

2. Heat shortening in large skillet; saute frog legs until well done.

3. With slotted spoon, remove legs; add reserved flour to skillet and cook,

stirring, until golden.

4. Add garlic and onion; cook, stirring, until vegetables are soft.

5. Add tomatoes and stir until oil floats on top.

6. Add water to desired consistency and season lightly.

7. Add frog legs to sauce; simmer 10 minutes.

8. Add parsley and onion tops just before serving.

– – – – – – – – – – – – – – – – – –

Title: Canning Okra
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 11 pounds is needed percanner load of 7 quarts;
an average of 7 pounds is needed per canner load of 9 pints. A bushel
weighs 26 pounds and yields 16 to 18 quarts– an average of 1-1/2 pounds
per quart.

Quality: Select young, tender pods. Remove and discard diseased and
rust-spotted pods.

Procedure: Wash pods and trim ends. Leave whole or cut into 1-inch
pieces. Cover with hot water in a saucepan, boil 2 minutes and drain.
Fill jars with hot okra and cooking liquid, leaving 1-inch headspace.
Add 1 teaspoon of salt per quart to the jar, if desired.

Adjust lids and process following the recommendations in Table 1 and
Table 2 according to the method of canning used.

Table 1. Recommended process time for Okra in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended Process Time for Okra in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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A good start is to soak a 6″ piece of kombu and a small handful
of shiitake mushrooms in 3 qt of water overnight. Then simmer for
as long as you can (I try to go for at least 4 hours).

You can use this as is for a soup stock. Cut up whatever veggies
you like and add them. If you like a bit more depth, add some miso.