Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Categories: Ethnic, Bbq, Fowl
Yield: 4 servings

Stephen Ceideburg
4 Cornish game hens (14 ounces
-each)
4 Garlic cloves
2 Shallots, or 3 green onions,
-white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce
-(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry

This aromatic barbecued game hen can be easily served West- ern style
with rice, cole slaw or a green salad. [But it would be better with
Thai cucumber salad or Vietnamese carrot salad. Mmmm… S.C.]

Halve the hens through the breast. Flatten with the palm of your hand.

In a mortar or food processor, pound or mince garlic, shallots and
sugar. Add remaining ingredients and mix thoroughly. Pour mixture
over hens; marinate for at least 2 hours or overnight in refrigerator.

Set hens, skin-side down, on grill and barbecue over medium coals for
15 minutes. Turn and barbecue 15 minutes longer or until they are
thoroughly cooked. Serve with Nuoc Cham dipping sauce.

MMMMM

PINEAPPLE ECSTASY

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces fresh pineapple chunks
2 packages sugar substitute
Lowfat vanilla yogurt
1 sliced banana
Lowfat sugar cookies

Mix pineapple, bananas, sugar substitute, and yogurt. Serve with lowfat
sugar cookies.
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Title: Vegetables with Coconut Cream
Categories: Main dish, Vegetables, Indian
Yield: 4 servings

1 md Eggplant (Aubergine)
3 md Zucchini
1 Red capsicum
1 Green capsicum
3 md Carrots
250 g Green beans
300 g Pce of pumpkin
60 g Ghee
2 T Oil
2 Cloves garlic
1 sm Red chilli, finely chopped
2 ts Black mustard seeds
2 ts Yellow mustard seeds
2 ts Cummin seeds
1 c Canned coconut cream
1 c Plain yoghurt

Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan,
add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add
vegetables, cook, stirring a few minutes or until vegetables are just
tender; add coconut cream and yoghurt, stir until heated through.

Compiled: Imran C.

—–

After Dinner Angel Food Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Brown sugar
3 Tsp Orange — lemon or vanilla ext
1 C Sugar
1/2 Tsp Salt
1 1/2 C Shortening
1 Tsp Baking soda
12 Egg yolks
3 1/2 C Flour
2 Tsp Baking powder

Cream sugars with shortening, add egg yolks and stir. Mix in baking powder,
extract, salt, baking soda and flour. roll in a ball and roll in sugar.
Flatten with a glass. Bake at 350 F for 7-12 minutes.

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Hearty Latin Stew

Recipe By : Adapted from Diet for a Small Planet, Frances Moore Lappe
Serving Size : 8 Preparation Time :1:00
Categories : Family Approved Grains And Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown rice
1/2 cup bulgur
16 ounces chickpeas, canned
4 ounces chili peppers, canned — diced
8 ounces string beans
12 ounces corn
16 ounces stewed tomatoes
1 teaspoon chili powder — or 2
dash tabasco sauce

Cook brown rice and bulgur together.

Heat together in a large pot string beans, chiles, chili powder and hot sauce.
Mix in the remaining ingredients. Simmer for 15-30 Minutes.

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RISOTTA PRIMAVERA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1/2 c Onion, finely chopped
14 oz Can chicken broth, reduced
-sodium,
(or 1 can vegetable broth)
1 c Arborio rice
1 md Carrot, peeled finely
Chopped
1/2 c Sweet red pepper, finely
Chopped
1/2 c Fresh or frozen green peas
1/3 c + 2-4 T. water
1 t Dried basil leaves
1/2 c Parmesan cheese, grated
1 Clove garlic, finely
Chopped
1/4 ts Black pepper

In a 1-qt microwave-proof dish, microwave butter on
high for 20-30 secs until melted. Stir in onion,
cover and microwave for 1 min.

Stir broth rice into onion mixture; cover. Microwave
on high 6 min. Rotate halfway through. Stir in carrot
red pepper; cover and microwave 4 min on high.

Stir peas, 1/2 c. water and basil into rice mixture.
Cover and microwave 4 min. on high. Stir, cover, and
microwave on high 2 more min.

Stir in parmesan cheese, garlic and pepper. Cover and
set aside for 6-8 min., stirring occasionally, until
rice is cooked but slightly chewy. Stir in an add’l
2-4 T of water for a creamier texture.

Recipe By : Country Living, May 1995

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JACK’S FAMOUS LEMON POPPY SEED MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Poppy seeds
2/3 c Milk
2 c Flour
1/2 c Sugar
1 tb Baking powder
1/2 ts Salt
1 Egg, beaten
1/3 c Oil, vegetable
1 Juice of 1/2 a lemon

Combine seeds and milk and set aside in saucepan;
heat to boiling, remove from heat and let stand 20
mins. Combine dry ingredients, make a well in center.
Combine milk mixture, egg and oil. Add all at once to
well in dry ingredients. Mix only until dry
ingredients are moistened.
Fill greased or paper-lined muffin tins 2/3 full.
Bake in preheated 450′ oven 20-25 mins. Makes 1
dozen. For mini- muffins tins, fill 3/4 full and bake
12-15 mins. Makes 2-3 dozen “mini-muffins.”

Posted from the Echo’s Library 04/08/94 by Frank
Skelly Original source unknown

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Potato-Crusted Cauliflower Quiche

Recipe By : Jessica Grinberg
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Quiches
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust
2 cups potatoes — shredded
1/2 teaspoon salt
1 egg — beaten
1/4 cup onion — grated
Filling
1 cup cheddar cheese, shredded
1 medium cauliflower — in small florets
1 clove garlic — crushed
1 cup onion — chopped
1 tablespoon butter
dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup skim milk
1/2 teaspoon paprika

Place potato in colander. Sprinkle with salt and let sit 10 min. Squeeze out
excess water. Combine wiht egg and onion. Pat into w
ell-greased 9″ pie pan, building up sides with floured fingers. Bake 40-45
min.
at 400F, till browned. Spray with cooking oil spray
after 1/2 hour.

Saute onions and garlic in butter 5 min. Add herbs and cauliflower and cook 10
min., stirring occasionally. Spread half of cheese i
nto crust, then veggies, then remaining cheese. Combine eggs and milk and pour
over. Sprinkle with paprika. Bake 35-40 min. at 400
F till set.

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Title: TEX-MEX STYLE ENCHILADAS
Categories: Meats, Tex-mex, Usenet
Yield: 6 servings

2 lb Ground beef,
-extra-lean (as
-little fat as possible)
2 md Onions, chopped
4 tb Flour
2 1/2 c Enchilada sauce
-(2 standard cans)
1 lb Cheddar cheese,
-sharp, grated

PREPARE SAUCE AND FILLING: Brown ground beef and 1
chopped onion in a large skillet. There should be
enough fat in the beef to eliminate any need for extra
oil and also to saute the onions at the same time.
While you are browning the beef (it should be
completely cooked with no pink or red color left), be
sure to break it up so that it is granular in texture,
as opposed to chunky, when completely browned. Onions
should be limp and translucent but not brown.

Add about 4 T of flour and saute until flour is
completely incorporated into the meat mixture. Add the
enchilada sauce. Heat over low heat. If the mixture is
too thick, add a little water. The consistency should
be that of a thick gravy, but not soupy. Simmer over
low heat for 20-30 minutes.

PREPARE ROLLED ENCHILADAS: Rolled enchiladas are
tougher to assemble, but more authentic. Have ready a
large baking pan, we always use an oblong Pyrex pan.
One at a time, dip each tortilla in the enchilada
sauce just enough to coat and slightly soften. Lay the
tortilla flat in the baking pan, spoon about 3 T of
the enchilada sauce in a line down the middle, top
with about 1 t chopped onion and about 3 T of grated
cheese.

Roll the tortilla tightly into a cylinder with the
seam on the bottom, and position against the bottom
edge of the baking pan. Repeat until the pan is full.
This can get tricky (but it is possible) as the pan
gets full. Assembling the enchilada outside of the pan
is usually a messy disaster. Depending on the size of
the pan and how tightly each enchilada is rolled, you
can get 8-12 enchiladas in a pan. This recipe should
make about 16-24 enchiladas.

Spoon enchilada sauce over the assembled enchiladas to
thinly cover. Sprinkle generously with grated cheese.
Bake at 425 degrees F. for 20 minutes.

PREPARE STACKED ENCHILADAS: This is the New Mexico
style. It is much easier to assemble. Have plates
ready. One at a time, submerge each tortilla in the
enchilada sauce (which should be cooking on low heat
during this process) and cook until limp but not
falling apart, this may take a little practice to
gauge the time.

Remove the tortilla from the sauce and place flat on a
plate. Spoon a little sauce, including meat, over the
tortilla, add about 1 T chopped onion and about 4 T
grated cheese. Repeat the process until you have a
stack of 3-4 tortillas on a plate, depending on the
appetite of the person who will eat them. Top the last
tortilla with a generous amount of sauce and cheese.
Serve immediately.

The fundamental difference between these two styles is
the method used to cook the tortillas. In the rolled
style, the sauce is cooked into the tortilla through
the baking process. In the stacked style, the tortilla
is cooked directly in the sauce. Only the appearance
differs, the taste is the same with either style.

NOTES:

* Central Texas style Mexican enchiladas — We cook
beef enchiladas in two ways, the traditional rolled
enchilada and the easier-to-cook New Mexico stacked
style. Both procedures are given. Also, we used to
cook the enchilada sauce/chili from scratch but more
recently began using a shortcut with canned Old El
Paso brand enchilada sauce, since it is not only
faster (20 minutes vs. 4+ hours) but also has a very
authentic spice combination. Yield: Serves 6-8.

* I always use Old El Paso canned enchilada sauce,
though it is possible to make your own.

: Difficulty: moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

—–

6 medium potatoes, peeled, quartered
1/4 cup milk
1 tbsp butter
generous pinch nutmeg
salt pepper
2 tbsp olive oil
2 medium onions chopped
1 tbsp fimely chopped parsley
1 tsp each, dried thyme, sage
1 lb lean ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tbsp all purpose flour
1 beef bouillon cube
1 tsp granulated sugar
1 tsp ketchup, dijon mustard, worcestshire sauce
salt pepper

Makes 4 servings.

For topping. place potatoes in large saucepan of cold, salted water. Bring to
a boil then simmer partially covered 20 minutes or until very tender. Drain.
Add milk, butter, nutmeg,k salt pepper to taste. Mash potatoes until smooth
and fluffy. Keep warm.

For filling. Heat oil in large skillet over medium heat. Add onions, parsley,
thyme and sage. Cook 5 minutes or until onions have softened slightly. Add
beef and water to pan stirring frequently to break up meat, cook until no
longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring
occasionally.

Stirring continously add flour, bouillon cube, sugar, ketchup, mustard,
worcestshire sauce, salt pepper to taste. Cook 5 minutes, skim and discard
fat.

Place meat mixture in buttered ovenproof casserole dish about 9 inches square.
Spread potato mixture on top. Score topping using the prongs of fork.

Bake in preheated 350F oven 30 to 40 minutes until potatoes are golden brown
and filling is hot.