TOXIC TOMATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Tomatoes
1/2 Avocado
–peeled, pitted and chopped
4 oz Swiss cheese — grated
6 Fresh basil leaves — chopped
–or 1 tablespoon dried basi
1/4 ts Dried oregano

Recipe by: Creepy Cuisine, Lucy Munroe
Wash the tomatoes and cut them in half crosswise.
Place the halves – open side up – on a cookie sheet.
In a small bowl, mash together the avocado (sludge),
grated Swiss cheese (pus), and basil (poisonous plant
matter). Spoon the mixture on top of the tomatoes and
sprinkle with oregano (fly wings). Broil the tomatoes
for 5 minutes, or until pus begins to ooze. Carefully
remove the tomatoes from the broiler and serve hot, or
allow to cool slightly and eat them with your hands
(wearing plastic gloves, of course – to keep from
being contaminated)!

Penny Halsey (ATBN65B).

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Almond Biscotti

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Sugar
1/2 C Butter, sweet — melted
3 Tbsp Brandy
1 Tsp Vanilla
1 Tsp Almond extract
1 C Almonds, unsalted — chopped
3 Eggs
2 1/2 C Flour
1/2 Tbsp Baking powder
1/4 Tsp Salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well.

Stir in flour, baking powder and salt. Form into a long loaf (or
loaves), place on a cookie sheet and bake for 20-30 minutes or until firm
and softly cakelike. Remove from oven and let cool slightly.

When cool enough to handle, slice into 1/2 inch diagonal slices and
return to cookie sheet. Bake for 15-25 miutes, turning once, until both
sides are brown-flecked and toasted. Cool thoroughly and store in an
airtight jar.

Makes 2-3 dozen.

Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried
apricots may by added.

Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,
Ouzo or Anisette for the brandy and omit the almond extract. Several
tablespoons of anise seeds may be added for additional oomph.

Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A
hazelnut liqueur may be used instead of brandy. Omit the almond extract.

Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Substitute unsalted pistachio nuts for the almonds, and add 1/4 – 1/2 cup
diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of
candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th century,
virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for
the almonds. Omit the almond extact and flavor the dough with 1 tsp
cinnamon and 1/2 tsp cloves.

Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange
flower water for the brandy.

Variation 8; Pine nuts may be used instead of almonds, though the
richness may be less desirable than the crunch of the toasted almonds.
Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended
into the dough before baking.

Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in
the top of a double boiler over just simmering water. If it “seizes” or
“tightens”, add 2 Tbsp of unsalted buter and it should smooth out again.
Dip only one side of each cookie (the chocolate won’t seal in the moisture
that way).

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Title: HONEY ALMOND GRILLING GLAZE **
Categories: Grill, Sauces, Seafood, Chicken, Pork
Yield: 2 cups

———————————BILLS20086———————————
11 tb Unsalted butter
2 tb Flour
1 c Slivered almonds
2 tb Prudhomme’s Seafood Magic
1 c Celery; chopped
1 c Honey
1 ts Fresh lemon peel; grated
1 c Chicken stock
1/8 ts Ground nutmeg

In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour
until smooth, about 1 minute. Set aside. In 10″ skillet over high heat,
melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds,
Seafood Magic and celery. Cook, stirring frequently at first and constantly
near end of cooking time, about 8 minutes or until almonds are browned.
Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon
peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg;
cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture
until it is incorporated and sauce is slightly thickened, 30-60 seconds.
Remove from heat.

NOTE: Excellant on grilled seafood, chicken or pork. Brush it on right
before meat is ready to come off the grill and bring some to the table for
dipping.

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CHUNKY GRANOLA (WITH NO OIL ADDED)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Rolled oats
1 c Nuts (more if desired,
— up to double this amount)
1/2 c Sunflower seeds
1/2 c Whole millet
-OR- whole buckwheat groats
3 c Whole wheat flour (or more)
-OR- part cornmeal,
– rice flour,
– or other whole-grain flour
1 t Salt (or more, as desired)
1/2 c Honey (or more,
— up to double this amount)
1 c -Hot water, or up to:
2 c -Hot water *
1 t Vanilla

* Note: More water makes the granola chunkier, less makes it crumbly.

Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds,
millet, flour, and salt. Mix together honey, water, and vanilla, and stir
into dry ingredients. Spread on a lightly oiled baking sheet and squeeze
mixture together to form small chunks, but don’t crowd; the chunks need to
bake clear through. Roast until golden brown, about 10 to 20 minutes.
(With the larger amount of water, reduce heat and bake longer.) As it
bakes the granola may need stirring to brown evenly. Cool thoroughly
before storing.

Variations: Replace part of the water with the freshly squeezed juice of 2
oranges (and add the grated rinds if the oranges were not sprayed with
pesticides), or use 2 teaspoons orange oil.

For “gingerbread” granola, use half molasses (for half honey) and add 2
teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves.

For a nice change, substitute maple syrup for honey.

Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed
for you by Karen Mintzias

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Tavern Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Beef
Microwave Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground Beef
2 tablespoons Chili Powder
1 Clove Garlic — minced
1 Pouch Soup Mix *
3/4 cup Beer or Water
1 can Tomatoes **
1 can Kidney Beans — drained ***
1 Cheddar Cheese — shredded
1 Sour Cream

* Use Campbell’s Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained
and cutup *** 15 oz can
Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and
garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer
pink, stirring once during cooking to break up meat. Spoon off fat. Stir in
soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave
on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%.
Cover; microwave 10 mins or until flavors ar well blended, stirring once
during cooking.
Let stand, covered, 5 mins. Garnish with cheese and sour cream.

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Title: Catfish and Crawfish Mold
Categories: Cajun, Salads, Fish
Yield: 8 Servings

1.00 c Chopped parsley
1.00 c Cream cheese
0.50 c Dry white wine
1.00 x Salt, to taste
1.00 tb Lemon juice
1.00 lb Catfish meat, cooked
1.00 ts Louisiana hot sauce
1.00 lb Crawfish meat, cooked
1.00 tb Lea Perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea Perrins
Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce. You can use shrimp of crawfish aren’t available. From Justin
Wilson’s “Outdoor Cooking With Inside Help”

MMMMM

PORTUGUESE ALMOND POTATO CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Baking potato, about 10
-ounces
1 c Almonds, with skins
2 ts Baking powder
3 lg Eggs, separated
3/4 c Sugar
1/4 c Unsalted butter, softened
1 tb Brandy
1/2 ts Almond extract
Powdered sugar
Marzipan “potatoes,”
-optional (see recipe)

Bake or microwave potato until soft. Force pulp
through a coarse sieve or potato ricer. There should
be 1 cup lightly packed. Set aside to cool.

Preheat oven to 350F. Butter sides of an 8 1/2-inch
spring form pan, line base with a circle of baking
parchment; butter the parchment. Using a nut mill,
grind almonds to powder, stir in baking powder; set
aside.

Beat egg whites until they start to stiffen, sprinkle
with half of the sugar, a little at a time, and
continue beating until stiff and glossy.

Beat butter with remaining sugar, then beat in egg
yolks, brandy, and almond extract. Using a large
rubber spatula, fold in potato, ground almonds and egg
whites.

Spoon into prepared pan; bake for 35 to 40 minutes,
until a tester comes out dry. Let cool in pan for 10
minutes.

Run a knife blade around edge before releasing sides
of pan. Place cake, on the base, on a rack and let
cool completely. Cake will sink slightly in the
middle. Reverse cake onto a plate, peel off paper and
place right side up on a serving plate. Dust with
powdered sugar before serving.

MARZIPAN “POTATOES”: You’ll need 4 ounces marzipan or
almond paste and powdered unsweetened cocoa.

Pinch off pieces of marzipan and roll into elongated
balls, each about the size of a large marble. Make
these slightly irregular, like tiny new potatoes.
Roll in cocoa to simulate brown potato skin. Cut
several in half to show the white interior. Arrange a
little group on top of the cake, and place the rest in
twos and threes around the edge of the plate.

Serves 10.

PER SERVING: 235 calories, 5 g protein, 23 g
carbohydrate, 14 g fat (5 g saturated), 76 mg
cholesterol, 131 mg sodium, 2 g fiber.

From an article by Jacqueline Mallorca, San Francisco
Chronicle, 2/24/93.

Posted by Stephen Ceideberg; March 2 1993.

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Title: Vegetable Me’lange
Categories: Mcdougall, Vegetarian, Soups
Yield: 8 servings

1 md Red onion chopped
4 md Carrots sliced
1 Celery Stalk, sliced
1/2 c Corn
1/4 c Barley
5 cl Garlic, minced
2 tb Parsley, minced
5 c Water
3 ts Marjoram
1 c Peas
1/2 c Tomato paste
1 tb Soy sauce
1 c Spinach, Chopped/packed

Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups
of the water in a large sauce pan.

Place the remaining 2 cups of water, the tomatoes and marjoram in a
blender and process on low to medium speed until smooth.

Add to the sauce pan. Bring to a boil, then turn down heat, cover and
simmer for 1 1/4 hours.

Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10
min. more.

Note: If you are using very mature garden peas, add them 10-15 minutes
sooner.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: MAGERITSA (EASTER LAMB SOUP)
Categories: Greek, Soups/stews, Lamb
Yield: 8 servings

Karen Mintzias
Intestines, heart, lungs,
liver of 1 lamb.
1 lamb’s feet and tripe, opt
1 Lamb’s head (optional)
Salt
2 Lemons (juice only)
1 sm Bunch scallions; chopped
2/3 c Chopped fresh parsley
1/2 c Chopped fresh dill
1/4 c Chopped celery leaves
6 tb Raw long-grain white rice
1/2 ts Aniseed (optional)
Freshly ground pepper
3 Whole eggs

Note: If using the lamb’s head, wash it, then soak it
in cold water for 3 hours. Drain. Cut the head in
half, using a sharp knife, and tie with a clean string.

If using the lamb’s feet and tripe, prepare as
follows: If tripe is not parially cooked, cut open
with a sharp knife and clean the inside thoroughly
under running water. Put in a pan with cold salted
water to cover and soak for 30 minutes, then drain and
wash with cold water. Cut into small pieces and put in
a large soup pot with the lamb’s feet. cover with cold
water, and simmer until tender, adding salt to taste
during the last minutes of cooking. Cube the tripe,
remove the meat of the feet from the bones, and add to
the mageritsa at the same time as the cut-up
intestines, adjusting the liquid by adding more water.

Clean the intestines thoroughly by turning them inside
out, using a long skewer or stick (this turning will
be quicker if the intestines are first cut into 2-foot
lengths), then wash under cold running water until
clean. Rub the intestines with salt and the juice of
1/2 lemon, rinse again in cold water and drain. Braid
the intestines or tie the ends together with clean
string. Put in a large soup pot with the lamb’s head,
if using, and cove with cold water. Bring to a boil,
then lower the heat, skim, and simmer for 30 minutes.
Remove the intestines, drain them, and cut into 1/4
inch pieces with the scissors and set aside to add to
the soup later. (Use the remaining portion of the head
for another dish.)

Bring the soup stock to a boil and add the scallions,
parsley, dill, and celery leaves. Cut the heart,
lungs, and liver into small bite-sized cubes, and add
them to the soup, and simmer for 15 minutes. Add the
rice, cut-up intestines, aniseed, salt and pepper to
taste and continue simmering until the rice is tender,
approximately 15 minutes, adding more water as needed
and the brains during the last few minutes of cooking.

Half an hour before serving, bring the soup to a boil,
then remove from the heat and prepare the avgolemono:
Beat the eggs for 2 minutes. Continue to beat,
gradually add the remaining lemon juice. Then 1 to 2
cups of the hot soup by droplets, beating steadily,
until all has been added. Add the avgolemono to the
soup. Stir over minimum heat until thickened. Serve
warm but avoid boiling the soup after adding the
avgolemono.

A richer Mageritsa can be made by sauteing the
scallions in 3 tablespoons butter or oil before adding
to the soup.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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Title: Avocado Cream Sauce
Categories: Other sauce
Yield: 4 servings

2 Avocados 1/2 tb Fresh tarragon — chopped
1 Clove garlic — quartered Juice of half a lime
2 tb Fresh chives — chopped 2 tb Butter
1 tb Fresh cilantro — chopped 1/4 c Light cream

In food processor fitted with chopping blade, puree avocado with garlic,
lime juice, and herbs. Melt butter in a saucepan over low heat. Stir in
avocado puree and cook over low heat, stirring occasionally, until heated
through. Add cream and continue to heat, but do not allow to boil. Salt to
taste and serve.

Recipe By : Elizabeth Powell

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