SPICY BLACKEYED PEAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
x Oil
1 c Chopped onion
1 lg Clove garlic, chopped
1 Tspcumin
1 t Dry mustard
1/2 t Chili powder (I use more)
1 16 oz. can blackeyed peas
(drained)
1 16 oz. can whole peeled
Tomatoes (undrained)
x Few drops Tabasco
1 t White vinegar
x Salt, pepper

Saute onion, garlic, and spices in a little oil until the onions are soft.
Add the (blackeyed) peas and tomatoes. Simmer for 20 minutes or so,
breaking up the tomatoes. Add Tabasco, vinegar, salt, and pepper. Turn
off heat and stir.

Serve over rice or with grits.

I use more garlic. I rinse the blackeyed peas thoroughly. I think it helps
with gas. I chop the tomatoes before adding rather than breaking up during
cooking. I don’t put on salt and pepper. I think I use less adding it at
the table. I sometimes add Louisiana hot sauce at the table. It goes well
with couscous also. He doesn’t say, but this probably servers four.

For me, adding a lettuce salad, bread, and a glass of wine or beer makes it
a complete meal. Delicious.

From: bible@iastate.edu (Anthony E Bible). rfvc Digest V94 Issue #173,
Aug. 16, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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Title: Mock Fish (Pork)
Categories: Chinese, Pork, Ceideburg 2
Yield: 3 servings

3/4 lb Pork
2 ts Wine
1 tb Soy sauce
1 Level tablespoon corn flour
-(cornstarch)
Oil for deep-frying
4 ts Brown bean sauce
1 tb Water
1 tb Vinegar
1 Level teaspoon sugar
1/2 Level teaspoon red pepper,
-crushed
1 ts Pressed ginger juice
1/4 ts Sesame oil
1/2 Level teaspoon corn flour
-mixed with 4 tablespoons
-water

This dish is Szechwanese in origin.

“The annual run of the shad upstream stopped east of Szechwan, where
they spawned in lakes as large as small seas. Farther upstream, the
waters became more turbulent. The rapids cut through gorges, making
navigations upstream laborious, and the waters tan too swiftly to
make lakes where fish could be raised. This may be the reason for a
peculiar dish of pork known as Mock Fish, an attempt to reproduce the
taste of a well-sauced fish. It you close your eyes you can almost
believe it. The contrariness of Szechwan cooking lies in the fact
that veal or beef may be substituted in the recipe below with little
change in its taste. The taste of th original substances is all but
lost in the sauce. No one seems to mind, because the use of
seasonings is extraordinary.

Sliver the pork very finely, and marinate it for 2 to 3 hours in a
mixture of wine, soy sauce and corn flour. Deep-fry the slivers for
about 2 minutes, until well browned. Set them aside to drain. In a
bowl, mix together all the remaining ingredients except the corn
flour and water mixture. Saute the pork in the bean sauce mixture
for a few minutes in a deep frying pan, until heated through. Then
thicken the sauce with the corn flour flour and water, stirring
gently to make it smooth.

From ”Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

MMMMM

GREEN MEADOWS SIX-WEEK BRAN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c All purp- flour
3 c Sugar
5 ts Baking soda
4 Eggs
2 ts Salt
1 c Veg. oil
2 ts Ground allspice
1 qt Buttermilk
15 oz Box bran flakes w/raisins
2 ts Vanilla

Using the largest bowl you have, combine the first
four ingredients. Add the bran flakes and sugar, and
mix. In a mixer bowl, beat the eggs. Add the oil,
buttermilk, and vanilla to the eggs and blend. Pour
the egg mixture over the flour mixture and stir well.
Transfer the batter to a large plastic container that
has a tight-fitting cover, and store in the
refrigerator until ready to use. This batter will keep
for 6 weeks. (Date the container the day you make the
muffins)

When ready to bake, do not stir batter when dipping
out to fill the muffin pan. To bake, preheat the oven
to 375 F. Using about 1/2 cup batter for each, drop
the batter into paper-lined muffin tins. Bake the
muffins for 20 min, or until the top springs back when
touched with your finger.

From: Cooking From Quilt Country Shared By: Pat
Stockett

– – – – – – – – – – – – – – – – – –

MOCHA-RASPBERRY TRIFLE **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chocolate sponge cake
1/3 c Kahlua
1 lb Raspberries — fresh or frozen
3 1/2 oz Dark chocolate
1 1/3 c Whipping cream
—–COFFEE CUSTARD—–
4 Egg yolks
1/4 c Cornstarch
3/4 c Sugar
1 1/2 c Milk
1 tb Instant coffee powder
1 tb Water — hot
2 ts Vanilla
1 1/3 c Whipping cream

Cut cake into 10-12 slices. Place half the slices in
trifle bowl. Sprinkle evenly with half of the Kahlua,
top with half of the raspberries, sprinkle with 1/3 of
the chocolate, spread with half of the custard. Repeat
layers. Decorate with whipped cream, remaining dark
chocolate and extra raspberries. Coffee Custard: Whisk
egg yolks, cornstarch and sugar together in pan until
smooth. Heat milk in separate pan, gradually stir into
egg yolk mixture. Cook, stirring constantly until
mixture boils and thickens. Add combined coffee, water
and vanilla; cover surface with plastic wrap to
prevent skin from forming, and cool to room
temperature. Beat whipping cream until soft peaks form
and fold into custard.

– – – – – – – – – – – – – – – – – –

Title: CARIBBEAN FUDGE PIE
Categories: Chocolate, Desserts, Pies, Beans
Yield: 6 servings

1/4 c Butter Or Regular Margarine
3/4 c Brown Sugar; Firmly Packed
3 ea Eggs; Lg
12 oz Chocolate Chips; Melt Cool
2 ts Instant Coffee Powder
1 ts Rum Flavoring
1/4 c Unbleached Flour
1 c Walnuts; Coarsely Chopped
1 ea Unbaked 9″ Pie Shell
1 x Walnut Halves

Cream the butter and brown sugar together in a bowl until light and
fluffy, using an electric mixer at medium speed. Add the eggs, one
at a time, beating well after each addition. Add the cooled
chocolate, coffee powder, and rum flavoring, blending well. Stir in
the flour and the chopped walnuts and turn into the unbaked pie
shell. Arrange the walnut halves in a circle around the edge of the
pie. Bake in a preheated 375 degree F. oven for 25 minutes or until
set around the edge. Cool on a wire rack.

MMMMM

Title: CHINESE SMOKEY RIBS
Categories: Bar-b-q, Oriental, Pork
Yield: 6 servings

6 lb Pork spareribs
1 x Chinese dry marinade

Rub ribs thoroughly with the Chinese Dry Marinade. Let
stand at room temperature for 1 to 2 hours. Arrange
ribs ends down on cooking grill or place bones upright
in rib rack. Smoke-cook until done. Brush ribs with
Chinese Barbecue sauce during the last few minutes of
cooking, then serve with remaining sauce.

—–

LINDA’S VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1 lg Onion, chopped
2 ea Leeks, sliced
3 ea Stalks celery, chopped
1 ea Garliccloves, crushed
4 md Carrots, sliced
1 c Cabbage, shredded
2 md Potatoes, chopped
1 t Fresh thyme
1 t Fresh rosemary
2 tb Fresh parsley
2 1/2 c Vegetable stock
16 oz Tomatoes
Salt Pepper to taste

Heat the oil in a large saucepan and saute the onion,
leeks, celery, and garlic 5 mins.
Add the carrots, cabbage and potatoes and stir well.
Add the herbe. Cover with vegetable stock and simmer,
with the lid on, for about 1 hour. Stir occasionally,
and add more liquid if necessary. If you’re using
fresh tomatoes, sit them on top of the veggies for a
minute or two, until their skins peel away easily.
Then stir the skinned tomatoes into the soup. If
using canned, add to the soup and stir well.
Season with salt and pepper and serve.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN EN CASSEROLE
Categories: Chicken
Yield: 8 servings

1.00 Four-pound chicken
1.00 c Celery, diced
0.50 c Minced onion
1.00 c Hot water
1.00 Green pepper, chopped
2.00 c Carrots, diced
0.25 c Cooking fat
1.00 c Milk
Salt and pepper
Flour

Cut chicken pieces. Dredge with flour. Brown in hot cooking fat.
Season with salt and pepper. Place chicken in casserole. Add water.
Cover. Cook slowly until chicken is tender. Add vegetables which
have been browned in the cooking fat. Cover. Cook slowly until
vegetables are tender. Add water if necessary. Remove chicken.
Combine milk and 2 tablespoons flour. Mix until smooth. Combine with
vegetables and chicken broth. Cook slowly, stirring constantly until
smooth. Serve with chicken. If desired, 1/4 teaspoon curry powder my
be added to give variety in flavor. 8 servings.

Mrs. M. Westrum, Scarville, IA.

MMMMM

Title: CINNAMON SHORTBREADS
Categories: Cookies, Holidays
Yield: 24 pieces

100.00 g Plain wholewheat flour 100.00 g Plain white flour
50.00 g Cornflour 50.00 g Semolina or ground rice
2.00 ts Cinnamon (or more) 225.00 g Soft butter or margarine
100.00 g Caster sugar

Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm (7-1/2
inch x 11-1/2 inch) shallow tin with butter.

Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in the
butter or margarine and the sugar. Whizz, or beat, all the ingredients
together until they form a soft dough which leaves the sides of the bowl
clean.

Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for about
45 minutes, until the shortbread is set and quite crispy on top and very
lightly tinged with gold. It’s more tricky to tell when these are done
than with normal shortbreads because they are already rather brown! If you
are in doubt, you can lift up one of the end pieces and look underneath it
to see if it looks done underneath. If not, carefully put it back and let
the shortbread cook for a bit longer. When it’s done, cut it into sections,
if you haven’t already done so, and leave it to cool and crisp up in the
tin.

This shortbread keeps well in a tin for several days, if it gets the
chance, and also freezes well. It defrosts very quickly; you can use it
almost straight from the freezer.

Source: Rose Elliot’s Vegetarian Christmas Typed for you by Karen Mintzias

—–

Title: Raspberry and Fig Gratin
Categories: Desserts. Masterchefs, Frisco, Sfbg
Yield: 12 servings

1 c Raspberries, fresh 1/2 c Cream, sour, thinned with
1 c Figs, peeled, halved — 2 tb milk
3 tb Sugar, brown

Layer the raspberries in a gratin dish. Pour the sour cream over the
raspberries and top with figs. Sprinkle generously with brown sugar.

Run under a broiler to brown, then serve warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

—–