MUSSELS A LA PLANCHA

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds small mussels (preferably cultivated) — scrubbed
well and
beards pulled
off
2 sticks unsalted butter — (1 cup)
1/4 cup Veracruz salsa (recipe follows)
1 tablespoon fresh lime juice
1/4 teaspoon coarse salt — or to taste
6 fresh epazote leaves* if desired — chopped

Prepare grill.
Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot
coals.
When griddle or skillet is very hot, add mussels and cook, stirring
occasionally if using skillet, until mussels are opened, about 3 minutes.
Discard any unopened mussels.
While mussels are cooking, in a small saucepan heat butter and salsa over
moderately high heat until mixture sizzles. Remove pan from heat and stir in
lime juice, salt, and epazote.
Drizzle sauce over mussels.

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NOTES : Plancha is simply another word for comal, or griddle.
* available at Mexican markets and some specialty produce markets

Title: Real Texas Chili – TKMhol
Categories: Chili, Beef, Spicy, Main dish, Marions own
Yield: 6 servings

1 1/2 lb Cubed Chuck Steak
2 lb Raw Tomatoes
2 ea Medium Onions
1 ea Green Bell Pepper
2 ea Medium Jalapeno Peppers
4 tb Vegtable oil
1 ts Salt
1/2 ts Black pepper
4 tb Chili Powder

In a food processor or by hand dice the Onions, Bell Pepper and the
Jalapeno peppers and set aside. Cut Chuck Steak in 1/2 inch Cubes or
smaller and set aside. Cut tomatoes into pieces and set aside. Heat
Vegtable oil in an 8 quart Sauce Pan and add the diced Onions, Bell
Pepper and Jalapenos, saute till browned. Add the Cubed Chuck Steak
and sear untill Browned, add Tomatoes and spices. Cover and simmer
untill Tomatoes are cooked down.

This will feed about 6 people as a meat dish…..

MMMMM

Title: Orikhova Masa (Walnut Filling)
Categories: Desserts, Christmas, Russian
Servings: 10

3/4 c Butter
3/4 c Powdered Sugar
3/4 c Walnuts Or Almonds; Grated
1 tb Whipping Cream Or Evaporated
-Milk
4 lg Egg Whites
1/2 c Unbleached All-Purpose Flour

Cream the butter and sugar until light and fluffy. Add the egg whites and
beat well. Combine the grated walnuts, cream and flour, mixing well. If
almonds are used, add a drop of almond extract.

NOTE:

Use only fresh nuts for baking. Nuts have a high oil content and
deteriorate rapidly. To maintain freshness, store large quantities of
nuts in the freezer.

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NEW YEAR’S COOKIES (PORTZELKY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Sugar
1/2 c Lukewarm water
1 pk Active dry yeast
2 c Raisins
1 c Lukewarm milk
1/2 ts Salt
3 Eggs
3 c Flour

Dissolve sugar in lukewarm water. Sprinkle yeast over
liquid and let rise for 10 minutes. Wash and dry
raisins. Combine yeast mixture, raisins and dry
ingredients. Beat well and cover. Set in warm place
to rise till double in bulk. Drop by spoonfuls into
deep hot fat, 375F (190C). Cook until delicately brown.
Sprinkle with icing sugar and serve at New Year’s.

Variation: Left over Cookies may be placed in slightly
greased casserole dish. Pour hot milk over, not quite
covering portzelky. Close and bake in 180C oven for
about 45 minutes or until milk is mostly absorbed and
portzelky are thoroughly heated. Serve hot.

Yield: 4-5 doz.

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Flat Cat Cookies^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (20oz) refrigerated sugar
Cookie dough
1 tablespoon To 2 flour
Red cinnamon candies
Seedless strawberry jam
—–TOOLS—–
Rolling pin
Butter knife
Spatula
Cookie sheet
2 Spoons
Wire cooling rack

with an adult’s help, preheat oven to temperature specified on package.

Sprinkle flour on a clean, flat surface and roll out cookie dough slightly
thicker than what the package calls for. then, using butter knife, cut out
cookies in the shape of a flattened cat. Use a large spatula to carefully
transfer cookies to cookie shee
Bake according to package directions. While they’re cooling, count out enough
cinnamon candies to put two eyes and a nose on each cat. Carefully flatten
between the front and bakdof two spoons and set aside.

Allow the cookies to cool on the cookie sheet for about 3 minutes and then
press in eyes and nose.
Transfer to wire rack to continue cooling. Dribble jam here and there on each
cookie for blood. Makes approximately 3 dozen kitty road kill (HEY BODLE!!!!!)
Sicko serving suggestion: Instead of making each cookie in a perfect cat
shape,
make a few that are missing a limb and/or tail. Why not even sever a head or
two? Drip jam blood at stumps for an authentically dismembered look?
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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MILOOKHIYYA (EGYPTIAN GREEN HERB SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Middle east
Egyptian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Stock
1 c Milookhiyya -ÿÿspinach,
— washed shredded
1 tb Tomato paste
1 t Salt
Black pepper, freshly ground
2 ts Garlic, finely chopped
2 ts Ground coriander
2 tb Olive oil

In a heavy 3 to 4 qt saucepan, bring stock to a boil
over high heat. Stir in the milookhiyya, tomato paste,
salt and a few grindings of the pepper and reduce the
heat to low. Stirring occasionally, simmer for about
20 minutes, or until the milookhiyya has dissolved and
the soup is thick and smooth.
With a mortar and pestle or the back of a spoon, mash
the garlic and coriander to a smooth paste. In a
small skillet, heat the oil over moderate heat. When
hot, add the garlic and coriander and, stirring
constantly, cook for a minute or two until the garlic
is lightly browned. Add the entire contents of the
skillet to the soup and, stirring all the time, simmer
for 2 or 3 minutes more. Taste for seasoning and serve
at once from a heated tureen. In Egypt, milookhiyya
is often accompanied by hot cooked rice and sliced
boiled chicken or game birds, presented separately on
individual plates.

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Homemade Italian Sauce

Recipe By : Homemade Is Better
Serving Size : 16 Preparation Time :0:10
Categories : Homemade Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp olive oil
4 c carrots — shredded
2 3/4 c onions — chopped
2 3/4 c bell peppers — chopped
3 cloves garlic — minced
84 ozs crushed tomatoes — (3-28 oz cans)
84 ozs stewed tomatoes — (3-28 oz cans)
1 tbsp granulated sugar
1 tbsp salt
1 tbsp basil
2 tsps oregano
1/8 tsp black pepper

In a large saucepan, heat oil over medium heat. Add carrots, onions, and
garlic. Cook until all is tender. Stir in undrained tomatoes, sugar, salt,
basil, oregano, and black pepper. Boil gently, uncovered for 1 hour. Cool.
Place one-quarter of the mixture into a food processor and process until
smooth. Repeat with remaining sauce.

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Per serving: 132 Calories; 1g Fat (8% calories from fat); 5g Protein; 28g
Carbohydrate; 0mg Cholesterol; 1304mg Sodium

NOTES : This makes 16-1 cup servings of sauce. Freeze until ready to use.

Title: Holiday Hermits
Categories: Cookies, Drop
Yield: 72 cookies

1 c Shortening, soft
1 c Granulated sugar
1 c Brown sugar, firmly packed
2 Eggs
2 1/2 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/2 c Buttermilk
1/2 c Raisins
1/2 c Diced mixed candied fruits
1/2 c Chopped walnuts
1 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat shortening and sugars together until creamy. Blend in eggs.
Sift together flour, soda, salt and spices. Add to creamed mixture
alternately with buttermilk. Stir in fruits, walnuts, and oats.
Drop by teaspoonfuls onto lightly greased cooky sheets. Bake in
moderate oven (350 F.) 12 to 15 minutes.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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GARLIC MUD CHICKEN BGNJ11A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pound Roaster Chicken
3 garlic*
1 tablespoon Cajun Spices
3/4 cup Olive oil — **
1 cup All purpose flour**

Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the
coating hardens and bakes on the chicken, the flavors and juices are all
sealed in.. Best chicken you ever ate. Put peeled garlic cloves in blender
with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency,
add more oil if needed. Place the oil and garlic mixture in a large bowl. Add
flour slowly, mixing until a very heavy, thick, smooth mud like consistency is
achieved. With string, tie the chicken wings and the legs tight against sides
of carcass. Using a spatula, completely coat chicken with Garlic Mud, as
evenly as possible, using it all. Fill in all crevices between wings and legs.
Place on a rack, breast side up, in a pan and put in preheated oven. Roast
whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well. If
using cutup chicken, coat each piece very well, place on a rack and roast for
a shorter time, until chicken coating is brown. Serve chicken with the crisp
pieces of Garlic coating .. I would suggest using a vertical roaster.

It is a wire stand that the chicken slips down on and is vertical. Set your
bottom rack as low as possible to accommodate in oven. Even a lower heat
setting with a longer roast time is even better. >>> This is a modification of
an old Chinese recipe called Beggers Chicken. They used mud to encase
it…Then put into a hot bed of coals to cook…. FROM: MARTY FEINS (BGNJ11A)
PRODIGY (R) interactive personal service 03/19/92 11:48 AM PRODIGY (R)
interactive personal service 10/01/93 5:28 PM

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SPLIT PEA SOUP #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
2 1/4 c Split peas, dried (1 lb)
1 md Onion
1 t Salt
1/4 ts Pepper
2 Carrots, chopped
2 Celery, chopped
1 lb boneless smoked ham

Heat water and peas to boiling. Boil for 2 minutes,
then remove from heat and cover. Let sit for 1 hour.

Add ham (whole), onion, salt and pepper. Cover and
simmer until peas are tender, about 1 hour.

Remove ham and trim meat from bone. (I usually use 1
lb boneless smoked ham) Cut ham to 1/2 inch pieces.
Stir ham, carrots, and celery into soup. Cover and
simmer until veggies are tender, about 45 minutes.

Like I said, it freezes well and is a very convenient
side to a sandwich or whatever.

From an Old Betty Crocker cookbook. From:
Taylorn@kenyon.Edu

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