Title: Peach Pie
Categories: Pies, Desserts
Yield: 6 Servings

0.75 c Whole wheat pastry flour
0.25 c Sesame seed
0.33 c Cold margarine
1.00 x ————-f————–
1.00 pk 1 scant t unflavored gelatin
0.25 ts Vanilla
1.00 c Plain low fat yogurt
0.25 c Soy flour
0.50 ts Each;salt,baking powder
0.25 c Cold water
6.00 oz Peach nectar
0.33 c Orange juice concentrate
1.00 x Dash almond extract
1.00 lb Peaches,peeled and sliced *

* Save a few pieces for garnish Mix together flours,seeds,salt and
baking powder.Cut in margarine with a pastry blender until mixture
resembles large coarse crumbs. Sprinkle in water and stir with fork
to make a ball.Turn out onto a floured board and shape into a
ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll
out chilled crust to fit one 9″ pie plate.Crimp edges and prick
bottom and edges of pie crust with a fork.Bake in a preheated 450
degree oven for about 10 minutes or until golden brown.Cool
thoroughly,then chill for 1/2 hour. Place the nectar in a small
saucepan,and sprinkle in the gelatin. Let the gelatin soften for a
few minutes,then heat the mixture,stirring it,until the gelatin is
dissolved.Stir in the orange juice concentrate vanilla and almond
extract.Chill the mixture until it is the consistency of raw egg
whites,then whip the mixture with an egg beater or electric mixer
until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
half the peach slices on the bottom of the chilled crust.Pour in two
thirds of the yogurt mixture.Arrange another layer of peaches on top
of this and pour in the rest of the yogurt mixture.Chill pie until it
has set.If desired,garnish with reserved peach slices when it has
nearly set.Makes a 9″ pie.

MMMMM

VANGI BATH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
Coriander seeds
Hing
3 Dried red chilli
Urad dal
Turmeric
Cinnamon sticks
Basmati rice, cooked
Coconut, flaked
1 lg Lemon

Cook the rice. The usual way – but to get it dry,
fluffy and light (not at all sticky).

Skin the eggplant and chop it into cubes; sprinkle
lemon juice on the cubes (+ some salt) and let sit for
30 minutes or so.

In a large saucepan, heat some oil and when hot, toss
the spices in and fry for 2-3 minutes. When the color
has changed to dark, use a slotted spoon and toss the
contents into a plate lined with a paper napkin (this
will drain out the oil sticking to the spices).

Add some oil to the pan and when hot, toss the coconut
in and keep stirring until the coconut becomes
brown/golden. Remove in a manner similar to the spices.

To the pan, add some oil and when hot, add the soaked
eggplant cubes and stir until about 3/4 cooked.
Remove the eggplant and keep in a warm container.

In a blender (or coffee grinder), blend the spices and
coconut until you have a powder.

In a pot, boil one-quarter cup water, lotsa lemon
juice, 1/2 tsp turmeric and some salt.

Into the cooked rice, toss the contents of the pot and
stir. The rice should take on the color of the
turmeric.

Now, add the contents of the blender. The rice should
take the color of the spice-mix and here and there,
you can see a glimpse of the yellow turmeric color.

Squeeze lemon onto the eggplant; let sit for 1-2
minutes; toss the eggplant into the rice and stir.

Taste a bit; if you need salt, add. If you feel
something is missing, squeeze some lemon, stir and
repeat. (You may choose to add some salt that way too)
Vangi bath is ready. Serve with yogurt raita/pachadi.

satish@pa.dec.com

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Beef Barley Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main Dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Beef short ribs
2 tablespoons Oil
7 cups Water
16 ounces Can of tomatoes
Onion, large — sliced
2 tablespoons Beef bouillion granules
1 teaspoon Basil
1/2 teaspoon Worcestershire sauce
2 cups Carrots — sliced
1 cup Celery — sliced
1 cup Barley
1/2 cup Green pepper — chopped
1/4 cup Parsley
1 1/2 teaspoons Salt

In large kettle or dutch oven, brown short ribs over low heat. Drain
well.
Stir in water, undrained tomatoes, onion, bouillion granules, salt,
basil, and Worcestershire sauce. Cover, simmer for 1 1/2 hours. Stir in
carrot celery, barley, green pepper, parsley. Cover, simmer
for 45 minutes.
Remove ribs. When cool enough to handle, cut off any meat and coarsely
chop Discard bones. Skim off fat from soup. Return meat to soup,
heat through.
Season to taste with salt and pepper. Makes 8 servings.

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Clam Chowder — Maine Style

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork — diced
1 1/2 Cups Onions — diced
3 Cups Potatoes — diced
1 Quart Water
2 Cups Clams
1 12 Oz. Can Evaporated Milk

Dice the onions and salt pork, then sauté slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (more or less) of water and bring
it to a boil. Add the diced potatoes and bring back to a boil. Put the
clams through a meat grinder then add to the pot. Simmer until done. Add
salt and pepper. When done, add the evaporated milk. Turn off heat and
let set. Heat again just before serving. Serve with Crackers. (I made
this one with canned chopped clams and it was good!)

From: Charlotte Grunwald’s private collection of Authentic New England
Cooking

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Title: Albondigas
Categories: Pork/ham, Mexican, Ground beef, Beef
Yield: 4 servings

1/2 lb Ground pork 1 Clove garlic, diced
1/2 lb Ground beef 1/2 c Chili huerta
1 Egg 2 Yerba buena
1/2 c Brown rice, uncooked 1 Thick slice French bread
1 Onion, diced fine 1/2 ts Comino (cumin)
1/2 ts Tomio (thyme) 2 Carrots, sliced thin
8 c Water 1 c Peas, fresh or frozen
1 Tomato, chopped

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil for 1
hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
amount of soup broth until very soft. Place in blender with comino; chop
together; add to soup. Next add carrots and peas; simmer until vegetables
are tender. Serve.

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Title: MONT BLANC (CREAM/CHESTNUT/MERINGUE)
Categories: Desserts
Yield: 10 servings

————————-MERINGUE————————-
4 Egg whites, room temp
1/8 ts Salt
1/8 ts Cream of tartar
1 c Less 1 tb sugar
3/4 ts Vanilla

———————-CHESTNUT PUREE———————-
3 lb Fresh chestnuts or one 1lb
-15 oz can chestnut puree
1 Vanilla bean (if using fresh
-chestnuts)
3/4 c Water
1/3 c Sugar

———————–CREAM FILLING———————–
1 1/2 c Whipping cream
1 tb (or 2) tb sugar
1 ts Vanilla
1 Egg white, room temp
2 Squares semisweet chocolate
-grated

FOR MERINGUE:
Preheat oven to 250 deg F. Grease a baking sheet,
sprinkle with flour, and mark 1 9inch circle or 10 3.5
inch circles (this may require more than one baking
sheet) In large bowl, beat egg whites with salt until
foamy. Add cream of tartar and beat until soft peaks
form. Beat in 2 tb sugar until mixture holds long,
stiff peaks when beater is lifted. *Fold* in remaining
sugar and vanilla. Place in pastry bag fitted with
1/2-inch plain tube and pipe 1 large round or 10 small
ones onto prepared sheet. Bake 1 hour or until
meringue is firm to the touch. If meringue (s) brown
during baking, reduce heat. Transfer meringue (s) to
rack and let cool. FOR CHESTNUT PUREE:
Peel chestnuts using small, sharp knife and leaving
inner skin. Preheat oven to 375 deg F. Place chestnuts
in shallow heatproof dish and bake 10 to 15 minutes,
or until skin dries and peels off easily. Rub nuts in
rough cloth to remove skins. Place peeled nuts in
saucepan with vanilla bean and water to cover and
bring to a boil over high heat. Reduce heat, cover and
simmer 25 to 30 minutes, or until very tender. Remove
vanilla bean (it may be washed and reused.) Drain
chestnuts, then put through food mill or sieve, or in
food processor, and puree.
Briefly boil together 3/4 c water and sugar to make
thin sugar syrup, then set aside to cool. When cool,
beat enough syrup into chestnut puree to make it thin
enough to pipe through pastry bag but still thick
enough to hold its shape. If using canned puree,
sweeten to taste, making sure it is thin enough to be
piped. Fit pastry bag with 1/8-inch plain tube and
fill with puree. Beat cream until stiff, then add
sugar to taste and vanilla. Beat egg white in separate
bowl until stiff peaks form, then fold into cream.
Place cream mixture into pastry bag fitted with star
tip. Arrange meringue (s) on serving platter and pipe
chestnut puree in bird’s nest shape around edge of
meringue. Pipe cream mixture in center, piling it
high. Sprinkle grated chocolate over whipped cream and
chill until serving time.

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