Title: Chili Seasoning Mix
Categories: Master mix
Servings: 1

1 T Unbleached Flour 2 T Instant Minced Onion
1 1/2 t Chili Powder 1 t Seasoned Salt
1/2 t Crushed Dried Red Pepper 1/2 t Instant Minced Garlic
1/2 t Sugar 1/2 t Ground Cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture
into a 6-inch square of aluminum foil and fold to make it airtight and
label as Chili Seasoning Mix. Store in a cool, dry place and use within 6
months.

Makes 1 package (about 1/4 cup) of mix. To make additional packages,
increase ingredient amounts using the above recipe.

Chili: Brown 1 lb of lean ground beef in a medium skillet over
medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16
oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer
10 minutes, stirring occasionally.

Makes 4 to 6 servings.

—————————————————————————–

Title: Drop Biscuits
Categories: Breads
Yield: 12 servings

2 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/3 c Shortening
1 c Milk

Recipe by: Southern Living
Preparation Time: 0:15
Combine flour, baking powder, and salt; cut in shortening
with a pastry blender until mixture resembles coarse meal.
Add milk, stirring until dry ingredients are moistened.
Drop dough by heaping tablespoonfuls onto a lightly greased
baking sheet. Bake at 425 degrees for 12 minutes or until
lightly browned. Yield: 1 dozen.

—–

Chilled Summer Squash Soup With Fresh Herbs

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Medium Zucchini — wash, sliced 1″
1 Large Yellow Crookneck Squash — wash, sliced 1″
1 Pattypan Squash — quartered
1 Large Onion — thinly sliced
1 Teaspoon Garlic — finely minced
3 To 3.5 Cups Chicken Broth — defatted
Salt And Freshly Ground White Pepper — to taste
2 Tablespoons Fresh Basil — finely chopped
2 Tablespoons Fresh Parsley — finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk
—–Garnish—–
Fresh Basil — chopped
Fresh Parsley — chopped

1. In a large saucepan place all the squash. Add the onion, garlic,
broth and salt and pepper; bring to a boil, cover, reduce heat and
simmer for 20 to 25 minutes, or until the vegetables are very
tender.

2. Allow to cool slightly; puree in a food processor or blender with
the basil, parsley and lemon juice until smooth. Stir in the
buttermilk. Place in a container, cover and refrigerate for 6
hours or overnight.

3. When ready to serve, whisk until smooth and adjust the seasoning
with salt and pepper. Serve chilled, garnished with chopped basil
and parsley.

Serves: 6

This soup can be prepared as below or varied by using all zucchini,
all crookneck, or even all pattypan squash. Pattypan squash, also
known as cymling or scallop squash, is a tiny saucer-shaped vegetable
with a scalloped edge. It should be firm and without blemishes. It is
best to use fresh herbs for this soup.

Variations:

Plain low-fat or non-fat yogurt can be substituted for the buttermilk.

If fresh basil is unavailable, substitute 1/4 cup parsley for the
basil-parsley combination.

Cooking Notes:

It is always important to taste food for seasoning after chilling
since the flavor is more pronounced when the food is hot.

– – – – – – – – – – – – – – – – – –

Title: GREEN BEANS IN OLIVE OIL
Categories: Appetizers, Turkish, Beans
Yield: 4 servings

1 lb Green beans
1 md Onion, chopped
2 ea Chopped tomatoes
1 ts Salt
1/3 c Extra virgin olive oil
3 1/2 ts Sugar
1/2-2 c water

Trim beans cut into 3 pieces, wash drain.

Put onion tomato into a heavy pan. Sprinkle with salt rub in
lightly with fingers. Stir in the beans, olive oil sugar, mix
well. Cover cook for 15 minutes over medium heat. Stir
occasionally. The beans will lose their colour soften. When all
the moisture has been absorbed, stir-fry the beans for 2 to 3
minutes. Add 1/2 cup water, cover simmer for 40 to 50 minutes, till
the beans are tender. Add more water if necessary, 1/2 cup at a time.
When cooked, the dish should be very moist but not watery. Serve cold
as part of a buffet.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

MMMMM

Title: Linzertorte Fingers
Categories: Cookies
Yield: 20 Servings

1 1/2 c Unblanched almonds
2 1/2 c All-purpose flour
1 pn Salt
1 ts Ground allspice
1 c Powdered sugar
1 Lemon’s peel, finely grated
1 1/4 c Unsalted butter;in sm pieces
3 Egg yolks
12 oz Raspberry jam
1 Egg
2 ts Milk
2 ts Sugar
1/2 c Sliced almonds

Finely grind unblanched almonds in a food processor or
blender; place in a large bowl. Sift flour, salt,
allspice and powdered sugar into bowl. Add lemon
peel; mix well. Make a well in the center of flour
and add butter and egg yolks; mix ingredients together
to form a soft dough. Knead lightly until smooth.
Cover bowl with plastic wrap and refrigerate 30
minutes. Preheat oven to 400 F (205 C). Divide dough
in half. Roll out one piece on a well-floured surface
to fit a 13″ x 9″ baking pan; place in pan. Spread
jam over pastry. Roll out other half of dough to fit
pan; place on top of jam. Lightly beat egg with milk
and sugar; brush pastry with glaze and sprinkle with
sliced almonds. Bake 10 minutes; reduce temperature
to 350 F (175 C). Bake 35 minutes longer or until
golden. Cool in pan. When cold, cut in 30 pieces.

—–

Title: North Carolina Chopped BBQ
Categories: Crockpot, Main dish, Sandwiches, Meats
Yield: 3 servings

1 1/2 lb Beef roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the
next 9 ingredients in a saucepan and bring to a boil. Pour over roast and
cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done,
basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and chop
into fairly fine pieces. Season to taste with additional vinegar and hot
sauce. Serve hot with coleslaw and corn bread.

Sylvia’s comments: I found some stew meat marked WAY down, bought several
packages ($.99/lb!) and stuck them in the freezer. Then I put all the
ingredients, including the still-frozen meat, in the crockpot this morning.
Tonight it was done, I just mashed up the meat with a fork and knife and
served it over rice. The vinegar produces a very interesting taste.
However, it came out kind of soupy; next time I’ll leave out the water and
increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far as we
know, it is indigenous to that state. Original recipe calls for pork
shoulder roast.

FROM: Spoonbread and Strawberry Wine

Apple’s comments: I made this for supper tonight and it is GOOD! 🙂

Posted on GEnie Food Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

—–

Title: CHINESE BEEF AND TOMATOES
Categories: Beef, Chinese
Yield: 8 servings

4 md Tomatoes
2 lb Flank steak
3 tb Soy sauce
2 tb Dry sherry
1 cl Garlic,minced
1/2 ts Ground ginger
1/8 ts Ground black pepper
2 tb Oil
1 md Green pepper,sliced
1 md Onion,sliced
1 Beef bouillon cube
3/4 c Boiling water
2 tb Cornstarch
2 tb Cold water

Thinly slice beef on the diagonal (for easy
slicing,place meat in the freezer until slightly
frozen);place in a snug-fitting bowl.Combine soy
sauce,sherry,garlic,and black pepper;pour over
meat,tossing to coat completely.Cover and refrigerate
8 to 10 hours.
In a large skillet or wok,heat oil. Add green pepper
and onion saute for 2 minutes.Dissolve bouillon cube
in boiling water. Add beef and marinate.Bring to
boiling point.Reduce heat and simmer,covered for 8
minutes.Blend cornstarch with cold water. Stir into
mixture in skillet.Cook and stir until thickened.Cut
tomatoes into wedges;add to skillet;stir gently.Cover
and simmer, just until tomatoes are hot,about 3
minutes.Serve hot over rice with scallions,if
desired.Serves 6 to 8.

—–

ALE BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 ts Baking powder
1 d Salt
12 oz Ale
1 Scallion — handful, chopped
1 Cheese — handful, grated

Stir flour, salt, and baking powder together. Add
beer. Stir in green onions and cheese, if desired.
Knead dough briefly, adding more flour if sticky.
Shape into a round loaf and place in a greased pie pan
or on a greased cookie sheet. Bake at 375 F. for 30
minutes, until golden brown or until loaf sounds
hollow when tapped.

George Stojcevic
(Lord Pyotr, Barony of
Bryn Gwlad) Submitted By SAM WARING
On WED, 01
NOV 1995 111954 GMT

– – – – – – – – – – – – – – – – – –

SEITAN – METHOD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/tips Vegetarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 c White bread flour
6 c -to
8 c Water, or more
3/4 c Tamari
1 Onion — peeled and sliced
1 Piece kombu, about 4″ long
1/4 c Ginger — sliced -ÿÿ
2 ts -Ginger powder

Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40
to 50 minutes preparation: 3 to 4 hours cooking

Mix the flour and water together to make a
medium-stiff dough. Knead it until it is elastic when
pulled (about 8 to 10 minutes). Allow the dough to
rest for about 5 minutes in a bowl of cold water.

Wash out the starch by filling a large bowl (1-1/2 to
2 gallons) with warm water and kneading the dough in
it, underwater. When the water turns white (after 1
to 2 minutes), drain it through a strainer, adding the
floury residue back to the ball of dough. Keep
kneading, washing, and changing the water, until no
more starch is given off. This may take as many as
eight rinses, about 20 to 25 minutes.

Pour 6 pints of water into a large pot. Add the
tamari, onion, kombu, ginger, and dough, and simmer
for about 3 hours. (To speed up the cooking, you
could cut the dough into small pieces, each about
1-1/2"; the pieces would cook in about one hour.) The
seitan is properly cooked when it is firm to the touch
and when it is firm in the center. You can check by
cutting into the seitan. If it is not done, it will
feel like raw dough in the center.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M. ISBN: 0-89815-377-8 Typed for you by Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Subject: Microwave Polenta (again!)

After much testing, here is my new vegetarian polenta recipe.

1/4 cup polenta
1 cup brown vegetable stock (recipe follows)
salt pepper
1 tablespoon fresh lemon juice,
fresh tomato juice, or whey from yogurt.

Mix the polenta and stock in a microwave safe bowl. Add a little salt
and pepper, and the whichever of the acidic liquid you chose. Stir, and
cook on high, uncovered in the microwave for about three minutes.
Stir again, and notice how much liquid is left to be absorbed. Your
milage will definitly vary. I usually cook mine for about three more
minutes, but I have a very low power microwave. The best thing to do
is to cook in one minute intervals until polenta is thick and the
grains are chewy instead of crunchy. Let it rest for about one more
minute. Check the seasoning, and then you can eat it as is, or use as
a base for other recipes. (My next one is pizza with polenta crust.)
I add the acidic liquid, since I found that the vegetable stock is
very sweet from the browning. If you don’t have a microwave, you
can put this in the oven (350 degrees for about 30 minutes).