Title: BERBERE MARINADE
Categories: Marinades, Spices, African
Yield: 1 servings

1 sm Onion
2 sm Cloves garlic (2 t.)
1 Inch piece fresh ginger
2 ts Cracked black peppercorns
1 ts Red pepper flakes or to
-taste
1 ts Coriander seeds
1 ts Cardamom seeds
1 ts Fenugreek seeds, optional
1/8 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Ground allspice
1 tb Salt or to taste
1/3 c Imported paprika
1/2 c Olive oil

* Juice of 1 lemon (1/4 cup)
Finely chop onion. Mince garlic and ginger. Place
onions, garlic, ginger, peppercorns, red pepper,
coriander, cardamom, fenugreek, cinnamon, cloves,
allspice, salt and paprika in dry skillet and cook
over medium heat 3 to 4 minutes, or until spices are
lightly roasted and fragrant. Combine roasted spice
mixture, olive oil and lemon juice in blender and
puree to smooth paste. Spread paste on meat and
marinate overnight. WARNING: A little of this spicy
mixture goes a long way! Makes enough marinade for 1
1/2 pounds tuna, pork tenderloin and sirloin steak.

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HEARTY HALLOWEEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground turkey
1 c Chopped onion
1 c Celery, diced
2 Cloves garlic, diced
6 c Water
1 Cube vegetable, beef or
-chicken bouillon
1 c Red potatoes, diced
1 Bay leaf
1/8 ts Basil
2 tb Parsley, chopped
1/2 ts Thyme
6 Tomatoes, diced
1 c Leftover turkey gravy
2 c Vermicelli

Place everything except vermicelli in the kettle and
simmer 1 hour. Add vermicelli and simmer until cooked.

More suitable after Thanksgiving than at Halloween.

Serves 6.

Posted by Fred Peters.

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This recipe is from a cookbook called _The Georgian Feast_, by Darra
Goldstein (New York : Harper Collins, 1993). (That’s Georgia as in
Republic of Georgia, part of the former Soviet Union.) This recipe
is the “variation” printed after the traditional recipe. The traditional
recipe calls for an ingredient called tkemali, which is a plum sauce; this
“variation” substitutes other ingredients to achieve a similar effect. I
think these beans are wonderful, and I normally don’t like kidney beans!

Kidney Beans with Plum Sauce (Lobio Tkemali) (variation)

1 cup dried kidney beans
2 garlic cloves, peeled, 1 cut in half, 1 minced
1/2 teaspoon crushed hot red pepper flakes (or to taste)
3/4 teaspoon salt
1 bay leaf
1/4 cup red wine vinegar
1/3 cup plum jam
2 teaspoons minced cilantro
Freshly ground black pepper

Soak the beans overnight in water to cover. The next day, drain and
rinse them. Place in a large pot, cover with fresh water and bring to a
boil with the halved garlic, 1/4 teaspoon of the red pepper flakes, 1/4
teaspoon of the salt, the bay leaf, and 2 tablespoons of the vinegar.
Simmer just until tender, about 1 hour. Drain.

While the beans are still warm, stir in the minced garlic, 1/4 teaspoon
red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons vinegar, along
with the plum jam, cilantro, and black pepper to taste. Serve at room
temperature.

Title: EGGPLANT STUFFED L’ITALIENNE
Categories: Vegetables
Yield: 4 servings

8 tb Olive oil
4 Tomatoes, peeled, seeded and
1 1/2 c Bread crumbs, home made or p
1 cn 7oz tuna fish, canned;-opt
6 Anchovy filets, finely chopp
2 tb Capers, minced
Parsley and basil (optional)
1/2 c Olives, finely minced
5 Eggplants, very small or l l

1. Preheat oven to 375 degrees.
2. Cut the eggplants in half lengthwise, if using the
small ones and take out the flesh, being careful not
to damage the skin. Mince the pulp well and place in
colander after sprinkling with coarse (sea or kosher)
salt for 30 minutes. Do the same with the eggplant
shells and put them on a paper towel to drain.
3. Heat 4 tablespoons of olive oil in a large skillet.
Add the well drained eggplant pulp and cook until
lightly browned. 3. Add the tomatoes and cook the
mixture over high heat until the liquid is evaporated.
4. Add the other ingredients (Note:I do not use the
tuna fish or the olives if I’m making this as a side
dish;but they would be necessary if this is to be a
main dish entree.) Cook the mixture for 2 more
minutes. Season with care as the anchovies and capers
are quite strongly flavored.
5. Fill the eggplant halves with the mixture. there
will probably be leftover ingredients to be placed in
another (covered) baking dish. Drizzle the leftover
olive oil on top and bake for 1 hour.

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World Championship Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef chuck — cubed
1/2 pound Pork — ground
1 tablespoon Flour
1 tablespoon Cooking oil
1/3 cup Onions, dehydrated — minced
1/2 teaspoon Garlic — granulated
1 can Beef stock
2 cans Chicken stock
1 can Tomato sauce — 8 oz.
1/2 teaspoon Cumin
1 can Mild green chiles — 4 oz.
1 Jalepeno pepper; seeded — deveined, minced
1 teaspoon Black pepper
3 tablespoons Chili powder
—–PHASE II—–
4 cans Tomato sauce
1/4 cup Chili powder
2 tablespoons Mild NewMexico chili powder
2 tablespoons Cumin
1 teaspoon Garlic — granulated
1 teaspoon Tobasco brand hot sauce
1/2 tablespoon Brown sugar
Salt — to taste

Saute meat in oil. Drain and place in a 4-qt. cooking pot. Add remaining
imgrediemts from PHASE I and simmer covered, 1-1/2 hours. Uncover, add
remaining ingredients and simmer 1-1/2 hours.

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Title: Dinkum Chili
Categories: Soups/stews
Yield: 8 servings

500 g Wallaroo Bacon
2 tb Vegetable Oil
1 kg Red Kangaroo Shank, Chopped
500 g Gray Kangaroo Steak, Chopped
500 g Ground Emu Ham
31 1/2 g Tasmanian Light Red Chili
31 1/2 g Wooroorooks Chili
26 1/2 g Mount Isa Dark Red Chili
140 g Oregano
1 tb Cumin
3 tb Brown Sugar
1 White Onion, Chopped
1 Brown Onion, Chopped
2 Celery Stalks, Chopped
1 Green Pepper, Diced
2 Garlic Cloves, Minced
740 ml Australian Beer
1 cn Whole Tomatoes #411

Combine all ingredients and simmer until ready to serve. Serve hot and
enjoy.

MMMMM

Vegetarian Cassoulet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Veggies Vegan
Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces dried garbanzo beans
3 quarts water
3 tablespoons garlic — minced (divided)
1 bay leaf
1/4 cup butter or margarine
8 ounces fresh mushrooms
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary — crushed
1/2 teaspoon dried oregano
1 cup dry white wine
3 tablespoons tomato paste
6 turnips, peeled — cut into fourths
4 large red potatoes, peeled — cut into fourths
1 rutabaga, peeled — cut into 1″ pieces
2 onions — cut into eighths
6 carrots — cut into 2″ pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
2 14.5 oz cans vegetable broth
1/2 cup fine dry breadcrumbs

Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover wi
th water 2 inches above the beans; let stand 8 hours or overnight. Drain. Add
3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over medium
high heat for 2 hours or until beans are tender. Remove and discard bay leaf.
Set beans aside.
Melt butter or margarine in a large skillet over medium-high heat. Add 1
tablespoon of garlic, mushrooms, and next 3 ingredients. Cook, stirring consta
ntly, 5 minutes. Add wine and tomato paste, cook, stirring constantly, 2 minut
es. Add to beans.
Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredie
nts. Spread into an aluminum foil lined roasting pan. Bake at 500 degrees F f
or 20 minutes, stirring once.
Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetab
les. Sprinkle with dry breadcrumbs. Bake at 325 degrees F for 1 1/2 hours or
until vegetables are tender.

– – – – – – – – – – – – – – – – – –

NOTES : Once the beans are cooked, the cassoulet is halfway done. To streamlin
e the process, cook the dried beans in a pressure cooker or cook them overnight
in a slow cooker. You could also cook the beans a day ahead and then prepare
and assemble the remaining ingredients the following day.

THAI ICED TEA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Chinese-Style Red Or Black
-Tea Bags Or:
1/4 c Regular Black Tea
4 c Boiling Water
Ground Cinnamon
1/2 c Evaporated Milk

Place tea in a teapot; pour water over tea. Let steep
for 5 minutes. Let cool slightly. Fill four 10 to 12
ounce beverage glasses to the rim with ice cubes; then
fill two thirds full with tea. Into each glass, stir
about 2 tablespoons of evaporated milk; add a dash of
ground cinnamon and sweeten to taste with sugar.
Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

THAI STYLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Soups
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Litres water
4 Chicken thigh fillets,
-sliced
1 t Chicken stock powder
60 g Button mushrooms, sliced
85 g Pack of Chicken flavour
2 Minute noodles
2 Spring onions, sliced
1 tb Fish sauce
1 tb Chopped fresh coriander
Red chili, hot, sliced
-(garnish)

Combine water, stock powder, flavour sachet from
noodles and fish sauce in a micro-safe bowl.

Cook uncovered on high for 12 minutes, stirring
occasionally. Add chicken, cook on high for 5 minutes,
stirring occasionally. Stir in mushrooms and noodles.

Cook uncovered on high for 3 minutes, or until noodles
are tender, stirring halfway through cooking time.
Stir in sliced onions and coriander. Serve garnished
with red chilli.

– – – – – – – – – – – – – – – – – –

Cajun Fettucine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked spinach fettuccine
1/4 lb Butter
1 tb Chopped garlic
1/4 c Chopped green onions
1/4 c Sliced mushrooms
1/2 c Diced tomatoes
1/2 c Diced andouille
1/2 c 50 count shrimp, peeled
-and deveined
1/2 c Lump crabmeat
1/2 c Cooked crawfish tails
1 oz Dry white wine
1 tb Lemon juice
1 c Heavy whipping cream
1/4 c Diced red bell pepper
1/4 lb Chipped cold butter
1 tb Chopped parsley
Salt and cracked black
-pepper to taste

In a two quart heavy bottom sauce pan, melt butter over medium high heat.
Add garlic, green onions, mushrooms, tomatoes and andouille. Saute three to
five minutes or until all vegetables are wilted. Add shrimp, crabmeat and
crawfish. Cook for an additional ten minutes. Deglaze pan with white wine
and lemon juice, and continue cooking until volume of liquid is reduced to
one half. Add heavy whipping cream and, stirring constantly, reduce until
cream is thick and of a sauce like consistency, approximately five minutes.
Add diced red bell pepper and chipped butter, two to three pats at a time,
swirling pan constantly over burner. Do not stir with a spoon, as butter
will break down and separate if hot spots develop in the pan. Continue
adding butter until all is incorporated. Remove from heat, add parsley and
season to taste using salt and pepper. Gently fold in cooked fettuccine and
serve. May be chilled and served as a cold pasta salad.

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